Keto Peanut Butter Cookies With A Caramel Drizzle
Ingredients
For the cookies
1 cup (113g) unsalted butter, softened
1 cup (200g) creamy peanut butter
½ cup (100g) granulated monk fruit sweetener or allulose
1 massive egg
2 cups (250g) almond flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon floor nutmeg
1 cup (120g) almond flour
Almond flour is a popular low-carb flour that’s created from finely ground almonds. It is an effective supply of wholesome fats, protein, and fiber, and it has a slightly nutty flavor. Almond flour can be utilized in a big selection of baked items, together with cookies, muffins, and muffins.
In this recipe, almond flour is used to create a chewy and flavorful cookie base. The cookies are then topped with a creamy caramel drizzle that adds a touch of sweetness. The finish result is a scrumptious and satisfying deal with that is good for satisfying your cravings.
To make the cookies, you will want the next components:
1 cup (120g) almond flour
1/2 cup (100g) unsalted butter, softened
1/2 cup (100g) granulated sweetener
1/2 teaspoon (2g) baking soda
1/4 teaspoon (1g) salt
1 large egg
1/2 cup (120ml) peanut butter
1/4 cup (60ml) heavy cream
1 tablespoon (15ml) vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream together the butter and sweetener till light and fluffy.
4. Beat in the baking soda, salt, and egg.
5. Stir in the almond flour and peanut butter till nicely combined.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
To make the caramel drizzle, you will want the next ingredients:
1/2 cup (100g) granulated sweetener
1/4 cup (60ml) heavy cream
1 tablespoon (15ml) unsalted butter
1/2 teaspoon (2g) vanilla extract
Instructions:
1. In a small saucepan, mix the sweetener, heavy cream, butter, and vanilla extract.
2. Bring to a boil over medium heat, stirring continuously.
3. Reduce heat to low and let simmer for five minutes, or until the sauce has thickened.
4. Remove from heat and let cool for a few minutes before drizzling over the cookies.
1/2 cup (60g) coconut flour
Ingredients:
- 1/2 cup (60g) coconut flour
1/4 cup (30g) powdered erythritol
Ingredients
For the cookies:
- 1/4 cup (30g) powdered erythritol
1/4 cup (20g) unsweetened cocoa powder
Unsweetened cocoa powder is a dry powder created from the roasted and ground seeds of the cocoa plant. It has a wealthy, chocolatey flavor and is an efficient source of antioxidants. Unsweetened cocoa powder is used in baking to add taste and shade to cookies, muffins, and different desserts. It can be used as a topping for yogurt, oatmeal, or fruit.
1/2 tsp baking powder
– half tsp baking powder
1/4 tsp baking soda
Baking soda is a common ingredient in baking, and it has numerous essential features.
First, baking soda is a leavening agent, which implies it helps baked goods to rise.
When baking soda is mixed with an acid, such as buttermilk or vinegar, it creates carbon dioxide gas.
This gas causes the batter or dough to broaden, resulting in a light-weight and fluffy texture.
In addition to being a leavening agent, baking soda also helps to neutralize the flavor of acidic ingredients.
This may be especially necessary in recipes that use buttermilk or yogurt, as these ingredients can typically go away a sour taste.
Finally, baking soda can help to brown baked goods.
When it is mixed with sugar, baking soda creates a response that produces a golden brown color.
This reaction is what provides many baked items their attribute colour.
1/4 tsp salt
Here is an inventory of the Ingredients wanted to make Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with a Caramel Drizzle:
1/4 cup creamy unsalted butter, softened
6 tablespoons creamy peanut butter
1/4 cup sweetener, corresponding to Swerve or Erythritol
1 large egg
1/4 tsp salt
1 cup almond flour
1/2 cup whey protein powder
1/4 tsp baking soda
1/4 tsp cream of tartar
For the caramel:
1/2 cup heavy cream
1/4 cup sweetener
1 tablespoon butter
1/8 tsp vanilla extract
Pinch of salt
1/4 cup (60ml) unsweetened almond milk
Ingredients: 1/4 cup (60ml) unsweetened almond milk
1/4 cup (50g) peanut butter
1/4 cup (50g) peanut butter
1/4 cup (50g) butter, softened
1/4 cup (50g) butter, softened
1/2 tsp vanilla extract
Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup peanut butter, smooth or crunchy
- 1/2 cup granulated sweetener, corresponding to erythritol or xylitol
- 1/2 tsp vanilla extract
- 1 giant egg
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
For the caramel drizzle:
- 1/2 cup heavy cream
- 1/4 cup granulated sweetener, similar to erythritol or xylitol
- 1/4 cup unsalted butter, melted
- 1/4 tsp vanilla extract
For the caramel drizzle
Ingredients:
– 1 cup almond flour
– 1/2 cup powdered sweetener
– 1/4 cup peanut butter
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
For the caramel drizzle:
– half of cup heavy cream
– 1/4 cup powdered sweetener
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
1/4 cup (60ml) heavy cream
1/4 cup (60ml) heavy cream is used on this recipe to make the caramel drizzle.
1/4 cup (50g) granulated erythritol
1/4 cup (50g) granulated erythritol
1 tbsp (15g) butter
Ingredients:
• 1 tbsp (15g) butter, softened
1/4 tsp vanilla extract
Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1/4 cup Swerve or other granulated sugar substitute
- 1/4 tsp vanilla extract
- 1 large egg
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
For the cookies
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, cream together the butter and peanut butter till clean.
