Wes, on the second recipe, try refrigerating the cookies about 30 minutes before baking and they’ll hold their shape much better. Use for any cookies that use that much butter.
That’s a great tip however he always tries to be radically fair in judging by not deviating AT ALL , so I’m sure the recipe didn’t suggest refrigerating. I mean, he didn’t even want to use Pam on his fork in the first recipe in case it interfered. He’s nothing if not fair to the recipe. But you’re right, refrigeration often yields a better cookie result.
I'm thinking that browning the butter first would REALLY guild that lily... and subbing some PB flour for the almond flour would boost the peanut flavor. I just might give that a try. Always a pleasure to watch your battles, Wes!
I have made peanut butter cookies with the 1-1-1 recipe too. One cup peanut butter, 1 cup sweet, 1 egg yolk. I have found that adding a couple spoons of butter, and a splash of vanilla, and a pinch of salt makes them softer and better. If you want CHEWEY cookies, add in two spoons of beef collagen. I don't bother with the almond flour, IMHO that makes them more thicc cake than cookie. btw, if you want more filling cookies that can you can use as a hunger killing snack... put two scoops of protein powder in the batter. It will fill you right up on one cookie.
1 Cup of water and 2 big ice cubes. Then use a fork dipped in the ice water for cross hatching the cookies. THEY WON'T STICK! I made the almond flour cookies - they're cooling right now! All done cooling and they are DELICIOUS!!!!
I am a lover of sandwich cookies like Nutter Butter cookies. Using the second cookie, make a keto chocolate or peanut butter icing and frost two together. That sounds amazing. Love your channel!!!!!!!
Thank you for saying low carb is a way of eating instead of diet. Just the word diet makes me depressed because of the failures I’ve had. Also, I think dieting kind of implies that it’s temporary. A way of eating sounds better for the long term. 😊
I have made the 3 ingredient PB cookie for years because you can have delicious cookies so quickly without much of a time commitment. But, I am really curious to try the almond flour version. Your face told me what I needed to know about them. But honestly, you can’t go wrong with either. Sugar free chocolate chips are a good addition too. Thanks for another fun video.
The almond flour ones are sooo good but I did reduce the sweetener to 3/4 cup on my second batch and added a little more almond flour to keep the consistency correct. I cant even tell that it's not a normal cookie!!
I agree with you. I am pretty animated when I’m in love with a recipe as well and something tastes really good. When you watch his face it just makes you want to make these cookies
Oh, my goodness! Wes, you have done it again. I HAVE to make these now. I just want to yell to my family, "get out of the kitchen! Cookies are gonna happen!"
We made the second recipe last night, with an erythritol mix. They’re good cookies, but next time I’ll use allulose. No cooling sensation. Wes, I want to thank you for all the recipes you try out for us. It really seems to be a labor of love, with the expense of ingredients and time.
@A Gramzy Life unfortunately allulose is not as good for your insulin levels as erythritol and stevia - check out dr eric berg on sweeteners - very informative, especially if you are diabetic!
@@tonyinuae A 2021 study on rats suggests that allulose is helpful against insulin resistance. > d-Allulose, a C-3 epimer of d-fructose, is a rare sugar that has no calories. Although d-allulose has been reported to have several health benefits, such as anti-obesity and anti-diabetic effects, there have been no reports evaluating the effects of d-allulose on insulin resistance using a hyperinsulinemic-euglycemic clamp (HE-clamp). Therefore, we investigated the effects of d-allulose on a high-sucrose diet (HSD)-induced insulin resistance model. Wistar rats were randomly divided into three dietary groups: HSD containing 5% cellulose (HSC), 5% d-allulose (HSA), and a commercial diet. The insulin tolerance test (ITT) and HE-clamp were performed after administration of the diets for 4 and 7 weeks. After 7 weeks, the muscle and adipose tissues of rats were obtained to analyze Akt signaling via western blotting, and plasma adipocytokine levels were measured. ITT revealed that d-allulose ameliorated systemic insulin resistance. Furthermore, the results of the 2-step HE-clamp procedure indicated that d-allulose reversed systemic and muscular insulin resistance. d-Allulose reversed the insulin-induced suppression of Akt phosphorylation in the soleus muscle and epididymal fat tissues and reduced plasma TNF-α levels. This study is the first to show that d-allulose improves systemic and muscle insulin sensitivity in conscious rats. (Natsume Y, Yamada T, Iida T, Ozaki N, Gou Y, Oshida Y, Koike T. Investigation of d-allulose effects on high-sucrose diet-induced insulin resistance via hyperinsulinemic-euglycemic clamps in rats. Heliyon. 2021 Sep 17;7(9):e08013.)
@@tonyinuae Allulose doesn't affect your blood sugar or insulin levels. Dr Berg is not a medical doctor, he doesn't have an MD, he's a chiropractor and a Scientologist.
