Many countries don’t share America’s love of peanut butter, in fact the average European still eats less than one tablespoon peanut butter in an entire year, whereas in America they eat over a billion pounds of it.
I love these fat patties of peanutty shortbread. There’s something so deliciously moreish about the sight of them, but they have more in their favour than looks: they are a doddle to make, and meltingly scrumptious to eat.
Peanut Butter Biscuits
These low-carb Peanut Butter Biscuits are so easy to make with only 4 ingredients.
Course: BiscuitsDifficulty: Easy
Servings
15
BiscuitsTotal Time
30
minutesIngredients
125 g Smooth Peanut Butter
125 g Salted Peanuts
125 g Erythritol
1/4 tsp Himalayan Salt
Method
- Preheat oven to 180 C
- Using a small cookie scoop or similar, roll 30 little balls of dough between your hands and flatten them on a lined baking sheet
- Bake in the centre of the oven for 8-10 minutes – 8 minutes = soft centre, 10 minutes = crunchy
- When cooled take two biscuits and cement them together with smooth peanut butter. Makes 15 Biscuits
- Store in an airtight container
Notes
- MACROS per Biscuit – Carbs 2.5g – Fat 8.7g – Protein – 4.2g – Calories 103
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