Keto Peanut Butter Cookies With Almond Butter For A Richer Taste

Ingredients

1 cup peanut Butter

1 cup peanut butter (smooth or crunchy)

1/2 cup almond butter

Almond butter is a flexible and flavorful nut butter that’s created from ground almonds.

It is an effective source of protein, fiber, and healthy fats.

Almond butter has a slightly sweeter taste than peanut butter and a creamy texture.

In this recipe, almond butter is used to add richness and flavor to the Keto Peanut Butter Cookies Recipe peanut butter cookies.

The almond butter helps to create a chewy and moist cookie that is good for satisfying your sweet tooth.

1/4 cup sweetener

This keto-approved peanut butter cookie recipe requires 1/4 cup of sweetener, such as erythritol or monk fruit

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

Baking soda is a chemical leavening agent that helps baked items rise. It is a white, crystalline powder that’s soluble in water. When baking soda is mixed with an acid, similar to buttermilk, yogurt, or vinegar, it produces carbon dioxide gasoline. This gasoline causes the batter or dough to increase, resulting in a lighter, extra tender texture.

In this recipe, baking soda is used in mixture with almond butter to create a rich and flavorful cookie. The almond butter supplies a nutty flavor, whereas the baking soda helps the cookies to rise and turn out to be extra tender.

If you wouldn’t have baking soda, you’ll be able to substitute 1/2 teaspoon of baking powder. However, baking powder is a double-acting agent, which suggests that it’ll produce carbon dioxide gasoline each when it’s combined with an acid and when it’s heated. This can lead to cookies that are too dense or crumbly.

Instructions

Prepare the Oven

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

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream together the butter, peanut butter, and almond butter till easy.

4. Add the sugar and egg and beat until properly combined.

5. Stir in the flour, baking soda, and salt.

6. Drop the dough by rounded tablespoons onto the prepared baking sheet.

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

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

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

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

Line a baking sheet with parchment paper.

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

2. In a big bowl, mix the peanut butter, almond butter, butter, and sugar. Beat till creamy.

3. Add the egg and vanilla extract. Beat till nicely mixed.

4. In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix till simply combined.

5. Drop the dough by rounded tablespoons onto the prepared baking sheet. Use a fork to crisscross the tops of the cookies.

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

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

Combine the Wet Ingredients

In a large bowl, whisk together the peanut butter, eggs, vanilla extract, and almond milk till clean.

In a large bowl, mix peanut butter, almond butter, sweetener, egg, and vanilla extract.

In a big bowl, combine peanut butter, almond butter, sweetener, egg, and vanilla extract.

Mix till nicely mixed.

In a medium bowl, combine the peanut butter, almond butter, butter, and granulated sugar.

Use a hand mixer or a picket spoon to mix until nicely combined.

The combination might be thick and sticky.

Add the egg and mix till simply combined.

Do not overmix.

Add the dry elements (almond flour, baking powder, and salt) and blend until simply combined.

The dough shall be very thick and sticky.

Use a spoon or your arms to type the dough into 12-15 small balls.

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

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

Bake in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or till the edges of the cookies are simply beginning to show golden brown.

Add the Dry Ingredients

In a separate giant bowl, add the dry elements: almond flour, coconut flour, baking soda, and salt. Whisk till just combined.

In a separate bowl, whisk together baking soda and salt.

Add the dry components to the wet ingredients and mix until just combined.

Instructions:

– Add the dry ingredients to the wet elements and blend till simply mixed.

Form the Cookies

Preheat oven to 350 levels Fahrenheit.

In a large bowl, cream collectively the peanut butter, almond butter, and butter till well blended.

Mix in the granulated sweetener, baking powder, and salt.

Stir in the eggs one at a time, then stir in the vanilla.

Drop by rounded tablespoons onto a baking sheet lined with parchment paper.

Bake for 10-12 minutes, or till 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 fully.

Drop the dough by rounded tablespoons onto the prepared baking sheet.

– Using a 1 1/2-tablespoon ice cream scoop, drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

Press down on each cookie with a fork to create a crisscross sample.

Press down on every cookie with a fork to create a crisscross sample.

Bake the Cookies

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

Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk collectively the cream cheese and butter till clean.

Stir in the granulated sweetener, egg, vanilla extract, and peanut butter till well combined.

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

Add the dry elements to the wet components and stir till just mixed.

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

Flatten the balls with a fork or your fingers.

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

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

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

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

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

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