How To Make Keto Peanut Butter Cookies With A Fudgy Texture

Ingredients

Dry Ingredients

Ingredients

Dry Ingredients

– Almond flour: 1 1/2 cups (180g)

– Coconut flour: 1/4 cup (30g)

– Baking powder: 1 tsp (5g)

– Salt: half tsp (2g)

– Xanthan gum (optional, for binding): 1/4 tsp (1g)

Wet Ingredients

Unsalted butter (softened)

Cream cheese (softened)

Granulated sweetener

Peanut butter (unsweetened and creamy)

Eggs

Vanilla extract

Almond flour

Coconut flour

Baking powder

Instructions

Preparing the Dough

Instructions

Preparing the Dough

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Preheat the oven to 350°F (175°C).

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Line a baking sheet with parchment paper.

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In a mixing bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.

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In a separate bowl, whisk collectively the peanut butter, butter, egg, and vanilla extract.

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Add the moist ingredients to the dry elements and stir until simply combined. The dough shall be crumbly.

Shaping the Cookies

– Form small balls of dough using a cookie scoop or your arms, about 1 tablespoon of dough for every cookie.

– Place the dough balls on a parchment paper lined baking sheet.

– Use your thumb or a fork to flatten the cookies, creating a crisscross sample.

– If desired, sprinkle with flaky sea salt before baking.

Baking the Cookies

Instructions:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream collectively the cream cheese and butter until easy.
• Mix in the peanut butter and vanilla extract.
• In a separate bowl, whisk together the almond flour, baking powder, and salt.
• Gradually add the dry elements to the moist components, mixing till just combined.
• Roll the dough into 1-inch balls and place on the ready baking sheet.
• Use a fork to press down on the balls, creating a crisscross sample.
• Bake for 10-12 minutes, or till the sides are golden brown.
• Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.

Baking the Cookies:

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Roll the dough into 1-inch balls and place on the ready baking sheet.
4. Use a fork to press down on the balls, making a crisscross pattern.
5. Bake for 10-12 minutes, or until the perimeters are golden brown.
6. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

Tips for a Fudgy Texture

Use a High-Quality Peanut Butter

For a fudgy texture in your Keto Peanut Butter Cookies Recipe peanut butter cookies, opt for a high-quality, pure peanut butter.

Don’t Overmix the Dough

To achieve that irresistible fudgy texture, it is crucial to keep away from overmixing the dough. Overmixing can result in a dense, dry cookie that lacks the gooey, melt-in-your-mouth high quality we’re aiming for. Here’s why:

When you combine cookie dough, you develop gluten within the flour. Gluten is a protein community that provides bread its chewy texture. In cookies, we need to develop simply sufficient gluten to carry the dough together, but not a lot that it turns into robust. Overmixing causes an excessive amount of gluten to form, resulting in a dense, crumbly cookie.

To prevent overmixing, comply with the following tips:

– Mix the dough just till the elements are mixed. Do not go beyond this level.

– Use a rubber spatula or wood spoon to mix the dough. Avoid using an electrical mixer, as it can simply overmix the dough.

– If the dough is merely too sticky, add somewhat extra almond flour. Do not add an excessive amount of flour, as it will dry out the cookies.

– Let the dough relaxation in the refrigerator for at least half-hour earlier than baking. This will help the dough firm up and prevent it from spreading too much within the oven.

Bake the Cookies Just Until Set

1. Use mild brown sugar instead of granulated sugar. Brown sugar contains molasses, which provides the cookies a chewy texture.

2. Don’t overmix the dough. Overmixing will develop the gluten in the flour, which will make the cookies powerful.

3. Chill the dough for at least 30 minutes before baking. This will assist the cookies to spread less and will give them a fudgier texture.

4. Bake the cookies simply until set. The edges of the cookies should be golden brown and the centers ought to be set but nonetheless barely delicate.