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Baked Low Carb Splenda Peanut Butter Cookies

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If you like peanut butter you will love these cookies, they are chock full of nuts and will fill your home with the wonderful aroma of roasted peanuts when baking. Hubby is a peanut butter addict and had seconds on these. He has requested that I make them weekly for a great low carb desert.
  Dried coconut 1 Cup (16 tbs) (0 Sugar Added)
  Splenda 1⁄2 Cup (8 tbs)
  Egg 1
  Natural peanut butter 1 Cup (16 tbs) (Smucker’S, Chunky)
  Da vinci syrup 2 Tablespoon (I Use The Sugar Free Butterscotch Syrup, You Can Use Sugar Free Pancake Syrup As Well)

Preheat the oven to 350 degrees
Beat egg and set aside.
In a mixing bowl combine the splenda and dried coconut
Add the egg
Add the peanut butter and divenci surup
Bake for 15 minutes.
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Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Peanut Butter
Gourmet, Healthy
Looking for a delicious peanut butter cookies recipe that is also healthy and easy to make? Then this LowCarb360 video is just the thing for you. Watch and learn how to bake cookies that pack fewer than 30 carbs.

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Average: 3.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2621 Calories from Fat 1297

% Daily Value*

Total Fat 149 g229.2%

Saturated Fat 67.5 g337.4%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1170.9 mg48.8%

Total Carbohydrates 251 g83.5%

Dietary Fiber 31.9 g127.4%

Sugars 112.7 g

Protein 92 g184.6%

Vitamin A 4.9% Vitamin C 3%

Calcium 6.6% Iron 28.9%

*Based on a 2000 Calorie diet

Baked Low Carb Splenda Peanut Butter Cookies Recipe Video