How To Make Keto Peanut Butter Cookies With Only 5 Ingredients

Ingredients

1 cup peanut butter

1/2 cup granulated sugar substitute

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

half of cup creamy peanut butter

1/2 cup creamy peanut butter (smooth or crunchy)

half cup erythritol

Erythritol is a pure sugar alcohol that’s used as a sugar substitute in keto baking.

It is about 60% as candy as sugar, nevertheless it incorporates almost no calories and does not elevate blood sugar levels.

Erythritol can additionally be identified for its cooling effect, which can be helpful in reducing the sweetness of Keto Peanut Butter Cookies desserts.

In this recipe, erythritol is used to sweeten the cookies without adding any unwanted calories or carbs.

It additionally helps to create a chewy texture that is just like conventional peanut butter cookies.

1 giant egg

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

Instructions

Preheat the oven to 375 degrees F (190 levels C).

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the peanut butter and butter till mild and fluffy.

Beat in the egg and vanilla extract.

Stir in the almond flour and sweetener till a dough forms.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

Use a fork to flatten the cookies barely.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.

Step 1: Preheat oven to 350 degrees F (175 degrees C).

Preheat oven to 350 degrees F (175 levels C).

Step 2: Combine all of the ingredients in a large bowl.

Combine all of the elements in a big bowl. Knead the dough till it comes collectively and varieties a ball.

Step 3: Stir properly.

– Stir the ingredients collectively till well mixed.
– The dough will be thick and sticky, but don’t be concerned, it’s going to come collectively once it is chilled.

Step 4: Drop by rounded tablespoonfuls onto ungreased cookie sheets.

• Line a baking sheet with parchment paper.

• Use a rounded tablespoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

• Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Step 5: Bake for 810 minutes, or until gentle brown across the edges.

Bake for 8-10 minutes, or until gentle brown around the edges.

Step 6: Let cool on cookie sheets for a couple of minutes earlier than transferring to wire racks to chill completely.

Once the cookies are golden brown, remove them from the oven and let them cool on the cookie sheets for a couple of minutes before transferring them to wire racks to cool utterly.