How To Make Keto Peanut Butter Cookies In Under 15 Minutes

Ingredients

Ingredients:

1 cup almond flour

half of cup peanut butter

1/4 cup erythritol

1/4 cup butter, melted

1 egg

half of teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon salt

Optional: 1/4 cup chocolate chips

1 cup creamy peanut butter

half cup Swerve sweetener

– 1/2 cup Swerve sweetener

1 giant egg

1 large egg

half of teaspoon baking soda

1/2 teaspoon baking soda

1/4 teaspoon salt

To make keto peanut butter cookies in under quarter-hour, you will need the following components:

1 cup natural peanut butter
1/2 cup unsweetened almond flour
1/4 cup powdered sweetener
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Ingredients:

1 cup (120g) unsweetened natural peanut butter
1/2 cup (100g) erythritol or different granulated sugar substitute
1 massive egg
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/4 cup (50g) chocolate chips or sugar-free chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a big bowl, mix the peanut butter, erythritol, egg, baking soda, and salt. Mix till just mixed.
3. If desired, fold in the chocolate chips.
four. Roll the dough into 1-inch balls.
5. Place the dough balls on the ready baking sheet.
6. Use a fork to press down on the dough balls, creating a crosshatch sample.
7. Bake for 8-10 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.

Tips:

For a softer cookie, bake for eight minutes. For a crispier cookie, bake for 10 minutes.
If you don’t have erythritol, you can use one other granulated sugar substitute, similar to xylitol or monk fruit sweetener.
You can add different flavors to the cookies, corresponding to vanilla extract, cinnamon, or nutmeg.
The cookies may be saved in an airtight container at room temperature for as much as 3 days.

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

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

Line a baking sheet with parchment paper.

In a large bowl, combine the peanut butter, sweetener, egg, baking soda, and salt.

In a big bowl, combine the peanut butter, sweetener, egg, baking soda, and salt.

Stir till properly combined.

1. In a big mixing bowl, mix the almond flour, baking soda, and salt.

2. In a separate bowl, whisk together the melted butter, peanut butter, sweetener, vanilla extract, and egg.

3. Add the wet components to the dry elements and blend until well mixed.

4. Roll the dough into balls and place on a parchment paper lined baking sheet.

5. Flatten the balls with a fork and bake at 350 degrees F for 10-12 minutes, or until the perimeters are golden brown.

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

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

– Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

Bake for 810 minutes, or till the sides are simply starting to brown.

To bake for 810 minutes, or until the sides are just beginning to brown, follow these steps:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream collectively the butter and peanut butter till light and fluffy.

4. Beat in the egg and vanilla extract.

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

6. Gradually add the dry elements to the moist ingredients, mixing until just combined.

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

8. Bake for 810 minutes, or till the perimeters are just starting to brown.

9. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

-Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.