Keto Peanut Butter Cookies With A Nutty Crunch
Ingredients
Ingredients:
For the cookies:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup natural peanut butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the nutty crunch topping:
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1 tablespoon unsweetened coconut flakes
- 1 teaspoon erythritol
For the dough:
– 1 cup (120g) almond flour
– 1/2 cup (60g) coconut flour
– 1/4 cup (25g) granulated erythritol or monk fruit sweetener
– 1/4 cup (21g) unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– half cup (113g) unsalted butter, softened
– half of cup (100g) creamy peanut butter
– 1 giant egg
– 1 teaspoon vanilla extract
1 cup almond flour
1 cup almond flour (finely ground)
1/2 cup coconut flour
– 1/2 cup coconut flour
1/4 cup granulated erythritol or monk fruit sweetener
1/4 cup granulated erythritol or monk fruit sweetener
1/4 cup peanut butter
• 1/4 cup (60g) pure peanut butter (unsweetened, no added oil or sugar)
1/4 cup butter, softened
– 1/4 cup butter, softened
1 giant egg
Ingredients:
1 massive egg
1 teaspoon vanilla extract
1 teaspoon refers to a unit of measurement in the imperial and US customary methods of measurement.
It is a small volume measurement, sometimes used for measuring liquids, such as in cooking recipes.
1 teaspoon is equal to:
- 5 milliliters (mL)
- 1/6 fluid ounce
- 1/3 tablespoon
In the context of the recipe you provided, 1 teaspoon vanilla extract refers again to the amount of vanilla extract required for the recipe.
Vanilla extract is a flavoring agent used in baking and cooking to add a sweet, vanilla flavor.
For the coating:
For the Coating:
• 1/4 cup monk fruit sweetener
• 1/4 cup unsweetened cocoa powder
• 1/4 cup finely chopped nuts (such as pecans, almonds, or walnuts)
1/4 cup granulated erythritol or monk fruit sweetener
Keto Peanut Butter Cookies with a Nutty Crunch
1/4 cup granulated erythritol or monk fruit sweetener
1/4 cup chopped peanuts
This recipe requires 1/4 cup of chopped peanuts.
These chopped peanuts ought to be added to the dough combination earlier than baking.
The peanuts will add a nutty crunch to the cookies.
Make sure to chop the peanuts finely so that they are evenly distributed throughout the dough.
Instructions
Preheat oven to 350 degrees F (175 levels C).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream collectively the butter and peanut butter till mild and fluffy.
Beat in the sugar and egg until nicely mixed.
Stir within the almond flour, baking powder, and salt.
Form the dough into 1-inch balls and place on the ready baking sheet.
Flatten the balls with a fork to create a crisscross sample.
Bake for 10-12 minutes, or until the perimeters are golden brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
Preheat oven and prepare baking sheet:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Preheat oven to 350°F (175°C).
• Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
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Make the dough:
1. In a big bowl, cream together the butter, peanut butter, monk fruit sweetener, and salt.
2. Add the eggs separately, beating well after each addition.
3. In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and flaxseed.
4. Add the dry components to the wet elements and mix until simply combined.
5. Cover the dough and refrigerate for at least half-hour, or in a single day.
6. Preheat the oven to 350 degrees F (175 degrees C).
7. Line a baking sheet with parchment paper.
8. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
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 before transferring to a wire rack to chill completely.
In a large bowl, mix the almond flour, coconut flour, granulated erythritol, peanut butter, butter, egg, and vanilla extract.
In a large bowl, mix the almond flour, coconut flour, granulated erythritol, peanut butter, butter, egg, and vanilla extract.
Mix until the dough just comes collectively.
Mix until the dough simply comes together means to combine the ingredients till they’re just mixed and form a cohesive ball. Do not overmix, or the dough will turn out to be tough.
Shape the cookies:
Shape the cookies:
- Roll the dough into 1-inch balls.
- Place the balls on a prepared baking sheet.
- Use a fork to softly press the balls into a crisscross pattern.
- Make sure to flatten the edges of the cookies slightly.
Roll the dough into 1inch balls.
Roll the dough into 1-inch balls
Place the balls on the prepared baking sheet.
Preheat the 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 until gentle and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet components, mixing until simply combined.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Bake for 10-12 minutes, or until the sides are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Flatten each ball with a fork to create a crisscross sample.
To flatten your ball of cookie dough, very fastidiously place a fork to flatten the ball and press all the way down to make a crisscross pattern.
Coat the cookies:
Once the cookies have cooled, it’s time to coat them in the granulated sweetener.
Place the granulated sweetener in a shallow dish or plate.
Using a fork or your fingers, gently dip the highest of every cookie into the sweetener.
Shake off any extra sweetener and place the cookie back on the wire rack to chill utterly.
In a small bowl, mix the remaining granulated erythritol and chopped peanuts.
In a small bowl, combine the remaining 1/4 cup granulated erythritol and half of cup chopped peanuts for a nutty crunch.
Dip the tops of the cookies into the peanut combination.
Place the cookies on a parchment paper-lined baking sheet.
In a shallow dish, mix the remaining 1/2 cup peanut butter, butter, and sugar substitute.
Dip the tops of the cookies into the peanut mixture.
Return the cookies to the baking sheet and bake for a further 5 minutes, or until the peanut combination is about.
Bake the cookies:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, mix the dry ingredients: almond flour, peanut flour, baking powder, and salt.
4. In a separate bowl, cream collectively the butter, peanut butter, and sugar substitute till mild and fluffy.
5. Add the moist elements to the dry elements and mix till simply mixed.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Flatten the balls with a fork to create a crisscross pattern.
8. Bake for 10-12 minutes, or until the perimeters are golden brown.
9. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
Bake for 1012 minutes, or till the perimeters are frivolously golden brown.
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a big bowl, combine the peanut butter, butter, cream cheese, and sweetener.
Beat till smooth and creamy.
Add the egg and vanilla extract and mix nicely.
In a separate bowl, whisk collectively the almond flour, coconut flour, and baking powder.
Add the dry ingredients to the moist components and mix until just mixed.
Fold within the chopped peanuts.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
Use a fork to flatten the cookies barely.
Bake for 10-12 minutes, or till the sides are frivolously golden brown.
Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill utterly.
Let cool and serve:
Let cool and serve:
- Remove the cookies from the oven and place them on a wire rack to cool for 10 minutes.
- Serve the cookies warm or at room temperature.
Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Once the cookies have finished baking, it may be very important allow them to cool on the baking sheet for five minutes earlier than transferring them to a wire rack to cool utterly.
This will help to stop the cookies from breaking and additionally will permit them to agency up slightly.
If you attempt to switch the cookies to a wire rack immediately after baking, they may be too delicate and delicate and could break.
By letting them cool on the baking sheet for a few minutes, you’ll give them a chance to set and cool barely, making them easier to handle.
Once the cookies have cooled for 5 minutes on the baking sheet, you’ll be able to then transfer them to a wire rack to chill utterly.
This will permit the air to circulate around the cookies, helping them to cool evenly and preventing them from turning into soggy.
Serve and enjoy!
Keto Peanut Butter Cookies with a Nutty Crunch
Ingredients:
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Instructions:
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Enjoy your scrumptious and nutty keto peanut butter cookies!