Non-crumbly low carb peanut butter cookies
Today I made him more cookies. A recipe for low carb peanut butter cookies is all over the web, but they say the cookies are very crumbly. I don’t want crumbly cookies. So I added a scoop of protein powder, and it made all the difference. These cookies really are good! And they have a much better texture than my earlier peanut butter cookie recipe.
An added bonus is that the uncooked dough, rolled into small balls, makes a delicious candy that can be kept in the refrigerator or freezer.
My recipe made 24 cookies and 8 candies.
Low Carb Non-Crumbly Peanut Butter Cookies
1 cup natural peanut butter without sugar
1 cup bulk Splenda
1 egg
1 scoop Body Fortress chocolate/peanut butter whey protein powder (sweetened with Splenda)
1 T Torani’s sugar free caramel syrup
1 T Torani’s sugar free vanilla syrup
Mix all incredients together well and roll into small 1″ balls. Place on greased baking sheet and mark cookies with fork tines. Bake at 350 for approx. 12 minutes until bottoms are nicely browned.
If you aren’t afraid of eating a little raw egg, some of the balls can be placed in the refrigerator or freezer and eaten as candy.
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Needless to say, I ate 3 candies and 2 cookies so far.
I am so upset at having to make these for Ron. But I would be even more upset if he continued stuffing down sugary junk and got Alzheimer’s.
Tinycamper's Blog 
Jo
/ December 28, 2013Thank you for this great dessert. I won’t make them yet as I am trying to do as little carbs right now as possible and like you I couldn’t resist. One of my daughters gave me a Stone Wave for Christmas and I will try some of those great meals and desserts made with fresh fruit. I just picked up a bag of Splenda white as I already picked up the brown. I’m not a sugar user but if I makes something for my daughter I use Splenda .
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tinycamper
/ December 28, 2013I wouldn’t have made it for myself either, Jo. But if you do need a low carb dessert, they are the best cookies I’ve tasted for it.
Good luck!
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Jackie Burrell
/ December 31, 2013I’ve made the regular low carb (flourless) peanut butter cookies for years and yes, they were always crumbly and fragile. I found your recipe and just made them an hour ago. They are wonderful and don’t fall apart! This one is a keeper for me. Thank you so much!
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tinycamper
/ December 31, 2013Jackie, I am just thrilled that you tried that recipe and liked it!
Thanks for letting me know!
I made some fantastic chocolate/peanut butter fudge for Ron based on one of Sugar Free Sheila’s old recipes last night. He LOVED it. Here’s the recipe if you want that one, too. http://www.lowcarbfriends.com/recipereview/showproduct.php/product/3530/cat/15/page/1
The only thing is, I didn’t have vanilla protein powder, so I used 1/4 c. cocoa plus 2 scoops of the chocolate/peanut butter protein powder that I had.
I used a wet knife blade to cut them into tiny 1″ squares when they were set (otherwise they stick to the knife).
Although they are superb, I have only allowed myself to eat a couple of them yesterday and today because I am afraid that much sweet will trigger sugar cravings. But they sure do keep Ron happy!
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Jackie Burrell
/ December 31, 2013Well, I suppose I could choke down some fudge on top of all the cookies I ate a few hours ago…. LOL. I don’t find that Splenda (I use EZ Sweetz liquid, just a few drops for a cup of Splenda and no carbs) triggers sweet cravings in me. Actually, it’s the reverse. After a few, like the peanut butter cookies, I’ve had enough. I was craving milk, so I had some coconut milk. I AM going to make the fudge tomorrow though 🙂 Thanks!
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tinycamper
/ December 31, 2013Jackie, my Netrition order came in before I made the fudge, so I used erythritol powder for the sweetener instead of Splenda.
I haven’t run into a problem with it causing cravings (in fact, I just had a couple more pieces a few minutes ago.) I am just AFRAID the sweet taste might! 🙂
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Jackie Burrell
/ December 31, 2013I love erythritol powder and use it a lot, especially to make buttercream frostings. I like the “cool” feeling it has. I melt 1/2 chocoperfection bar, add vanilla, butter, erythritol and a little cream to make the best glaze in the world to dip strawberries in! Eating low carb can be so much fun and taste good, too!
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tinycamper
/ December 31, 2013I had never used erythritol powder before and was really surprised by the cool feeling. It seems to have mellowed after the fudge sat overnight, though. At least, it isn’t so pronounced.
Oooohhhh…. will definitely save your recipe for the glaze!
Tonight was the first night low carbing that I didn’t feel like cooking. So I sent hubby out to get Hardees’ low carb burgers. They are a burger wrapped in lettuce leaves instead of a bun.
So nice to have a mini vacation from cooking!
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Jackie Burrell
/ January 1, 2014Never tried a takeout burger with lettuce leaves. I will do that, thanks! The fudge is cooling in my fridge as I type 🙂 I put cocoa powder in mine. Got to have that chocolate!
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tinycamper
/ January 1, 2014Just make sure that the burger is 100% meat with no fillers. You can do a search for Hardees nutrition (or other fast food restaurant) and it will give you a carb breakdown on the various foods they sell.
I was surprised to learn that KFC’s grilled chicken is a legal low-carb fast food!
Arby’s is a low carber’s nightmare. There is NOTHING on their menu that is suitable!
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Jackie Burrell
/ January 1, 2014The fudge is in the freezer because it’s too darned good to leave out – too tempting! It will be great for a sweet treat when I’m craving something because one will be enough. By the way, my neighbors came over last night and had some of the peanut butter cookies. They were amazed there was no flour in there and wanted the recipe, so good for you and thanks again!
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tinycamper
/ January 1, 2014That fudge is out of this world, and it gets better the longer it sets. I just had two pieces. I can’t stay out of it! So it will probably be a while before I make it again for Ron.
So glad you enjoyed both recipes!!!
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