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Keto Crispy Peanut Butter Sandwich Cookies (Nutter Butters!!)

  • Writer: Keto Upgrade
    Keto Upgrade
  • 1 hour ago
  • 6 min read

A delicious crispy sandwich cookie that is only 1g Net Carb for 3 Cookies! A great snack with triple the protein of the sugar laden version. They can be made in the iconic peanut shape or can go simple and make them into round sandwich cookies. It is a little bit of a tedious process to make them into the peanut shape, since the dough can be a bit tricky to roll out. If you’d rather skip the work, you can order a dozen from my shop and have them delivered right to your door!




If you want the cute peanut shape, you can buy cutters on Amazon, though the ones I found were a bit larger than a traditional Nutter Butter. Instead, I bent a small snowman cutter into a peanut shape that measured about 2 inches long and 1 inch wide, which was much closer. I also saw other bakers reshape sunglass or bikini cookie cutters with good results. For the crosshatch pattern, I kept it simple. A regular fork works well, but I used a fork stamp tool, also found on Amazon, because it was the closest match I could find.


For the recipe I used salted butter and a natural peanut butter that was just peanuts and salt. Unlike my recent crispy Oreo and graham cracker recipes, the added peanut butter made it harder to achieve a crisp texture, so I added an egg to get the result I wanted.

This is a fairly simple recipe with just a few ingredients, but it delivers the texture and flavor of Nutter Butters. I’ve found that a combination of unflavored whey protein isolate and coconut flour works especially well for creating crispy, very low-carb cookies.


In addition to the coconut and whey protein, I added a small amount of oat fiber to keep the carbs low and reduce the graininess that can come from using too much coconut flour. In baked goods, coconut fiber, oat fiber, and bamboo fiber can often be swapped for one another, but each has drawbacks, so combining them can create a better overall texture.


I used granular golden erythritol/monkfruit in the cookie because it helps create a crisp texture as it melts during baking and firms up as the cookies cool. Large amounts of allulose tend to keep cookies soft. You can likely adjust the sweetness slightly without affecting the texture.


The final key ingredient is peanut butter powder. I originally bought it for the filling, but the cookies also needed a stronger peanut butter flavor. I didn’t want to add more natural peanut butter because the extra oil would affect the dough’s consistency. I used PBFit, a no sugar added powder which has significantly less fat than peanut butter. There are many options available on Amazon, including unsweetened versions made from just peanuts. I purchased one from Walmart, that was sweetened with erythritol and monkfruit.


Naked PB Powder: https://amzn.to/4wVQ26z

PB Fit with erythritol: https://amzn.to/4o1JZte

4Lb. Bag Peanut Flour (Cheapest): https://amzn.to/4o1JZte


Rolling Pin with bands: https://amzn.to/44pqu5u

Nordic Ware Half Sheet Pans: https://amzn.to/3SZ7dzE

Parchment Sheets: https://amzn.to/3U5kGbg

Measuring spoons: https://amzn.to/3N07v7b

Mini Offset Spatula: https://amzn.to/3e4i09O

Accuweight Scale: https://amzn.to/4jMvhSY

Etekcity Food Scale: https://amzn.to/3HEudTS

Restaurant 10 in Spatulas: https://amzn.to/3Tq1ALd

Large Peanut Shape Cookie Cutter: https://amzn.to/4fINJxq (don't know how this one will work, the dough may get stuck in the pattern)

Bra Cookie Stamp (can be widen to make the nut shape):- https://amzn.to/4fOy93e

Disposable Piping Bags: https://amzn.to/4u9tZXn


Durelife golden monkfruit/erythritol: https://amzn.to/3LMS7eY

Lakanto golden monkfruit/erythritol sweetener: https://amzn.to/2ShMYTj

Isopure Unflavored whey protein isolate: https://amzn.to/2Saz1q9

Coconut Flour: https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum: https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum: https://amzn.to/4bdKnQE

Anthony's Oat Fiber: https://amzn.to/4uFLQX9

Pure Organic Stevia Powder: https://amzn.to/3plOQaK


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)



Check out the video for step-by-step instructions: https://youtu.be/c-EuQv9VnZs


Keto/Low Carb Peanut Butter Sandwich Cookies


For the cookies:

84g (3 oz. / 6 tbsp.) Soften Salted Butter

124g (1/2 cup) Natural Peanut Butter (just peanuts & salt)

