The Best Keto Peanut Butter Cookies For Post-Workout Snacks

Ingredients

Wet Ingredients:

1/2 cup natural peanut butter (unsweetened)
1/4 cup butter, softened and unsalted
1 massive egg
1/4 cup sugar substitute (preferably granulated)
1 tablespoon vanilla extract

• ¼ cup peanut butter (creamy or crunchy)

• ¼ cup granulated sugar substitute

Ingredients:

• 1 cup (1 stick) unsalted butter, softened
• ¼ cup creamy peanut butter, unsweetened
• ¼ cup granulated sugar substitute
• 1 massive egg
• 1 teaspoon vanilla extract
• 1 ¾ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

• 1 giant egg

Ingredients:

– 1 massive egg

• 1 teaspoon vanilla extract

Ingredients:

– 1 cup (120g) almond flour

– 1/2 cup (60g) coconut flour

– 1/4 cup (30g) granulated sugar substitute (such as monk fruit or erythritol)

– 1/4 cup (60ml) unsweetened almond milk

– 1/4 cup (60g) pure peanut butter

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– half teaspoon vanilla extract

Dry components:

Ingredients, Dry elements:

– Almond flour (finely ground)
– Erythritol (or different keto-friendly sweetener)
– Baking soda
– Salt

• 1 cup almond flour

– 1 cup almond flour

• ½ cup coconut flour

• 1 teaspoon baking powder

• ½ teaspoon salt

Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 1/3 cup easy peanut butter

• 1/4 cup granulated sugar substitute (such as erythritol or monk fruit)

• 1/4 cup packed gentle brown sugar substitute (such as Sukrin Gold or Lakanto brown monk fruit sweetener)

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup almond flour

• half cup coconut flour

• 1 teaspoon baking soda

• ½ teaspoon salt

Instructions

Preparation:

Instructions:

Preheat oven to 350 degrees F (175 levels C).
Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and peanut butter till gentle and fluffy.
Beat within the eggs one by one, then stir in the vanilla extract.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Add the dry elements to the moist ingredients and mix till just combined.
Drop by rounded tablespoons onto the prepared baking sheet.
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 chill completely.

Preparation:

For the dough:

In a large bowl, cream collectively the butter and peanut butter until gentle and fluffy.
Beat in the eggs separately, then stir within the vanilla extract.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Add the dry elements to the moist ingredients and mix till simply mixed.

For baking:

Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
Drop the dough by rounded tablespoons onto the ready baking sheet.
Bake for 10-12 minutes, or till the edges are golden brown.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

• Preheat oven to 350°F (175°C).

Instructions:

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper.

• In a large bowl, cream collectively the peanut butter, butter, and sugar.

• Beat within the egg.

• Add the dry elements and mix until just combined.

• Drop the dough by rounded tablespoons onto the ready baking sheet.

• Flatten the cookies with a fork.

• Bake for 10-12 minutes, or till the edges 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 chill fully.

• Line a baking sheet with parchment paper.

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the almond flour, peanut butter, erythritol, baking powder, salt, and vanilla extract.

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

4. Flatten every cookie with a fork.

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

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

Enjoy!

Mixing Wet & Dry Ingredients:

Instructions:

Mixing Wet & Dry Ingredients:

– In a large bowl, whisk collectively the dry components: almond flour, baking soda, baking powder, salt, and erythritol.

– In a separate bowl, cream collectively the wet components: peanut butter, butter, vanilla extract, and egg.

– Gradually add the moist elements to the dry ingredients, mixing till simply mixed. Do not overmix.

• In a big bowl, whisk wet components until smooth.

In a big bowl, whisk together the wet elements until smooth: 1 cup of creamy peanut butter, half of cup of melted unsalted butter, 1/4 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract.

• In a separate bowl, whisk dry elements till mixed.

In a separate bowl, whisk dry components until combined.

• Gradually add dry elements to moist components, mixing until just combined.

To make the keto peanut butter cookies, comply with these directions:

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

• Line a baking sheet with parchment paper.

• In a large bowl, combine peanut butter, sugar substitute, egg, and vanilla extract.

