KN (Original): Ketonian Nutter Butter Copycat

KETONIAN NUTTER BUTTER (COPYCAT)

8 Servings

1 Serving = two cookies with one tablespoon of filling

Cals 244.6| Net Carbs 6.6g | Fat 21g| Protein 8.8g|

INGREDIENTS- (cookie)

~* 1 cup of Natural Jiffy peanut butter

~* 1 teaspoon of butter, room temperature.

~* 1 egg

~* 1/4 cup of Stevia sweetener

DIRECTIONS: (cookies)

Turn the oven on to 350 Fahrenheit

Get out a mixing bowl and add ingredients inside. I mix this together with a fork because the whisks stick too much. Depending on how big you want your cookies to be, and this will change the macros BTW, space them out on parchment paper on a cookie sheet. Bake them for 15 min and let them rest out of the oven while you make the filling.

Jiffy natural peanut butter
stevia (make sure there is no additive, only stevia) and egg
measure ingredients and add them to a bowl. mix with a fork because the dough gets all stuck in the whisk
dough
space them out and flatten them in the shape you want
let them rest for 30 minutes

INGREDIENTS- (filling)

~* 1/3 cup of heavy whipping cream

~* 2 tablespoons of peanut butter

~* 1 tablespoon of Stevia sweetener

DIRECTIONS: (filling)

I have a KitchenAid mixer, so I put the ingredients in there. Mix it on low speed until the cream is beige from the peanut butter. When that happens, turn the speed up (with the cover so it doesn’t splatter). When the stiff peaks form, put it in the refrigerator.

measure everything and turn the mixer on low. once ingredients have mixed and turned beige in color, turn up the speed until stiff peaks form
peanut butter filling

ASSEMBLY:

Take a cookie, add 1 tablespoon of filling (for the macros to stay like the recipe, otherwise go crazy and double stuff it if you want LOL) and add a cookie to the top so they become like a nutter butter sandwich. Repeat until all cookies are sandwiched.

measure out the tablespoon of filling for the correct macros on the recipe
Cookie, one tablespoon of filling, cookie

Ketonian Nutter Butters Copycat

  • Servings: 8
  • Print

Cals 244.6| Net Carbs 6.6g | Fat 21g| Protein 8.8g|


Credit: KetonianNerds.com

Ingredients

  • 1 cup of natural peanut butter (cookie)
  • 1/4 cup stevia (cookie)
  • 1 egg (cookie)
  • 1 teaspoon of room temp butter (cookie)
  • 1/3 cup of heavy whipping cream (filling)
  • 2 tablespoons of peanut butter (filling)
  • 1 tablespoon of Stevia (filling)

Directions

  1. Cookies- Get out a mixing bowl and add ingredients inside. I mix this together with a fork because the whisks stick too much. Depending on how big you want your cookies to be, and this will change the macros BTW, space them out on parchment paper on a cookie sheet. Bake them at 350 for 15 min and let them rest out of the oven while you make the filling. .
  2. Filling-I have a KitchenAid mixer, so I put the ingredients in there. Mix it on low speed until the cream is beige from the peanut butter. When that happens, turn the speed up (with the cover so it doesn’t splatter). When the stiff peaks form, put it in the refrigerator.
  3. Assembly- Take a cookie, add 1 tablespoon of filling (for the macros to stay like the recipe, otherwise go crazy and double stuff it if you want LOL) and add a cookie to the top so they become like a nutter butter sandwich. Repeat until all cookies are sandwiched.

Thank you for joining us! Maybe one day we will have a Ketonian Nerds Cookbook out. Who would buy it?

Love,

Ro and Nick.

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