Keto Peanut Butter Cookies With A Hint Of Espresso
Ingredients
Dry Ingredients:
Dry Ingredients:
1 cup granulated erythritol
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
-1/2 cup unsalted butter, softened
-1/4 cup Creamy Natural Peanut Butter
-1/4 cup Swerve Sweetener
-1 giant egg
-1 teaspoon vanilla extract
Instructions
Creating the Cookie Dough:
Instructions
Creating the Cookie Dough:
- In a medium bowl, whisk collectively the almond flour, cocoa powder, baking soda, salt, and espresso powder.
- In a separate massive bowl, beat together the peanut butter, softened butter, and Swerve till light and fluffy.
- Add the dry ingredients to the wet elements and mix until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or in a single day.
Baking the Cookies:
Preheat oven to 350 levels Fahrenheit (175 levels Celsius).
Line a baking sheet with parchment paper.
In a big bowl, cream together the butter and sugar until gentle and fluffy.
Beat in the eggs one at a time.
Stir in the peanut butter and espresso powder.
Gradually add the flour, mixing until just mixed.
Drop the dough by rounded tablespoons onto the ready baking sheet.
Bake for 10-12 minutes, or till the cookies are flippantly browned across the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.
Cooling and Serving:
Instructions:
1. Preheat oven to 325°F (163°C).
2. Line a baking sheet with parchment paper.
3. Cream together the butter and peanut butter until light and fluffy.
4. Add the brown sugar and granulated sugar and beat until nicely combined.
5. Beat in the eggs one at a time, then stir within the espresso powder.
6. In a separate bowl, whisk collectively the flour, baking soda, and salt.
7. Gradually add the dry ingredients to the moist ingredients, mixing till simply combined.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
9. Flatten the balls with a fork.
10. Bake for 10-12 minutes, until the sides are simply starting to brown.
Cooling and Serving:
– Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool fully.
– Serve the cookies together with your favorite Keto Peanut Butter Cookies Recipe-friendly beverage.