Keto Peanut Butter Cookies With Hazelnuts For Extra Crunch

Ingredients

Dry Ingredients

1 half cups (180g) almond flour

1/2 cup (60g) coconut flour

1/4 cup (25g) sweetener of choice (such as erythritol or monk fruit)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (120g) chopped hazelnuts (optional)

1 cup (120g) almond flour

Ingredients:

1 cup (120g) almond flour

1/2 cup (60g) coconut flour

– half of cup (60g) coconut flour

1/4 cup (25g) monk fruit sweetener

Monk fruit sweetener is a pure sweetener that is created from the extract of the monk fruit, a melon that’s native to Southeast Asia. It is about 300 instances sweeter than sugar, but it has no energy or carbs. Monk fruit sweetener is commonly used as a sugar substitute in ketogenic diets, because it doesn’t elevate blood sugar ranges.

In this recipe, monk fruit sweetener is used to sweeten the peanut butter cookies. It supplies a sweetness that’s similar to sugar, but with out the added carbs and calories. This makes these cookies a fantastic choice for people who find themselves following a ketogenic food regimen or who are on the lookout for a healthier approach to fulfill their sweet tooth.

Here are some of the advantages of using monk fruit sweetener in this recipe:

It is a natural sweetener that is produced from a real fruit.
It has no calories or carbs, making it an excellent option for people who discover themselves following a ketogenic diet or who’re looking for a more healthy way to sweeten their meals.
It does not raise blood sugar ranges, making it an excellent option for folks with diabetes or prediabetes.
It has a pleasant taste that’s much like sugar, but without the bitter aftertaste that is typically associated with synthetic sweeteners.

1 teaspoon baking powder

Baking powder is a leavening agent that helps baked items rise.

It is produced from a combination of baking soda, an acid, and a starch.

When baking soda and an acid are combined, they react to supply carbon dioxide gas.

This fuel creates bubbles within the batter or dough, which causes it to rise.

The starch in baking powder helps to absorb moisture and prevent the baked good from turning into too dense.

Baking powder is a common ingredient in many baked items, including cookies, cakes, and muffins.

It is necessary to use the proper amount of baking powder in a recipe, as too much or too little can have an effect on the feel and flavor of the completed product.

1/2 teaspoon baking soda

Baking soda is a common ingredient in baking recipes, including cookies. It is a leavening agent, which means it helps to make baked items rise and turn out to be fluffy. Baking soda works by reacting with acids, corresponding to buttermilk or lemon juice, to create carbon dioxide gas. This fuel creates bubbles within the batter, which broaden when heated and cause the baked good to rise.

In the Keto Peanut Butter Cookies with Hazelnuts for Extra Crunch recipe, baking soda is used to help the cookies rise and turn out to be fluffy. The recipe calls for half teaspoon of baking soda, which is a relatively small amount. This is because the recipe also incorporates other leavening agents, similar to eggs and baking powder. The mixture of baking soda, eggs, and baking powder helps to create a light-weight and fluffy cookie.

Wet Ingredients

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened
1/4 cup creamy peanut butter
1/4 cup granulated sweetener
1 large egg
1 teaspoon vanilla extract

1/2 cup (120g) creamy peanut butter

1/4 cup (60ml) unsweetened almond milk

Ingredients:

–

1/4 cup (60ml) unsweetened almond milk

1 egg

Ingredients:

1 egg

1 tablespoon vanilla extract

1/2 cup (60g) chopped hazelnuts

Ingredients:

1/2 cup (60g) chopped hazelnuts

Instructions

Preheat Oven and Prepare Baking Sheet

Preheat oven to 350°F (175°C).

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

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Instructions:

Preheat oven: Heat oven to 350 degrees F (175 levels C).
Prepare baking sheet: Line a baking sheet with parchment paper.
Cream butter: In a big bowl, cream collectively the butter and peanut butter till gentle and fluffy.
Add Monkfruit: Beat within the Monkfruit sweetener until well combined.
Add egg: Beat in the egg.
Add Vanilla: Stir within the vanilla extract.
Combine dry components: In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Add dry ingredients to moist: Gradually add the dry ingredients to the moist elements, mixing till just mixed.
Stir in hazelnuts: Fold within the chopped hazelnuts.
Form cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten cookies: Use the tines of a fork to flatten the cookies barely.
Bake: Bake for 10-12 minutes, or until the perimeters of the cookies are golden brown.
Cool: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool fully.

