For this recipe I used whey protein powder. I know, sounds strange, but it is a great baking medium and has very little carbs. It helps keep my low carb baked goods moist. This recipe could easily be altered if you prefer a traditional peanut butter cookie, just use vanilla flavored whey protein and omit the cocoa powder. Make sure you adjust your recipe for the missing cocoa and add 3 tablespoons of protein or whichever flour you used.
- 1 cup chocolate whey protein (make sure it is low carb)
- 1/4 cup Carbalose flour or my low carb flour mix
- 1/2 cup +/- granulated sugar substitute (sweeten to your own taste)
- 3 tbls unsweetened cocoa powder
- 1/4 tsp salt
- 2 tbls vegetable glycerin (food grade only)
- 3/4 cup peanut butter
- 1/3 cup butter
- 1/4 cup heavy cream
- 2 eggs beaten
- 1 tsp vanilla
- 1/3 cup granulated Erythritol (for coating cookies)
- 1/2 cup sugar free chocolate chips or chunks (optional)
- 1/2 cup chopped roasted peanuts (optional)
In a large mixing bowl, cream the peanut butter and butter. Beat in sugar substitute, vanilla, salt, cream, eggs and vegetable glycerin until smooth. Combine the dry ingredients in a separate bowl then stir into peanut butter mixture. If you wish, stir in the sugar free chocolate chips and peanuts. Put granulated Erythritol in a small bowl, roll 1 tablespoon of the dough at a time to coat evenly with the Erythritol. Place cookies on an ungreased cookie sheet and bake at 350 for 8 minutes. Don't over bake, they could dry out a little. Some of the butter will run onto the pan, don't worry this is ok. Let the cookies cool on the sheet for one minute and transfer to a cooling rack. Clean your cookie sheet with warm water and dry for the next batch of cookies. Store cookies in a tightly sealed container. This recipe makes about 24 cookies. The granulated Erythritol adds a nice crunch to the outside of the cookies. Enjoy! These are so yummy!