Flourless Peanut Butter Cookies (2 net carbs!)

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This has got to be one of the easiest cookie recipes on the planet!  It’s really just a standard flour-less peanut butter cookie recipe, I just replaced the sugar with erythritol and it’s only 4 ingredients, one mixing bowl, one spoon and one cookie sheet! Oh, and if you eat them all in one day then you won’t even need to dirty a container to store them in (although this is not recommended unless you are sharing!).

I am very new to the low-carb baking world so I am limited in my knowledge of sugar replacements…so far I have only successfully used Swerve Sweetener, which is erythritol.  It is highly recommended by Carolyn at All Day I Dream About Food, which is my absolute favorite low carb blog…she is a genius in the kitchen and every recipe I have tried has been AWESOME!  I like especially like Swerve since it subs 1:1 for sugar in just about any recipe…this takes all the guess-work out of substitutions also, it has no weird after-taste and won’t upset your digestive system!  I do also love stevia as a sweetener but I have yet to master using it alone in baking.  If you are not interested in a low carb version of this cookie it is easy to sub in your favorite unrefined sugar of choice, I think they would be fabulous with coconut palm sugar.

Low Carb Peanut Butter Cookies

Ingredients:

1 cup organic unsweetened peanut butter, room temperature
1 1⁄8 cup erythritol (I used Swerve)
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350° F.  Line a large cookie sheet with parchment paper.In a large mixing bowl, combine peanut butter, 1 cup erythritol, egg, and vanilla, stir well with a spoon. Roll the dough into 1″ balls. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, turning the cookie sheet halfway through baking, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from the pan to a wire cooling rack.
Makes 16 cookies.
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Bacon, Egg and Blue Cheese Asparagus

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Bacon, Egg and Blue Cheese Asparagus 

2 pounds fresh asparagus, trimmed

3 hard-boiled eggs, chopped

6 slices bacon, cooked and crumbled

1/4 cup extra virgin olive oil

1/2 lemon, juiced

salt and pepper, to taste

2 ounces blue cheese, crumbled

  • Lay the asparagus spears in a large skillet and top with 1 inch of water. Lightly salt the water and bring to a simmer. Cook, covered, for 3 to 5 minutes or until crisp-tender.  Drain off the cooking water.
  • In a small bowl, whisk together olive oil, lemon juice, salt, pepper and blue cheese until well combined but still chunky, set aside.
  • Place asparagus on a serving platter, top with chopped eggs and bacon.
  • Drizzle the entire dish with the blue cheese dressing or serve on the side.
  • Enjoy!

This post is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Wednesday Extravaganza, Allergy-Free Wednesday, Whole Food Wednesday, Fight Back Friday, Gluten-Free Friday

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