Combine Dry Ingredients

Line a baking sheet with a silicone baking mat or parchment paper and put aside.

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

In a medium bowl, mix the dry ingredients: almond flour, coconut flour, baking powder, baking soda and salt.

In a big bowl, cream collectively the butter and sweetener till light and fluffy.

Add the egg and vanilla extract and beat till well combined.

Gradually add the dry ingredients to the wet components, mixing until simply mixed.

In a medium bowl, whisk collectively the almond flour, coconut flour, monk fruit sweetener, baking powder, and baking soda.

Instructions

In a medium bowl, whisk together the next ingredients:

Almond flour
Coconut flour
Monk fruit sweetener
Baking powder
Baking soda

Combine Wet Ingredients

Wet Ingredients

In a large bowl, cream together the peanut butter, butter, and sugar until fluffy. Beat within the eggs one by one, then stir in the vanilla. Do not overbeat, or the cookies might be tough.

In a separate bowl, whisk collectively the peanut butter, almond milk, egg, and vanilla extract.

In a separate bowl, whisk collectively the peanut butter, almond milk, egg, and vanilla extract.

Mix Wet and Dry Ingredients

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

Line a baking sheet with parchment paper.

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

In a large bowl, cream together the butter and peanut butter.

Beat in the egg and vanilla extract.

Gradually add the dry ingredients to the moist elements, mixing until just combined.

Fold in the hazelnuts.

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

Enjoy!

Add the wet ingredients to the dry ingredients and stir till simply mixed.

• Add the melted butter to the dry ingredients and stir until mixed.

• Stir in the milk, 1 tablespoon at a time, till the dough just comes collectively.

• Form the dough right into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

• Preheat the oven to 350 degrees F (175 degrees C).

• Line a baking sheet with parchment paper.

• Roll out the dough to 1/4-inch thickness.

• Cut out cookies using a 2-inch cookie cutter.

• Place the cookies on the prepared baking sheet.

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

Add Hazelnuts

In a food processor fitted with a blade, mix the hazelnuts, almond flour, Swerve, erythritol, baking soda, and salt.

Process till the hazelnuts are finely floor, about 1 minute. Add the peanut butter and butter and course of till the dough comes collectively.

Shape the dough into 1-inch balls and place on a baking sheet lined with parchment paper. Flatten the balls with a fork to create a crosshatch pattern.

Bake the cookies at 350 levels F for 10-12 minutes, or until the perimeters are golden brown.

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

Fold within the chopped hazelnuts.

Instructions:

Preheat oven to 350 levels Fahrenheit (175 degrees Celsius).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the butter and peanut butter till mild and fluffy.
Beat within the eggs one at a time, then stir within the vanilla extract.
In a separate bowl, whisk collectively the flour, baking soda, salt, and sugar substitute.
Gradually add the dry ingredients to the moist ingredients, mixing till just mixed.
Fold within the chopped hazelnuts.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
Use a fork to press a crosshatch pattern into the tops of the cookies.
Bake for 8-10 minutes, or until the sides are golden brown.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool utterly.

Scoop and Bake Cookies

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter and peanut butter till gentle and fluffy.

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

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

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

Fold within the hazelnuts.

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

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

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

Use a cookie scoop or your hands to type 12 evensized balls.

Use a cookie scoop or your arms to form 12 even-sized balls.

Place the cookie balls on the ready baking sheet and flatten them slightly with a fork.

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

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

Tips

For a chewier cookie, bake for 1214 minutes.

To achieve a chewier texture in your Keto Peanut Butter Cookies with Hazelnuts for Extra Crunch, prolong the baking time to 12-14 minutes.

For a crispier cookie, bake for 1012 minutes.

To obtain a crispier cookie, prolong the baking time to 10-12 minutes.

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

– Tips: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill fully.