Keto Peanut Butter Sandwich Cookies

Name: Easy Keto Peanut Butter Sandwich Cookies
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 16
Ingredients: 250g creamy sugar-free peanut butter; 100g powdered erythritol; 1 egg; 75g soft butter; 35g creamy sugar-free peanut butter; 25g powdered erythritol; 1/4 tsp vanilla extract

Keto Peanut Butter Sandwich Cookies Mobile Featured Image

Keto Peanut Butter Sandwich Cookies Desktop Featured Image

Nutrition facts per serving

One serving = 1 cookie

Carbs
1.3g

Protein
5.8g

Fat
13.1g

Kcal.
146

Carbs

1.3g

Protein

5.8g

Fat

13.1g

Kcal.

146

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

This recipe is perfect for anyone who can’t get enough of peanut butter, as it’s almost impossible to add even more peanut butter to this recipe apart from swapping it with eating it with a spoon.

Delicious peanut butter cookies filled with a heavenly peanut butter creme filling – and of course, completely sugar-free and keto-friendly with only 1.3g net carbs per cookie!

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Keto Peanut Butter Sandwich Cookies Image #1

Keto Peanut Butter Sandwich Cookies Image #2

Ingredients

Servings:

Ingredients for the cookies:

g creamy sugar-free peanut butter
g powdered erythritol
egg

oz creamy sugar-free peanut butter
oz powdered erythritol
egg

cup creamy sugar-free peanut butter
cup powdered erythritol
egg

Ingredients for the creme filling:

g soft butter
g creamy sugar-free peanut butter
g powdered erythritol
tsp vanilla extract

oz soft butter
oz creamy sugar-free peanut butter
oz powdered erythritol
tsp vanilla extract

cup butter
tbsp creamy sugar-free peanut butter
tbsp powdered erythritol
tsp vanilla extract

Step 1

Preheat your oven to 350°F/180°C.

Step 2 – Preparing the cookies

g creamy sugar-free peanut butter, g powdered erythritol, egg

oz creamy sugar-free peanut butter, oz powdered erythritol, egg

cup creamy sugar-free peanut butter, cup powdered erythritol, egg

Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.

Step 3

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.

Repeat this process until no dough is left.

Step 4

Place the cookies on a baking tray lined with parchment paper.

Use a large knife or a cake lifter to transfer the cookies onto the baking tray without breaking them.

Step 5

Bake the cookies for about 7-8 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Step 6

Let the cookies cool down completely while you continue with the next step.

Step 7 – Preparing the creme filling

g soft butter, g creamy sugar-free peanut butter, g powdered erythritol, tsp vanilla extract

oz soft butter, oz creamy sugar-free peanut butter, oz powdered erythritol, tsp vanilla extract

cup butter, tbsp creamy sugar-free peanut butter, tbsp powdered erythritol, tsp vanilla extract

Prepare the creme filling while the cookies cool down.

Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until you get a pale and fluffy mass.

Step 8

Once the cookies are cold, you can fill them with the peanut butter creme.

To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.

Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.

Repeat this step with the remaining cookies, until you have no cookies and creme left.

Step 9

Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

Storage

Cover the low carb peanut butter sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.