Congratulation! You’ve just stumbled across the worlds BEST LOW CARB COOKIE!
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You know, there are times when you just need a dang cookie. Am I right?
These amazing Low Carb No Bake Cookies – Peanut Butter Chocolate Freezer Cookies are SOOOO GOOD! Even my three year old (who is surprisingly picky when it comes to cookies) LOVES them!
She had been asking me to make her some cookies, but we just found out she has a cavity! *heart broken* This past winter she spent a few weeks in the hospital hooked up to an IV, unable to get out of bed, so I am fully blaming this incident and the weeks to follow, on her getting that cavity. I am DEFINITELY NOT blaming that fact her mommy loves to bake her cookies.
So anyways, back to the cookie, I decided that it was about time to try one of my favourite cookies – low carb! A super cool fact about the sweetener I chose: sukrin gold is made with erythritol, which actually does the opposite of sugar to teeth! It helps protect teeth from cavities rather than cause them! Cool right? So really, these cookies are actually good for you! Right? Right?!
These Low Carb No Bake Cookies – Peanut Butter Chocolate Freezer Cookies are inspired from my Gramma’s recipe. I changed the white sugar in her recipe to sukrin gold and sugar free maple syrup, and the oats to roasted sliced almonds…
SO. DANG. GOOD.
I was crazy surprised how well these cookies turned out! They are the perfect amount of crunchy, toasty, salty, fudgy and come in just under 2g of net carbs per cookie! I hope you love them as much as we do!!
What is in these No Bake Cookies – Peanut Butter Chocolate Freezer Cookies
Nothing but YUM!
These epic No Bake Cookies – Peanut Butter Chocolate Freezer Cookies have butter, organic peanut butter, heavy cream, cocoa powder, sukrin gold, sugar free maple syrup, vanilla , roasted sliced almonds and sea salt.
How to make Low Carb No Bake Cookies – Peanut Butter Chocolate Freezer Cookies
Melt butter in a medium sauce pan on medium – low heat. Add peanut butter, heavy cream, maple syrup, spurn gold and cocoa powder. Whisk until fully combined. Allow chocolate mixture to come to a simmer then remove from heat.
Add vanilla, sea salt and roasted sliced almonds; mix well. Drop by spoonfuls onto a baking sheet with wax paper. Freeze for at least an hour before diving in!
Low Carb Sweetners
Ah yes, the dreaded ‘what sweetener to use?!’… I have tried a few sugar substitutes and maple syrup substitutes. Some were awful and some were actually pretty great!
Sukrin Gold is my brown sugar substitute of choice. I’ve been using it quite a bit lately and my family has not been able to tell that I was not actually using brown sugar!
Lakanto Maple Flavoured Sugar-Free Syrup is my go-to maple syrup replacement. It is sweetened with monk fruit so is a much healthier choice than some of the cheapies out there – yes, it’s expensive, but you get what you pay for!
All about the almonds
The almonds used for this recipe MUST be sliced to create the most perfect cookie texture! You can find them at most grocery stores in the bulk section.
Roasted almonds are essential for this cookie recipe for a couple of reasons. They give the cookies a beautiful toasty flavour and also add an extra crunch.
Roasting almonds in the oven is super easy! I like to make a huge batch to keep in my cupboard so I can easily top salads or for when I want a quick snack.
I use a non stick baking mat on top of a baking sheet, (mostly to make it super easy to dump the roasted almonds into my storage jar once cooled) spread the sliced almonds out evenly and roast for 6 minutes at 350° until the edges have turned golden.
Keep an eye on those almonds! They burn really quickly.
If you don’t want to turn on the oven, you can add a tsp of butter to a skillet on medium-low heat, add the sliced almonds and cook until they are golden brown. Stir them often to avoid burning- it happens quickly!
Check out these other low carb dessert recipes next:
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Low Carb No Bake Cookies- Peanut Butter Chocolate Freezer Cookies
- 1/2 cup unsalted butter
- 1/2 cup organic unsalted peanut butter
- 1/2 cup heavy cream
- 1/3 cup sugar free maple syrup
- 1/3 cup sukrin gold
- 1/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1.5 cups sliced almonds roasted
- Medium Saucepan
- 2 x Baking Sheets
- Wax Paper
- *read post above if you don’t have roasted almonds
- Melt butter in a medium saucepan on medium heat. Mix in peanut butter, heavy cream, maple syrup, sukrin gold and cocoa powder. Whisk until fully combined, bring to a low simmer then remove from heat.
- Whisk in the sea salt and vanilla, then stir in the almonds. Line two baking sheets with wax paper, then drop the mixture by spoonfuls onto the paper. You should get about 16 cookies, 8 per baking sheet. Freeze for at least one hour before eating.
- Freeze for at least 3 hours before packaging up for storage. You can store them in freezer safe ziplock bags or an air tight container in the freezer, and will last up to 3 months.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct the fibre (3.6 g) and sugar alcohols (6.6g) from the total carbs to get 2.3 g net carbs per cookie.