Here are a recipe and guide on how to make melt in the mouth Stevia low carb Peanut Butter Cookies!
2 Then weigh out the peanut butter and place in the same bowl.
3 Now add the egg.
4 Mix the ingredients together with an electric whisk on a moderate speed.
5 Once combined scoop out the mix using an ice cream scoop and place on a pre-lined baking tray, then flatten the mixture by pressing it down with a fork. Do this until you have used all the mixture.
6 Now place in the oven for approx 10-15 minutes or until the edges turn slightly brown. I did mine for approximately 13 minutes.
7 Once baked, remove from the oven and place the tray onto a wire rack.
8 Allow the biscuits to settle for a few minutes, then slide the baking parchment with the cookies attached carefully onto the wire rack to enable them to cool fully.
9 Once cool, peel the cookies off the parchment paper and enjoy.
Once fully baked and cooled, I wrapped the low-carb peanut butter cookies in clingfilm (saran wrap) to keep them fresh.
Preheat your oven to one of the following:-
- 180°C Fan Assisted
- 190-200°C Regular Oven
- Gas Mark 4
- 356F
Ingredients:-
- 10 grams Stevia or alternative Powdered Sweetener
- 220 grams Peanut Butter
- 1 medium Egg
Method:-
1 Weigh out your Stevia or powdered sweetener and place it into a mixing bowl.2 Then weigh out the peanut butter and place in the same bowl.
3 Now add the egg.
4 Mix the ingredients together with an electric whisk on a moderate speed.
5 Once combined scoop out the mix using an ice cream scoop and place on a pre-lined baking tray, then flatten the mixture by pressing it down with a fork. Do this until you have used all the mixture.
6 Now place in the oven for approx 10-15 minutes or until the edges turn slightly brown. I did mine for approximately 13 minutes.
7 Once baked, remove from the oven and place the tray onto a wire rack.
8 Allow the biscuits to settle for a few minutes, then slide the baking parchment with the cookies attached carefully onto the wire rack to enable them to cool fully.
9 Once cool, peel the cookies off the parchment paper and enjoy.
Once fully baked and cooled, I wrapped the low-carb peanut butter cookies in clingfilm (saran wrap) to keep them fresh.