Keto Peanut Butter Cookies With A Brownie-Like Texture
Ingredients
Dry Ingredients
Dry ingredients are the inspiration of all baking recipes, especially cookies. They provide construction, carry, and texture.
In this keto peanut butter cookie recipe, the dry elements are almond flour, coconut flour, baking powder, and salt.
Almond flour is a finely ground flour created from blanched almonds, and it is a popular ingredient in keto baking. It is excessive in fiber and protein, and it has a slightly nutty taste.
Coconut flour is a finely floor flour produced from dried coconut meat, and it is one other popular ingredient in keto baking. It is high in fiber and fats, and it has a slightly candy flavor.
Baking powder is a leavening agent that helps baked items to rise. It is produced from baking soda, cornstarch, and an acid, and it really works by releasing carbon dioxide fuel when it’s heated.
Salt is a taste enhancer that helps to balance the sweetness of the cookies. It also helps to prevent the cookies from spreading too much.
Almond Flour
– Almond Flour: This is the principle ingredient in these cookies and offers them their brownie-like texture. Almond flour is a great source of fiber and protein and is also gluten-free.
Coconut Flour
Ingredients:
- 1 cup coconut flour
- 1/2 cup granulated sweetener (erythritol, xylitol, or monk fruit)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 giant egg
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Baking Powder
Ingredients
Here is an inventory of the components that you will want to make keto peanut butter cookies with a brownie-like texture:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sweetener (such as erythritol or monk fruit)
1/4 cup peanut butter, clean or chunky
1 massive egg
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup cocoa powder
half of teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
Baking Powder
Baking powder is a leavening agent that helps baked goods to rise. It is created from a combination of an acid (such as cream of tartar) and a base (such as sodium bicarbonate). When baking powder is combined with water, it creates carbon dioxide gas, which causes the batter or dough to expand. This leads to a lighter, fluffier texture.
In this recipe, baking powder is used to help the cookies to rise and to provide them a brownie-like texture. The baking powder reacts with the acid in the peanut butter and the base within the butter to create carbon dioxide gas, which causes the cookies to increase and turn out to be fluffy.
Salt
Ingredients:
1 cup unsalted butter at room temperature
1 cup granulated sweetener
1 large egg
1 teaspoon vanilla extract
2 cups almond flour
1 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Wet Ingredients
Ingredients
Wet Ingredients
– half cup (113g) unsalted butter, softened
– 1/2 cup (100g) creamy peanut butter
– 1 massive egg
– half of tsp vanilla extract
Peanut Butter
Ingredients
– 1 cup (113g) creamy peanut butter
– 1/4 cup (57g) unsalted butter, softened
– 1/4 cup (50g) granulated erythritol or monk fruit sweetener
– 1 large egg
– 1/2 teaspoon vanilla extract
– half of cup (60g) almond flour
– 1/4 cup (30g) coconut flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup (60g) chopped sugar-free chocolate, optional
Butter
Ingredients:
– 1 cup unsalted butter, softened
– 1 cup granulated erythritol
– half of cup peanut butter, creamy
– 1 massive egg
– 1 teaspoon vanilla extract
– 1 cup almond flour
– half cup cocoa powder, unsweetened
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Eggs
Ingredients:
Large Eggs
Peanut Butter, Unsalted
Sweetener, Granulated
Butter, Unsalted
Heavy Cream
Baking Soda
Salt
Unsweetened Cocoa Powder
Vanilla Extract
Xylanh Gum
Vanilla Extract
Vanilla extract is a standard ingredient in baking that’s made by extracting the flavour from vanilla beans.
It is a flexible ingredient that can be used in a variety of desserts, together with cookies, cakes, and pies.
Vanilla extract adds a sweet, warm taste to baked goods and also can assist to enhance the flavour of other components.
When baking with vanilla extract, it is necessary to use a high-quality extract that has a powerful taste.