Wes, you can restore your aluminum tray using BarKeepers Friend. You can get it at Home Depot for just about $2.25 (or Amazon for more) , Its made for cleaning stainless, but does a great job on ruined/stained aluminum. Comes in a can sort of like Comet cleanser.....wet you baking sheet then sprinkle some on ....then scub with paper towels (shop towels work best). I would do about 1/4 of the sheet at a time. Add a bit of elbow grease and your shiny aluminum baking sheet is BACK. Makes a world of difference for good stainless skillets ...you think they are clean but stuff still sticks. Use this and see how much stainless tarnish there really was. I use it on my stainless before I fry anything that is likely to stick....problem solved.
Hi!👋Falutin’!!! I’m not using erythritol anymore… But I do have some powdered Allulos… Do you have any idea how much I should use? Thanks for your video❤
@@Mr.Helper. I would say no to the pb powder as this recipe needs the oils the real stuff has. Save your powder for pb frosting or shakes. It would be tasty in Thai soups too.
You make me happy! When I’m having a particularly crappy day I know I can tune in to you and feel better. I can’t help but smile every time I hear… hey, y’all we’re making’ … you could show us how to make wall paper glue and I would watch!
`Its always so cute when you need a moment to yourself to swoon over cookies LOL. These look good, I've already tried the 3 ing cookie...am excited to try the second one :)
I like to add a little vanilla to mine :) when I use the first recipe too lazy for the second recipe :D but they both looked real nice when you make them :)
I tried the second recipe... DELISH! My new favorite sweet, used lakanto golden and they turn out great every time. I'll take these over any prepacked/processed keto treat any day.
Great question. I’d say that unsalted butter allows you to control how much salt is in a recipe. There may be too much salt in salted butter for a sweet recipe, but maybe not enough for a savory recipe. This lets you control exactly how much salt ends up in the final result.
I love your channel, but I really hate being held hostage on someone's sight when I am trying to get the recipe. One of these MAKES you enter your email address in order to see the recipe. Not cool.
When I make the 3 ingredient ones, I add a little salt to the batter and when they come out of the oven, I grind a little Himalayan salt on top, too. Perfection!
My grandsons and I made the 3 ingredient cookies for Christmas, but before baking, we made an indent in the middle and put about a teaspoon of grape jelly in it then baked. They were a big hit.
For $90 off across your first 4 Green Chef boxes, go to GreenChef.us/90highfalutin and enter code 90highfalutin ! I want to thank Green Chef for partnering with me and sponsoring this video! Keto PEANUT BUTTER COOKIE Battle - The BEST Low Carb Peanut Butter Cookies Recipe! Join us for an epic Low Carb PEANUT BUTTER COOKIE Battle! We test two different recipes for keto peanut butter cookies to find out who has the easiest and tastiest recipe on the internet. Which of these gluten free cookie options came out the winner? Let's find out! --------------- RECIPES WE TESTED Low Carb Peanut Butter Cookies by Tasteaholics www.tasteaholics.com/recipe/low-carb-peanut-butter-cookies/ Keto Peanut Butter Cookies With Almond Flour by Fittoserve Group www.fittoservegroup.com/low-carb-keto-peanut-butter-cookies/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** #peanutbuttercookie #lowcarbpeanutbuttercookie #ketopeanutbuttercookie -------------- PRODUCTS USED IN THIS VIDEO ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
I love peanut butter cookies but LOATHE peanut butter. Worried the first recipe might have too strong of a peanut butter taste for me. I need to try to keto-fy my mom's peanut butter cookie recipe & my grandma's snickerdoodles.
Im in the middle of my 3 day fast to renew cells,detox my body,plus all other health benefits. After I break my fast..Im going to wait a few days & make these as my reward! Thank you so much!! Definitely subscribing ❤
Found almond flour version recipe, if you are looking for it you have to scroll allllll the way to the bottom of the page to find it. Made it will see what it taste like tomorrow
I made some a few days ago from a recipe that I printed off & I don't know where it came from! It calls for PB, egg, powdered erythritol, & either almond or coconut flour. (diff amounts) They were pretty good! I put them in the freezer & kind of like them better that way. I will try these as well since I LOVE PB cookies! TFS!
Love your videos and presentation. Can you do more basic foods? Like not desserts and breads. I used to watch lots of food shows but they pull me into eating. Love your style and you do such a great job of comparison! Thank you for sharing.
(Me, too!) If I make them again, I definitely would. But I try to follow recipes exactly as written for testing. Then I “do my thing” when I make them just for me. LOL 🙂
What about the texture? One of the defining factors for me (apart from sheer peanut butteryness) is a granular, almost chalky texture as the cookie hits your mouth.
