These keto nutter butters combine two chewy and slightly crispy peanut butter cookies with a delightfully smooth peanut butter filling in the middle. And if you love peanut butter, these keto peanut butter cookie sandwiches will become your new best friend. Plus, they're just incredibly quick and easy to whip up too!
THE BEST KETO PEANUT BUTTER COOKIES
Nutter butters have to be one of my all-time favorite cookies. I mean, what's better than peanut butter on top of peanut butter?
But the nutter butters you can buy from the store are, of course, loaded with carbs and sugar.
Well, these homemade keto nutter butter cookies solve that problem.
Basically, this recipe takes two keto peanut butter cookies - that are just to die for on their own - and sandwiches a thick and creamy peanut butter filling between them.
Honestly, if you love peanut butter, then this is the only keto cookie recipe you'll ever need.
That said, I do have a few other keto cookie recipes that are to die for as well - like these keto magic cookies, these keto thin mints, and these keto chocolate chip cookies. So, definitely give one of these recipes a shot when you're craving something other than peanut butter.
INGREDIENTS YOU'LL NEED
One of the best parts about this copycat nutter butter cookie recipe, is that you only 6 ingredients to make them.
And I'm pretty confident that you'll have every one of these ingredients ready to go.
For the cookies, you'll need:
- 4 large egg yolks
- Just less than ⅔ cups no sugar added peanut butter
- ¼ cup blanched almond flour
- 1 teaspoon vanilla extract
- ½ heaping cup Confectioners Swerve
And for the filling:
- 2 tbsps. peanut butter
- Just less than 1 tbsp. Confectioners Swerve
- ½ - 1 tbsp. almond milk
You've got all of these, right?
Oh, and by the way, you can put all of these ingredients to good use by making these keto tagalongs next. They're shortbread cookies with peanut butter on top, covered in chocolate - so so good.
LOW CARB PEANUT BUTTER TO USE
So this recipe will make the most peanut buttery cookie possible. I'm talking peanut butter, on top of peanut butter, on top of peanut butter.
And if we're using all that peanut butter, we want to make sure it's low carb.
Keep in mind that not all peanut butter is created equal. Most peanut butter has added sugars in it, adding unnecessary carbs to your cookies.
So, to keep them as low carb and keto-friendly as possible, I recommend finding a natural peanut butter like this one from Smucker's that has no sugar added to it.
Also, make sure the peanut butter is on the runny side - this will allow it to mix better and give you the best results for your cookies.
KETO FRIENDLY FLOURS TO USE
For our cookie dough, we will be making almond flour peanut butter cookies.
And if you're a regular making my recipes - first off, you're the real MVP - and second, you probably know that my go-to almond flour is this blanched almond flour by Blue Diamond.
This is my favorite keto flour to use because it has the lowest carb count out of all the other almond flours, and it works really well in every recipe.
But, if you don't want to use almond flour or have an almond allergy, you can use either walnut flour or sunflower seed flour to make these keto peanut butter cookies. Both are low carb flours and can be substituted with almond flour at a one-for-one measurement.
FLOURS TO AVOID
Now, a flour you DO NOT want to use to make these nutter butters is coconut flour.
Although coconut flour is a low carb flour and can be used in keto recipes - like to make these keto brownies - it will not work well for our cookies.
Since coconut flour is a highly absorbant flour, it will cause these cookies to dry out and be super crumbly - if they even turn out at all.
SWEETENING OUR KETO NUTTER BUTTERS
Adding a touch of sweetness to our cookie dough and peanut butter filling makes these keto cookies go from the best cookies in the world to the best cookies in the universe.
And, of course, we will be sweetening our keto peanut butter cookie sandwiches in a sugar-free way.
Doing this doesn't just make these low carb cookies - it actually makes them healthy too! Crazy, right?
With that said, we will be using Confectioners Swerve to sweeten up both our cookie dough and the filling.
