How To Make Keto Peanut Butter Cookies With Coconut Cream
Ingredients
– 1 cup natural peanut butter
Ingredients:
- 1 cup pure peanut butter
- 1 cup coconut cream
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sweetener
- 1 tablespoon vanilla extract
– 1/2 cup coconut cream
Ingredients:
– half cup coconut cream
– 1/4 cup powdered sweetener
Ingredients:
– 1/4 cup powdered sweetener
– 1/4 cup almond flour
Ingredients:
– 1/4 cup almond flour
– 1/4 teaspoon baking soda
Baking soda is a leavening agent that helps baked goods rise.
It is created from sodium bicarbonate and when it’s combined with an acid, it releases carbon dioxide gas.
This gas creates bubbles within the batter or dough, which causes it to rise.
Baking soda is a standard ingredient in many baked goods, including cookies, cakes, and breads.
It is essential to make use of the appropriate quantity of baking soda, as too much could make baked goods bitter.
In this recipe, 1/4 teaspoon of baking soda is used.
– 1/4 teaspoon salt
1/4 teaspoon salt
– 1 egg
Ingredient:
1 egg
– 1 teaspoon vanilla extract
Ingredients:
– 1 teaspoon vanilla extract
Instructions
– Preheat oven to 350 levels F (175 levels C).
Preheat oven to 350 degrees F (175 levels C). Line a baking sheet with parchment paper.
– Line a baking sheet with parchment paper.
Line a baking sheet with parchment paper. This step is essential to stop the cookies from sticking to the pan and making a large number.
– In a big bowl, cream together the peanut butter, coconut cream, and powdered sweetener till light and fluffy.
In a large bowl, cream collectively the Keto Peanut Butter Cookies Recipe butter, coconut cream, and powdered sweetener until light and fluffy.
– Beat within the egg and vanilla extract until nicely combined.
In a big bowl, beat collectively the peanut butter, butter, and sugar till properly mixed. Beat in the egg and vanilla extract until well mixed.
– In a separate bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, whisk together the almond flour, baking soda, and salt.
– Gradually add the dry components to the moist components, mixing till simply combined.
Gradually add the dry elements to the moist elements, mixing till simply combined. Don’t overmix, as this will make the cookies robust.
– Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches aside.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches aside.
– Use a fork to press crisscross lines into the highest of each cookie.
– Use a fork to press crisscross lines into the highest of every cookie.
– Bake for 10-12 minutes, or till the cookies are golden brown across the edges.
– Preheat oven to 350°F (175°C).
– Line a baking sheet with parchment paper.
– In a medium bowl, cream together the peanut butter, coconut cream, and butter until smooth.
– Add the eggs and vanilla extract and beat till properly mixed.
– Stir within the almond flour, coconut flour, baking powder, and salt till just combined.
– Roll the dough into 1-inch balls and place on the ready baking sheet.
– Bake for 10-12 minutes, or till the cookies are golden brown across the edges.
– Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
– Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill fully.
Let the cookies cool:
- When the cookies are done baking, allow them to cool on the baking sheet for a few minutes earlier than transferring them to a wire rack.
- This will help the cookies to agency up and never break apart when you transfer them.
- Let the cookies cool fully on the wire rack earlier than storing them in an airtight container.