The Perfect Keto Peanut Butter Cookie Recipe For Beginners

Ingredients

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1/2 cup peanut butter, clean or crunchy

1/4 cup granulated erythritol or monk fruit sweetener

1/4 cup brown erythritol or monk fruit sweetener

1 large egg

1 teaspoon vanilla extract

1 cup almond flour

half cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Dry Ingredients

Ingredients:

1 cup almond flour
1 cup coconut flour
1 cup erythritol
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

1 cup almond flour

1/2 cup coconut flour

Ingredients:

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Ingredients:

1/4 teaspoon salt

Wet Ingredients

-1/4 cup unsweetened almond milk

-1 tablespoon apple cider vinegar

-1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1/4 cup melted butter

1/4 cup melted butter is equivalent to 4 tablespoons of melted butter or 2 ounces of melted butter.

To soften butter, reduce it into small items and place it in a microwave-safe bowl.

Microwave the butter for 30 seconds at a time, stirring in between, till the butter is completely melted.

You also can soften butter in a saucepan over medium heat, stirring constantly, till the butter is melted.

Once the butter is melted, let it cool barely before utilizing it in your recipe.

1/4 cup sweetener (such as erythritol or monk fruit)

– 1/4 cup sweetener (such as erythritol or monk fruit)

1 large egg

Ingredients:

1 giant egg

½ cup (1 stick) unsalted butter, melted

½ cup creamy peanut butter

½ cup granulated Swerve

1 teaspoon vanilla extract

½ teaspoon baking soda

Pinch of salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the egg, melted butter, peanut butter, Swerve, vanilla extract, baking soda, and salt.
Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the sides are golden brown and the facilities are set.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

1 teaspoon vanilla extract

Instructions

Ingredients:

Wet Ingredients:

1/2 cup (1 stick) unsalted butter, melted
1/4 cup creamy peanut butter, easy or crunchy
1 giant egg
1 teaspoon vanilla extract

Dry Ingredients:

1 cup almond flour
1/2 cup coconut flour
1/4 cup powdered erythritol or monk fruit sweetener
1 teaspoon baking soda
1/2 teaspoon salt

Instructions:

Preheat oven to 325°F (163°C).
Line a baking sheet with parchment paper.
In a large bowl, whisk collectively the melted butter, peanut butter, egg, and vanilla extract.
In a separate bowl, mix the almond flour, coconut flour, erythritol, baking soda, and salt.
Gradually add the dry elements to the wet elements, mixing till just combined. Do not overmix.
Using a cookie scoop or two spoons, drop the dough by rounded tablespoons onto the prepared baking sheet. Space the cookies about 2 inches apart.
Press the cookies down gently with a fork to flatten them. This will create a basic peanut butter cookie crisscross pattern.
Bake for 10-12 minutes, or until the cookies are set and the sides are flippantly golden brown.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.

Tips:

For a chewier texture, bake the cookies for a few minutes less.
For a crispier texture, bake the cookies for a couple of minutes longer.
If you don’t have powdered erythritol, you can make your own by grinding regular erythritol in a espresso grinder.
These cookies may be saved in an airtight container at room temperature for up to three days.

Making the Dough

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup peanut butter
1/4 cup granulated sweetener (such as erythritol or allulose)
1/4 cup confectioners sweetener (such as powdered erythritol or powdered allulose)
1 large egg
1 teaspoon vanilla extract
1 half of cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, whisk together the dry components.

In a big bowl, whisk together the dry elements:

1 cup almond flour
1/2 cup coconut flour
1/4 cup erythritol
1/2 teaspoon baking soda
1/4 teaspoon salt

In a separate bowl, cream collectively the peanut butter, butter, sweetener, egg, and vanilla extract.

In a separate bowl, cream together the peanut butter, butter, sweetener, egg, and vanilla extract till light and fluffy.

Add the moist components to the dry components.

Add the moist ingredients to the dry components.

