The Best Keto Peanut Butter Cookies Using Monk Fruit Sweetener

Keto Peanut Butter Cookies Using Monk Fruit Sweetener

Ingredients

Ingredients:

For the Cookies:

• 1 cup (120g) creamy peanut butter, unsweetened
• 1/2 cup (100g) unsalted butter, softened
• 1/3 cup (66g) monk fruit sweetener, powdered
• 1 giant egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (30g) almond flour
• 1/4 cup (30g) coconut flour

For the Frosting (Optional):

• 1/4 cup (60g) cream cheese, softened
• 1/4 cup (50g) unsalted butter, softened
• 1/4 cup (50g) monk fruit sweetener, powdered
• 1/4 teaspoon vanilla extract

Instructions

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

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter and peanut butter until light and fluffy.

Beat in the monk fruit sweetener, vanilla extract, and salt.

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

Gradually add the dry ingredients to the moist ingredients, mixing till simply mixed.

Roll the dough into 1-inch balls and place on the ready baking sheet.

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

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.

Tips

Ingredients:

• 1 cup (120g) finely ground blanched almonds
• 1 cup (120g) finely floor flaxseed
• 1/2 cup (120ml) natural Keto Peanut Butter Cookies Recipe butter
• 1/4 cup (50ml) coconut oil, melted
• 1/4 cup (50g) monk fruit sweetener
• 1 giant egg
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) baking soda
• 1/4 teaspoon (1.25ml) salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the almond flour, flaxseed, peanut butter, coconut oil, monk fruit sweetener, egg, vanilla extract, baking soda, and salt.
4. Mix till just mixed. Do not overmix.
5. Shape the dough into 12 even-sized balls.
6. Place the balls on the ready baking sheet and flatten them barely with a fork.
7. Bake for 10-12 minutes, or until the perimeters are golden brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool fully.

Tips:

• For a chewier cookie, bake for 12-14 minutes.
• For a crispier cookie, bake for 10-12 minutes.
• Let the cookies cool completely earlier than storing them in an hermetic container at room temperature for up to 3 days.