Easy Keto Peanut Butter Cookie Sandwiches With Nut Free Option

Easy Keto Peanut Butter Cookie Sandwiches With Nut Free Option

Keto Peanut Butter Cookie Cookie Sandwiches With A Nut Free Option

This recipe is designed to teach everyone how to make easy keto peanut butter cookie sandwiches with a nut free option
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 15 cookie sandwiches

Ingredients

Filling

Instructions

  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
  • In a medium mixing bowl use a fork and whisk together granulated and brown Swerve until fully combined and no large lumps are left in the sweeteners. If needed use fingers to press out large lumps or sift in the sweeteners
  • Add the peanut butter. Use fork and fold the peanut butter into the sweeteners until all the sweeteners are combined and moist. If needed use fingers and roll the mixture around until all sweeteners are moist
  • Add the egg and the vanilla. Use fork and fold the egg and vanilla in until fully combined and smooth.
  • Scoop the dough out 1/2 TBS at a time onto the prepared baking sheet. Place the scoops about 1 inch apart on the baking sheets
  • Roll each scoop into a short log. Use fingers and shape each log into a flat oval.
  • Bake at 350 degrees until 8-10 minutes or until golden around the edges. These will crisp up more as they cool. The longer these are bakes the more crispy they will be after they cool.
  • Once bake allow them to cool on the pans for about 10 minutes or until firm. Transfer to a wire rack and allow to cool completely before filling the cookies

Filling

  • In a medium mixing bowl use a fork and stir together all the filling ingredients except milk until fully combined. Add the milk 1/2 TBS at a time until the filling comes together into a creamy, smooth ball. The texture will be a dough like texture. Add more or less of the milk depending on the desired consistency. Set aside until cookies a re fully cooled

Assemble

  • To assemble the cookies turn half of the cookies upside down. Scoop the filling out about 1/2 TBS at a time onto the upside down cookies. Use finger and press the filling out to evenly cover the cookie. Leave a little space around the edges
  • Place the plain cookies on top of the filled cookies and press slightly to spread the filling evenly to the edges of the cookies

Notes

This recipe yields about 15 cookie sandwiches
1 cookie contains about 7.3 grams of net carbs


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