Keto Peanut Butter Cookies With Flaxseeds For Extra Fiber

Ingredients

1 Cup Natural Peanut Butter

Ingredients:

1 Cup Natural Peanut Butter

1/2 Cup Butter, Softened

1/2 cup unsalted butter, softened

1/2 Cup Erythritol

– half of cup erythritol

1 Large Egg

1/2 Cup Flaxseed Meal

Flaxseed meal is a great way to add fiber to your diet. It is produced from ground flaxseeds, which are a good supply of both soluble and insoluble fiber. Soluble fiber helps to decrease ldl cholesterol and blood sugar levels, whereas insoluble fiber helps to keep you feeling full and regular. Flaxseed meal additionally contains lignans, which are plant compounds which have antioxidant and anti-inflammatory properties.

In this recipe, flaxseed meal is used to add fiber and nutrients to the cookies. It helps to keep the cookies moist and chewy, and it additionally offers them a nutty taste. Flaxseed meal is a good addition to any keto diet, as it is low in carbs and high in healthy fat.

To make these cookies, you will need the next components:

1/2 cup flaxseed meal

1/2 cup peanut butter

1/4 cup sweetener

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions:

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

2. In a medium bowl, combine all ingredients. Mix till properly combined.

3. Drop by rounded tablespoons onto the ready baking sheet. Flatten with a fork.

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

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

1/4 Cup Almond Flour

1/4 cup is about 2 ounces (56 grams) of almond flour. It is a low-carb, gluten-free flour created from blanched almonds which were finely ground.

Almond flour is an effective source of protein, fiber, and wholesome fat. It can also be a great source of vitamins and minerals, together with magnesium, calcium, and iron.

Almond flour can be utilized in quite lots of recipes, together with cookies, cakes, breads, and muffins. It may additionally be used as a breading or coating for meat, fish, or greens.

When using almond flour, it is very important note that it is extra absorbent than wheat flour. Therefore, you could want to use less almond flour than wheat flour in your recipes.

Almond flour can be present in most grocery shops in the baking aisle.

1 Teaspoon Baking Soda

-Baking soda helps to leaven the cookies, giving them a light-weight and fluffy texture.

1/2 Teaspoon Salt

Ingredients:

1/2 Teaspoon Salt

Instructions

Preheat Oven

Preheat Oven:

1. Preheat the oven to 350°F (175°C).

2. Line a baking sheet with parchment paper or a silicone baking mat.

Wet Ingredients

Instructions:

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

2. In a big bowl, cream collectively the butter and peanut butter till clean.

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

4. In a separate bowl, whisk collectively the dry ingredients.

5. Gradually add the dry components to the moist components, mixing until simply mixed.

6. Stir in the flaxseeds.

7. Drop by rounded tablespoons onto ungreased baking sheets.

8. Bake for 10-12 minutes within the preheated oven, or until the perimeters are golden brown.

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

Wet Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

Instructions

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk collectively the almond flour, flaxseed meal, baking powder, and salt.

4. In a large bowl, beat collectively the peanut butter, butter, and sugar until gentle and fluffy.

5. Add the egg and vanilla extract and beat until properly mixed.

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

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

8. Press down on the balls with a fork to flatten them.

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

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

Dry Ingredients

Almond flour

Flaxseed meal

Baking powder

Salt

Combine Ingredients

Instructions:

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

2. In a large bowl, combine peanut butter, butter, and sugar. Beat till easy.

3. Add egg and vanilla; beat well.

4. In a separate bowl, mix almond flour, floor flaxseed, baking soda, and salt. Add to wet elements and mix until simply combined.

5. Roll dough into 1-inch balls and place on a baking sheet. Flatten every ball with a fork to create a crosshatch sample.

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

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

Combine Ingredients:

Peanut butter
Butter
Sugar
Egg
Vanilla
Almond flour
Ground flaxseed
Baking soda
Salt

Bake

Ingredients:

1 cup almond flour
1/2 cup coconut flour
1/2 cup powdered erythritol
1/2 cup peanut butter
1/4 cup flaxseeds
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions:

Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, erythritol, flaxseeds, baking soda, and salt.
In a separate bowl, cream collectively peanut butter, softened butter, and egg.
Add moist ingredients to dry elements and mix till just mixed.
Form dough into 1-inch balls and place on ready baking sheet.
Use a fork to flatten cookies.
Bake for 10-12 minutes, or until golden brown.
Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cool

Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with Flaxseeds for Extra Fiber

Preheat oven: Preheat oven to 350°F (175°C).

Line baking sheet: Line a baking sheet with parchment paper.

Combine dry components: In a medium bowl, whisk collectively almond flour, flaxseed meal, baking powder, and salt.

Create properly: Create a well in the middle of the dry components.

Add wet components: In a separate bowl, whisk together peanut butter, eggs, and vanilla extract.

Combine moist and dry ingredients: Pour wet components into the nicely within the dry elements and mix till just combined.

Form cookies: Roll dough into 1-inch balls and place on prepared baking sheet.

Press down: Use a fork or your fingers to lightly press down on the tops of the cookies to flatten them slightly.

Bake: Bake for 8-10 minutes, or until golden brown across the edges.

Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool utterly.