Using Confectioners Swerve will give our cookies the same amount of sweetness as using sugar would, but with 0 NET CARBS and 0 Calories.
Another sweetener you can use is Lakanto's Confectioners Monk Fruit. It has the same sweetness level as Swerve, and it's totally keto friendly too.
SWEETENERS TO AVOID
Ok, so there are a couple of sweeteners you'll want to avoid using to make these cookies, mainly stevia and xylitol.
Stevia in its purest form is up to 300 times sweeter than sugar, and that is just way too sweet to use. And most companies mix Stevia with maltodextrin, maltose, and dextrose. All are essentially other names for sugar and will knock you out of ketosis.
Xylitol is another sweetener you'll want to avoid. Although it is labeled as "sugar-free," it actually has half the carbs and half the calories as regular sugar.
So, make sure you use one of the recommended keto-friendly sweeteners above.
HOW TO MAKE KETO NUTTER BUTTERS
Before we start making our cookies, I want to mention that I suggest using a food scale if you have one. The food scale will allow you to get the most accurate measurements since some measurements aren't exact.
However, if you don't have one, no need to worry - your cookies will turn out just as delicious and just as irresistible.
Now gather your ingredients and let's make these keto peanut butter cookie sandwiches!
STEP 1: MAKING THE DOUGH
The first thing you'll want to do is preheat your oven to 350°F (177°C).
Next, separate the egg yolks from the whites, and then add the yolks to a large bowl, along with the rest of the cookie ingredients listed above. By the way, if you're looking for something to do with the leftover whites, you can make this keto bread with them.
Anyway, once you've added everything to the bowl, you're going to give the ingredients a good mix with a spatula until a thick peanut butter dough starts to form.
Then, once it forms, use your hands to shape a ball of dough out of it.
STEP 2: BAKING YOUR COOKIES
So, once you have the dough ball, you can use a tablespoon-sized cookie scoop to scoop out some dough. Then use your hands to shape the dough into cookies.
And this recipe will make 12 thick keto peanut butter cookies. But feel free to make them a bit thinner if you want to make more cookies out of the dough.
Anyway, next add all of your cookies to a baking sheet lined with parchment paper, then pop them in the oven for around 7 to 10 minutes tops.
After you take them out, let them set and cool down on the tray so they can firm up. That said, the cookies will have to cool for about an hour to set, so be patient. They'll most likely be extremely soft when they first come out of the oven, and if you rush things, you'll ruin the cookies.
STEP 3: MAKING THE PEANUT BUTTER FILLING
Ok, so once the cookies set, you can make the peanut butter filling.
And making it is super easy. Just add all of the "filling" ingredients listed above to a small bowl, and mix them until a thick peanut butter sauce forms.
By the way, the amount of almond milk you'll need to make the sauce come together will vary depending on how runny your peanut butter is.
So, just keep that in mind.
STEP 4: ASSEMBLING THE COOKIES
Once the peanut butter filling is ready to go, you can get your cookies out and pair each of them up with a cookie that's a similar size.
Then you're going to add a teaspoon of the peanut butter filling to the bottom of one cookie and sandwich it to the bottom of another cookie.
Now, all that you have left to do is repeat this process until you've made peanut butter cookie sandwiches out of all of your cookies.
And then you're all set to eat them!
STORING THE COOKIES
One of the best parts about making cookies as delicious as these is being able to look forward to eating them throughout the week.
And you can enjoy these cookies all week long since they will last for up to 7 days at room temperature. Just make sure you put them in an airtight container.
That said, I prefer to keep my cookies at room temperature, but you could also refrigerate them if you'd like.
Also, if you want a frozen treat, you can store these keto nutter butters in the freezer for up to 6 months.
Just place the cookies in a single layer on a baking sheet in the freezer first, then once they are completely frozen, transfer them to freezer-safe bags.
Ok, so as I mentioned earlier, this recipe makes 12 thick nutter butter sandwiches. And if you make 12 cookies, each one will have just over 3.5 NET CARBS.
