Keto Peanut Butter Cookies With A Surprise Inside: Chocolate Filling

Ingredients

For the cookies:

– 1 cup almond flour

– 1/2 cup coconut flour

– half cup erythritol

– half of cup unsalted butter, softened

– 1/2 cup peanut butter, smooth

– 1 massive egg

– 1 teaspoon vanilla extract

– half of teaspoon baking soda

– 1/4 teaspoon salt

1 cup almond flour

• 1 cup almond flour

1/2 cup peanut butter

Ingredients

1/2 cup Keto Peanut Butter Cookies Recipe butter

1/4 cup granulated sweetener

Ingredients

For the Cookies:

1 half cups peanut butter
1/4 cup granulated sweetener
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt (optional)

For the Chocolate Filling:

1/2 cup sugar-free chocolate chips
1 tablespoon peanut butter
1 teaspoon coconut oil

1 egg

1/2 teaspoon baking soda

The baking soda in this recipe is used to help the cookies rise and turn out to be fluffy. It reacts with the acid within the peanut butter to create carbon dioxide gasoline, which then expands and varieties bubbles in the batter. This leads to a light-weight and airy cookie that isn’t dense or chewy.

1/4 teaspoon salt

Ingredients:

–

1 cup (140g) granulated erythritol

–

1/2 cup (1 stick; 113g) unsalted butter, softened

–

1/2 cup (120ml) creamy peanut butter

–

1 large egg

–

1 teaspoon vanilla extract

–

1/4 teaspoon salt

–

1 cup (120g) almond flour

–

1/2 cup (60g) coconut flour

–

1/2 teaspoon baking soda

Filling:

–

1/2 cup (100g) dark chocolate chips

–

1 tablespoon (15ml) coconut oil

For the chocolate filling:

Unsalted butter, softened

Cream cheese, softened

Peanut butter

Monk fruit sweetener

Vanilla extract

Almond flour

Coconut flour

Baking soda

Salt

Unsweetened chocolate, chopped

Heavy cream

Sugar-free maple syrup

Vanilla extract

1/2 cup semisweet chocolate chips

Chocolate chips: Semisweet chocolate chips are small, round pieces of chocolate which are made with a mixture of cocoa solids, sugar, and cocoa butter.

1 tablespoon coconut oil

Coconut oil is a wholesome saturated fat that’s strong at room temperature but melts simply when heated.

It is a good supply of medium-chain triglycerides (MCTs), that are fatty acids that are shortly absorbed and converted into power.

Coconut oil has a gentle, candy taste that makes it a great addition to baked goods, smoothies, and other recipes.

Instructions

To make the cookies:

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

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

In a separate bowl, use an electric mixer to beat collectively the butter and peanut butter until mild and fluffy.

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

Add the dry components to the moist components and mix till just mixed.

Divide the dough in half and wrap each half in plastic wrap.

Refrigerate for no less than half-hour.

When able to bake, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a lightly floured floor, roll out one half of the dough to a thickness of 1/2-inch.

Cut out cookies using a 2-inch spherical cutter.

Place the cookies on the ready baking sheet.

Repeat with the remaining dough.

Bake for 10-12 minutes, or till the cookies are set and the edges are lightly browned.

Remove from oven and let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, make the chocolate filling. In a small bowl, soften the chocolate chips and coconut oil collectively in the microwave or over a double boiler.

Once the chocolate is melted, stir in the peanut butter.

Transfer the chocolate filling to a piping bag fitted with a small round tip.

Pipe the chocolate filling into the center of each cookie.

Enjoy!

Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

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

Line a baking sheet with parchment paper.

In a medium bowl, mix the almond flour, peanut butter, granulated sweetener, egg, baking soda, and salt. Mix until properly mixed.

Instructions

In a medium bowl, mix the almond flour, peanut butter, granulated sweetener, egg, baking soda, and salt. Mix until properly mixed.

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

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

Use your thumb to make an indentation in the middle of each cookie.

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, cream together the butter and peanut butter till mild and fluffy.

4. Add the sweetener, egg, and vanilla extract and blend till nicely combined.

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

6. Gradually add the dry components to the wet components, mixing till just mixed.

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

8. Use your thumb to make an indentation within the heart of each cookie.

9. Fill each indentation with a small quantity of chocolate chips.

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

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

To make the chocolate filling:

Combine the sugar-free chocolate chips, heavy cream, and vanilla extract in a microwave-safe bowl.
Microwave for 30 seconds at a time, stirring in between, till the chocolate is melted and clean.
Let cool slightly before using.

In a small microwavesafe bowl, mix the chocolate chips and coconut oil. Microwave on high for 30 seconds, or till the chocolate is melted and easy.

Instructions:

In a small microwavesafe bowl, mix the chocolate chips and coconut oil.

Microwave on excessive for 30 seconds, or until the chocolate is melted and easy.

Spoon the chocolate filling into the indentation in every cookie.

1. Spoon the chocolate filling into the indentation in every cookie.

2. Press the two cookies together to seal the filling inside.

3. Place the cookies on a baking sheet lined with parchment paper.

4. Bake the cookies for 10-12 minutes, or until the sides are golden brown.

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

Bake for 1012 minutes, or till the sides of the cookies are golden brown.

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, beat collectively the butter and sugar till creamy.
Beat in the egg and vanilla till well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the moist ingredients, mixing till just mixed.
Stir in the chocolate chips.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie barely with the bottom of a glass or a fork.
Bake for 10-12 minutes, or till the sides of the cookies are golden brown.

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

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