• In a separate bowl, combine almond flour, flaxseed meal, and baking powder.

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

• Roll dough into 1-inch balls.

• Place balls on prepared baking sheet.

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

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

Forming & Baking:

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, whisk together the peanut butter, almond flour, baking powder, and sea salt.

4. In a separate bowl, beat the eggs and vanilla extract collectively.

5. Add the moist ingredients to the dry ingredients and mix till simply combined.

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

7. Flatten the balls with a fork to create a crisscross sample.

8. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.

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

Enjoy!

Forming & Baking:

1. Once the dough is made, it is time to kind the cookies.

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

3. Flatten the balls with a fork to create a crisscross pattern.

4. This will help the cookies bake evenly.

5. Bake the cookies for 10-12 minutes, or till the cookies are golden brown across the edges.

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

• Divide dough into 12 equal portions.

Divide the dough into 12 equal parts.

• Roll into balls and place on ready baking sheet.

– Preheat oven to 325°F (163°C).

– Line a baking sheet with parchment paper.

– In a big bowl, cream collectively the butter and peanut butter until mild and fluffy.

– Beat within the egg and vanilla extract.

– In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.

– Add the dry ingredients to the wet components and blend until simply mixed.

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

– Flatten the balls with a fork.

– Bake for 15-20 minutes, or till the cookies are golden brown and set.

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

• Flatten with a fork to create a crisscross pattern.

Place the dough onto a baking sheet lined with parchment paper. Use two forks to flatten every cookie, creating a crisscross pattern on the highest. This will help the cookies unfold evenly when baking.

• Bake for 1012 minutes or till edges are golden brown.

Baking Instructions:

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the peanut butter, butter, and sweetener until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
Gradually add the dry ingredients to the moist elements, mixing till just mixed.
Shape the dough into 1-inch balls and place on the prepared baking sheet.
Bake for 10-12 minutes, or until the sides are golden brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.

Tips

Storage:

Tips:

For a chewier cookie, bake for 10-12 minutes. For a crispier cookie, bake for 12-14 minutes.

If you don’t have a kitchen scale, you can use 1 cup of peanut butter (180 grams) and half cup of almond flour (55 grams).

To make the cookies forward of time, bake them based on the directions and let them cool fully. Then, store them in an airtight container at room temperature for as a lot as three days.

To freeze the cookies, bake them in accordance with the instructions and let them cool completely. Then, place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer the cookies to an hermetic container and freeze for as a lot as three months.

To reheat the cookies, thaw them in a single day in the fridge. Then, bake them at 350 levels Fahrenheit (175 degrees Celsius) for 5-7 minutes, or until warmed through.

Storage:

Store the cookies in an airtight container at room temperature for as much as three days, or in the freezer for up to 3 months.

• Store cookies in an airtight container at room temperature for up to 3 days.

– Store cookies in an hermetic container at room temperature for as a lot as three days.

Freezing:

Freeze dough logs and formed logs in airtight containers up to three months; thaw within the fridge or at room temperature before slicing and baking.

• Freeze cookies for as much as 3 months. Thaw at room temperature before serving.

• Freeze cookies for up to three months.

• Thaw at room temperature earlier than serving.

Variations:

Tips:

– Use a natural, unsweetened peanut butter for one of the best taste and texture.

– If you don’t have a cookie scoop, you ought to use a tablespoon to measure out the dough.

– The cookies could be stored in an airtight container at room temperature for as much as 3 days.

Variations:

– Add half cup of sugar-free chocolate chips to the dough for a sweet deal with.

– Sprinkle the cookies with sea salt before baking for a savory taste.

– For a crunchy cookie, bake the cookies for 12-14 minutes. For a softer cookie, bake them for 10-12 minutes.

• Add chopped nuts or chocolate chips to the dough.

Adding chopped nuts or chocolate chips to the dough can improve the flavor and texture of the cookies. Nuts provide a satisfying crunch and extra protein, while chocolate chips add a touch of sweetness and richness.

• Top cookies with melted dark chocolate or peanut butter.

– Top cookies with melted darkish chocolate or peanut butter.