Sugar-Free Homemade Nutter Butter Cookies

Indulge in the nostalgic flavors of peanut butter cookies, now reinvented with a healthier twist in these Sugar-Free Homemade Nutter Butter Cookies. Made with almond and coconut flours for a rich, nutty base, and naturally sweetened with xylitol and powdered erythritol, this recipe provides all the classic sweetness without the sugar. The creamy, unsweetened peanut butter adds depth and flavor, while a luscious sugar-free filling completes these delectable cookie sandwiches. With just 20 minutes of prep time and a simple baking process, these cookies are perfect for anyone following a low-carb, keto, or sugar-free lifestyle. They’re irresistibly soft, satisfyingly crunchy, and ideal for guilt-free snacking!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 20

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Xylitol sweetener
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Creamy peanut butter (unsweetened)
• 0.25 cup Unsalted butter
• 1 large Egg
• 1 teaspoon Vanilla extract
• 2 tablespoons Heavy cream
• 0.25 cup Powdered erythritol

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, xylitol sweetener, baking soda, and salt until well combined.

Step 3

In a large bowl, using an electric mixer, beat the peanut butter and unsalted butter until creamy and smooth.

Step 4

Add the egg and vanilla extract to the peanut butter mixture, and mix until thoroughly incorporated.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring until a thick cookie dough forms.

Step 6

Scoop tablespoon-sized portions of dough and roll into balls. Place them onto the prepared baking sheet, leaving space between each cookie.

Step 7

Using a fork, press down on each dough ball to create a criss-cross pattern, flattening the cookies slightly.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Step 9

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 10

To prepare the filling, in a small bowl, combine the heavy cream and powdered erythritol, mixing until smooth.

Step 11

Once the cookies are completely cooled, spread a small amount of the filling onto the flat side of one cookie, and sandwich with another cookie.

Step 12

Repeat with the remaining cookies and filling. Enjoy your sugar-free nutter butter cookies!

Nutrition Facts

Serving size	(608.0g)

Amount per serving	% Daily Value*
Calories	2458.6

Total Fat 184.5g	0%
Saturated Fat 46.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 311.5mg	0%
Sodium 2164.5mg	0%
Total Carbohydrate 257.8g	0%
Dietary Fiber 33.7g	0%
Total Sugars 17.9g
Protein 78.3g	0%

Vitamin D 53.8IU	0%
Calcium 357.3mg	0%
Iron 9.3mg	0%
Potassium 1405.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 10.4%

Carbs: 34.3%