The Best Keto Peanut Butter Cookies For Kids

Ingredients

For the cookies

1 cup peanut butter ( creamy or crunchy )

1/2 cup unsalted butter ( softened )

1/4 cup Swerve sweetener

1/4 cup Besti Monk Fruit Allulose Blend

1 giant egg

1 teaspoon vanilla extract

1 cup almond flour

1/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (120g) almond flour

Almond flour is a gluten-free and grain-free flour created from finely floor almonds.

It is an efficient supply of protein, fiber, and wholesome fat.

One cup (120g) of almond flour incorporates about:

6g protein
12g fiber
14g fat

Almond flour can be used in quite so much of recipes, together with cookies, muffins, muffins, and pancakes.

1/2 cup (60g) coconut flour

1/4 cup (25g) powdered sweetener (such as erythritol or monk fruit)

Powdered sweetener is a sugar substitute that’s made from erythritol or monk fruit. It is a pure sugar substitute that has no calories or carbs. It is also an excellent source of fiber.

Erythritol is a sugar alcohol that is made from fermented cornstarch. It is about 60% as candy as sugar and has no energy or carbs. It doesn’t raise blood sugar levels and is protected for folks with diabetes.

Monk fruit is a melon that’s native to Southeast Asia. It is about 300 times sweeter than sugar and has no energy or carbs. It doesn’t elevate blood sugar levels and is secure for people with diabetes.

1 teaspoon baking soda

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

1/2 cup peanut butter

1/2 cup granulated erythritol (or other Keto Peanut Butter Cookies Recipe-friendly sweetener)

1 giant egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1 cup unsweetened cocoa powder

1/2 cup chopped sugar-free chocolate chips

1/2 teaspoon salt

1/4 cup (60g) unsalted butter, softened

– 1/4 cup (60g) unsalted butter, softened

1/4 cup (60g) creamy peanut butter

1 egg

Ingredients:

1 large egg, cold

1/2 teaspoon vanilla extract

Ingredients:

1. 1 cup peanut butter

2. half cup butter, softened

3. half cup granulated sweetener

4. half of teaspoon vanilla extract

5. 1/2 teaspoon baking soda

6. 1 giant egg

For the frosting (optional)

1/2 Cup Unsalted Butter, Softened

1/2 Cup Creamy Peanut Butter

1 Cup Xylitol (1 3/4 Cups Granulated Monk Fruit Sweetener when you don’t need cooling effect)

1 Large Egg

1 Teaspoon Vanilla Extract

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Almond Flour

1/2 Cup Peanut Flour

1/4 cup (30g) cream cheese, softened

Ingredients:

– 1/4 cup (30g) cream cheese, softened

2 tablespoons (30g) peanut butter

Ingredients:

2 tablespoons (30g) peanut butter

1 tablespoon (15g) powdered sweetener (such as erythritol or monk fruit)

Ingredients:

1 tablespoon (15g) powdered sweetener (such as erythritol or monk fruit)

1/2 teaspoon vanilla extract

– 1/2 teaspoon vanilla extract

Instructions

To make the cookies

Instructions:

1. Preheat oven to one hundred seventy five levels C (350 levels F) and line a baking sheet with parchment paper.

2. Combine the peanut butter, erythritol, egg, vanilla extract, and baking powder in a bowl and stir until well blended.

3. Form the dough into small balls and place them on the ready baking sheet.

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

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

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

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

Line a baking sheet with parchment paper.

Instructions:

1. Line a baking sheet with parchment paper.

In a medium bowl, whisk collectively the almond flour, coconut flour, sweetener, baking soda, and salt.

– In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and salt.

– 1 cup (120g) almond flour

– half of cup (60g) coconut flour

– 1/4 cup (50g) granulated sweetener

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

In a separate bowl, cream collectively the butter and peanut butter until easy.

In a separate bowl, cream collectively the butter and peanut butter till easy.

Beat within the egg and vanilla extract.

In a big bowl, beat collectively the peanut butter, butter, and sweetener till easy and creamy.

Beat within the egg and vanilla extract.

In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.

Add the dry elements to the moist ingredients and blend until just combined.

Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.

Flatten the balls with a fork to create a crisscross sample.

Bake in a preheated 350 diploma Fahrenheit oven for 10-12 minutes, or till the sides are golden brown.

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

Add the moist ingredients to the dry ingredients and mix till just mixed.

Instructions

Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
In a separate bowl, beat together the butter, peanut butter, and sweetener until gentle and fluffy.
Beat within the egg and vanilla extract.
Add the moist elements to the dry components and mix till simply mixed.
Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
Bake for 10-12 minutes, or until the sides are golden brown and the centers are set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

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

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Press every ball of dough down with a fork to form a crisscross sample.

Bake for 1012 minutes, or till the sides are golden brown and the centers are set.

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

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.

Instructions:

• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

To make the frosting (optional)

In a medium bowl, beat the cream cheese and butter along with an electric hand mixer until clean.

Add the powdered sweetener and vanilla extract and beat until combined.

If the frosting is too thick, add somewhat milk, 1 tablespoon at a time, till it reaches the specified consistency.

Spread the frosting over the cooled cookies and enjoy!

In a small bowl, beat collectively the cream cheese, peanut butter, sweetener, and vanilla extract till clean.

In a small bowl, beat collectively the cream cheese, peanut butter, sweetener, and vanilla extract till smooth.

Spread the frosting over the cooled cookies and enjoy!

Once the cookies are cooled, unfold the frosting excessive of each cookie.

The cookies are now able to be enjoyed!

Tips

For a chewier cookie, bake for 10 minutes. For a crispier cookie, bake for 12 minutes.

If you don’t have parchment paper, you can grease the baking sheet with cooking spray.

If you don’t have parchment paper, you possibly can grease the baking sheet with cooking spray.

To grease the baking sheet with cooking spray, merely spray a thin layer of cooking spray onto the surface of the baking sheet.

Make sure to evenly distribute the cooking spray so that the complete floor of the baking sheet is greased.

Once the baking sheet is greased, you can place your cookie dough onto the baking sheet and bake the cookies according to the recipe instructions.

The cookies can be stored in an airtight container at room temperature for up to 3 days.

Tips:

The cookies can be saved in an airtight container at room temperature for as a lot as three days.

The frosting could be saved in the refrigerator for as a lot as 1 week.

Tips

The frosting can be saved within the fridge for up to 1 week.