How To Make Keto Peanut Butter Cookies With A Low-Carb Jam Center

Ingredients

For the Cookies:

Unsalted butter, softened

Creamy peanut butter

Monk fruit sweetener

Vanilla extract

Baking powder

Fine sea salt

Almond flour

For the Jam Center:

Raspberry fruit unfold, no added sugar

For the Jam Filling:

For the Jam Filling:

Ingredients:

• ¼ cup raspberry sugar-free jam

• ¼ cup strawberry sugar-free jam

Instructions

For the Cookies:

Instructions for the Cookies:

1. Preheat oven to 350 degrees F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix collectively the almond flour, coconut flour, baking powder, and salt.
4. In a big bowl, beat collectively the butter and peanut butter until gentle and fluffy.
5. Gradually beat within the granulated sweetener, then the egg.
6. Stir in the dry ingredients till just combined.
7. Roll the dough into 1-inch balls, and place on the ready baking sheet.
8. Use a thumb or the back of a spoon to make a properly in the middle of each cookie.
9. Fill each nicely with 1/2 teaspoon of the low-carb jam.
10. Bake for 10-12 minutes, or until the perimeters are golden brown.
11. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.

For the Jam Filling:

Combine the sugar substitute, water, lemon juice, and cornstarch in a small saucepan over medium heat.

Bring to a boil, stirring continuously.

Reduce warmth and simmer, stirring often, till thickened about 10 minutes.

Remove from heat and stir within the peanut butter till properly mixed.

Set aside to cool completely.

Transfer the mixture to a piping bag fitted with a large star tip.

Pipe the jam combination into the center of every cookie.

To Assemble the Cookies:

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, cream together the butter and Keto Peanut Butter Cookies butter until mild and fluffy.

4. Add the Swerve and vanilla extract and beat until well combined.

5. In a separate bowl, whisk together the almond flour, baking powder, and salt.

6. Add the dry elements to the moist components and blend till just combined. Do not overmix.

7. Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches aside.

8. Use a spoon or your fingers to kind a small indentation in the middle of each cookie.

9. Fill the indentations along with your favourite low-carb jam.

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

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