Keto Peanut Butter Cookies: A Guilt-Free Snack You’ll Love

Ingredients

1 cup almond flour

– 1 cup almond flour

1/2 cup peanut butter

1/4 cup butter, softened

These keto peanut butter cookies are made with simply 5 easy ingredients and are the perfect guilt-free snack or dessert. They’re gentle, chewy, and full of peanut butter taste. Plus, they’re low in carbs and sugar, so you can enjoy them without fear.

Ingredients:

1/4 cup butter, softened

1/2 cup peanut butter

1/4 cup granulated sweetener

1/4 cup almond flour

1/4 teaspoon baking soda

1/4 cup granulated sweetener

1/4 cup granulated sweetener, such as erythritol or monk fruit

1 large egg

1 giant egg

1 teaspoon baking soda

Baking soda is a standard ingredient in baked goods and it helps to create a lightweight and fluffy texture.

It works by reacting with acids within the batter or dough to launch carbon dioxide gas.

This gasoline creates bubbles in the batter or dough, which makes it rise and become fluffy.

1 teaspoon of baking soda is a small amount and it’s unlikely to have any important effects on the nutritional worth of the cookies.

However, it is essential to notice that baking soda could be harmful if consumed in giant quantities.

It can cause abdomen upset, nausea, and vomiting.

Therefore, it is important to use baking soda in moderation and to observe the directions on the recipe fastidiously.

1/4 teaspoon salt

Ingredients:

1 cup natural peanut butter
1/2 cup granulated erythritol
1/2 cup almond flour
1/4 cup coconut flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

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

Instructions:

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

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the peanut butter, butter, and sweetener till clean.

In a big bowl, cream together the peanut butter, butter, and sweetener until easy.

Beat in the egg until nicely combined.

Instructions

1. Preheat oven to 350 levels Fahrenheit (175 levels Celsius).

2. Line a baking sheet with parchment paper.

3. Beat within the egg until properly combined.

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

5. Bake for 10-12 minutes, or until the edges are just beginning to brown.

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

Enjoy your delicious and guilt-free keto peanut butter cookies!

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

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

Add the dry elements to the moist elements and mix till just combined.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, and salt.

In a large bowl, cream together the moist ingredients: peanut butter, eggs, vanilla extract, and stevia.

Gradually add the dry components to the moist elements and mix until simply mixed. Do not overmix.

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 sides are golden brown and the centers are set.

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

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

Flatten the balls with a fork to create a crisscross pattern.

To create a crisscross sample on the cookies, flatten them with a fork.

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

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

Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and sugar until gentle and fluffy.

Beat within the egg and vanilla extract.

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

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

Stir in the peanut butter chips.

Drop the dough by rounded tablespoons onto the ready baking sheet.

Use a fork to flatten the cookies barely.

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

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

Tips

For a chewier cookie, bake for an extra 2-3 minutes.

Tip: For a chewier cookie, bake for an extra 2-3 minutes.

For a sweeter cookie, add an additional 1/4 cup of sweetener.

Tips:

For a sweeter cookie, add an extra 1/4 cup of sweetener.

For a crunchier cookie, roll the dough in granulated sweetener earlier than baking.

– For a crunchier cookie, roll the dough in granulated sweetener earlier than baking.