Peanut Butter Cookies Without Sugar: A Keto Delight

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar substitute (such as erythritol or xylitol)

Erythritol is a sugar substitute that’s made from fermented cornstarch. It is about 60% as sweet as sugar, nevertheless it has no energy or carbs. Erythritol is commonly utilized in baking as a end result of it doesn’t increase blood sugar levels.

Xylitol is a sugar substitute that’s produced from birch timber. It is about as sweet as sugar, nevertheless it has 40% fewer energy. Xylitol is also a good supply of fiber. It is usually used in chewing gum and candy.

Both erythritol and xylitol are safe for use in baking. However, it may be very important notice that erythritol can have a cooling effect on the tongue, and xylitol could cause digestive issues in some people.

If you’re looking for a sugar substitute that is low in energy and carbs, erythritol or xylitol are both good options. However, you will need to begin with a small amount and enhance it gradually to avoid any digestive issues.

1 massive egg

1 giant egg

1 teaspoon vanilla extract

Not applicable

2 cups almond flour

Ingredients:

2 cups almond flour
1/4 cup chunky Keto Peanut Butter Cookies Recipe butter
1/4 cup unsweetened cocoa powder
1/4 cup erythritol
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt

1/2 cup peanut flour

Ingredients:

– 1/2 cup peanut flour

– 1/4 cup almond flour

– 1/4 cup coconut flour

– 1/4 cup erythritol

– half of teaspoon baking soda

– 1/4 teaspoon salt

– 1 giant egg

– 1/4 cup unsalted butter, softened

– 1 tablespoon heavy cream

– 1 teaspoon vanilla extract

1/4 teaspoon baking soda

Baking soda is a common leavening agent utilized in baking. It works by reacting with acids to produce carbon dioxide gasoline, which creates bubbles within the dough or batter and causes it to rise.

In this recipe, baking soda is used to assist the cookies rise and turn into fluffy. It also helps to neutralize the acidity of the peanut butter, which can provide the cookies a bitter taste.

To use baking soda in this recipe, simply add it to the dry components and stir until nicely mixed. Do not overmix the batter, as this can trigger the cookies to become powerful.

Baking soda is a relatively protected ingredient, but it could trigger skin irritation in some people. If you’ve sensitive skin, it is best to wear gloves when dealing with baking soda.

1/4 teaspoon salt

– 1/4 teaspoon salt

Instructions

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

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

Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar substitute until gentle and fluffy. Beat in the egg and vanilla extract.

1. In a big bowl, cream collectively the butter and sugar substitute till mild and fluffy.

2. Beat within the egg and vanilla extract.

In a separate bowl, whisk collectively the almond flour, peanut flour, baking soda, and salt. Gradually add the dry elements to the moist ingredients, mixing until just mixed.

In a separate bowl, whisk together the almond flour, peanut flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the cookies slightly with a fork.

Instructions:

• Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

• Flatten the cookies slightly with a fork.

Bake for 10-12 minutes, or till the edges are golden brown. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.

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

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, peanut butter, and erythritol till smooth and creamy.

Beat within the egg and vanilla extract.

In a separate bowl, mix the almond flour, baking powder, and salt.

Add the dry elements to the moist elements and blend until combined.

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

Flatten the balls with a fork and create a crisscross pattern.

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 fully.

Tips

For a chewier cookie, bake for 12-14 minutes.

Bake the cookies for 12-14 minutes to attain a chewier texture.

For a crispier cookie, bake for 10-12 minutes.

Bake for 10-12 minutes for a crispier cookie.

Let the cookies cool fully earlier than storing them in an hermetic container at room temperature.

Tips:, Let the cookies cool completely before storing them in an airtight container at room temperature.