Atkins Diet Recipes: Low Carb Peanut Butter Cookies

***Join the Facebook page – My Low Carb Blog – *** In partnership with FaveDiets (http ) recipe, I wanted to make an extremely portable dessert for those following the diet. Some of my desserts are more sit down type recipes, but what about for those people on the go. I wanted to make something that was portable for them to eat say in the car or while shopping. ** Many thanks to the posters at menus and recipe help forum for this recipe** Sugar Free Peanut Butter Cookies 1 cup Natural Peanut Butter 3 tbsp Splenda (Stevia, Truvia) 1 tsp vanilla 1 egg 1/2 tsp baking soda 1 /2 cup almond flour Bake @325 degrees for 10-12 minutes Makes 12 cookies. Nutrition Facts (Per Cookie) 160 Calories, 13.5g Fat, 5.2g Total Carbs (2g Fiber) , 7g Protein For more free healthy recipes, cooking tips and tutorials go to
Video Rating: 5 / 5

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25 Responses to “Atkins Diet Recipes: Low Carb Peanut Butter Cookies”

  1. Whole wheat flour would add 34g net carbs vs. the amount in the almond flour (4g).

  2. can i use whole wheat flour instead of almond flour?

  3. Just what I wanted to hear =) tee hee Thanks for responding.

  4. Net carbs are 3.2 — 5.2g Total Carbs Minus 2g Fiber.

  5. Is the net carb 5.2 or is it 3.2?

  6. You are very welcome!

  7. Just made these. LOVE them. Thanks so much!!

  8. You’re very welcome and thanks for the feedback.

  9. Kent, Just made a batch of these cookies and I was very pleasantly surprised! They taste great and were a breeze to make! Thank you so much for taking the time to make these great videos, it is much appreciated.

  10. Most people use honey cup for cup with regular sugar, so if the recipe calls for 3tbsp of Splenda or Sugar, you should try 3 tbsp of honey.

  11. Thanks. I’m not really on Atkins, nor on a carbs diet. I just wanted a really nice delicious PB cookie recipe, yours fits the bill, except for the sugar part. If I were to sub honey for the 3T of sugar, how much honey would I need? Thanks.

  12. You can, but the carbs would be higher (6g higher).

  13. I don’t like artificial sugars, i.e., Splenda, can you substitute honey for this recipe? Thanks.

  14. It’s here under the title low carb chewy pecan cookies. (youtube – /watch?v=6qwYBwqQg5g ) Just exchange the pecans for the sugar free chocolate chips.

  15. I heard you mention in another video that you made a video of ‘chewy coconut cookies’ but I can’t find it. Can you point me in the right direction please, Kent?

  16. It’s less about how many but where they are coming from. A food with sugar as its third or fourth ingredient is probably not the one I would want especially when the natural alternative is readily available.

  17. Ya but only 3 grams of sugar are in skippy and that’s not that much!

  18. It was Stevia in the Raw not Sugar in the Raw. Whole wheat flour might be acceptable at the latter stages of OWL, but initially it would be discouraged or off limits. I do occassionally use Vital Wheat Gluten as it is essentially just protein with none of the carbs. I typically store mine in the fridge, and they’ve last a couple weeks only due to that’s how long it took me to eat them. I would presume they would have been good longer.

  19. How do these taste? Can you use Whole Wheat Flour? You also mentioned Sugar in the Raw? Thanks. Love this video. How long do they last? Do you keep stored in the fridge?
    PS : I actually do not like PB cookies with the fork markings on top. (Oh so boring and obvious.) I’d rather have them looking RUSTIC and chunky.

  20. Just made these! Yummy! Thanks for the recipe!

  21. 325F, I believe I did at 3:20, but it was early in the video,

  22. What might work well is coconut flour?

  23. LOL @ 1:59

  24. S’ok. I’ll do the fork press when I make these. Thanks for the demo and recipe!

  25. Good call… I think I was lazy when I made this video or I might have done that like my grandma used to.