Whenever I want a low-sugar, low carb treat, I always think to make super-duper easy peanut butter cookies. And when I only have creamy almond butter in the house, then they become almond butter cookies! They’re so versatile that you can replace the peanuts with any kind of but you like. Imagine these as hazelnut or pistachio cookies. Next on the list!
The base recipe for these low carb nut butter cookies is only three ingredients: nut butter, a sweetener of your choosing, and an egg. But I like to switch out the flavors with either extracts (vanilla, almond, maple, etc.) or sugar-free syrups like those from Torani.
Then you can add even more goodies like SF chocolate chips, chopped nuts, or a SF drizzle or dip into chocolate. I also think a good helping of cinnamon rounds everything out, so I included it. You can find similar recipes everywhere, and with good reason. It’s a classic and totally easy to make in huge or tiny batches. And when you’re avoiding flour.
Want more recipes in your life?
Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
Ingredients
- 1 cup nut butter (I used almond butter)
- 1 cup granulated erythritol (or sweetener of your choice, I used Swerve)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
Instructions
- Preheat oven to 325°F
- Combine all ingredients in a large bowl and mix well.
- Using a spoon or cookie scoop (like this one), scoop dough and roll into 1-inch balls with your hands.
- Place cookies on an ungreased baking sheet (or use a Silpat), and flatten them down with a fork.
- Bake for 12-15 minutes until golden brown. Cool completely on wire racks before storing.
- Feel free to add in sugar free chocolate chips, chopped nuts, or add add a drizzle of melted SF chocolate on top!
Notes
Nutrition per cookie (based on 25 cookies in the batch): 60 calories | 5g fat | 1g net carbs | 0.7g sugar | 1.6g protein
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
No flour? Wow.
Nope! Somehow the egg and nut butter keep it all together. I love ’em! 🙂
I can use stevia ?
You can! I’ve used a few different kinds of sweeteners and it’s very forgiving. 🙂
I followed the recipe exactly and I’m so disappointed. I feel like I want to cry because I wasted 1 cup of the expensive swerve. I baked mine for 15 minutes on 325 degrees, it didn’t turn into cookies it was still wet. I think the temperature should’ve been hotter. I wouldn’t make this again.
I’m so sorry this didn’t work for you! I’ve made this recipe so many times without a problem. I wonder if there was any variance in oven temperatures? Either way, maybe check out a similar recipe that includes flour which should give you an alternate way to make it. Best of luck!
Currently waiting for my first batch in the oven I only made half of a full batch by halfing all ingredients i am on keto while the family eat carbs as normal I’ve been trying to find ways to place sweet snacks and a breakfast here and there in my plan cause i really miss sweets. I hope they turn out well for me.
Thanks for giving it a try! These are staples when we do keto so I’m hoping it works well for you. 🙂
Do you know how much sodium is in each cookie? Also if I remove the sweetener from the recipe would that work ok? Thanks!
The sodium depends on the nut butter you choose. 1 cup of the almond butter I use has about 18 mg of sodium total so for 25 cookies, the sodium is pretty low. I’ve never tried it without the sweetener, but I assume they’ll taste less like cookies and more like savory bars. Best of luck!
Made these using monkfruit sweetener and baked 20 minutes. Delicious.
I made these, I only used 1/2 cup of mink sugar!
They are so tasty thanks so much!