Keto PB Cookie ice cream sandwiches, PrettyPies.com
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Keto Peanut Butter Cookies, Cookie Dough & Ice Cream Sandwiches!

Peanut Butter deliciousness 3 ways: Cookie Dough Balls, Crisp PB Cookies or PB Ice Cream Sandwiches with "Reese's" Ice Cream! You won't miss the sugar or dairy!
Prep Time10 mins
Cook Time11 mins
Total Time1 hr 21 mins
Servings: 9 cookies

Ingredients

Peanut Butter Cookie Dough

  • 1/2 cup natural peanut butter just peanuts + salt
  • 1 1/2 - 2 Tbs almond flour
  • 2 Tbs ground flaxseed + 3 Tbs water
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/16 tsp pure stevia powder to taste
  • Pinch salt

PB Chocolate Ice Cream

  • 1 13.6 oz can coconut milk
  • 1/3 cup natural peanut butter just peanuts + salt
  • 2 1/2 Tbs cacao powder or cocoa
  • 1 tsp vanilla
  • Pinch of pure stevia powder or 8 drops liquid stevia
  • Pinch of pink salt

Instructions

To make the pb cookie dough:

  • In a small bowl, mix together flax and water and set aside to thicken for 2 minutes.
  • Mix together the remaining ingredients in a medium mixing bowl. Stir in flax mixture and mix well until a smooth dough forms. Add a little extra almond flour if it's too sticky. Taste and adjust for sweetness.
  • Use a cookie scoop to make 9 portions. Roll the dough smooth in your hands. To enjoy as cookie dough bites, freeze for 20 minutes to firm up.

To make cookies:

  • Preheat oven to 375. Line a baking sheet with parchment.
  • Form dough balls into cookies by flattening with a spatula and adding fork marks. (Cookies will not spread, so make them the exact size you want.)
  • Bake for 10-11 min until firm.
  • Allow to cool before touching & handle with care (cookies are fragile) Optional - add a sprinkle of coarse salt.

To make ice cream sandwiches:

  • Freeze cookies for a minimum of 1 hour.
  • Make ice cream by whisking together all ingredients. Chill for 1 hour if your mixture is too liquidy to hold shape as a scoop.
  • Use a medium ice cream scoop to portion out ice cream scoops onto tray lined with parchment. Cover ice cream scoops with more parchment and flatten them into cookie shapes.
  • Freeze ice cream until solid, about 1 hour.
  • To assemble, let ice cream scoops sit at room temp for about 20 minutes to soften. Then sandwich between two *frozen* cookies and enjoy immediately.

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
What I used:
Natural Organic Peanut Butter from ALDI
Coconut milk
Cacao Powder
Pure Stevia Powder
Almond flour
Pink Salt
Mexican Vanilla
Ground flaxseed from ALDI
Alternative Sweetener options: pure stevia drops, pure monkfruit extract, pure monkfruit drops 
Macros for each cookie:
  • Calories 111 
  • Fat  
  • Carb 4g 
  • Fiber 2g
  • Net Carb 2g
  • Protein 4g
To store: Keep cookies tightly wrapped and frozen for best texture. They should last about 1 month.