OMG once I had PB cookies from a little bistro that were thick & when you bit into one, it was indeed like "breaking a stick of sidewalk chalk" if you know what I mean! (but not so hard you could chip a tooth) That's my FAVE PB cookies texture & I have never been able to make them like that. They are either chewy, thin & crisp, or too crumbly- these did not fall apart but they melted in your mouth, kinda. Not sure you are talking about this type but when you said chalky, I had to share! ;)
@@lnghrnfn Yes exactly! So glad to meet someone else who gets it 🙂. Those were my mom's cookies. Sigh....I have not been able to replicate yet. She used Crisco - ugh. But I should be able to do them with a real saturated (not hydrogenated, industrial seed oil) fat!
One of the things that enhances the peanut butter flavor in most sweet things is to add cinnamon. For this amount of cookie dough, I would add about ½ tsp. And to the person that suggested peanut flour….yes, yes, glad I have some in my pantry!
I made the Fittoserve cookies using reconstituted powdered peanut butter. I added pecans and broken ChocZero Chocolate. I would use chocolate chips next time because the ChocZero melted all over the parchment paper. But two additional things I added were a tsp. of arrowroot powder and 1 tsp. of vanilla (called for in the recipe.) If you use salted butter I don't think the extra salt is called for. Anyway, I thought they were very good and am happy with the results of the experiment. I have your cookbook and I am very pleased with the chocolate chip cookies (the recipe in the book is different than in the videos). I would add some arrowroot powder or xanthan gum powder next time (just to see what happens.) We also love the blueberry cheesecake bar recipe in the cookbook. I have never liked to bake, but your cookbook is great and I especially like being able to make notes in it as I try the recipes. Thanks for retrying them in your new videos, doing that is a great idea!
Yes, I second this!!! I live north of Indy, and was really hoping Wes would do a "meet & greet" at a foodie event in the city....then the pandemic hit, and of course, nothing like that could happen. Now that Indiana is opening up again, (The 500 is back on!) maybe Wes can do a meetup!
I just saw your video a few hours ago. I made the first recipe (3 ingredients) at 5:00 a.m. this morning for breakfast to go with my spinach smoothie. I added a pinch of salt and a splash of vanilla extract for flavor. They were very good. I will make the second recipe in a few days. Thank you for sharing the recipes.
Just made the "fit to serve group" recipe. OMG!!! SO GOOD!!! My husband and I love them. I used a tablespoon to measure out and it made 36 cookies. They're smaller, but not too small. Same size as an Oreo. I also found the lowest net carb peanut butter in my area, Kroger brand natural creamy peanut butter made with only roasted peanuts and salt. So my cookies came out to be 82 calories, 7.5g fat, 2.6g protein, and only .7g net carbs each! This recipe is definitely a keeper!!!
I ONLY like peanut butter out of the jar with a spoon! But I do make a killer diabetic "Reeses" Cheesecake. And very rarely, I did have a good peanut butter cookie once. So now I'm checking this out. How about adding sugar free chocolate chips?😋
Thank you Wes! I found the second recipe a few years ago but lost it then couldn’t remember the name of the website! They had other recipes I wanted to try so now I can! Those are such good cookies!
Just made the fittoserve version. They are great. Wes is absolutely right about the depth of flavor. They don’t smack you over the head immediately w a peanut punch & sweetness. It tastes really nice at first & seems mild ly peanuty & slightly sweet & then the flavor feels like it develops over a few moments. It’s something to be savored not devoured. I first thought maybe it needed to be sweeter but then decided that, no, it’s perfect because of the way the peanut flavor & sweetness just keeps building. A couple of notes.. Getting the cross hatching into the cookie was strangely difficult. When you smush the cookie down w the fork it lifts away but tends to come away w whatever is in the tines. I will try chilling the dough a few minutes next time. Next, they get darker AFTER you take them out of the oven. So I baked them until they looked just right.. slightly starting to brown on the edge right at 12 minutes.. but then upon cooling they got a decent amount darker & look overcooked on the border of burned. Since they taste wonderful though of course no complaints. But I may cook them a bit less next time just to see if they taste diff. Thanks Wes!
Everyone is suddenly recycling their peanutbutter cookies. I guess it's the beginning of the holiday season that triggered this. Im carnivore and peanutbutter has way too many lectins and oxylates for my comfort. But I like watching people cook and get creative. Here 3 years later, allulose is the safest choice and it can be ground to confectioners consistency in a Vitamix. And theres nithing wirse than a soft coojie, but thats just my preference. Ifvyou partially freeze the dough then bake them direct from the freezer, they won't spread so much.
I have played with using peanut butter powder instead of almond flour the taste was really good but the texture was a little too cakey I need to play with it more.
