Keto Peanut Butter Cookies With Cinnamon And Spice
Ingredients
Dry Ingredients
Ingredients
Dry Ingredients:
1 cup almond flour
half cup coconut flour
1/4 cup powdered erythritol
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon cloves
1 cup almond flour
1 cup almond flour
1/2 cup coconut flour
1/2 cup coconut flour
1/4 cup powdered sweetener
Ingredients:
- 1/4 cup powdered sweetener
1 teaspoon baking powder
Baking powder is a leavening agent that helps baked items rise. It is usually created from baking soda, an acid (such as cream of tartar), and a starch (such as cornstarch). When baking powder is mixed with a liquid, the acid and baking soda react to provide carbon dioxide fuel. This gasoline bubbles up within the batter or dough, inflicting it to broaden and rise.
In this recipe, baking powder is used to assist the cookies rise and turn out to be gentle and fluffy. The amount of baking powder used on this recipe is 1 teaspoon. This is a typical quantity of baking powder to use for a batch of cookies.
If you do not have baking powder available, you can substitute another leavening agent, similar to baking soda. However, you will need to use much less baking soda than baking powder as a outcome of it’s a stronger leavening agent. For this recipe, you would use 1/2 teaspoon of baking soda as an alternative of 1 teaspoon of baking powder.
1/2 teaspoon baking soda
Baking soda is a leavening agent, which implies it helps baked goods rise. It works by reacting with an acidic ingredient, corresponding to lemon juice or vinegar, to produce carbon dioxide gasoline. This gasoline creates bubbles in the batter or dough, which makes it light and fluffy.
In the recipe for Keto Peanut Butter Cookies with Cinnamon and Spice, baking soda is used to help the cookies rise. The acidic ingredient in this recipe is lemon juice. When the baking soda and lemon juice react, they produce carbon dioxide gas, which creates bubbles within the batter. These bubbles make the cookies light and fluffy.
If you wouldn’t have baking soda on hand, you possibly can substitute baking powder. Baking powder is a combination of baking soda and an acidic ingredient, so it’ll react in the identical means as baking soda. However, baking powder is stronger than baking soda, so you will want to make use of much less of it. For this recipe, use 1/4 teaspoon of baking powder as an alternative of 1/2 teaspoon of baking soda.
1/4 teaspoon salt
Ingredients:
• 1 cup unsweetened peanut butter, at room temperature
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sweetener of choice (I used erythritol)
• 1/4 cup egg, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon floor cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon floor cinnamon is a common baking ingredient that’s used to add flavor and aroma to food. It is created from the dried bark of the cinnamon tree, and has a candy, warm, and barely spicy flavor. Cinnamon is often utilized in mixture with different spices, similar to nutmeg, ginger, and cloves, to create quite so much of completely different taste profiles.
In addition to its culinary uses, cinnamon has also been used for centuries for its medicinal properties. It is believed to have anti-inflammatory, antioxidant, and antimicrobial effects, and has been shown to assist decrease blood sugar levels and improve heart health.
When using ground cinnamon in baking, it is very important use it sparingly, as an extreme quantity of cinnamon can overpower the other flavors in the dish. A good rule of thumb is to use not more than 1 teaspoon of ground cinnamon per cup of flour.
Here are some suggestions for using ground cinnamon in baking:
- Add floor cinnamon to your favourite cookie or cake recipes for a heat and inviting flavor.
- Sprinkle ground cinnamon on high of oatmeal or yogurt for a healthy and flavorful breakfast.
- Add ground cinnamon to your favourite smoothie or shake for a boost of vitamins and flavor.
- Use ground cinnamon to make your own homemade cinnamon rolls or cinnamon buns.
