Keto Peanut Butter Cookie Cups: A Bite-Sized Treat

Ingredients

Crust:

Ingredients

• 1 cup creamy peanut butter, unsweetened
• 1/2 cup coconut flour
• 1/4 cup granulated sugar substitute
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• Chocolate chips, for melting (optional)

Crust

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated sugar substitute
• 1/4 cup butter, melted

Almond flour

Almond flour is a finely floor powder produced from blanched almonds. It is a well-liked ingredient in keto baking because it’s low in carbohydrates and excessive in fiber and protein.

Almond flour has a slightly candy, nutty flavor that pairs properly with different keto-friendly ingredients, corresponding to peanut butter and sugar-free sweeteners.

When utilizing almond flour in baking, it is essential to understand that it absorbs more liquid than wheat flour. Therefore, you will want to regulate the amount of liquid in your recipes accordingly.

Almond flour could be present in most grocery stores and on-line. It is a versatile ingredient that can be used in quite a lot of Keto Peanut Butter Cookies Recipe baking recipes.

Peanut butter

Peanut butter

• Main ingredient in keto peanut butter cookie cups

• Made from roasted peanuts

• Rich in healthy fats and protein

• Adds taste and texture to cookie cups

Coconut oil

Coconut oil is a saturated fat that’s derived from the meat of coconuts. It is a stable at room temperature and melts at about seventy six levels Fahrenheit. Coconut oil is an effective supply of lauric acid, a fatty acid that has been shown to have antimicrobial and antifungal properties.

Coconut oil is also a great source of medium-chain triglycerides (MCTs), that are fatty acids that are simply absorbed and used for power. MCTs have been proven to boost metabolism and assist with weight reduction.

In addition to its well being advantages, coconut oil can be a good baking ingredient. It can be utilized to exchange butter or different oils in recipes, and it gives baked goods a rich, moist flavor.

In this recipe, coconut oil is used to make the cookie cups. The coconut oil gives the cookie cups a chewy texture and a slightly sweet taste.

Filling:

Ingredients:

– 1 cup peanut butter (unsweetened, natural)

– half cup granulated sweetener (erythritol, xylitol, or allulose)

– 1/2 cup butter (unsalted, melted)

– 1 egg

– 1 teaspoon vanilla extract

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

Filling:

– half of cup peanut butter (unsweetened, natural)

– half cup granulated sweetener (erythritol, xylitol, or allulose)

– 1/4 cup cream cheese (softened)

– 1/4 teaspoon vanilla extract

Cream cheese

Cream cheese is a delicate, spreadable cheese made from milk and cream. It has a barely tangy taste and a smooth, velvety texture.

Cream cheese is a versatile ingredient that can be used in quite a lot of dishes, each sweet and savory. It can be utilized as a spread on sandwiches or crackers, as a filling for pastries or pies, or as a topping for soups or salads.

Cream cheese can be used as a substitute for butter in many recipes, corresponding to cookies, cakes, and muffins. This makes it an excellent option for people who are following a ketogenic food plan, as it’s low in carbohydrates.

Here is a straightforward recipe for keto peanut butter cookie cups that makes use of cream cheese as a key ingredient:

Ingredients:

• 1 cup peanut butter
• 1/2 cup cream cheese, softened
• 1/4 cup sweetener
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. In a big bowl, cream together the peanut butter, cream cheese, and sweetener till easy.
3. Beat in the egg and vanilla extract.
4. Add the baking soda and stir till properly mixed.
5. Drop the dough by rounded tablespoons into the ready muffin cups.
6. Bake for 10-12 minutes, or till the sides are set and the tops are flippantly browned.
7. Let cool in the muffin tin for a couple of minutes before transferring to a wire rack to cool utterly.

Peanut butter

Peanut butter is a food paste or unfold produced from roasted peanuts. Smooth peanut butter is made from simply peanuts, while crunchy peanut butter incorporates peanut items.

Peanut butter is a good supply of protein, fiber, and wholesome fats. It is also a good source of vitamins and minerals, together with niacin, vitamin E, magnesium, and phosphorus.

Peanut butter can be used in a selection of recipes, including sandwiches, cookies, muffins, and pies. It may additionally be used as a dip for vegetables and fruits.

If you’re allergic to peanuts, you should keep away from eating peanut butter.

Erythritol

Ingredients

1. Peanut Butter: half of cup

2. Erythritol: half cup

3. Almond Flour: 1/2 cup

4. Baking Powder: half teaspoon

5. Salt: 1/4 teaspoon

6. Egg: 1 large

Vanilla extract

Vanilla extract is a common ingredient in baking and cooking. It is made from the vanilla bean, which is the fruit of a climbing orchid plant. The vanilla bean is native to Mexico and Central America, but it is now grown in plenty of tropical areas around the world.

Vanilla extract is made by steeping vanilla beans in alcohol. The alcohol extracts the flavour compounds from the beans, which provides the extract its characteristic flavor. Vanilla extract is used to flavor all kinds of foods, including desserts, cookies, ice cream, and pudding. It may also be used to taste beverages, such as coffee and tea.

There are two primary forms of vanilla extract: pure vanilla extract and imitation vanilla extract. Pure vanilla extract is made with real vanilla beans, while imitation vanilla extract is made with synthetic flavors. Pure vanilla extract is more expensive than imitation vanilla extract, but it has a more intense flavor.

When selecting a vanilla extract, you will need to look for one that is made with real vanilla beans. The label should say “pure vanilla extract” or “one hundred pc pure vanilla extract.” Avoid extracts which are labeled “imitation vanilla extract” or “artificial vanilla extract.”

Vanilla extract is a versatile ingredient that can be used to taste a variety of meals and beverages. It is a staple ingredient in many kitchens, and it’s an efficient way to add a touch of flavor to your favourite recipes.

Instructions

Crust:

Mix peanut butter and butter in a bowl till nicely combined.

Press into a greased mini muffin tin, forming a crust.

Bake at 350°F (175°C) for 10-12 minutes, or till the crust is ready.

Filling:

Filling:

1/2 cup creamy peanut butter

2 tbsp erythritol

1/4 cup heavy cream

1/4 tsp vanilla extract

Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. In a medium bowl, cream collectively the peanut butter and erythritol till smooth.

4. Add the heavy cream, vanilla extract, and salt and blend till well mixed.

5. Fill each cookie cup with about 1 teaspoon of the peanut butter filling.

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

7. Let cool for a few minutes before serving.

Assembly:

Instructions, Assembly:

–

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

–

Line a muffin tin with paper liners.

–

In a medium bowl, combine the peanut butter, butter, and sweetener until easy.

–

Add the egg and vanilla extract and beat until nicely mixed.

–

Stir in the flour until just combined.

–

Drop the dough by rounded tablespoons into the ready muffin tins.

–

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

–

Let cool in the muffin tins for a couple of minutes before transferring to a wire rack to cool utterly.

–

Once the cups are fully cool, fill them along with your desired filling.