Peanut butter & jelly (no bake) keto cookies:
Makes 8 cookies. Each cookie is about 47.5 calories and .9 net carbs. All 8 cookies = 380 calories and roughly 7.5 net carbs (depending on size of strawberries)
2 TBSP natural smooth peanut butter
2 TBSP almond flour
2 TBSP cream cheese (straight from the fridge & cubed)
2 TBSP powdered erythritol
1/4 TSP vanilla extract
For strawberry jelly filling:
2 medium strawberries (sliced up into small pieces)
1/2 TBSP powdered erythritol
Add all 5 cookie ingredients into mixing bowl and mix together with a spoon. Make sure the cream cheese is cold so that the dough can form correctly. It takes a little muscle to stir it all together, but it will create a nice dough.
Form a big ball with all of the dough and then divvy up the big ball into 8 equal size small balls. Put all 8 balls down on a plate or small cookie sheet that has been covered in wax paper.
On each ball, press your thumb into the middle to form an indent. This is where the strawberry filling will go.
In a small bowl, put in the sliced strawberry and powdered erythritol. You can either mash it up using a spoon and some muscle OR blend together with a handheld blender. It’ll be smoother with a handheld blender and more chunky if mixed up by hand. You can pick which sounds more appealing to you.
Fill each indent on the balls with the strawberry filling using a small spoon OR you can add the strawberry filling after freezing the balls if you want the strawberry to be more fresh and not cold/solid.
Place plate/cookie sheet flat in the freezer for 30-60 minutes, until cookies are desired texture/consistency.
After freezing, if you don’t eat all of them, you can place leftovers in the fridge.