1/2 teaspoon floor nutmeg
1/2 teaspoon floor nutmeg
Wet Ingredients
Wet Ingredients:
1/4 cup salted butter (1/2 stick), softened
1/4 cup creamy peanut butter
1 giant egg
1 teaspoon vanilla extract
1/2 cup peanut butter
1/2 cup peanut butter (unsweetened and creamy)
1/4 cup softened butter
Ingredients
– 1/4 cup softened butter
1 massive egg
Ingredients:
– 1 large egg
2 tablespoons milk of choice
Ingredients
2 tablespoons milk of choice
1 teaspoon vanilla extract
Vanilla extract is a typical baking ingredient that adds a sweet, slightly floral taste to baked goods. It is made by extracting the flavour compounds from vanilla beans, that are the pods of the vanilla orchid plant. Vanilla extract is a concentrated flavoring, so slightly goes a long way. Just one teaspoon of vanilla extract can add a noticeable flavor to a batch of cookies.
In addition to its taste, vanilla extract additionally has a variety of different benefits. It may help to stabilize whipped cream and meringues, and it can be used to add a touch of sweetness to frosting and glazes. Vanilla extract is also an excellent supply of antioxidants, which might help to guard your cells from injury.
If you might be in search of a method to add a little little bit of sweetness and flavor to your keto peanut butter cookies, then vanilla extract is a superb possibility. Just remember to use it sparingly, as too much vanilla extract can make your cookies bitter.
Instructions
Preheat oven
– Preheat oven to 350 degrees F (175 levels C).
– Line a baking sheet with parchment paper.
Preheat oven to 350°F (175°C).
1. Preheat oven to 350°F (175°C).
Combine moist ingredients
In a separate giant bowl, whisk collectively the moist ingredients: half of cup of unsalted butter (softened), 1/4 cup of creamy peanut butter (unsweetened), 1/4 cup of granulated Swerve sweetener, 1/4 cup of unsweetened almond milk, and 1 giant egg.
In a large bowl, cream collectively the peanut butter and softened butter.
In a large bowl, cream together the peanut butter and softened butter until mild and fluffy.
Beat within the egg, milk, and vanilla extract.
1. In a large bowl, beat together the peanut butter, butter, and sweetener till mild and fluffy.
2. Beat within the egg, milk, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the moist elements, mixing till just mixed.
5. Shape the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
6. Flatten the balls barely with a fork.
7. Bake in a preheated oven at 350 degrees F for 8-10 minutes, or till the perimeters are golden brown.
8. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
Combine dry ingredients
Instructions:
Combine Dry Ingredients:
–
In a medium bowl, whisk collectively the following dry ingredients:
–
1 cup almond flour
–
1/4 cup coconut flour
–
1 teaspoon baking soda
–
1/2 teaspoon salt
–
1 teaspoon cinnamon
–
1/2 teaspoon ground ginger
–
1/4 teaspoon floor nutmeg
In a separate bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
– In a separate bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine moist and dry ingredients
Instructions
Wet Ingredients:
- In a big bowl, cream collectively the butter and peanut butter until gentle and fluffy.
- Beat within the eggs one by one, then stir in the vanilla extract.
Dry Ingredients:
- In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and pumpkin pie spice.
Combine Wet and Dry Ingredients:
- Add the dry elements to the wet elements and mix until just combined. Do not overmix.
Gradually add the dry elements to the wet ingredients, mixing till simply mixed.
Gradually add the dry elements to the moist ingredients, mixing till just mixed.
This instruction means to slowly incorporate the dry elements, similar to flour, baking powder, and spices, into the moist components, that are usually the butter, sugar, and eggs.
The mixing course of must be accomplished gently, folding or stirring till the elements are just mixed, avoiding overmixing to stop powerful cookies.
By gradually adding the dry elements, you enable the gluten within the flour to develop extra slowly, resulting in softer and extra tender cookies.
Overmixing may cause the cookies to become dry and crumbly due to the excessive formation of gluten strands.
Therefore, mixing till just mixed ensures that the cookies retain a desirable texture and consistency.
Form dough and chill
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter and sugar till mild and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk collectively the flaxseed meal, almond flour, coconut flour, baking powder, and salt.