Add the eggs and vanilla extract and blend until nicely combined.
Add the dry ingredients to the wet ingredients and blend till just mixed.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Bake for 10-12 minutes, or till 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 cool completely.
For the caramel drizzle, combine the butter, heavy cream, and sugar in a small saucepan over medium warmth.
Bring to a simmer and cook for 5-7 minutes, or until the mixture has thickened.
Remove from warmth and stir in the vanilla extract.
Drizzle the caramel over the cooled cookies and enjoy!
Preheat oven to 350°F (175°C).
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Instructions:
Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk collectively the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, peanut butter, butter, and vanilla extract.
In a separate bowl, whisk collectively the almond milk, peanut butter, butter, and vanilla extract.
Add the wet components to the dry elements and stir until simply combined.
In a big bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the peanut butter, butter, and eggs.
Add the wet ingredients to the dry ingredients and stir until simply combined.
Scoop the dough by rounded tablespoons and place on the ready baking sheet.
Instructions:
- Scoop the dough by rounded tablespoons and place on the prepared baking sheet.
Flatten the cookies with a fork.
Using a fork, flatten the cookies.
Creating an attractive crosshatch pattern on top of the cookies.
This assists in spreading out the cookies to make sure even baking.
Bake for 1012 minutes, or until the sides are golden brown.
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream collectively the butter and peanut butter till gentle and fluffy.
4. Add the sugar, egg, and vanilla extract and blend till nicely mixed.
5. In a separate bowl, whisk collectively the almond flour, baking soda, and salt.
6. Gradually add the dry elements to the moist ingredients, mixing till just mixed.
7. Roll the dough into 1-inch balls and place on the prepared baking sheet.
8. Flatten the balls with a fork.
9. Bake for 10-12 minutes, or till the edges are golden brown.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool utterly.
To make the caramel drizzle:
1. In a small saucepan, mix the butter, brown sugar, and heavy cream.
2. Bring to a boil over medium heat, stirring continually.
3. Reduce warmth to low and simmer for 1 minute, stirring continually.
4. Remove from heat and stir within the vanilla extract.
5. Drizzle the caramel over the cooled cookies.
Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.
After baking, permit the cookies to chill on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill utterly.
For the caramel drizzle
Instructions for the Caramel Drizzle:
1. In a small saucepan, combine the butter, heavy cream, and sweetener.
2. Bring the mixture to a simmer over medium warmth, stirring continually.
3. Reduce warmth to low and continue to simmer for 5-7 minutes, or until the combination has thickened barely.
4. Remove from heat and stir in the vanilla extract.
5. Let the caramel cool for a couple of minutes before drizzling over the cookies.
In a small saucepan, combine the heavy cream, erythritol, and butter.
Instructions
In a small saucepan, mix the heavy cream, erythritol, and butter.
Bring to a simmer over medium warmth, stirring continually.
Instructions
Preheat oven to 350 levels F (175 levels C).
Line a baking sheet with parchment paper.
In a big bowl, cream together the butter and peanut butter until clean.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry elements to the wet ingredients, mixing till just mixed.
Roll the dough into 1-inch balls and place them on the ready baking sheet.
Bake for 10-12 minutes, or until the sides are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool utterly.
Bring to a simmer over medium warmth, stirring continually.
In a small saucepan, combine the butter, brown sugar, and heavy cream.
Bring to a simmer over medium warmth, stirring continually.
Remove from warmth and let cool for a few minutes.
Pour the caramel drizzle over the cooled cookies.
Reduce warmth to low and simmer for five minutes, or until the sauce has thickened.
1. Reduce warmth to low and simmer for 5 minutes, or till the sauce has thickened.
Remove from warmth and stir in the vanilla extract.
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, cream together the butter and peanut butter until gentle and fluffy.
4. Beat in the eggs, separately, then stir in the vanilla extract.
5. In a separate bowl, whisk collectively the flour, baking soda, and salt.
6. Gradually add the dry elements to the moist elements, mixing till just combined.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or till the sides are just beginning to brown.
9. Remove from heat and stir within the vanilla extract.
10. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.
11. Drizzle with caramel sauce and enjoy!
Let the sauce cool for a couple of minutes earlier than drizzling over the cookies.
Instructions: Let the sauce cool for a few minutes earlier than drizzling over the cookies.
Enjoy!
Ingredients:
- 1 cup peanut butter (unsweetened, unsalted)
- 1/2 cup butter (unsalted, softened)
- 1/4 cup Splenda or powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Caramel Drizzle:
- 1/2 cup heavy cream
- 1/4 cup Splenda or powdered erythritol
- 1 tablespoon butter (unsalted)
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 levels F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter and butter until mild and fluffy.
- Beat within the Splenda or powdered erythritol till well combined.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk collectively the almond flour, coconut flour, baking soda, and salt.
- Gradually add the dry components to the moist elements, mixing until just mixed.
- Roll the dough into 1-inch balls and place on the ready baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
Caramel Drizzle:
- In a small saucepan, combine the heavy cream, Splenda or powdered erythritol, butter, and vanilla extract.
- Bring to a simmer over medium heat, stirring continually.
- Reduce warmth to low and simmer for 5-7 minutes, or till the sauce has thickened.
- Drizzle the caramel sauce over the cooled cookies.