I am going to try the second recipe today and add flax to it as I try to add it to most things I bake. I am open to any suggestions as to if this is a good idea or not. Thanks again Wes, always enjoy your enthusiasm and fairness when reviewing recipes. Cheers 😊
Yum!!!!! I love that you shared both of these because I do not consume any flour at all even if it is almond flour. I am definitely going to try that first recipe when I get home!
@@MeliBoo4935 I know I sound crazy but I do not even eat almond flour. I actually made the keto recipe but substituted it for real sugar and added chocolate chips. They turned out absolutely gorgeous I wish I could share a picture in here but I don't know how. My kids absolutely love them! ❤️❤️
I am very new to this, Diabetic husband. What is the “Cooling Effect” referred to in this video by the host? I just don’t know. Could you reply to this comment here? Thanks a bunch, going to get Swerve to make these.
Wes, on the second recipe, try refrigerating the cookies about 30 minutes before baking and they’ll hold their shape much better. Use for any cookies that use that much butter.
My mom always told me the same thing
That’s a great tip however he always tries to be radically fair in judging by not deviating AT ALL , so I’m sure the recipe didn’t suggest refrigerating.
I mean, he didn’t even want to use Pam on his fork in the first recipe in case it interfered. He’s nothing if not fair to the recipe.
But you’re right, refrigeration often yields a better cookie result.
I may not be first, but I got here as soon as I got the notification. I hate peanut butter cookies, but when it's Wes, the video must be watched :)
Yes Wes has the best low carb recipes out here
I'm thinking that browning the butter first would REALLY guild that lily... and subbing some PB flour for the almond flour would boost the peanut flavor. I just might give that a try. Always a pleasure to watch your battles, Wes!
Hi falutin, low carb and happy as a pig in mud....we need this on a t shirt!
You could also use powdered peanutbutter instead of almond flour for more peanut butter flavor.😁
Great idea!
I have made peanut butter cookies with the 1-1-1 recipe too. One cup peanut butter, 1 cup sweet, 1 egg yolk. I have found that adding a couple spoons of butter, and a splash of vanilla, and a pinch of salt makes them softer and better. If you want CHEWEY cookies, add in two spoons of beef collagen. I don't bother with the almond flour, IMHO that makes them more thicc cake than cookie.
btw, if you want more filling cookies that can you can use as a hunger killing snack... put two scoops of protein powder in the batter. It will fill you right up on one cookie.
Ooooh!! Thanks for the protein powder tip!!!!
Thanks for the tips
CB I’m I’m PC
I make the first ones, crumble them up for a base and then top with a quick cream cheese, cream and vanilla topping for a cheesecake.
Yum!
😋
I do that with leftover cookies that are kinda crappy....yes, they work for crust beautifully!!
Good idea sir
Oh my word, genius!
1 Cup of water and 2 big ice cubes. Then use a fork dipped in the ice water for cross hatching the cookies. THEY WON'T STICK! I made the almond flour cookies - they're cooling right now! All done cooling and they are DELICIOUS!!!!
Thanks for that simple tip!
@@ooopticnerveee You're welcome! :) (learned that from my mother when I was a wee thing!)
My mom made the best pb cookies in the world....but with Crisco & sugar. I'm si glad you're doing this. 'Been craving those cookies
I was just thinking “man I really want some keto peanut butter cookies, but which recipe to go with?” and you came from on high and delivered
I am a lover of sandwich cookies like Nutter Butter cookies. Using the second cookie, make a keto chocolate or peanut butter icing and frost two together. That sounds amazing. Love your channel!!!!!!!
Wes, what do you do with all of the other cookies? If I made these, I'd eat them all myself. If you don't eat them all, how do you control yourself?
Freeze em, airtight container.
Thank you for saying low carb is a way of eating instead of diet. Just the word diet makes me depressed because of the failures I’ve had. Also, I think dieting kind of implies that it’s temporary. A way of eating sounds better for the long term. 😊
I have made the 3 ingredient PB cookie for years because you can have delicious cookies so quickly without much of a time commitment. But, I am really curious to try the almond flour version. Your face told me what I needed to know about them. But honestly, you can’t go wrong with either. Sugar free chocolate chips are a good addition too. Thanks for another fun video.
Oh yum....sugar free chocolate chips yeah!!!
The almond flour ones are sooo good but I did reduce the sweetener to 3/4 cup on my second batch and added a little more almond flour to keep the consistency correct. I cant even tell that it's not a normal cookie!!
Wesley, I just love you! From the way you talk to how your eyes get real big when you’re taste testing and you like what you’re eating!
I agree with you. I am pretty animated when I’m in love with a recipe as well and something tastes really good. When you watch his face it just makes you want to make these cookies
Oh, my goodness! Wes, you have done it again. I HAVE to make these now. I just want to yell to my family, "get out of the kitchen! Cookies are gonna happen!"
