How To Make Keto Peanut Butter Cookies With Stevia

Ingredients

Dry Ingredients

– 1 1/4 cup (150g) crunchy peanut butter

– half of cup (100g) butter, softened

– half cup (80g) granulated erythritol

– 1/4 cup (50g) powdered erythritol

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon fantastic sea salt

– 1 large egg

– 2 tablespoons water

– 1 teaspoon vanilla extract

– half cup (60g) sugar-free chocolate chips, optional

1 cup almond flour

1 cup finely floor blanched almond flour

1/2 cup peanut flour

Peanut flour is a gluten-free, low-carb different to wheat flour that’s made from floor peanuts.

It is an efficient supply of protein, fiber, and wholesome fat.

Peanut flour can be used in a variety of baking recipes, together with cookies, muffins, and bread.

It is important to note that peanut flour isn’t the identical as peanut butter.

Peanut butter is made from roasted peanuts and incorporates added oil and sugar.

1/2 cup powdered sweetener (such as stevia)

Powdered sweetener (such as stevia) is a standard ingredient in sugar-free baking recipes.

1/2 teaspoon baking powder

– half teaspoon baking powder

1/4 teaspoon baking soda

Baking soda is a leavening agent that helps baked items rise. It reacts with acids to produce carbon dioxide gas, which creates bubbles within the batter or dough.

In this recipe, baking soda is used to assist the cookies rise and turn out to be fluffy. It additionally helps to neutralize the acidity of the stevia, which might make the cookies bitter.

To measure 1/4 teaspoon of baking soda, use a measuring spoon or a kitchen scale. If you don’t have a kitchen scale, you’ll be able to estimate the amount by utilizing the tip of a knife.

Here are some tips for measuring baking soda:

Use a measuring spoon that’s the appropriate size. Don’t use a teaspoon that’s too massive or too small.
Level off the baking soda with a knife or your finger.
Don’t pack the baking soda into the measuring spoon.

1/4 teaspoon salt

1/4 teaspoon salt

Wet Ingredients

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened

1/2 cup creamy Keto Peanut Butter Cookies Recipe butter

1/4 cup brown sugar substitute (such as Swerve or erythritol)

1/4 cup liquid stevia

1 giant egg

1/2 cup peanut butter (creamy or crunchy)

• 1/2 cup peanut butter (creamy or crunchy)

1/2 cup unsweetened almond milk

– half cup unsweetened almond milk

1 massive egg

1 giant egg

Directions

Preheat Oven

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

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the butter and peanut butter till gentle and fluffy.

Beat in the egg and vanilla extract.

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

Gradually add the dry elements to the wet elements, mixing till just combined.

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

Flatten the cookies with a fork dipped in flour.

Bake for 10-12 minutes, or until the edges are golden brown.

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

Store in an hermetic container at room temperature for up to 3 days.

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

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

Combine Dry Ingredients

First, combine the dry ingredients in a medium bowl. This includes the almond flour, baking powder, and stevia. Use a whisk or fork to guarantee that the elements are completely combined.

In a medium bowl, whisk together the almond flour, peanut flour, powdered sweetener, baking powder, baking soda, and salt.

In a medium bowl, whisk collectively the almond flour, peanut flour, powdered sweetener, baking powder, baking soda, and salt.

Combine Wet Ingredients

1. Combine the peanut butter and stevia in a medium bowl.

2. Cream collectively till light and fluffy.

3. Add the egg and vanilla extract and blend nicely.

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

5. Gradually add the dry ingredients to the moist components, mixing until simply mixed.

6. Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.

7. Flatten the balls with a fork and bake at 350 degrees F (175 levels C) for 10-12 minutes.

8. Allow the cookies to cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

In a separate bowl, whisk collectively the peanut butter, almond milk, and egg.

In a separate bowl, whisk together the peanut butter, almond milk, and egg.

Combine Wet and Dry Ingredients

Directions

Combine Wet and Dry Ingredients

1. In a large bowl, beat collectively the butter, peanut butter, and sugar substitutes till creamy.
2. Beat in the egg and vanilla extract.
three. In a separate bowl, whisk collectively the almond flour, baking soda, and salt.
4. Gradually add the dry components to the wet elements, mixing till simply combined.

Add the wet ingredients to the dry elements and blend till just mixed.

Add the moist ingredients to the dry ingredients and blend until just combined.

Scoop and Bake

Directions:

Preheat oven to 350 degrees F (175 levels C).
Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, peanut butter, and stevia until light and fluffy.
Beat within the egg until well mixed.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry elements to the wet components, mixing till simply mixed.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
Bake for 8-10 minutes, or till the edges are golden brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.

Scoop and Bake:

Use a cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches aside.
Bake for 8-10 minutes, or until the edges are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paperlined baking sheet.

• Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.

Flatten the cookies barely with a fork.

1. Flatten the cookies slightly with a fork to create the basic criss-cross sample.

Bake for 1012 minutes, or until the edges are golden brown.

Bake for 10-12 minutes, or until the edges are golden brown.

Cool

Ingredients:

1 cup (120g) almond flour
1/2 cup (60g) coconut flour
1/4 cup (25g) stevia
1/4 cup (60ml) unsalted butter, softened
1/4 cup (60ml) unsweetened almond milk
1 teaspoon (5ml) vanilla extract
1/2 teaspoon (2.5ml) salt
1/2 cup (120g) peanut butter

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a big bowl, mix the almond flour, coconut flour, stevia, butter, almond milk, vanilla extract, and salt.
Mix till well mixed.
Roll the dough into 1-inch (2.5 cm) balls.
Place the balls on the ready baking sheet.
Use a fork to press down on the balls to flatten them.
Bake for 10-12 minutes, or till the sides are golden brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
Enjoy!

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

Directions:

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

Serve

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

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter and stevia.

Beat within the egg and vanilla.

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

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

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

Use a fork to press a crisscross sample into the tops of the cookies.

Bake for 12-15 minutes, or till the edges are golden brown.

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

Serve the cookies heat or at room temperature.

Directions:

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

In a large bowl, cream together the butter and stevia until gentle and fluffy.

Beat within the egg, then stir within the peanut butter, baking powder, and salt. Gradually add the almond flour, mixing till a dough forms.

Roll the dough into 1-inch balls and place on the ready baking sheet. Flatten each ball with a fork.

Bake for 10-12 minutes, or till the sides are golden brown.

Serve the cookies warm or at room temperature.