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Keto Peanut Butter Cookie Dough Bites Recipe


Atkins Keto Peanut Butter Cookie Dough Bites
1.4g
Glucides nets Atkins™
Prep Time:40 Minutes
Style:American
Cook Time:0 Minutes
Phase:Phase 2
Difficulty:Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.9g

Protein

7.3g

Fat

1.2g

Fiber

81.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 3tbspbutter, unsalted
  • 1PinchSalt
  • 1 1/2tablespoonConfectioners (powdered) erythritol
  • 0 1/2teaspoonSweetLeaf Stevia Sweetener (with inulin)
  • 6 1/2gPOWDERED PEANUT BUTTER PB2
  • 0 1/2tspVanilla extract
  • 2TbspCoconut Flour
  • 11gPistachios, hulled, roasted, salted
  • 2TbspPeanut Butter, natural creamy

DIRECTIONS

  1. In the bowl of a stand mixer, cream together room temperature butter, confectioners erythritol, stevia and salt until lightened and well mixed, about 3 minutes. Add flour, peanut butter, peanut butter powder and vanilla and mix on lower power until combined, then increase the speed, scrape down the sides, and mix until fully blended.
  2. Using ½-ounce silicone molds, portion 1 tablespoon of dough (about 14 grams) into 8 wells. Place in the freezer until solidified, about 30 minutes. Pop the bites out of the mold and set aside at room temperature for 10 minutes. Chop either 11 grams of pistachios or peanuts (optional) or mix together 2 grams (1/2 teaspoon) beet powder with 6 grams confectioners erythritol (2 teaspoons) (also optional). Roll the tops of the bites in the chopped nuts or sweetened beet powder.
  3. Store in an airtight container in the refrigerator for up to 5 days. One serving is one cookie dough ball.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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