For any one looking to make keto cookies of any kind stick together better and 1 packets of unflavored gelatin
We made the second recipe last night, with an erythritol mix. They’re good cookies, but next time I’ll use allulose. No cooling sensation. Wes, I want to thank you for all the recipes you try out for us. It really seems to be a labor of love, with the expense of ingredients and time.
Is Allulose 1:1?
@A Gramzy Life unfortunately allulose is not as good for your insulin levels as erythritol and stevia - check out dr eric berg on sweeteners - very informative, especially if you are diabetic!
@@tonyinuae A 2021 study on rats suggests that allulose is helpful against insulin resistance.
> d-Allulose, a C-3 epimer of d-fructose, is a rare sugar that has no calories. Although d-allulose has been reported to have several health benefits, such as anti-obesity and anti-diabetic effects, there have been no reports evaluating the effects of d-allulose on insulin resistance using a hyperinsulinemic-euglycemic clamp (HE-clamp). Therefore, we investigated the effects of d-allulose on a high-sucrose diet (HSD)-induced insulin resistance model. Wistar rats were randomly divided into three dietary groups: HSD containing 5% cellulose (HSC), 5% d-allulose (HSA), and a commercial diet. The insulin tolerance test (ITT) and HE-clamp were performed after administration of the diets for 4 and 7 weeks. After 7 weeks, the muscle and adipose tissues of rats were obtained to analyze Akt signaling via western blotting, and plasma adipocytokine levels were measured. ITT revealed that d-allulose ameliorated systemic insulin resistance. Furthermore, the results of the 2-step HE-clamp procedure indicated that d-allulose reversed systemic and muscular insulin resistance. d-Allulose reversed the insulin-induced suppression of Akt phosphorylation in the soleus muscle and epididymal fat tissues and reduced plasma TNF-α levels. This study is the first to show that d-allulose improves systemic and muscle insulin sensitivity in conscious rats.
(Natsume Y, Yamada T, Iida T, Ozaki N, Gou Y, Oshida Y, Koike T. Investigation of d-allulose effects on high-sucrose diet-induced insulin resistance via hyperinsulinemic-euglycemic clamps in rats. Heliyon. 2021 Sep 17;7(9):e08013.)
@@tonyinuae Allulose doesn't affect your blood sugar or insulin levels. Dr Berg is not a medical doctor, he doesn't have an MD, he's a chiropractor and a Scientologist.
@@tonyinuae Actually, there's new info on that. Check out Thomas DeLuer.
Wes, you can restore your aluminum tray using BarKeepers Friend.
You can get it at Home Depot for just about $2.25 (or Amazon for more) , Its made for cleaning stainless, but does a great job on ruined/stained aluminum. Comes in a can sort of like Comet cleanser.....wet you baking sheet then sprinkle some on ....then scub with paper towels (shop towels work best). I would do about 1/4 of the sheet at a time. Add a bit of elbow grease and your shiny aluminum baking sheet is BACK. Makes a world of difference for good stainless skillets ...you think they are clean but stuff still sticks. Use this and see how much stainless tarnish there really was. I use it on my stainless before I fry anything that is likely to stick....problem solved.
@@deborah2592 You can edit or delete your posts by clicking on the three vertical dots at the end of your post. :)
I made the almond flour ones and took a reviewers recommendation to decrease sweetener from 1 cup to 1/2 cup. Can’t imagine them with a whole cup!
Hi!👋Falutin’!!!
I’m not using erythritol anymore… But I do have some powdered Allulos… Do you have any idea how much I should use? Thanks for your video❤
@@MerrrryBeththe allulous will make them brown too quickly. Cut the allulos 1/2 with another sweetener.
You are the bestest out there, and make me smile! Oh and I got my "Sift y'all" shirt...love it!
Yay! Thanks, Lisa!
Wes' facial expression after the first bite condenses the whole review into just 5 seconds.
Agreed
My cheap Sunbeam mixer died after only 35 years. Thought I’d splurge and bought that same Cuisinart. It does not know the meaning of “low speed”.
It. Is. Infuriating! It’s got a clutch on it like a 1973 Gremlin. It jolts into action and slings food EVERYWHERE! 😜
Try the KitchenAid hand mixers. I have the 5-speed & love it! It comes in lots of colors, too.
I’m definitely trying the almond flour recipe. Thanks for testing these out. I’m new to your channel and love your videos.
Isn't he great!?!?! 🥰
I wonder if I can use my peanut butter powder
@@Mr.Helper. I would say no to the pb powder as this recipe needs the oils the real stuff has. Save your powder for pb frosting or shakes. It would be tasty in Thai soups too.
You make me happy! When I’m having a particularly crappy day I know I can tune in to you and feel better. I can’t help but smile every time I hear… hey, y’all we’re making’ … you could show us how to make wall paper glue and I would watch!
