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Low Carb Peanut Butter and Jelly Cookies

By Luke Hopkins  ,

May 17, 2017

These cookies are so delicious, you wouldn't know they were low carb! The addition of diet jelly crystals give a sweet raspberry flavour without the sugar hit. The recipe makes 12 normal cookies, or 6 jumbo cookies which can be enjoyed as an on-the-go breakfast!

  • Yields: 12 Cookies


100g Protein Pancake Mix

200g almond meal

2 eggs

120g quality butter (not margarine)

2 tablespoons crunchy peanut butter

50g dark chocolate

1 sachet of Diet Raspberry Jelly Crystals (we used the JellyLite Aeroplane brand)


1Preheat the oven to 175 degrees celsius.

2In a large bowl, combine all ingredients.

3Roll mix into 2cm balls and place on a baking tray lined with non-stick baking paper.

4Using a fork, lightly press down on each cookie to flatten them (baking tip: if fork gets sticky, dip in water between cookies).

5Bake for 10 to 15 minutes or until golden brown on top.

6Remove from oven and immediately place on cooling rack (if you leave on hot tray they will continue to cook and burn on the bottom).

7Enjoy as a snack with coffee, or to enjoy as a breakfast on the go you could make jumbo cookies!


Nutrition Facts

Serving Size1 Cookie (54g)
Total Fat21.5g
Saturated Fat7.3g
Net Carbs3.6g

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