top of page

Read Post Below

"Fluffernutter" PB Cookie Cups- Keto, Low Carb, Gluten Free


Cookie Dough:

2 cups almond flour

1 tablespoon baking powder

1/2 cup Pyure sweetener

1 tablespoon unflavored gelatin powder (I use this brand HERE)

3 eggs

1 cup unsweetened natural peanut butter

Peanut Butter Fluff

8 oz cream cheese softened

1 cup unsweetened natural peanut butter

1 cup powdered monkfruit

"Marshmallow" Fluff

1-1/3 cup cold heavy whipping cream

2/3 cup sour cream

3/4 cup powdered monkfruit sweetener

1 teaspoon xanthan gum

2 teaspoons LoRann Oil flavored marshmallow (click HERE)

1 teapsoon vanilla extract

Tools Needed:

Stand Mixer

Mini muffin tin


Preheat oven to 350 degrees Fahrenheit. Grease a mini muffin pan with cooking spray.

Mix the cookie dough ingredients together really well. Pinch of 1-1/2" size balls, and push them down into the muffin tins.

Using your thumb make an indent and push the dough up the sides. Place in the center rack of your oven and bake for ten minutes.

Allow to cool completely, and use a small spoon to help ease them out of the cavities.

In the meantime, prepare your fillings.

Using the stand mixer, combine the ingredietns for the peanut butter fluff. Mix on high for 2-3 minutes until all combined. Set aside.

To prepare the marshmallow fluff, first whip the heavy whipping cream on high until stiff peaks form.

Fold in the sour cream, sweetener, xanthan gum, marshmallow flavor, and vanilla extract. Be careful not to over mix.

Using a pastry bag, or a ziploc with the tip cut off, pipe in the peanut butter fluff, followed by the same method piping in the marhsmallow fluff.

Refrigerate any leftovers up to 5 days.

These also freeze well!

Yields 25-30 mini fluffer nutters

80 views0 comments

Recent Posts

See All


bottom of page