Cookies tend to be a staple in our house but lets face it they are full of sugar, carbs and other ingredients I can’t pronounce. Even the home made kind are full of enough sugar to keep your dentists pockets well lined.

I have tried many different forms of sugar and sweeteners so I thought I would try something different, xylitol. Xylitol is a natural substance found in vegetables and fruits and various hard woods such as birch. It is a true natural sweetener that stabilizes insulin and hormone levels and will not harm your teeth.  Research has shown that xylitol helps reduce the formation of plaque, inhibits dental cavities, and stimulates the production of saliva.

Xylitol heals, repair and is a natural antimicrobial, which means it prevents the growth of bacteria. It is the only form of sugar that does not promote and feed dangerous bacteria and fungi.

It looks, tastes and has the same sweetness as sugar but contains only 2.4 calories per gram and is slowly absorbed as a complex carbohydrate. Xylitol can be used in any recipe that calls for sugar 1:1.

As a note for all you animal lovers, xylitol is not suitable for pets.

I found some yummy Reese Peanut Butter mini chips. They were lower in carbs than semi-sweet chocolate chips and added more peanutty flavour to these soft, protein powerhouse cookies.

I used plain protein powder instead of a flavoured powder. Plain is only 1-3g carbs per serving depending on the brand you choose but the chocolate and vanilla tend to be about 5g carbs more. So make sure you read your labels when choosing a protein powder.

There are 2.4g net carbs, 3.3g protein and 3 Weight Watchers points per serving.

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Low Carb Powerhouse Peanut Butter and Walnut Biscuits Recipe

By kimmy Published: September 12, 2017

  • Yield: 50 cookies
  • Prep: 15 mins
  • Cook: 13 mins
  • Ready In: 28 mins

Calories: 4.4 | Fat: 7g | Protein: 3.3g | Carbs: 6.4g | Fibre: 2g | WW Points: 3



  1. Preheat oven to 350.
  2. In a large bowl whipped the cream cheese, butter and peanut butter together.
  3. Add the xylitol and vanilla and whip until fluffy.
  4. Add each egg seperately mixing in between.
  5. Add the salt, gum, baking powder, almond flour and whey powder. Mix it all together being careful to get all the almond flour lumps smoothed out.
  6. Fold in the peanut butter chips and walnuts.
  7. The batter is super soft so place the bowl in the fridge for 15 minutes to thicken.
  8. Line 2 cookie sheets with parchment paper and used a tablespoon to make even balls of batter onto the sheet.
  9. Baked for 13 minutes (or until the edges are golden). Let them cool a few minutes on the sheet before transferring the cookies to a cooling rack to finish cooling.