Sugar Free Peanut Butter Soft Rings: low carb, lchf, grain free and gluten free. Just 2.3g carbs each.
I’ve finally made something with peanut butter. I realise it may not be big deal for someone else, but it is for me. When I converted to the keto lifestyle and looked for food ideas, hundreds of peanut butter dessert recipes came up, but I didn’t bother to read any of them, let alone try any. I’d never been a fan. To my mind, you spread peanut butter on toast when you had the munchies and nothing else to eat. With its slightly sweet and salty flavour, how could it work in biscuits, fat bombs, cheesecakes or muffins? Surely whatever you make would turn out savoury. That was my thinking. Until now…
But why, you might ask? Because I had a jar of natural, no added sugar, smooth peanut butter that was reaching its best before date. Therefore, I had two options: 1) let it go to waste, 2) make something with it. So, with much reluctance, I went with option 2) and thought I’d try biscuits – or cookies, as they’re known in America English.
The test recipe was based on the ‘normal’ biscuit recipe: flour, butter, sugar, egg and vanilla. Mr erythritol and Mrs stevia replaced the sugar. I almost used lupin flour, as I usually do, but then decided to use almond flour because it’s sweeter than lupin, plus I thought it would compensate for the saltiness of peanut butter.
Make. Tweak. Try again. Success at last!
The first batch of sugar free peanut butter soft rings left much to be desired. Edible, yes. Yummy, no. I had over-baked the biscuits because after the usual 10-15 mins they were still not changing colour and felt very soft to the touch. So I had carried on baking until I realised they weren’t going to turn golden or dry. On top of that, they weren’t sweet enough for my liking. But, to be fair, weren’t salty either. In fact, I couldn’t even taste peanut butter.
Then came a second batch made with more peanut butter and more erythritol, that still wasn’t great, but at least had the right sweetness.
Finally, the third attempt was the one. I took a chance and took the biscuits out of the oven after 12 mins, even though they felt very soft and possibly undercooked. But to my surprise, they firmed up somewhat as they cooled and tasted fine. Still no peanut butter taste, and really good. I just felt that my sugar free peanut butter soft rings were a little too plain, and decided to add a little chocolate. That made all the difference. Finally! From good to divine thanks to 20g chocolate added as an after-thought!
But the best thing about this peanut butter experience? I had just created cookies.
Not American English cookies, but British English cookies, i.e. soft and moist biscuits (as opposed to dry and crunchy). Wehey!! Not done that before! It’s pretty obvious that what kept them soft and pale was the peanut butter. The moral of the story is that in future I shall not discount ingredients just because I don’t like them on their own.
How to Make Sugar Free Peanut Butter Soft Rings
You need peanut butter, egg, butter, almond flour (I used extra fine), erythritol, stevia, vanilla paste and a pinch of salt. The chocolate topping is optional. You may prefer the rings to be plain.
First of all you whisk an egg. Then you simply add everything else and work by hand till you get a dough. Lastly, you shape the dough into cookies, cut out holes and bake them. That’s all there is to it. One bowl job. Again. Nothing else to wash up, not even a rolling pin. Love it!
I hope you love my Sugar Free Peanut Butter Soft Rings as much as I do!
- Yield: 16
- Serving: 1
- Calories: 150
- Fat: 12.5g
- Net Carbs: 2.3g
- Protein: 7g
- 1 medium egg
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 1 tsp sugar free vanilla paste (make your own)
- 100g peanut butter
- 130g unsalted butter (room temperature)
- 100g powdered erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 160g extra fine almond flour (U.S. option HERE)
- 20g unsweetened dark chocolate (U.S. option HERE)
- dash of hazelnut oil
- whisk whole egg.
- add salt and vanilla paste and whisk again (a few lumps will be fine).
- incorporate all other ingredients except chocolate and hazelnut oil.
- knead the mix by hand quickly until smooth and compact.
- pre-heat oven to 160ºC fan (180ºC static).
- take a small amount of pastry, quickly roll it into a ball between your palms, then press it so you have a flat circle shape and lay it on a baking tray lined with parchment paper.
- repeat until all pastry has been used up.
- make central holes with a small cookie cutter or other round implement.
- re-shape the cut outs to make more biscuits!
- bake for 10-12 minutes.
- allow to cool down completely, then melt chocolate, stir in hazelnut oil and swipe each biscuit with a fork to make lines across (or use your preferred technique).
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.