How To Make Keto Peanut Butter Cookies With Sunflower Seed Butter

Ingredients

Dry Ingredients

Almond Flour:

A gluten-free and low-carb various to wheat flour
Provides a nutty flavor and a crumbly texture

Coconut Flour:

Another gluten-free and low-carb flour with a barely candy taste
Absorbs extra liquid than almond flour, so use it sparingly

Baking Powder:

A leavening agent that helps the cookies rise and turn out to be light and fluffy
Use fresh baking powder for best results

Salt:

Enhances the flavor of the cookies and balances the sweetness

Almond flour

Ingredients:

– 1 cup (120g) almond flour

– 1/2 cup (60g) sunflower seed butter

– 1/4 cup (60ml) peanut butter (unsweetened)

– 1/4 cup (50g) erythritol (or different Keto Peanut Butter Cookies Recipe-friendly sweetener)

– 1 giant egg

– 1 teaspoon (5ml) vanilla extract

– half of teaspoon (2.5ml) baking soda

– 1/4 teaspoon (1.25ml) salt

Sunflower seed butter

Sunflower seed butter, also called sunflower butter, is created from roasted, floor sunflower seeds. It has a nutty, slightly candy flavor and a creamy texture, similar to peanut butter. Sunflower seed butter is a good source of wholesome fats, including polyunsaturated fat, that are helpful for heart well being. It is also a good supply of protein, fiber, and nutritional vitamins, together with vitamin E and B vitamins.

Sunflower seed butter is a great alternative to peanut butter for individuals with peanut allergies or sensitivities. It can be used in a selection of recipes, together with cookies, cakes, smoothies, and sauces.

Baking powder

Baking powder is a leavening agent that helps baked items rise.

It is a mixture of an acidic ingredient (usually cream of tartar) and a basic ingredient (usually baking soda).

When baking powder is added to a batter or dough, the acidic and basic ingredients react to create carbon dioxide gasoline.

This fuel expands and creates air pockets in the batter or dough, which causes it to rise.

Baking powder is often used in recipes that don’t comprise eggs, as eggs can also help to leaven baked goods.

It is essential to make use of the appropriate quantity of baking powder in a recipe, as too much can cause the baked goods to become bitter.

Too little baking powder can outcome in baked items which are dense and heavy.

Salt

Ingredients:

1 cup (135g) unsweetened natural sunflower seed butter (no added sugar, salt, or oil)

1/2 cup (113g) unsalted butter, softened (I used Kerrygold)

1/2 cup (100g) granulated erythritol or other granulated sugar substitute of choice (I used Swerve)

1/4 cup (21g) powdered erythritol or other powdered sugar substitute of selection (I used Swerve)

1 large egg

1 teaspoon (5g) vanilla extract

1 cup (120g) almond flour or different keto-approved flour of choice (I used Anthony’s)

1/2 cup (60g) peanut flour (I used Crazy Richard’s)

1/2 teaspoon (2.5g) baking soda

1/4 teaspoon (1.25g) salt

Optional: 1/4 cup (30g) chopped sugar-free chocolate chips or chunks (I used Lily’s)

Wet Ingredients

Wet Ingredients

– Peanut butter: Use unsweetened natural peanut butter for the best results.

– Sunflower seed butter: This adds a nutty taste and creamy texture to the cookies.

– Egg: This helps bind the ingredients collectively and offers the cookies a slightly chewy texture.

– Vanilla extract: This adds a touch of sweetness and taste.

Peanut butter

– 1 cup pure peanut butter, at room temperature

– 1/2 cup sunflower seed butter, at room temperature

– half of cup granulated erythritol

– 1/2 cup almond flour

– 1/4 cup coconut flour

– half teaspoon baking soda

– 1/4 teaspoon salt

– 1 giant egg

– 1 teaspoon vanilla extract

– half of cup chopped peanuts, for topping (optional)

Eggs

1 cup (2 sticks) unsalted butter, softened

1 cup creamy peanut butter

1 cup sunflower seed butter

1 cup granulated sugar

1 massive egg

1 teaspoon baking soda

1 teaspoon salt

1 cup all-purpose flour

Sugarfree sweetener

INGREDIENTS

FOR THE COOKIES

1 cup sunflower seed butter

½ cup butter, softened

½ cup keto-friendly sweetener (such as erythritol, xylitol, or allulose)

1 giant egg

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon salt

FOR THE CHOCOLATE SAUCE (OPTIONAL)

½ cup sugar-free chocolate chips

2 tablespoons coconut oil

Vanilla extract

Vanilla extract is a staple in many keto baking recipes. It provides a rich, warm taste that may enhance the style of any baked good. When selecting a vanilla extract for your keto recipes, remember to select one that’s unsweetened and made with a natural sweetener, corresponding to stevia or monk fruit extract.

