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.
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.
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.
Ketonian Nutter Butters Copycat
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
- 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. .
- 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.
- 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.
Ketonian Nerds 