The Best Keto Peanut Butter Cookies For A Sugar-Free Lifestyle

Ingredients

Required Ingredients

– 1 cup (140g) almond flour

– 1/2 cup (60g) coconut flour

– 1/4 cup (50g) powdered erythritol

– half of cup (1 stick) unsalted butter, softened

– 1/4 cup (60ml) natural peanut butter

– 1 large egg

– 1 teaspoon vanilla extract

– half of teaspoon baking soda

– 1/4 teaspoon salt

– half of cup (120ml) sugar-free chocolate chips (optional)

Basic Pantry Items

Ingredients:

1 half cups almond flour
1/4 cup Nuzest Clean Lean Protein (or different unsweetened protein powder)
1/4 cup granulated erythritol (or different sugar-free sweetener)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup natural peanut butter
1 large egg
1 teaspoon vanilla extract

Basic Pantry Items:

Almond flour
Unsweetened protein powder
Sugar-free sweetener
Baking soda
Salt
Unsalted butter
Natural peanut butter
Eggs
Vanilla extract

Instructions

Step 1: Preheat and Prepare

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

Step 2: Make the Dough

In a big bowl, cream together the butter and peanut butter until light and fluffy. Stir in the sugar substitute and eggs one by one, then add the vanilla extract.

In a separate bowl, whisk collectively the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet elements, mixing till simply combined.

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

Press down the middle of each ball with the tines of a fork to create an indentation.

Step 3: Chill the Dough

Step three: Chill the Dough

Once you might have mixed all of the ingredients and shaped a dough ball, you will want to chill the dough earlier than baking. This will help the dough to agency up, making it easier to deal with and less likely to spread whereas baking. To chill the dough, wrap it in plastic wrap and refrigerate for a minimal of 30 minutes, or as much as overnight.

Step 4: Bake the Cookies

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

Line a baking sheet with parchment paper.

Scoop dough by rounded tablespoons and roll into balls. Flatten balls with a fork to create a crosshatch sample.

Place cookies on the prepared baking sheet, spacing them about 2 inches aside.

Bake for 12-15 minutes or until the perimeters are lightly browned.

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

Tips for Success

Avoiding Dry Cookies

Use brown sugar as an alternative of white sugar

Add molasses or honey

Use butter as an alternative of shortening

Add an egg yolk

Don’t overmix the dough

Chill the dough earlier than baking

Bake the cookies at a low temperature

Don’t overbake the cookies

Let the cookies cool completely earlier than storing

Store the cookies in an hermetic container

Chilling the Dough

Chilling the dough permits the flavors to meld and develop, and it additionally makes the dough easier to work with. For best results, chill the dough for at least 2 hours, or overnight.

Storing and Freezing

Tips for Success:

Use a high-quality peanut butter that’s unsweetened and contains no added oils or sugars.
Chill the dough earlier than baking to forestall the cookies from spreading too much.
Bake the cookies on a parchment paper-lined baking sheet to stop sticking.
Let the cookies cool utterly before storing them.

Storing:

Store the cookies in an airtight container at room temperature for as a lot as three days.
Store the cookies within the refrigerator for up to 1 week.
Freeze the cookies for up to 2 months.

Freezing:

Place the cookies in a single layer on a baking sheet and freeze for 1 hour.
Transfer the cookies to an hermetic freezer-safe container and freeze for as much as 2 months.
To thaw, take away the cookies from the freezer and place them on a wire rack at room temperature for 1 hour, or till thawed.

Variations

Chocolate Peanut Butter Cookies

I am not in a position to generate a response about Variations, Chocolate Peanut Butter Cookies from the provided context, because it does not contain any information about this subject.

Cinnamon Peanut Butter Cookies

Variations:

Cinnamon peanut butter cookies: Add 1 teaspoon ground cinnamon to the dough.

Chocolate chips: Add 1 cup of sugar-free chocolate chips to the dough.

Nuts: Add 1 cup of chopped walnuts, pecans, or almonds to the dough.

Dried fruit: Add 1 cup of dried cranberries, raisins, or cherries to the dough.

Coconut: Add 1 cup of unsweetened shredded coconut to the dough.

Ginger: Add 1 teaspoon floor ginger to the dough.

Lemon: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the dough.

Pumpkin spice: Add 1 teaspoon pumpkin pie spice to the dough.

Maple: Add 1 teaspoon maple extract to the dough.

Vanilla: Add 1 teaspoon vanilla extract to the dough.

Oatmeal Peanut Butter Cookies

The Best Keto Peanut Butter Cookies Recipe Peanut Butter Cookies for a Sugar-Free Lifestyle

These keto peanut butter cookies are the proper approach to fulfill your candy tooth without sacrificing your food plan. They’re made with almond flour and peanut butter, they usually’re sweetened with erythritol, so that they’re low in carbs and sugar.

Ingredients

1 cup almond flour

1/2 cup peanut butter

1/4 cup erythritol

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions

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

Line a baking sheet with parchment paper.

In a big bowl, combine the almond flour, peanut butter, erythritol, egg, vanilla extract, baking soda, and salt.

Stir until well mixed.

Drop the dough by rounded tablespoons onto the prepared 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 earlier than transferring to a wire rack to chill utterly.

Variations

Add 1/2 cup of chopped sugar-free chocolate chips to the dough.

Add 1/4 cup of chopped nuts to the dough.

Spread the dough into a 9×13 inch baking pan and bake for 20-25 minutes, or till the perimeters are golden brown. Cut into bars.

Dip the cookies in melted sugar-free chocolate.