Pure vanilla extract is made with only vanilla beans and alcohol, while imitation vanilla extract is made with synthetic flavors and colours.
Pure vanilla extract is dearer than imitation vanilla extract, however it has a a lot stronger taste.
When utilizing vanilla extract in baking, you will need to add it at the end of the baking process in order that the flavour does not cook off.
Erythritol
Erythritol is a pure sugar substitute that’s typically utilized in ketogenic baking.
It is a sugar alcohol that’s about 60-70% as sweet as sugar, however it has nearly no calories or carbs.
Erythritol doesn’t elevate blood sugar levels, so it is a sensible choice for folks with diabetes or who’re following a ketogenic diet.
It is also less more probably to trigger digestive points than other sugar alcohols, such as sorbitol or xylitol.
In this recipe, erythritol is used to sweeten the cookies without adding any carbs.
It additionally helps to provide the cookies a brownie-like texture.
If you don’t have erythritol, you can substitute it with one other sugar substitute, corresponding to monk fruit extract or allulose.
Instructions
Mixing the Dry Ingredients
Measure precisely. Use a kitchen scale to measure the entire dry components in your Keto Peanut Butter Cookies with a Brownie-Like Texture.
Combine. Add the dry components to a large bowl and whisk or stir to mix.
Whisk. Whisk the dry elements till there aren’t any lumps and no unblended elements.
Break up any clumps. If there are any clumps of dry ingredients, break them up with your fingers or a whisk.
Set apart. Set the bowl of dry elements apart when you work on the opposite components.
Combine dry elements in a bowl.
Combine dry elements in a bowl.
– Almond flour
– Coconut flour
– Baking powder
– Salt
Mixing the Wet Ingredients
Instructions
Mixing the Wet Ingredients
In a separate bowl, whisk collectively the moist ingredients: the melted butter, the peanut butter, the egg, and the vanilla extract.
Whisk till smooth.
Combine peanut butter, butter, and eggs in a separate bowl.
In a separate bowl, combine peanut butter, butter, and eggs.
Add vanilla extract and sweetener.
Add 1 tsp vanilla extract and
2 tbsp Sweetener (such as Truvia or Swerve)
to the bowl.
Combining the Wet and Dry Ingredients
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, mix the almond flour, baking powder, salt, and Monk Fruit Sweetener.
In a big bowl, combine the butter, peanut butter, eggs, and vanilla extract. Beat till easy.
Add the wet ingredients to the dry ingredients and blend till properly combined.
Roll the dough into 1-inch balls and place them on the ready baking sheet.
Bake for 10-12 minutes, or till the perimeters are golden brown.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.
Gradually add dry elements to wet elements.
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. In a big bowl, cream collectively the butter and sweetener until gentle and fluffy.
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk collectively the almond flour, coconut flour, cocoa powder, baking powder, and salt.
6. Gradually add the dry elements to the moist components, mixing until just mixed.
7. Fold within the peanut butter chips.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or till the edges are golden brown and the facilities are set.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.
Mix till just mixed.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
Add the melted butter and vanilla extract, and stir until just combined.
Fold in the chocolate chips and peanut butter.
Drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.
Bake for 10-12 minutes, or till the edges are golden brown and the facilities are set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool utterly.
Baking the Cookies
Preheat oven to 350 levels F (175 degrees C).
In a large bowl, beat collectively the butter, peanut butter, and sugar till creamy.
Beat in the eggs one at a time. Stir within the vanilla extract.
In a separate bowl, whisk collectively the almond flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the moist ingredients, mixing till just mixed.
Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.
Bake for 10-12 minutes, or till the edges are frivolously golden brown.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.
Enjoy!
Line a baking sheet with parchment paper.
Instructions:
– Line a baking sheet with parchment paper.
– Preheat oven to 350°F (175°C).
– In a large bowl, mix almond flour, coconut flour, sugar substitute, baking powder, and salt.
