Keto Nutter Butter-Style Cookies with Nut-Free Options

This easy-to-make keto recipe recreates the classic peanut-butter sandwich cookie in a low-carb format and includes a simple nut-free swap using seed butter. The cookies are crisp around the edges yet tender inside, and they’re filled with a creamy, sugar-free filling that mimics the nostalgic flavor of traditional Nutter Butters. With minimal ingredients and straightforward steps, this recipe is perfect for weeknight baking or for making ahead for gatherings. It yields approximately 15 cookie sandwiches and is suitable for gluten-free and low-carb diets when using keto-friendly sweeteners and approved nut or seed butters.

• 1/2 cup (100 grams) granulated sugar substitute — I use granulated monkfruit sweetener
• 1/2 cup (100 grams) brown sugar sweetener — I use brown monkfruit sweetener
• 1 cup (258 grams) peanut butter — substitute seed butter (sunflower or pumpkin seed butter) for a nut-free version
• 1 large egg, room temperature
• 1/2 tsp vanilla extract

Filling

• 1/2 cup (126 grams) peanut butter — or seed butter for nut-free
• 1 cup (120 grams) powdered sugar substitute — I use a powdered monkfruit/allulose blend
• 1/2 tsp vanilla extract
• 2 Tbsp (30 ml) coconut milk or milk of choice — add more or less to reach desired creaminess

1. Prepare the oven and pans. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Combine dry sweeteners. In a medium bowl, whisk together the granulated and brown sugar substitutes until evenly combined. Break up any large clumps with your fingers or a small sifter so the sweeteners are smooth.
3. Add the peanut butter. Stir the peanut butter into the sweetener mixture using a fork. Work the mixture until all the dry sweetener is moistened and evenly blended. If needed, use your hands to press and roll the mixture so there are no dry pockets.
4. Incorporate egg and vanilla. Add the room-temperature egg and vanilla extract, folding with a fork until the dough is smooth and cohesive.
5. Shape the cookies. Scoop the dough in portions of about 1/2 tablespoon and place the portions roughly 1 inch apart on the prepared sheets. Roll each portion into a short log, then flatten and shape into a small oval to resemble the classic cookie shape.
6. Bake. Bake at 350°F for 8–10 minutes, or until the edges begin to turn golden. The cookies will firm up as they cool; baking longer will produce a crisper cookie.
7. Cool before filling. Allow the cookies to cool on the baking sheets for about 10 minutes or until they’re firm enough to transfer. Move cookies to a wire rack and cool completely before assembling with the filling.

Filling

1. In a medium bowl, mix together the peanut butter (or seed butter), powdered sweetener, and vanilla until mostly combined. Add the coconut milk one-half tablespoon at a time, stirring after each addition, until the mixture comes together into a smooth, creamy, dough-like consistency. Adjust the milk quantity to achieve your preferred spreadability. Set aside until cookies are completely cool.

Assemble

1. Turn half of the cooled cookies upside down. Spoon about 1/2 tablespoon of filling on each inverted cookie and use a finger or small spatula to spread it evenly across the surface, leaving a small gap around the edge.
2. Place the remaining plain cookies on top of the filled cookies and press gently to spread the filling toward the edges, forming sandwich cookies.

This recipe makes about 15 cookie sandwiches. One cookie sandwich contains approximately 7.3 grams of net carbs when prepared as written; values will vary depending on the specific brands and sweeteners you choose.

Substitutions: For a nut-free version, use a reliable seed butter such as sunflower or pumpkin seed butter in equal amounts for both the cookies and the filling. If your seed butter is thinner than traditional peanut butter, you may need to adjust texture by chilling the filling briefly or reducing the liquid.

Storage: Store assembled cookie sandwiches in an airtight container at room temperature for 2–3 days or in the refrigerator for up to one week. If you prefer a firmer filling, refrigerate the assembled cookies for 15–30 minutes before serving. Unfilled cookies can be frozen in a single layer on a baking sheet and then transferred to a sealed container for up to one month; thaw and fill when ready to serve.

Serving suggestions: These sandwich cookies are great with coffee or tea and make a nostalgic low-carb treat for lunchboxes or dessert plates. For variety, you can add a touch of cinnamon to the dough or a pinch of flaky sea salt to the filling for contrast.