In a large bowl, mix the dry ingredients: almond flour, baking powder, baking soda, salt, and Swerve.
In a separate bowl, whisk together the moist components: peanut butter, butter, eggs, and vanilla extract.
Add the moist ingredients to the dry elements and mix until simply mixed.
Do not overmix, as this can make the cookies tough.
The dough shall be thick and sticky.

Mix until the dough is simply combined.

1. Mix the dry ingredients: In a large bowl, whisk together the almond flour, baking soda, baking powder, and salt.

2. Add the moist ingredients: In a separate bowl, whisk collectively the melted butter, sugar different, vanilla extract, and egg.

3. Combine the wet and dry ingredients: Add the wet elements to the dry components and mix till simply combined. Do not overmix, as this can make the cookies robust.

4. Fold in the Keto Peanut Butter Cookies Recipe butter: Stir within the peanut butter till evenly distributed.

5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for a minimum of half-hour. This will help the dough to firm up and make it easier to work with.

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

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

8. Scoop the dough: Use a cookie scoop or a tablespoon to scoop the dough onto the prepared baking sheet. Space the cookies about 2 inches aside.

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

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

Shaping the Cookies

– Roll the dough into 1-inch balls, then place them on the prepared baking sheet.

– Press a fork down the middle of each ball to create a crisscross sample.

– Repeat with the remaining dough.

– Bake at 350 levels F 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 cool utterly.

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

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

Line a baking sheet with parchment paper.

To line a sheet pan with parchment paper, first take a sheet of parchment paper and place it on a flat floor. Then, take the baking sheet and place it on prime of the parchment paper. Next, use your palms to smooth out the parchment paper and make positive that it is fully overlaying the baking sheet. Once the parchment paper is in place, you need to use your fingers to press down on the perimeters of the baking sheet to secure the parchment paper.

Roll the dough into 1inch balls.

Roll the dough into 1-inch balls. Twist the tops barely.

Place the balls on the prepared baking sheet.

Place the balls on the ready baking sheet:

Use a cookie scoop or two spoons to transfer the dough balls to the prepared baking sheet.
Space the balls about 2 inches apart, as they’ll spread while baking.
Flatten the balls slightly with a fork, creating a crisscross pattern. This will help the cookies bake evenly and provides them a classic peanut butter cookie look.

Baking the Cookies

1. Preheat 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 sugar until mild and fluffy.

4. Beat in the egg and vanilla extract.

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

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

7. Roll the dough into 1-inch balls.

8. Place the dough balls on the prepared baking sheet.

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

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

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

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

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

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

This step is essential for 2 causes. First, it allows the cookies to firm up barely so that they’re less more doubtless to break whenever you transfer them to the wire rack. Second, it permits the residual warmth from the baking sheet to proceed to cook the cookies barely, resulting in a more evenly baked cookie.

To cool the cookies, simply remove them from the oven and place them on the baking sheet. Allow them to cool for 5-10 minutes, or until they are firm enough to deal with. Then, use a spatula to transfer them to a wire rack to chill completely.

Tips

– Measure your elements fastidiously. This will help be sure that your cookies turn out perfectly.

– Use high-quality components. This will make a big difference within the taste of your cookies.

– Don’t overmix the dough. Overmixing will make your cookies robust.

– Chill the dough for no less than 30 minutes before baking. This will assist the cookies unfold much less and maintain their form.

– Bake the cookies on the right temperature. If the oven is too hot, the cookies will burn. If the oven is just too cool, the cookies will not cook by way of.

– Let the cookies cool utterly before eating. This will assist them firm up and develop their full taste.

For a chewier cookie, bake for 1214 minutes.

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

2. Line a baking sheet with parchment paper.

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

4. Beat within the powdered sweetener and egg until nicely combined.

5. Stir within the almond flour and baking soda.

6. Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 12-14 minutes, or till the perimeters are golden brown.

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

For a crispier cookie, bake for 1012 minutes.

Crispy Cookies:

To obtain a crispier texture:

Bake for 11-12 minutes.

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

Store the cookies in an airtight container at room temperature for as much as 3 days.