120g (about 1/2 cup + 2 tbsp.) Golden 1:1 Erythritol Blend

1 tsp. Vanilla Extract

1 Egg (room temp.)

60g (3/4 cup) Unflavored Whey Protein Isolate

15g (2 tbsp. packed) Coconut Flour (at least that's how Great Value Measures)

14g (2 tbsp.) Anthony's Oat Fiber

1/4 tsp. Xanthan Gum

1/2 tsp. Baking Soda

8g (1 tbsp.) Peanut Butter Powder

1/4 to 1/2 tsp. Salt (if using unsalted butter and/or peanut butter)


For the filling:

112g (4 oz.) Salted Softened Butter

64g (8 tbsp.) PB Fit Powder

1 tsp. Stevia (to taste)

Salt to taste, if using unsalted butter


Instructions:


  1. Start by measuring the butter, peanut butter, and sweetener into the bowl of a stand mixer or a medium bowl if you’re using a hand mixer. Set out your egg so it can come to room temperature. If you need to speed that up, you can place it in a bowl of warm water.

  2. If your butter still feels firm, let it soften in a warm spot, such as near the stove while the oven preheats. You can also microwave it in 10-second intervals at 50% power, just until softened.

  3. Using a whisk attachment or hand mixer, beat the butter and sweetener until the mixture looks light, fluffy, and slightly paler in color. Scrape down the bowl a few times as needed.

  4. While that mixes, measure, sift, and whisk together the dry ingredients. You’ll also want to get your rolling pin ready and set out three pieces of parchment paper sized for a half sheet pan (16x12).

  5. Mix in the vanilla, scrape down the bowl, then add the room-temperature egg. Beat again until everything is fully combined.

  6. Add the dry ingredients and mix until a dough forms, scraping down the bowl as needed so everything is evenly incorporated.

  7. Divide into two equal portions about 240g each. Place each portion on a sheet of parchment paper, spreading across the middle the short way of the sheet, to make rolling easier (pictured above)

  8. Place another piece of parchment paper on top and roll out to 1/6in (3mm) thick. Peel the parchment back from both sides often to prevent wrinkles in the dough. Once the dough is evenly rolled, cut out your cookies and chill them in the refrigerator or freezer for 5 to 10 minutes so they lift off the parchment paper more easily. While they chill, preheat the oven to 350°F.

  9. Transfer the chilled cookies to parchment-lined sheet pans. Leave a little extra room between them if you’re using a stamp like mine. If you’re using a fork for the pattern, you can place them a bit closer together. Once a tray is full and patterned, keep it chilled until the oven is ready.

  10. Repeat with the remaining dough until it’s all used. The final yield will depend on the cookie cutter you choose, but I got about 87 to 92 cookies, or roughly 43 sandwich cookies.

  11. Bake each tray for 7 to 9 minutes. You’ll usually be able to smell when they’re ready. Continue until all the trays are baked.

  12. Allow to cool completely before handling them, since they’re delicate when warm. You can move them to a wire rack and let them sit for about an hour before filling. Once they’re fully cool and crisp, make the filling by mixing the butter and powder together, then sweeten to taste.

  13. Pipe the filling onto half of the cookies, then top with the remaining cookies and press gently until the filling reaches near the edges. Store them in an airtight container at room temperature for about 2 weeks, or refrigerate for more than a month.


Macro- Your final macros will vary a little depending on how many cookies you get from the batch. I made 43 peanut-shaped sandwich cookies this time.


Per 3 cookies (based on 43 sandwich cookies total):

190 Calories

17g Fat

13g Total Carbs

3g Fiber

9g Sugar Alcohol

1g Net Carbs

9g Protein


If you’re in the lower 48 states and want to try more of my baked goods, feel free to visit my website. You can order items like high-protein/low-carb white bread, delicious keto brownies, or keto breakfast treats here: Sugarswapbakeshop.com or here: https://www.ketoupgrade.info/shop-1


If you’d like to support what I do, you can also buy me a coffee here:

              

If you shop with Perfect Keto, you can use my link here:

Use code KETOUPGRADECHEF for 20% off.


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As a Perfect Keto Associate I earn from qualifying purchases.


I also created a Patreon for anyone who wants to support the channel a little more directly. I have a lot of ideas for the future, including more behind-the-scenes content, recipe testing wins and fails, personal updates, and possibly even more projects down the road. If that sounds like something you’d enjoy, I’d love to have you there. If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com



 
 
 

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