1.

2.

3.

4.

5.

1 cup almond flour

Almond flour is a good source of healthy fat, protein, and fiber. It can additionally be a good supply of magnesium, calcium, and iron. Almond flour can be utilized in a big selection of recipes, including cookies, muffins, and breads.

To make 1 cup of almond flour, you will want:

1 cup of almonds
A food processor

Instructions:

1. Add the almonds to the meals processor and process till finely ground.

2. Use the almond flour immediately or retailer it in an hermetic container within the refrigerator for up to 2 weeks.

¼ cup coconut flour

¼ cup coconut flour

2 teaspoons baking powder

Baking powder is a leavening agent that helps baked goods rise. It is created from a mixture of baking soda, an acid (such as cream of tartar), and a starch (such as cornstarch). When baking powder is combined with a liquid, it reacts to supply carbon dioxide fuel, which causes the batter or dough to rise.

In this recipe, 2 teaspoons of baking powder are used to assist the cookies rise and turn into fluffy. Baking powder is a typical ingredient in lots of baking recipes, and it is usually used in combination with different leavening brokers, corresponding to baking soda. When used accurately, baking powder can help to create gentle and airy baked items.

½ teaspoon baking soda

1/2 teaspoon baking soda

¼ teaspoon salt

Ingredients:

1 cup pure creamy peanut butter (unsweetened)

half cup unsalted butter, softened

1/4 cup granulated erythritol

1/4 cup powdered erythritol

1 massive egg

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup almond flour

half of cup coconut flour

1 teaspoon baking soda

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions

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

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C)

Keto Peanut Butter Cookies with a Hint of Vanilla

– Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper

Line a baking sheet with parchment paper: This step is crucial to prevent the cookies from sticking to the baking sheet and to make cleanup a breeze. Parchment paper is a specifically handled paper that’s non-stick and heat-resistant, making it perfect for baking.

To line a baking sheet with parchment paper, simply cut a sheet of parchment paper to the size of the baking sheet and place it on high of the sheet. The parchment paper ought to fit snugly towards the edges of the baking sheet.

If you don’t have parchment paper, you must use a flippantly greased baking sheet as a substitute. However, greasing the baking sheet is not going to present as much protection in opposition to sticking as parchment paper.

Combine Wet Ingredients

In a large bowl, mix the peanut butter, butter, granulated sweetener, brown sugar substitute, egg, vanilla extract, baking powder, baking soda, and salt.

Mix until nicely mixed.

In a large bowl, combine peanut butter, liquid stevia, and egg

1. In a big bowl, combine peanut butter, liquid stevia, and egg.

Mix till smooth

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream together the butter, peanut butter, and sugar till clean.
4. Beat within the eggs one by one.
5. Stir in the flour, baking soda, and salt.
6. Shape the dough into 1-inch balls.
7. Place the balls on the prepared baking sheet, spacing them 2 inches apart.
8. Flatten the balls with a fork.
9. Bake for 10-12 minutes, or until the perimeters are golden brown.
10. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Combine Dry Ingredients

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

In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt

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

Combine Wet and Dry Ingredients

Instructions

Combine Wet and Dry Ingredients:

1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

2. In a separate bowl, whisk collectively the melted butter, peanut butter, vanilla extract, and sweetener.

3. Add the moist components to the dry components and blend till simply combined. Do not overmix.

Add dry elements to moist ingredients

Begin by preheating your oven to 350 levels Fahrenheit (175 levels Celsius). Line a baking sheet with parchment paper.

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

In a big bowl, beat together the peanut butter, butter, and sugar till gentle and fluffy.

Beat within the vanilla and egg.

Gradually add the dry ingredients to the wet ingredients, mixing until simply combined.

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

Bake for 10-12 minutes, or until the sides are just starting to brown.

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

Enjoy!

Mix until simply combined

Mix together the almond flour, baking powder, salt, and sugar substitute in a big bowl.

Combine the peanut butter, vanilla extract, and egg in a separate bowl.

Add the moist components to the dry ingredients and mix till just combined.

Form the dough into small balls and place on a baking sheet.

Flatten the balls with a fork and bake at 350 degrees Fahrenheit for 10-12 minutes.

Let the cookies cool before serving.

Shape and Bake Cookies

Keto Peanut Butter Cookies with a Hint of Vanilla

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter
• 1/4 cup Swerve or other granulated sweetener
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. Line a baking sheet with parchment paper.
three. In a medium bowl, mix almond flour, peanut butter, Swerve, baking soda, salt, and vanilla extract.
four. Add egg and blend till well combined.
5. Roll dough into balls and place on prepared baking sheet.
6. Flatten balls with a fork to create a crosshatch pattern.
7. Bake for 10-12 minutes, or till edges are golden brown.
8. Let cool on baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.

Scoop dough by rounded tablespoons

Scoop dough by rounded tablespoons.

Roll dough into balls

Rolling the Dough into Balls:

• Preheat oven to 350°F (176°C).
• Line a baking sheet with parchment paper.
• Using a cookie scoop or your hands, roll the dough into 1-inch balls.
• Place the balls on the prepared baking sheet, spacing them about 2 inches aside.
• Press down on the balls with a fork to flatten them slightly.
• Bake for 10-12 minutes, or till the sides are golden brown.
• Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.

Place balls on ready baking sheet

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

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

3. In a big bowl, beat collectively the peanut butter, butter, and vanilla extract until smooth and creamy.

4. Add the sugar substitute and salt; beat till mixed.

5. Beat within the egg; combine well.

6. In a separate bowl, mix collectively the almond flour, coconut flour, and baking powder.

7. Gradually add the dry elements to the moist ingredients, mixing till just combined.

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

9. Gently flatten the dough balls with the tines of a fork.

10. Bake in the preheated oven for 10-12 minutes, or until the perimeters are golden brown and the centers are set.

11. Remove from the oven and let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.

Flatten balls with a fork

Bake for 1012 minutes, or until golden brown around the edges

Instructions:

Preheat oven to 325 degrees Fahrenheit (163 degrees Celcius).

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, cream cheese, and sugar.

Beat in the egg and vanilla extract.

Combine the almond flour, baking powder, and salt.

Gradually add the dry elements to the wet components, mixing until just combined.

Stir within the peanut butter chips.

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

Use a fork to flatten the balls slightly.

Bake for 10-12 minutes, or until golden brown around the edges.

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

Cool and Serve

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 peanut butter till mild and fluffy. Beat in the egg, vanilla, and salt.

Gradually add the almond flour, baking powder, and baking soda to the wet components, mixing till simply combined. Do not overmix.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the cookies slightly with a fork.

Bake for 10-12 minutes, or until the sides are golden brown. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.

Once the cookies are completely cool, spread with the vanilla frosting.

Store the cookies in an airtight container at room temperature for up to three days.

Let cookies cool on baking sheet for a couple of minutes

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and peanut butter till light and fluffy.

Beat in the eggs and vanilla extract.

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

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

Roll the dough into 1-inch balls.

Place the dough balls on the ready baking sheet.

Flatten the dough balls barely with a fork.

Bake for 10-12 minutes, or until the perimeters of the cookies are golden brown.

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

Enjoy!

Transfer cookies to wire rack to cool completely

Transfer cookies to wire rack to cool completely.

Serve and enjoy

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, combine all components until a dough types.

4. Roll dough into balls and place on ready baking sheet.

5. Bake for 10-12 minutes, or until golden brown.

Serve and Enjoy:

1. Let cookies cool for a couple of minutes earlier than serving.

2. Enjoy as a snack or dessert.