This is my first round of low carb baking and boy is it an easy recipe.
Low Carb Peanut Butter Cookies
1 cup of chunky peanut butter1 cup of cream cheese
2 eggs
1.5 cups splenda
Whole peanuts for garnish
Method
- Preheat the oven to 180C
- Measure peanut butter and place in a mixing bowl
- Put the cream cheese in the microwave for 10 secs to soften then add to the bowl
- Put eggs and Splenda in the bowl and mix thoroughly. If you use an electric mixer be careful as this batter is very soft and can splash
- Place baking paper on a baking tin, put a spoon of batter about 2 inches apart for each cookie. Smaller cookies are best as these are very calorie dense
- Flatten the dough with a fork to form a cookie, these cookies will not spread so the size of the cookie will remain the same after baking
- Press one whole roasted peanut into the top of each cookie
- Bake for 15 mins and then place on a cooling rack once cooked
- The cookies will be very soft while warm, best to wait until cooled before picking up
- Makes around 24 cookies
- Nutrition below is for the whole batch. Macros per cookie are 92 calories, 3g Carbs (2.3 Net), 7.6g fat
Lovely, thanks!
ReplyDelete1.5 cups of Splenda actually has over 100g carbs! :( 0 calories only when used in a very small amount
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