How To Make Keto Peanut Butter Cookies Without Eggs

Ingredients

⅔ Cup Salted Butter, Softened

Ingredients

⅔ Cup Salted Butter, Softened

1 Cup (2 Sticks) Unsalted Butter, Softened

1 Cup Creamy Peanut Butter

1 Cup Swerve Granular Sugar Replacement or Allulose

1 Teaspoon Vanilla Extract

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Cup Sugar-Free Dark Chocolate Chips (Optional)

1 Cup Creamy Peanut Butter

• 1 cup creamy peanut butter

⅓ Cup Powdered Erythritol

Erythritol is a sugar alcohol that is used as a sugar substitute. It is about 60% as sweet as sugar, but it has no calories or carbohydrates. Erythritol is an efficient alternative for people who are on a low-carb or keto food plan.

Erythritol is created from fermented cornstarch. It is a white, crystalline powder that has a slightly sweet taste. Erythritol is soluble in water and can be utilized in baking and cooking. It may also be used as a tabletop sweetener.

Erythritol is protected for most people to eat. However, it could trigger digestive problems in some individuals, such as gas, bloating, and diarrhea. Erythritol is also not recommended for individuals with diabetes, as it could have an result on blood sugar ranges.

⅛ Cup Stevia

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sweetener (such as Swerve or Lakanto)
• ¼ cup stevia
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 cup peanut butter
• 1 teaspoon baking soda
• ½ teaspoon salt

1 tsp Vanilla Extract

Vanilla extract is a flavorful extract made from vanilla beans. It is a typical ingredient in baking and cooking, and it might be used to add flavor to a variety of dishes.

In the recipe for Keto Peanut Butter Cookies Without Eggs, vanilla extract is used to add a delicate sweetness and depth of flavor to the cookies. It also helps to stability out the richness of the peanut butter and the sweetness of the sugar substitute.

To make Keto Peanut Butter Cookies Without Eggs, you’ll need the following components:

• 1 cup peanut butter
• 1/2 cup sugar substitute
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, combine peanut butter, sugar substitute, almond flour, coconut flour, vanilla extract, baking soda, and salt. Mix till well mixed.
4. Roll dough into 1-inch balls and place on prepared baking sheet.
5. Bake for 10-12 minutes, or until edges are golden brown.
6. Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.

1 Cup Keto Flour

INGREDIENTS

1 cup peanut butter, creamy or chunky

1/2 cup butter, softened

1/4 cup keto flour

1/4 cup sweetener

1/2 teaspoon baking soda

1/4 teaspoon vanilla extract

OPTIONAL

1/4 cup chocolate chips

½ tsp Baking Soda

Baking soda is a leavening agent that helps baked goods rise. It works by reacting with an acid, corresponding to vinegar or lemon juice, to supply carbon dioxide fuel. This gas creates bubbles in the batter or dough, which broaden and trigger the baked good to rise.

In the recipe for Keto Peanut Butter Cookies Without Eggs, baking soda is used to help the cookies rise. The recipe calls for half tsp of baking soda.

Instructions

Preheat Oven

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

Prepare Baking Sheet

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a big bowl, cream together the peanut butter, butter, and sweetener until easy.

3. Add the almond flour, baking soda, and salt and mix till simply combined.

4. Form the dough into 1-inch balls and place on the prepared baking sheet.

5. Flatten the balls with a fork to create a criss-cross sample.

6. Bake for 10-12 minutes, or till the perimeters are simply starting to brown.

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

Combine Wet Ingredients

Instructions

Combine Wet Ingredients:

– In a large bowl, combine the creamy peanut butter, butter, sweetener, and vanilla extract.

– Beat until clean and creamy, using an electric mixer on medium velocity.

Combine Dry Ingredients

1. In a large bowl, mix the almond flour, baking powder, baking soda, and salt.

2. Whisk the elements collectively until they are well combined.

3. In a separate bowl, combine the peanut butter, butter, and erythritol.

4. Beat the elements collectively till they are easy.

5. Add the wet components to the dry components and mix till just mixed.

6. Do not overmix, as the cookies will turn out to be tough.

Mix Wet and Dry Ingredients

Instructions:

Mix Wet Ingredients:

• In a big bowl, use an electric hand mixer on medium velocity to cream together the softened butter and sweetener till smooth and creamy.
• Add the peanut butter and vanilla extract to the butter combination and beat until well combined.
• Stir in the almond milk till simply mixed.

Mix Dry Ingredients:

• In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.

Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the moist ingredients, mixing until simply combined.
• Do not overmix.
• Use a cookie scoop to drop the dough onto a baking sheet lined with parchment paper.
• Use a fork to criss-cross the tops of the cookies.

Bake:

• Preheat oven to 350 degrees F (175 levels C).
• Bake cookies for 10-12 minutes, or until the edges are golden brown.
• Let cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.

Form Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, monk fruit sweetener, and vanilla extract. Beat till easy.
three. Add the almond flour, baking powder, and salt and mix until just combined.
4. Form the dough into 1-inch balls and place on the ready baking sheet.
5. Flatten every ball with a fork to create a crisscross sample.
6. Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.
8. Enjoy!

Bake Cookies

Instructions: Bake Cookies

1. Preheat oven to 350 levels F (175 levels C).
2. In a big bowl, cream collectively butter and sugar until mild and fluffy.
3. Beat in peanut butter and vanilla.
4. In a separate bowl, whisk collectively flour, baking soda, and salt.
5. Gradually add dry ingredients to moist ingredients, mixing till just combined.
6. Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
7. Press down on every ball with a fork to create a crisscross pattern.
8. Bake for 8-10 minutes, or till the edges are golden brown.
9. Let cool on a wire rack before serving.