How To Make Keto Peanut Butter Cookies With Unsweetened Cocoa
Ingredients
⅔ c. natural creamy peanut butter
⅔ c. pure creamy peanut butter
¼ c. butter, melted
– Ingredients –
– ¼ c. butter, melted
1 egg
1 giant egg
1 t. vanilla extract
1 t. vanilla extract
1 c. unsweetened cocoa powder
Ingredients:
- 1 c. unsweetened cocoa powder
½ c. powdered sweetener (or 1 ¼ c. granular sweetener)
Ingredients, ½ c. powdered sweetener (or 1 ¼ c. granular sweetener)
½ t. baking powder
– Ingredients:
– 1 ¼ cups creamy natural peanut butter (no sugar added), divided
– ¼ cup unsweetened cocoa powder
– ½ t. baking powder
– ½ t. salt
– ½ cup granulated sugar substitute
– 1 large egg, room temperature
– 1 T. vanilla extract
– 1 cup sugar-free chocolate chips
¼ t. salt
1/4 tsp salt
Instructions
Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
Instructions:
Preheat oven to 350 F degrees.
Line baking sheet with parchment paper.
In a big bowl, beat peanut butter and butter until smooth. Beat in egg and vanilla.
In a big bowl, beat Keto Peanut Butter Cookies Recipe butter and butter until easy.
Beat in egg and vanilla.
In a separate bowl, whisk collectively cocoa powder, sweetener, baking powder, and salt. Add to wet elements and mix till simply combined.
Instructions:
- In a separate bowl, whisk collectively cocoa powder, sweetener, baking powder, and salt.
- Add to wet elements and mix till simply combined.
Roll dough into 1-inch balls and place on prepared baking sheet.
Roll dough into 1-inch balls and place on prepared baking sheet.
Flatten cookies barely with a fork.
Instructions:
- Flatten cookies barely with a fork.
Bake for 10-12 minutes, or until set.
Preheat the oven to one hundred seventy five degrees C (350 levels F).
Line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and the sugar substitute till mild and fluffy.
Beat within the unsweetened cocoa and the vanilla extract.
Add the egg and beat till simply mixed.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry elements to the wet elements, mixing till simply mixed.
Stir in the sugar-free chocolate chips.
Roll the dough into balls, about 1 tablespoon every.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Flatten the balls barely with a fork.
Bake for 10-12 minutes, or till set.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the butter and peanut butter until easy.
4. Beat within the egg and vanilla extract.
5. In a separate bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda, and salt.
6. Gradually add the dry elements to the moist elements, mixing until simply mixed.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
8. Bake for 10-12 minutes, or until the sides are golden brown.
9. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.
Enjoy!