Keto Peanut Butter Cookies With A Smooth, Creamy Texture

Ingredients

Wet Ingredients:

Wet Ingredients:

1/2 cup (113g) unsalted butter, softened
1/4 cup (60ml) creamy peanut butter, no sugar added
1 giant egg
1/2 cup (120ml) unsweetened almond milk
1 teaspoon (5ml) vanilla extract

⅓ cup clean, creamy peanut butter

Ingredients:

⅓ cup easy, creamy peanut butter

¼ cup unsalted butter, softened

– 1/4 cup unsalted butter, softened

¼ cup granulated sweetener

Ingredients:

1 cup creamy peanut butter

¼ cup granulated sweetener

1 large egg

Ingredients:

1 massive egg

1 teaspoon vanilla extract

Vanilla extract is a common baking ingredient made from the vanilla bean. It is used to add a candy, heat taste to baked goods. In this recipe, 1 teaspoon of vanilla extract is added to the cookie dough to enhance the flavour of the peanut butter. The vanilla extract additionally helps to steadiness out the sweetness of the cookies and add a touch of complexity.

Dry Ingredients:

1 cup almond flour

1/2 cup peanut flour

1/4 cup sweetener (erythritol, monk fruit, and so on.)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup almond flour

Ingredients:

1 cup almond flour

½ cup coconut flour

– Ingredients: ½ cup coconut flour

2 tablespoons erythritol

• Erythritol is a pure sugar alcohol that has zero calories and does not affect blood sugar levels. It can also be about 60% as sweet as sugar, so you will want to use slightly more of it to attain the identical degree of sweetness.

• In this recipe, we use 2 tablespoons of erythritol. This will give the cookies a slightly sweet taste without adding any calories or carbs.

½ teaspoon baking soda

Baking soda is a leavening agent that helps baked items rise. It reacts with acids to provide carbon dioxide gas, which creates bubbles in the batter or dough. This makes the finished product mild and fluffy.

In keto peanut butter cookies, baking soda is used to assist the cookies rise and turn into chewy. It additionally helps to neutralize the acidity of the peanut butter, which may make the cookies bitter.

To use baking soda in keto peanut butter cookies, merely add it to the dry elements. Be certain to mix it properly so that it is evenly distributed all through the batter.

Here is a recipe for keto peanut butter cookies that makes use of baking soda:

Ingredients:

-1 cup peanut butter

-1/2 cup erythritol

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-1 massive egg

-1/2 teaspoon vanilla extract

Instructions:

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

2. Line a baking sheet with parchment paper.

3. In a big bowl, mix the peanut butter, erythritol, baking soda, and salt.

4. Beat in the egg and vanilla extract until nicely combined.

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

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

7. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.

Enjoy!

½ teaspoon salt

Ingredients:

½ teaspoon salt

Instructions

Preheat oven and put together baking sheets:

Preheat the oven to 325 degrees fahrenheit, and line two baking sheets with parchment paper.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

1. Preheat oven to 350°F (175°C).

2. Line two baking sheets with parchment paper.

Combine moist ingredients:

Combine moist components: In a separate large bowl, use an electrical mixer to beat collectively the remaining 1/2 cup unsalted butter, the granulated sugar, brown sugar, and salt till clean and creamy. Add the eggs one by one, beating properly after every addition.

In a medium bowl, cream together the peanut butter, butter, and granulated sweetener until mild and fluffy.

In a medium bowl, cream collectively the peanut butter, butter, and granulated sweetener until light and fluffy.

Beat in the egg and vanilla extract till nicely mixed.

– Beat in the egg and vanilla extract until properly mixed.

Combine dry elements:

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

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

Add dry components to moist elements:

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

In a separate bowl, cream collectively the butter, peanut butter, and sugar till mild and fluffy.

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and stir.

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

Form the dough into 1-inch balls and place on a parchment paper-lined baking sheet.

Using a fork, press down on every ball to flatten it barely.

Bake at 350 degrees F for 10-12 minutes, or till the edges are golden brown.

Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

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

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

This means that you must add the dry components a little bit at a time, whereas mixing constantly.

You want to combine the ingredients until they’re just combined, which implies that there are not any more streaks of flour or other dry elements seen.

However, you don’t want to overmix the ingredients, as this could make the cookies tough.

Once the ingredients are just combined, stop mixing and proceed with the following step of the recipe.

Roll and form dough:

Roll and form dough: Line 2 giant baking sheets with parchment paper.

Use a small cookie scoop to portion the dough into 1-inch balls.

Roll the balls in the palms of your palms to shape them into easy rounds.

Place the balls on the ready baking sheets, spacing them about 2 inches apart.

Use a fork to softly flatten every ball, creating a crisscross pattern.

Trim any extra dough from the edges of the cookies.

Roll the dough into 1inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches aside.

Use a fork to gently flatten the balls, creating a crosshatch pattern.

1. Place the dough balls on a baking sheet lined with parchment paper.

2. Use a fork to softly flatten the balls, making a crosshatch sample.

Bake:

Instructions, Bake:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream together the cream cheese and butter till gentle and fluffy.

4. Beat in the egg.

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

6. Gradually add the dry elements to the moist elements, mixing till just mixed.

7. Fold within the peanut butter.

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

9. Use a fork to press down on each cookie, making a crisscross sample.

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

11. Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool completely.

12. Enjoy!

Bake for 1012 minutes, or till the sides are simply beginning to show golden brown.

– Bake for 10-12 minutes, or till the perimeters are just starting to show golden brown.

Cool and serve:

Cool and serve:

Once the cookies are baked, allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool utterly.

This will assist the cookies to set and agency up.

Serve the cookies heat or at room temperature, and revel in their scrumptious, creamy texture.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to chill fully.

– Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool fully.

Enjoy!

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

In a large bowl, cream together the peanut butter, butter, and sugar until gentle and fluffy.

Beat within the eggs one by one, then stir in the vanilla.

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

Gradually add the dry elements to the moist ingredients, mixing till simply mixed.

Shape the dough into 1-inch balls and place them on a greased baking sheet.

Use a fork to press a crisscross pattern on prime of each cookie.

Bake for 10-12 minutes, or till the cookies are golden brown across the edges.

Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill completely.