Try substituting peanut flour for the almond flour. Should be interesting.
How much of each ingredients?
Sweets require a bit of salt.
`Its always so cute when you need a moment to yourself to swoon over cookies LOL. These look good, I've already tried the 3 ing cookie...am excited to try the second one :)
No! Not another cookie recipie for my cookie monster Andy. You so rock
Just press the fork into the sweetener, and the fork won't stick!
I like to add a little vanilla to mine :) when I use the first recipe too lazy for the second recipe :D but they both looked real nice when you make them :)
Vanilla for me too. And sometimes cinnamon 😉
I want a short video of collected Wes' positive reaction faces!
I tried the second recipe... DELISH! My new favorite sweet, used lakanto golden and they turn out great every time. I'll take these over any prepacked/processed keto treat any day.
Thank you for all your work. Also, don't fret that cookie sheet just looks "vintage" to me.
Thanks, Shari!
Just considering the second recipe, why add salt but use unsalted butter? I don't get it. Is there some secret culinary issue there?
Great question. I’d say that unsalted butter allows you to control how much salt is in a recipe. There may be too much salt in salted butter for a sweet recipe, but maybe not enough for a savory recipe. This lets you control exactly how much salt ends up in the final result.
@@HighfalutinLowCarb Ok, the judges have accepted your answer! You now control the board....
@@HighfalutinLowCarb Yes, that is the reason Cooks Illustrated gives for using only unsalted butter in their recipes.
I love your channel, but I really hate being held hostage on someone's sight when I am trying to get the recipe. One of these MAKES you enter your email address in order to see the recipe. Not cool.
Create another email account just for this type of problem
When I make the 3 ingredient ones, I add a little salt to the batter and when they come out of the oven, I grind a little Himalayan salt on top, too. Perfection!
My grandsons and I made the 3 ingredient cookies for Christmas, but before baking, we made an indent in the middle and put about a teaspoon of grape jelly in it then baked. They were a big hit.
I'm still waiting for a no bake cookie rematch with my recipe.
Would you be willing to share your recipe please? 😄
For $90 off across your first 4 Green Chef boxes, go to GreenChef.us/90highfalutin and enter code 90highfalutin !
I want to thank Green Chef for partnering with me and sponsoring this video!
Keto PEANUT BUTTER COOKIE Battle - The BEST Low Carb Peanut Butter Cookies Recipe!
Join us for an epic Low Carb PEANUT BUTTER COOKIE Battle! We test two different recipes for keto peanut butter cookies to find out who has the easiest and tastiest recipe on the internet. Which of these gluten free cookie options came out the winner? Let's find out!
---------------
RECIPES WE TESTED
Low Carb Peanut Butter Cookies
by Tasteaholics
www.tasteaholics.com/recipe/low-carb-peanut-butter-cookies/
Keto Peanut Butter Cookies With Almond Flour
by Fittoserve Group
www.fittoservegroup.com/low-carb-keto-peanut-butter-cookies/
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
#peanutbuttercookie #lowcarbpeanutbuttercookie #ketopeanutbuttercookie
--------------
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(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SIFT Y'ALL MERCHANDISE!
Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
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Website: www.highfalutinlowcarb.com
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I love peanut butter cookies but LOATHE peanut butter. Worried the first recipe might have too strong of a peanut butter taste for me. I need to try to keto-fy my mom's peanut butter cookie recipe & my grandma's snickerdoodles.
I hate the "cooling" taste so I would use powdered Allulose sugar instead!
Yay, I have been following your channel for awhile and I love peanut butter cookies and have been hoping for this video from you so thanks!
“The weekly web series”
Oh she’s weekly now? 😂
Im in the middle of my 3 day fast to renew cells,detox my body,plus all other health benefits. After I break my fast..Im going to wait a few days & make these as my reward! Thank you so much!! Definitely subscribing ❤
On the website recipe she adds 1 tsp of vanilla. ??? That website is a bear to navigate to get to the recipe though. Ugh.
The second recipe looks like my preference. I've never been a big fan of the 3 ingredient kind.
Found almond flour version recipe, if you are looking for it you have to scroll allllll the way to the bottom of the page to find it. Made it will see what it taste like tomorrow
If you use an allulose sweetener and there will be no cooling effect that comes from erythritol. Promise!
Why is the recipe for the almond flour version so hard to find even after clicking on the
Ink
Scroll ALL the way to the BOTTOM of the linked page to find the recipe in printable form.
The first recipe would improve with the addition of some vanilla and a pinch of salt. Can't imagine building a basic cookie without those 2 things.
I made some a few days ago from a recipe that I printed off & I don't know where it came from! It calls for PB, egg, powdered erythritol, & either almond or coconut flour. (diff amounts) They were pretty good! I put them in the freezer & kind of like them better that way. I will try these as well since I LOVE PB cookies! TFS!
