It may seem strange to some of you that I’d be posting a low carb cookie recipe now, when binging on cookies and other naughty foods lately is what probably got you back to low carb in the first place. Isn’t January for denial and self-deprivation to punish ourselves for all the bad things we ate in the last few months?
Not in my book! Enjoying delicious food (including cookies) AND losing weight is one of the perks of low carb and keto eating – and what IBIH is all about.
Steeling ourselves for the misery of dieting after we packed on a few pounds is part of the unbalanced thinking that got us here in the first place! Food should be fun – even when we’re trying to lose weight. And if we can maintain a balanced view of food long term, then we won’t find ourselves binging during times of celebration – and then punishing ourselves with deprivation for weeks afterwards to make up for it.
That’s why my first recipe post of the new year is for these yummy (and easy!) low carb cookies! Because delicious cookies can, and should, be a part of any sustainable eating plan!
I made a batch of these keto cookies as a test last week and was really happy with the results, so I took a few photos and called it a day. These are super filling and taste like a real peanut butter and jelly sandwich! I ended up eating two of these low carb cookies every morning with my coffee and stayed full until lunch time.
There’s really no downside here, amiright?
Now I have always preferred strawberry preserves on my peanut butter and jelly sandwiches, so that’s what I used here – but you could really use any sugar free preserves in this keto peanut butter thumbprint cookie recipe.
I also used crunchy peanut butter because it reminds me of my childhood and I like the texture – but you can use smooth if you prefer it! Just be sure that you use as natural a peanut butter as possible and check the label to be sure there is no added sugar in it!
Now go forth, eat keto peanut butter cookies, AND lose weight!
- 1 3/4 cup sugar free peanut butter (I prefer crunchy and used Smucker’s natural)
- 2 eggs
- 2 Tbsp coconut flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 1/3 cup granulated sugar substitute (Swerve, Splenda, Ideal, etc.)(for lowest carbs use erythritol)
- 1/4 cup sugar free strawberry (or other) preserves
- Combine all of the cookie ingredients except for the jelly in a medium sized bowl. Stir well until fully combined. Roll into twenty 1 inch balls and place on a parchment covered cookie sheet. Press a well into the center of each cookie with your thumb. Place about 1/2 tsp of jelly in each center. Bake in a preheated 350 degree (F) oven for 11 minutes. Don’t bake too long or they’ll dry out.