Keto Peanut Butter Perfection: Stacked Nutter Butter-Style Cookies You Won’t Believe Are Low Carb

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2

   In a large bowl, cream softened butter and granulated sweetener with an electric mixer until light and fluffy (2-3 minutes).
3. 3

   Add 1 cup peanut butter, egg, and vanilla extract. Beat until smooth and well combined.
4. 4

   In a separate bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum (if using), and salt.
5. 5

   Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix. The dough will be thick.
6. 6

   Cover dough and chill in the refrigerator for at least 30 minutes to 1 hour.
7. 7

   Scoop rounded tablespoons of chilled dough. Roll into 2-inch ovals or use a Nutter Butter cookie cutter. Place on prepared baking sheets.
8. 8

   Gently press the tines of a fork onto the top of each cookie in a crosshatch pattern.
9. 9

   Bake for 10-14 minutes, until edges are lightly golden and centers are set. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. 10

    While cookies cool, prepare the filling: In a medium bowl, combine 1/2 cup peanut butter, powdered sweetener, and 1/4 cup softened butter. Beat until smooth.
11. 11

    Add heavy cream, 1 tablespoon at a time, beating until desired spreadable consistency is reached.
12. 12

    Once cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies.
13. 13

    Refrigerate for 15-20 minutes to allow the filling to set slightly before serving. Store in an airtight container in the refrigerator.