February 11, 2021 will mark three years since my husband I started keto. I’m pretty sure anyone who has ever tried this lifestyle/way of eating will tell you the foods you will miss most, and right away, are bread, pasta, and sweets.
Through the trial and error of the many keto recipes I found online, along with the creation of Aldi’s Zero Net Carb bread, we’ve been able to take care of those cravings, mostly, and still enjoy eating all the foods we’ve always loved. They’re simply prepared differently. Well, other than the pasta. Still working on that one. There’s one funky, keto-friendly pasta that comes in a pouch, submersed in water. Uh, no. Gross! I’ll stick with zucchini noodles, thank you.
Anyway, that brings us to sweets! Back when I ate real sugar, one of my favorite treats was peanut butter cookies. Now, I did not set out to find the perfect sugar-free/keto-friendly peanut butter cookie recipe (in my opinion), but it eventually became my goal and I found it. Well, I created it!! Several months ago, I took a keto Danish butter cookie recipe and have since altered it, added, changed it, and added more, again and again, about 30 times, until this week when I discovered what I feel is the perfect peanut butter cookie for us sugar-free/keto folks. By the way, my cookies no longer share any resemblance with that Danish butter cookie.
If you are thinking about “going keto,” if you are a diabetic, or simply want to decrease your intake of carbohydrates while still enjoying a sweet treat, give these cookies a try!
Vondonkey’s Sugar-free/Keto-friendly Peanut Butter Cookies
1 cup coconut flour (32g net carbs)
2 cups almond flour (24g net carbs)
1/2 cup (heaping) Swerve brown sugar (zero carbs)
2 teaspoons baking powder (zero carbs)
3/4 teaspoon pink Himalayan salt (zero carbs)
Place in food processor and run on high until well-mixed and powdery.
2 sticks cold butter, sliced (zero carbs)
1 jar Aldi’s Simply Nature creamy peanut butter (56g net carbs)
1 teaspoon vanilla (zero carbs)
Add to dry ingredients in food processor and mix thoroughly.
Use a one-tablespoon cookie scooper, scraping excess cookie dough across the top, and drop dough on cookie sheets lined with parchment paper. Bake at 350 degrees for 9-10 minutes, until the edges are only beginning to brown. I take them out of the oven and immediately place the entire sheet in the freezer or refrigerator to cool before storing them in the freezer. These cookies, at room temperature, will crumble easily. In my many attempts to cure that, and finding that the alterations diminished the yummy peanut butter flavor of the cookie, we just keep ours frozen, and eat them that way. It gives them a nice firm texture. We both love them! This recipe will make 5 dozen cookies.
NOTE: Keep in mind, the products that you use may have different carb counts. Based on what I use, it works out to be 2g net carbs per cookie!! That’s pretty darn good for keto people. A tablespoon-sized cookie may sound very small, but when that cookie packs a rich, very satisfying peanut buttery flavor, you may not be inclined to eat more than a few. I can only eat two myself.
Now…what about pasta?! Hmm.