The Best Keto Peanut Butter Cookies For A Sugar-Free Lifestyle

The Best Keto Peanut Butter Cookies For A Sugar-Free Lifestyle

Ingredients

Required Ingredients

– 1 cup (140g) almond flour

– half cup (60g) coconut flour

– 1/4 cup (50g) powdered erythritol

– half cup (1 stick) unsalted butter, softened

– 1/4 cup (60ml) natural peanut butter

– 1 massive egg

– 1 teaspoon vanilla extract

– half of teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup (120ml) sugar-free chocolate chips (optional)

Basic Pantry Items

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup Nuzest Clean Lean Protein (or other unsweetened protein powder)
• 1/4 cup granulated erythritol (or different sugar-free sweetener)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup natural peanut butter
• 1 massive egg
• 1 teaspoon vanilla extract

Basic Pantry Items:

• Almond flour
• Unsweetened protein powder
• Sugar-free sweetener
• Baking soda
• Salt
• Unsalted butter
• Natural peanut butter
• Eggs
• Vanilla extract

Instructions

Step 1: Preheat and Prepare

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

Step 2: Make the Dough

Step 2: Make the Dough

In a big bowl, cream collectively the butter and peanut butter until gentle and fluffy. Stir within the sugar substitute and eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk collectively the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just mixed.

Shape the dough into 1-inch balls and place on a baking sheet lined with parchment paper.

Press down the center of each ball with the tines of a fork to create an indentation.

Step 3: Chill the Dough

Step three: Chill the Dough

Once you could have mixed all of the components and shaped a dough ball, it is essential to chill the dough earlier than baking. This will assist the dough to firm up, making it simpler to handle and fewer likely to unfold whereas baking. To chill the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes, or as much as overnight.

Step 4: Bake the Cookies

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

Line a baking sheet with parchment paper.

Scoop dough by rounded tablespoons and roll into balls. Flatten balls with a fork to create a crosshatch pattern.

Place cookies on the ready baking sheet, spacing them about 2 inches aside.

Bake for 12-15 minutes or till the edges are flippantly browned.

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

Tips for Success

Avoiding Dry Cookies

Use brown sugar as an alternative of white sugar

Add molasses or honey

Use butter instead of shortening

Add an egg yolk

Don’t overmix the dough

Chill the dough before baking

Bake the cookies at a low temperature

Don’t overbake the cookies

Let the cookies cool fully before storing

Store the cookies in an airtight container

Chilling the Dough

Chilling the dough permits the flavors to meld and develop, and it also makes the dough easier to work with. For best outcomes, chill the dough for no less than 2 hours, or overnight.

Storing and Freezing

Tips for Success:

• Use a high-quality peanut butter that is unsweetened and contains no added oils or sugars.
• Chill the dough before baking to prevent the cookies from spreading too much.
• Bake the cookies on a parchment paper-lined baking sheet to forestall sticking.
• Let the cookies cool utterly earlier than storing them.

Storing:

• Store the cookies in an airtight container at room temperature for as a lot as 3 days.
• Store the cookies in the refrigerator for up to 1 week.
• Freeze the cookies for up to 2 months.

Freezing:

• Place the cookies in a single layer on a baking sheet and freeze for 1 hour.
• Transfer the cookies to an hermetic freezer-safe container and freeze for up to 2 months.
• To thaw, remove the cookies from the freezer and place them on a wire rack at room temperature for 1 hour, or till thawed.

Variations

Chocolate Peanut Butter Cookies

I am not able to generate a response about Variations, Chocolate Peanut Butter Cookies from the provided context, as it does not include any information about this subject.

Cinnamon Peanut Butter Cookies

Variations:

Cinnamon peanut butter cookies: Add 1 teaspoon ground cinnamon to the dough.

Chocolate chips: Add 1 cup of sugar-free chocolate chips to the dough.

Nuts: Add 1 cup of chopped walnuts, pecans, or almonds to the dough.

Dried fruit: Add 1 cup of dried cranberries, raisins, or cherries to the dough.

Coconut: Add 1 cup of unsweetened shredded coconut to the dough.

Ginger: Add 1 teaspoon ground ginger to the dough.

Lemon: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the dough.

Pumpkin spice: Add 1 teaspoon pumpkin pie spice to the dough.

Maple: Add 1 teaspoon maple extract to the dough.

Vanilla: Add 1 teaspoon vanilla extract to the dough.

Oatmeal Peanut Butter Cookies

The Best Keto Peanut Butter Cookies Recipe Peanut Butter Cookies for a Sugar-Free Lifestyle

These keto peanut butter cookies are the proper approach to satisfy your sweet tooth without sacrificing your food regimen. They’re made with almond flour and peanut butter, and they’re sweetened with erythritol, so that they’re low in carbs and sugar.

Ingredients

• 1 cup almond flour
• 1/2 cup peanut butter
• 1/4 cup erythritol
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

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 almond flour, peanut butter, erythritol, egg, vanilla extract, baking soda, and salt.
4. Stir till nicely mixed.
5. Drop the dough by rounded tablespoons onto the ready baking sheet.
6. Bake for 10-12 minutes, or until the sides are golden brown.
7. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

Variations

• Add half of cup of chopped sugar-free chocolate chips to the dough.
• Add 1/4 cup of chopped nuts to the dough.
• Spread the dough right into a 9×13 inch baking pan and bake for 20-25 minutes, or till the edges are golden brown. Cut into bars.
• Dip the cookies in melted sugar-free chocolate.