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These easy to make Sugar Free Peanut Butter Cookies are a revision of a vintage recipe that is now diabetic-friendly and low-carb. Have one with coffee, pack in a low-carb lunch, or serve and share. Any way you have them, they are absolutely delicious.
I have tried making recipes that are just a few ingredients and without flour and I have found them greasy and a little too peanut buttery. Adding flour makes a traditional style sugar free peanut butter cookie. Whenever I make these people are always surprised that they are low-carb and sugar free!
Ingredients List
- King Arthur Keto Wheat Flour
- Splenda Granulated Sweetener
- Natural Peanut Butter – no sugar
- Egg
- Salt
- Baking Powder
- Butter
- Walden Farms Pancake Syrup
- Vanilla Extract
Special Kitchen Equipment
Pro Tips and FAQs
Flour Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
To convert the recipe to Sugar Free Peanut Butter balls – Roll the dough into small balls and bake without pressing down. If desired, roll the cookies in Isomalt Crystals before baking.
Sweetener Substitutions
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
A note about the Peanut Butter
When making the sugar free peanut butter cookies we are using peanut butter that contains only peanuts. The jar will have oil on the top and requires a vigorous stirring. If you use a peanut butter product that does not have the oil on the top, such as Kraft sugar free peanut butter or Jif sugar free peanut butter you may need to add extra liquid to the recipe to compensate for the reduced moisture.
Common Variations
A few things that affect baking success are oven temperate variations, type of baking tray and altitude. Fluctuations in elevations can result in time-to-bake changes and rates of evaporation. Higher elevations generally require more time to bake and liquids can evaporate faster. If you need to add more liquid, add egg white or a little Walden Farms Pancake Syrup. These additives give more, moisture without increasing carbs.
Oven temperatures can vary between the make, model and age of the appliance. If you have a convection oven, the temperature usually stays more consistent in the oven and results in even baking. If you have hot spots in your oven, some cookies may be done before others, resulting in inconsistent baking. If that is an issue for you, consider making smaller batches at a time or using a baking stone. I have found that using a stone helps to prevent burning and provides a more even temperature across the surface of the stone.
The type of baking tray can increase or reduce time, depending on what you are using. A stone (my preferred method) takes longer for the first batch, but once the stone is hot, the time will be reduced by about 1-2 minutes. Using a stone also prevents sticking to the tray. A well-used stone always gives me the best results. A new stone may absorb liquids from the cookies as the stone is porous.
Storing and Freezing
Store baked, cooed sugar-free peanut butter cookies in an airtight container in the freezer for up to 2 months.
Store in an airtight container at room temperature for up to 4 days.
Recipe for Sugar Free Peanut Butter Cookies
Sugar Free Peanut Butter Cookies Recipe
Equipment
Ingredients
- 1 cup King Arthur Keto Wheat Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter (softened to room temperature)
- 2/3 cup Splenda Granulated Sweetener
- 1/2 cup All Natural Peanut Butter – no sugar added
- 1/4 cup Walden Farms Pancake Syrup
- 1 med/lg Egg
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F
- Sift together, Flour, Baking powder and salt.
- In a mixing bowl cream the butter.
- Add the egg,vanilla extract and Walden Farms syrup and beat
- Add peanut butter followed by the sweetener and beat until smooth.
- Slowly add the dry ingredients and mix until well combined.
- If the mixture seems dry add an egg white or a little more Walden Farms Syrup.
- Scoop dough onto baking tray 2 inches apart.
- Press with a fork to create a criss cross pattern
- Bake in oven for 10-12 minutes or until golden brown
- After baking, remove from baking tray and allow cookies to cool on a wire cooling rack.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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