OMG! I made both, Fit To Serve’s PB cookie with almond flour was Heaven😋❣️
Love your videos and presentation. Can you do more basic foods? Like not desserts and breads. I used to watch lots of food shows but they pull me into eating. Love your style and you do such a great job of comparison! Thank you for sharing.
THANK YOU! I have been craving PB cookies but I didn’t want to buy the 8$ for 3oz of the Keto ones in the store!
I want you on you’re own TV show. 🙏
*I’m definitely going to try this wonderful recipe. Thank you so much* 😍
Wes, seems you forgot to put vanilla in the second recipe. I'm going to make this now. Thanks for doing taste tests for us!
Just discovered your channel!!! So pleased I did your bloody brilliant!!!! New subscriber here! Luv from the 🇬🇧 UK. 👍🏻🙋🏼♀️
Thanks so much! Welcome aboard! :-)
My momma used to put a hershey kiss on the top prior to baking the regular kind ♡ I'm looking forward to giving these recipes a try. Many thanks 😊
You are totally one of my favorite channels! And I always get hungry watching.....I see PB cookies in my future!
I wouldve added in some vanilla flavoring
(Me, too!) If I make them again, I definitely would. But I try to follow recipes exactly as written for testing. Then I “do my thing” when I make them just for me. LOL 🙂
What about the texture? One of the defining factors for me (apart from sheer peanut butteryness) is a granular, almost chalky texture as the cookie hits your mouth.
OMG once I had PB cookies from a little bistro that were thick & when you bit into one, it was indeed like "breaking a stick of sidewalk chalk" if you know what I mean! (but not so hard you could chip a tooth) That's my FAVE PB cookies texture & I have never been able to make them like that. They are either chewy, thin & crisp, or too crumbly- these did not fall apart but they melted in your mouth, kinda. Not sure you are talking about this type but when you said chalky, I had to share! ;)
Swerve granulated
@@lnghrnfn Yes exactly! So glad to meet someone else who gets it 🙂. Those were my mom's cookies. Sigh....I have not been able to replicate yet. She used Crisco - ugh. But I should be able to do them with a real saturated (not hydrogenated, industrial seed oil) fat!
@@texasgina I'll try!
@@sheilacollins9384 PLEASE let me know if you find success! And share the recipe!
One of the things that enhances the peanut butter flavor in most sweet things is to add cinnamon. For this amount of cookie dough, I would add about ½ tsp. And to the person that suggested peanut flour….yes, yes, glad I have some in my pantry!
Did someone say peanut butter?? 😍😍
I made the Fittoserve cookies using reconstituted powdered peanut butter. I added pecans and broken ChocZero Chocolate. I would use chocolate chips next time because the ChocZero melted all over the parchment paper. But two additional things I added were a tsp. of arrowroot powder and 1 tsp. of vanilla (called for in the recipe.) If you use salted butter I don't think the extra salt is called for. Anyway, I thought they were very good and am happy with the results of the experiment.
I have your cookbook and I am very pleased with the chocolate chip cookies (the recipe in the book is different than in the videos). I would add some arrowroot powder or xanthan gum powder next time (just to see what happens.)
We also love the blueberry cheesecake bar recipe in the cookbook.
I have never liked to bake, but your cookbook is great and I especially like being able to make notes in it as I try the recipes. Thanks for retrying them in your new videos, doing that is a great idea!
Love all your videos! Suggestion: would love it if you gave us a hint of what's coming next so we have something to look forward to ♥️
ANOTHER VIDEO?!? You're on fire :D
Are you doing any kind of meetup in Indiana? It'd be great to meet you!
Yes, I second this!!! I live north of Indy, and was really hoping Wes would do a "meet & greet" at a foodie event in the city....then the pandemic hit, and of course, nothing like that could happen. Now that Indiana is opening up again, (The 500 is back on!) maybe Wes can do a meetup!
I just saw your video a few hours ago. I made the first recipe (3 ingredients) at 5:00 a.m. this morning for breakfast to go with my spinach smoothie. I added a pinch of salt and a splash of vanilla extract for flavor. They were very good. I will make the second recipe in a few days. Thank you for sharing the recipes.
With a spinach smoothie for bkfst? Eww.
Ooh. Add some cocoa and have chocolate peanut butter cookies!
I've made both versions and the are good but the 3 ingredient ones should be kept in the fridge or freezer cuz they go bad fast.
I made both and the fittoserve ones are just like regular peanut butter cookies wow!!!!yum
Just made the "fit to serve group" recipe. OMG!!! SO GOOD!!! My husband and I love them. I used a tablespoon to measure out and it made 36 cookies. They're smaller, but not too small. Same size as an Oreo. I also found the lowest net carb peanut butter in my area, Kroger brand natural creamy peanut butter made with only roasted peanuts and salt. So my cookies came out to be 82 calories, 7.5g fat, 2.6g protein, and only .7g net carbs each! This recipe is definitely a keeper!!!
