Sunday, August 10, 2014

Lo-Carb Peanut Butter Cookies

16 oz (2 cups) smooth peanut butter
2 eggs
1 tsp vanilla
5-10 packets stevia (or to taste)* OR
1-2 cups granual Splenda or other sweetener that measures cup-for-cup with sugar*

Preheat the oven to 350. Mix all ingredients well. It will be really runny at first, but keep mixing and it will form a dough! Now, if you’re not weirded out by the thought of eating raw eggs, you should taste the dough. Is it sweet enough? It should be slightly sweeter than you would actually want the cookies, because it goes though some changes in the oven that make them taste a little less sweet.

Roll the cookies into 1 inch balls or so, place onto ungreased sheet, and then press with a fork to flatten. You should get about 32-36 cookies.

Place in the oven for 12-14 minutes, or until just starting to turn golden around the bottom edge. Remove from the oven and LET COOL FOR 10 MINUTES. The cookies are very soft until cooled and shouldn’t be handled. After cooled, they’re still pretty crumbly, but they’re so freakin’ good!

*The reason I give such a wide variation on how much sweetener to use is because everyone on the low-carb diet has different sweetness thresholds. Try it with the lower amount first, and if that doesn't taste right to you, add more! Remember that it should be sweeter than you want it when it's raw, because they get less sweet after baking.

Nutrition facts fore one cookie:

If you make 32 cookies total:
Calories: 100; Fat: 8.5g; Protein: 4.5g; Carbs: 3.1g; Fiber: 1g; Net Carbs: 2.1g

If you make 36 cookies total:
Calories: 89; Fat: 7.6g; Protein: 4g; Carbs: 2.8g; Fiber: .9g; Net Carbs: 1.9g


No comments: