Keto Peanut Butter Cookies With Pecans For A Buttery Flavor

Ingredients

For the dough:

1 cup (120g) almond flour

1/2 cup (60g) coconut flour

1/4 cup (20g) granulated sweetener (such as erythritol or xylitol)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (120g) unsalted butter, softened

1/2 cup (100g) Keto Peanut Butter Cookies butter

1 massive egg

1/2 teaspoon vanilla extract

1/2 cup (60g) pecans, chopped (optional)

For the topping:

Ingredients, For the topping:

– 1/4 cup pecans, chopped

Instructions

To make the dough:

1. Combine the almond flour, coconut flour, baking powder, and salt in a medium bowl. Whisk to combine.

2. In a separate bowl, beat the butter and erythritol collectively until gentle and fluffy. Add the peanut butter and vanilla extract and beat till combined.

3. Gradually add the dry elements to the moist elements, mixing until just combined. Fold in the pecans.

4. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

5. Roll the dough into 1-inch balls and place on the ready baking sheet. Flatten the balls slightly with a fork.

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

7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Enjoy!

To make the topping:

In a separate bowl, whisk together the heavy cream, powdered sweetener, peanut butter, and vanilla extract. Preheat oven to 375 degrees F (190 levels C). Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sweetener until light and fluffy. Beat within the egg. Combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Stir within the peanut butter and vanilla.

Drop the dough by rounded tablespoons onto the prepared baking sheet. Bake for 10-12 minutes in the preheated oven, or till the sides are golden brown. Transfer to a wire rack to chill.

To make the topping, whisk together the heavy cream, powdered sweetener, peanut butter, and vanilla extract. Spread over the cooled cookies and sprinkle with chopped pecans.

To bake the cookies:

To bake the cookies:

1. Preheat oven to 350 degrees F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat collectively the butter and peanut butter until smooth.
4. Beat within the egg and vanilla extract.
5. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
6. Add the dry elements to the wet elements and stir until simply mixed.
7. Fold within the pecans.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
9. Bake for 10-12 minutes, or until the perimeters are golden brown and the facilities are set.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.