I ONLY like peanut butter out of the jar with a spoon! But I do make a killer diabetic "Reeses" Cheesecake. And very rarely, I did have a good peanut butter cookie once. So now I'm checking this out. How about adding sugar free chocolate chips?😋
I would like to see a comparison of keto shortbread recipes.
Loved the video! Your commercials are outta control whats up with so many now Wes?
Made three batches of the winner so far.. omgosh!
Thank you Wes! I found the second recipe a few years ago but lost it then couldn’t remember the name of the website! They had other recipes I wanted to try so now I can! Those are such good cookies!
I used water in between each cookie while crisscrossing
I just made the first type just now before I seen this. I got to try the second one
I don't really like peanut butter cookies even tho I love peanuts, so not my cup of tea but thanks for testing as always :)
I tried the 3 ingredient ones so far. I'll try the almond flour one soon
I’m thinking I need to add chcolate chips to the almond flour ones!
thank you. my hubby loves peanut butter 🥜 cookies so I will be trying
Thank you Wesley. Love me some peanut butter cookies, maybe I’ll make both...
Yum. I love peanut butter cookies. I especially like them topped with strawberry jam. Sugar free, of course. Thank you for this.
Wesley you are my hero. Now If you could make low carb protein cookies ☺️
Ditch the erythritol! Get Bocha Sweet instead! I can't stand erythritol with that cooling effect. 😜 Bocha Sweet solves that problem.
I have been making the 3 ingredient PB cookies for years. They are always a big hit which is a good thing. Less for me to eat then.
Just made the fittoserve version. They are great. Wes is absolutely right about the depth of flavor. They don’t smack you over the head immediately w a peanut punch & sweetness. It tastes really nice at first & seems mild ly peanuty & slightly sweet & then the flavor feels like it develops over a few moments. It’s something to be savored not devoured. I first thought maybe it needed to be sweeter but then decided that, no, it’s perfect because of the way the peanut flavor & sweetness just keeps building.
A couple of notes..
Getting the cross hatching into the cookie was strangely difficult. When you smush the cookie down w the fork it lifts away but tends to come away w whatever is in the tines. I will try chilling the dough a few minutes next time.
Next, they get darker AFTER you take them out of the oven. So I baked them until they looked just right.. slightly starting to brown on the edge right at 12 minutes.. but then upon cooling they got a decent amount darker & look overcooked on the border of burned. Since they taste wonderful though of course no complaints. But I may cook them a bit less next time just to see if they taste diff.
Thanks Wes!
Dipping your fork in a small bowl of almond flour each time you hatch should prevent that from happening.
I have madecthe first recipe. I can't wait to try the second recipe...Thank you, Wes! 😉😁👏
Everyone is suddenly recycling their peanutbutter cookies. I guess it's the beginning of the holiday season that triggered this. Im carnivore and peanutbutter has way too many lectins and oxylates for my comfort. But I like watching people cook and get creative. Here 3 years later, allulose is the safest choice and it can be ground to confectioners consistency in a Vitamix. And theres nithing wirse than a soft coojie, but thats just my preference. Ifvyou partially freeze the dough then bake them direct from the freezer, they won't spread so much.
I have played with using peanut butter powder instead of almond flour the taste was really good but the texture was a little too cakey I need to play with it more.
I am going to try the second recipe today and add flax to it as I try to add it to most things I bake. I am open to any suggestions as to if this is a good idea or not. Thanks again Wes, always enjoy your enthusiasm and fairness when reviewing recipes. Cheers 😊
I think it's a great idea.
Yum!!!!! I love that you shared both of these because I do not consume any flour at all even if it is almond flour. I am definitely going to try that first recipe when I get home!
Its basically ground Almonds. So a double nut cookie. No harm. :)
@@MeliBoo4935 I know I sound crazy but I do not even eat almond flour. I actually made the keto recipe but substituted it for real sugar and added chocolate chips. They turned out absolutely gorgeous I wish I could share a picture in here but I don't know how. My kids absolutely love them! ❤️❤️
You have serious will power, no flour. I can't do wheat (allergies) but def do rice, oat & nut flours.
I am very new to this, Diabetic husband. What is the “Cooling Effect” referred to in this video by the host? I just don’t know. Could you reply to this comment here? Thanks a bunch, going to get Swerve to make these.
Hell yeah brother. I'm back to keto bc I got too fat 😭
Don't see the recipes for almond flour on the website
Scroll alllll the way to the bottom of the page. It takes a bit of scrolling. LOL
How about shortbread cookies? Can you review those next? Great video 🎉
I can't eat peanut butter so I make them with "sunbutter", almond butter or tahini.