Add the dry components to the moist elements and mix until simply combined.
Stir within the peanut butter and cinnamon.
Roll the dough into 1-inch balls and place them on the ready baking sheet.
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 chill fully.
Form the dough into a ball, wrap it in plastic wrap, and chill for no less than 30 minutes.
Form the dough right into a ball, wrap it in plastic wrap, and chill for at least half-hour.
Shape and bake
Instructions:
- Preheat oven to 350 levels F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, baking soda, cinnamon, and ginger.
- In a separate bowl, beat collectively the peanut butter, butter, and granulated sweetener till easy.
- Add the dry components to the wet ingredients and mix until nicely combined.
- Roll the dough into 1-inch balls and place on the ready baking sheet.
- Bake for 10-12 minutes, or till the perimeters are golden brown.
- Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
Shape:
- Round
Bake:
- 350 degrees F (175 degrees C)
- 10-12 minutes
Preheat oven to 350°F (175°C).
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream together the butter and peanut butter until easy.
3. Add the eggs one by one, beating properly after each addition.
4. In a separate bowl, whisk together the dry components: the almond flour, coconut flour, cinnamon, and salt.
5. Add the dry elements to the wet components and blend until simply mixed.
6. Roll the dough into 1-inch balls and place on 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 earlier than transferring to a wire rack to chill fully.
Enjoy!
Line a baking sheet with parchment paper.
Instructions, Line a baking sheet with parchment paper.
Roll the dough out on a flippantly floured floor to a thickness of 1/4 inch (6 mm).
1. Preheat oven to 350 degrees F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, combine the peanut butter, butter, erythritol, brown Swerve, vanilla extract, and egg yolk. Beat till smooth and creamy.
4. In a separate bowl, whisk collectively the almond flour, baking soda, cream of tartar, cinnamon, and nutmeg.
5. Add the dry ingredients to the moist elements and blend till simply combined.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Bake for 10-12 minutes, or till the cookies are set and the edges are just starting to brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
9. Enjoy!
Cut out cookies using a cookie cutter.
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
4. In a big bowl, beat together the butter and cream cheese till mild and fluffy.
5. Beat within the peanut butter, egg, and vanilla extract.
6. Gradually add the dry ingredients to the moist ingredients, mixing till just combined.
7. Stir in the cinnamon and nutmeg.
8. Roll the dough out to a thickness of 1/4 inch on a flippantly floured surface.
9. Cut out cookies using a 2-inch cookie cutter.
10. Place the cookies on the prepared baking sheet.
11. Bake for 10-12 minutes, or till the sides are golden brown.
12. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
Place the cookies on the prepared baking sheet.
– Line a baking sheet with parchment paper.
– Use a cookie scoop or two spoons to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
– Bake the cookies for 10-12 minutes, or till the perimeters are simply starting to brown.
– Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.
Bake for 1012 minutes, or until the sides are golden brown.
Instructions: Bake for 10-12 minutes, or until the edges are golden brown.
Cool and enjoy
Keto Peanut Butter Cookies with Cinnamon and Spice
Ingredients:
- 1 cup (120g) almond flour
- 1/2 cup (60g) peanut butter
- 1/4 cup (60ml) butter, softened
- 1/4 cup (50g) Swerve or other granular sugar substitute
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon floor ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, peanut butter, butter, Swerve, egg, vanilla extract, cinnamon, ginger, nutmeg, and salt.
- Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or till the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Enjoy!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill fully.
Instructions:
1. Preheat oven to 350 degrees F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix the peanut butter, butter, sweetener, and vanilla extract. Beat until easy.
4. Add the egg and beat until mixed.
5. In a separate bowl, mix the almond flour, coconut flour, baking powder, cinnamon, and nutmeg. Add the dry ingredients to the wet elements and mix until just combined.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet. Use a fork to flatten every cookie barely.
7. Bake for 10-12 minutes, or till the sides are golden brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool utterly.