How To Make Keto Peanut Butter Cookies With Peanuts For Extra Crunch
Ingredients
Required components:
Ingredients:
- 1 cup natural peanut butter, unsalted and unsweetened
- 1/2 cup granulated erythritol
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped peanuts, optional
1 cup (2 sticks) of unsalted butter, softened to room temperature
Ingredients
1 cup (2 sticks) of unsalted butter, softened to room temperature
1 cup of granulated sugar substitute (such as erythritol)
1 cup of granulated sugar substitute (such as erythritol)
2 giant eggs
Ingredients:
– 2 massive eggs
1 teaspoon of vanilla extract
-Vanilla extract: It is a vital taste enhancer. It brings out the sweetness of the cookies and balances the richness of the peanut butter.
2 cups of almond flour
2 cups of almond flour
1/2 cup of peanut butter
Peanut butter is a popular ingredient in plenty of recipes, together with cookies, cakes, and smoothies. It is produced from roasted peanuts which were ground into a clean paste.
Peanut butter is an efficient supply of protein, healthy fats, and fiber. It is also a good supply of nutritional vitamins and minerals, including niacin, vitamin B6, and magnesium.
When selecting peanut butter, it is important to read the label fastidiously. Some manufacturers of peanut butter include added sugar or different unhealthy ingredients.
To make keto peanut butter cookies with peanuts for additional crunch, you’ll need the next components:
1/2 cup of peanut butter
1/4 cup of almond flour
1/4 cup of coconut flour
1/4 cup of erythritol
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of chopped peanuts
1 tablespoon of water
Instructions:
Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, mix the peanut butter, almond flour, coconut flour, erythritol, baking soda, and salt.
Stir in the chopped peanuts.
Add the water and stir till the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Flatten the balls with a fork.
Bake for 10-12 minutes, or till the cookies are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
1/2 cup of coarsely chopped peanuts
Ingredients
1/2 cup of coarsely chopped peanuts
1/2 teaspoon of baking soda
– Baking soda: half teaspoon
1/4 teaspoon of salt
1/4 teaspoon salt
Instructions
Step 1: Preheat oven and prepare baking sheets
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Preheat oven to 350 degrees F (175 levels C). Line two baking sheets with parchment paper.
Preheat oven to 350 degrees F (175 levels C).
Line two baking sheets with parchment paper.
Step 2: Cream collectively butter and sugar substitute
Step 2: Cream collectively butter and sugar substitute
In a mixing bowl, cream together the softened unsalted butter and keto-friendly sugar substitute till smooth and pale in color. Use an electric mixer for greatest outcomes.
In a large bowl, cream collectively the softened butter and sugar substitute till mild and fluffy.
Instructions: In a large bowl, cream collectively the softened butter and sugar substitute until mild and fluffy.
Step three: Add eggs and vanilla extract
3. Add eggs and vanilla extract:
In a small bowl, whisk collectively the two eggs and the vanilla extract until combined.
Gradually add the moist elements to the dry elements, mixing till just combined.
Do not overmix, as it will make the cookies robust.
Beat within the eggs separately, then stir in the vanilla extract.
– Beat within the eggs separately.
– Stir in the vanilla extract.
Step four: Combine dry ingredients
– In a large mixing bowl, mix the almond flour, psyllium husk powder, baking powder, and salt. Whisk until nicely mixed.
In a separate bowl, whisk collectively the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.
Instructions:
In a separate bowl, whisk together the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.
Step 5: Gradually add dry ingredients to wet ingredients
5. Gradually Add Dry Ingredients to Wet Ingredients:
- Add 1 cup of almond flour to the bowl with the moist ingredients.
- Mix until simply mixed.
- Repeat with the remaining 1 cup of almond flour, including 1/2 cup at a time till the dough just comes collectively.
Gradually add the dry ingredients to the wet ingredients, mixing till just combined.
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 easy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet components, mixing till just mixed.
- Stir in the chopped peanuts.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or till the sides are golden brown.
- Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.
Step 6: Drop dough onto prepared baking sheets
Spray two regular-sized baking sheets with nonstick spray; set aside.
Drop batter by rounded tablespoons 2 inches apart onto prepared sheets.
If batter is simply too sticky, moist a big spoon with water and gently press and release dough to scoop it.
Press thumb or the back of a spoon to softly flatten cookies and create a crisscross sample.
Drop the dough by rounded tablespoons onto the ready baking sheets, spacing them about 2 inches aside.
Drop the dough by rounded tablespoons onto the ready baking sheets, spacing them about 2 inches apart.
Step 7: Bake cookies
Preheat oven to 375 °F (190 °C).
Line a baking sheet with parchment paper.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes per sheet, or till the edges are simply beginning to brown.
Cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.
Enjoy!
Bake for 1012 minutes, or until the perimeters are frivolously browned.
Preheat the oven to 350 degrees F (175 levels C).
Line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and erythritol till mild and fluffy.
Beat within the eggs one at a time, then stir within the vanilla.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet elements, mixing until just mixed.
Fold in the chopped peanuts.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly browned.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.
Step 8: Let cookies cool
Step eight: Let cookies cool
Let the cookies cool on the baking sheets for a couple of minutes earlier than transferring them to a wire rack to cool fully.
– Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to chill completely.