To make vanilla extract, vanilla beans are steeped in a mix of water and alcohol. The alcohol extracts the flavour compounds from the beans, which finally ends up in a concentrated vanilla extract. The longer the beans are steeped, the stronger the flavor of the extract will be.

Vanilla extract can be used in a variety of keto baking recipes, including cookies, desserts, and pies. It can be used to taste keto ice cream, yogurt, and different desserts. When utilizing vanilla extract in your keto recipes, make positive to use it sparingly, as slightly bit goes a good distance.

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C).

Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper.

Make the Dough

Combine almond flour, peanut butter, sunflower seed butter, monk fruit, vanilla extract, baking powder, and salt in a large bowl.

Mix well until all components are combined.

Form the dough into 1-inch balls.

Place the balls on a baking sheet lined with parchment paper.

Press down on the balls with a fork to create a crisscross sample.

Bake in a preheated oven at 350 levels Fahrenheit for 10-12 minutes, or till the sides are golden brown.

Combine the dry elements in a medium bowl.

Combine the dry ingredients in a medium bowl.

In a separate bowl, cream together the peanut butter, eggs, sweetener, and vanilla extract.

In a separate bowl, cream collectively the peanut butter, eggs, sweetener, and vanilla extract.

Add the wet elements to the dry components and mix until properly mixed.

In a mixing bowl, beat together the melted unsalted butter, granulated sweetener, and each nut butters until creamy.

Add the eggs separately, mixing properly after each addition.

Using a fork, whisk together the almond flour, coconut flour, baking powder, and salt in a separate bowl.

Add the dry components to the moist ingredients and blend till nicely mixed.

Shape and Bake

How to Make Keto Peanut Butter Cookies with Sunflower Seed Butter

Ingredients:

1 cup (120g) creamy peanut butter

1/2 cup (100g) sunflower seed butter

1/2 cup (100g) granulated erythritol

1 giant egg

1/2 teaspoon (2g) vanilla extract

1/4 teaspoon (1g) baking soda

1/4 teaspoon (1g) salt

Instructions:

Preheat oven: Preheat oven to 350°F (175°C).

Combine dry elements: In a medium bowl, whisk collectively the granulated erythritol, baking soda, and salt.

Mix moist ingredients: In a big bowl, beat collectively the peanut butter, sunflower seed butter, egg, and vanilla extract till clean and combined.

Gradually add dry ingredients: Gradually add the dry components to the moist elements, mixing until simply combined. Do not overmix.

Chill dough: Wrap the dough in plastic wrap and refrigerate for no much less than half-hour, or as a lot as in a single day. Chilling the dough will help the cookies hold their shape whereas baking.

Shape cookies: Line a baking sheet with parchment paper. Use a cookie scoop or two spoons to scoop the dough and shape it into 1-inch (2.5 cm) balls. Place the dough balls on the ready baking sheet.

Bake cookies: Bake the cookies for 10-12 minutes, or until the sides are golden brown and the centers are set. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill completely.

Tips:

For chewier cookies, bake for 12-14 minutes.

For crispier cookies, bake for 10-12 minutes.

If you don’t have sunflower seed butter, you have to use one other nut or seed butter of your selection.

These cookies may be saved in an airtight container at room temperature for as a lot as three days.

Shape the dough into 1inch balls.

1. Roll the dough into one-inch balls.

2. Place on a greased or parchment-lined baking sheet.

3. Flatten slightly with the palm of your hand.

4. Use a fork to criss-cross the cookies, making a lattice sample.

Place the balls on the ready baking sheet, spacing them about 2 inches aside.

Place the balls on the prepared baking sheet, spacing them about 2 inches aside.

Bake for 1012 minutes, or till the perimeters are golden brown.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

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

Beat in the granulated sweetener until well mixed.

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

Gradually add the dry ingredients to the moist ingredients, mixing till simply combined.

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

Use a fork to press down on every ball to flatten it.

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

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

Cool and Enjoy

Instructions:

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

In a medium bowl, mix the peanut butter, sunflower seed butter, butter, and sugar. Beat till smooth and creamy.

Add the egg and vanilla extract and beat till mixed.

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

Add the dry elements to the moist components and blend till simply combined.

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

Bake for 10-12 minutes, or till the perimeters are golden brown and the centers are set.

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

Cool and Enjoy:

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

Once the cookies are completely cool, enjoy them with a glass of milk or your favorite beverage.

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

Instructions:

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

In a big bowl, cream collectively the butter, sunflower seed butter, and erythritol till gentle and fluffy.

Beat within the eggs one by one, then stir in the vanilla extract.

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

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

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

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

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

Enjoy!

Instructions

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

2. In a medium bowl, whisk collectively the sunflower seed butter, peanut butter, sweetener, egg, vanilla extract, baking soda, and salt.

3. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

4. Bake for 10-12 minutes, or until the perimeters are golden brown and the facilities are set.

5. Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill fully.

Enjoy!