– In a separate bowl, whisk collectively melted butter, peanut butter, egg, and vanilla extract.
– Add the moist elements to the dry components and stir until just mixed.
– Roll the dough into 1-inch balls and place on the ready baking sheet.
– Flatten the balls barely with a fork.
– Bake for 10-12 minutes, or until the edges are simply beginning to brown.
– Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.
Use a cookie scoop to drop the dough onto the prepared baking sheet.
Arrange a rack within the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a big bowl, cream together the butter and Swerve until light and fluffy.
Beat within the peanut butter, eggs, and vanilla extract until properly mixed.
In a separate bowl, whisk collectively the almond flour, baking powder, and salt. Gradually add the dry ingredients to the moist ingredients, mixing until just mixed. Do not overmix.
Use a cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches aside. Flatten every cookie barely with the bottom of a glass.
Bake the cookies for 10-12 minutes, or till the edges are just beginning to brown. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill fully.
Bake in a preheated oven at 350°F (175°C) for 1012 minutes.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the butter, peanut butter, and sugar till gentle and fluffy.
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry elements to the moist ingredients, mixing until simply combined.
Roll the dough into 1-inch balls and place on the prepared baking sheet.
Flatten the balls with a fork.
Bake for 10-12 minutes, or till the edges are simply starting to brown.
Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.
Enjoy!
Cooling the Cookies
Instructions:
- Preheat oven to 350 levels F (175 levels C).
- Line a baking sheet with parchment paper.
- In a big bowl, cream together the butter and granulated sweetener till mild and fluffy.
- Beat within the eggs one at a time, then stir in the peanut butter.
- In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just mixed.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
- Bake for 10-12 minutes, or till the edges are golden brown.
Cooling the Cookies:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.
- Once the cookies are fully cooled, retailer them in an airtight container at room temperature for up to three days.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
1. Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool utterly.
2. This will help to stop the cookies from breaking.
3. Once the cookies are fully cool, retailer them in an hermetic container at room temperature.
Tips
For a fudgier texture
Tips:
For a fudgier texture:
– Use an additional tablespoon of almond butter.
– Bake for 9-11 minutes, or until the perimeters are set however the heart continues to be barely gooey.
– Let the cookies cool utterly earlier than having fun with them. This will assist them agency up and develop a fudgier texture.
Use more peanut butter.
– Add further peanut butter to the dough for a richer taste and a extra fudgy texture.
– Use a combination of peanut butter and almond butter for a extra complicated taste.
– Add a spoonful of cocoa powder to the dough for a chocolatey twist.
– Top the cookies with a dollop of peanut butter earlier than baking for a gooey surprise.
– Dip the cookies in melted chocolate for a decadent deal with.
– Sandwich the cookies with a layer of peanut butter for a sweet and savory snack.
For a crispier texture
Use a combination of flours, corresponding to almond flour and coconut flour, to create a crispier texture.
Bake the cookies at a better temperature for a shorter amount of time.
Allow the cookies to chill fully earlier than consuming them, as they may crisp up as they cool.
Use much less peanut butter and bake the cookies for a few minutes longer.
To get the look and texture of this recipe excellent, there are some things you need to do. First, use less peanut butter than you might assume. Too a lot peanut butter will make the cookies too gentle and gooey. Second, bake the cookies for a couple of minutes longer than you usually would. This will assist them to brown and get crispy on the edges.
To store the cookies
• Store cookies in an airtight container at room temperature for up to three days.
• Freeze cookies in an airtight container for as a lot as 2 months.
• Thaw cookies at room temperature earlier than serving.
• Do not refrigerate cookies, as it will make them dry and crumbly.
Store the cookies in an airtight container at room temperature for as a lot as 3 days.
To protect the freshness and quality of the cookies for as a lot as three days, retailer them in an airtight container at room temperature. By preventing publicity to extreme moisture or air, the cookies’ texture and taste remain intact.