That said, here's the rest of the nutritional information for 1 cookie sandwich:
- 275 Calories
- 22g Fat
- 6.25g Carbs
- 2.5g Fiber
- 3.75 NET CARBS
- 10g Protein
So if you make thinner cookies out of the dough, the carb count and the rest of the macros will be lower.
And that my friends are the best keto peanut butter cookies you can make.
Healthy, low carb, and triple peanut butter all in one cookie - you truly can't beat it.
If you have kids, they won't stop asking you to make these keto nutter butters once they try them.
And I guarantee you'll love the cookies just as much as them - so you should probably just make these keto cookies every week.
Anyway, if you make them and tag me on Instagram - I'd love to see how they turn.Print
Keto Nutter Butters | The Best Keto Peanut Butter Cookies
These keto nutter butters combine two chewy and slightly crispy peanut butter cookies with a delightfully smooth peanut butter filling in the middle. If you love peanut butter, these keto peanut butter cookie sandwiches will become your new best friend. And you can eat as many as you want since each cookie has just around 3 NET CARBS!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 Cookie Sandwiches
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low Carb
4 large egg yolks
Just less than ⅔ cups (160g) no sugar added peanut butter
¼ cup (28g) blanched almond flour
1 teaspoon (4g) vanilla extract
½ heaping cup (80g) Confectioners Swerve
2 tablespoons (32g) no sugar added peanut butter
Just less than 1 tablespoon (9g) Confectioners Swerve - or confectioners monk fruit
½ - 1 Tablespoon unsweetened almond milk
- Preheat oven to 350°F (177°C).
- Add egg yolks and no sugar added peanut butter to a large bowl.
- Then add in the blanched almond flour, vanilla extract, and confectioners swerve.
- Next mix together all of your ingredients with a spatula until a thick peanut butter dough starts to form. Once it forms, use your hands to shape a ball of dough out of it.
- Use a tablespoon-sized cookie scoop to scoop out some dough. Then use your hands to shape the dough into cookies.
- Add all of your cookies to a baking sheet lined with parchment paper and put them in the oven for around 7 to 10 minutes tops.
- After you take them out, let them set and cool down on the tray that you baked them in for about an hour so they can firm up.
- Once the cookies set, in a small bowl you're going to add your filling ingredients, starting with the peanut butter and Confectioners Swerve.
- Then, add the almond milk half a tablespoon at a time, and stir until the filling is a creamy smooth consistency - this should take around ½ to 1 tablespoons.
- Once the peanut butter filling is ready to go, pair each cookie up with a cookie similar in size.
- Add a teaspoon of the peanut butter filling to the bottom of one cookie and sandwich it to the bottom of another cookie.
- Repeat this process until you've made nutter butter sandwiches out of all of your cookies and then you're all set to eat them!
The scale up function does not change the gram measurements.
- Serving Size: 1 Cookie Sandwiches
- Calories: 275
- Fat: 22
- Carbohydrates: 6.25
- Fiber: 2.5
- Protein: 10
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Oh my word these are so good Joe!! Just made some for a snack, and can’t believe how tasty these are.
I just made these and WOW! Definitely my new favorite cookie!!!
Linda Hayward says
why could you not use 2 lg whole eggs in place of 4 yolks ? I did make these this am exactly as the recipe said and they are going to be near impossible to eat just one .
The Diet Chef says
It will make them too "cakey".
I use kirkland signature mixed nuts butter and the results delicious!! Thanks Joe.
The Diet Chef says
Glad you liked them ;)
I’m confused. Did you use the egg whites?
I see now you don’t use the egg whites but your ingredient list shows 3 large eggs, not three large egg yolks. :)
The Diet Chef says
Updated it to clarify ;)
The Diet Chef says
No just the yolks.
So, egg yolks, or the whole egg? Ingredient list calls for 4 eggs, but the recipe says yolks.
The Diet Chef says
The yolks only :)
Super yummy & peanutty😋😋😋😋😋