How To Make Keto Peanut Butter Cookies With A Low-Carb Jam Center

How To Make Keto Peanut Butter Cookies With A Low-Carb Jam Center

Ingredients

For the Cookies:

Unsalted butter, softened

Creamy Keto Peanut Butter Cookies Recipe butter

Monk fruit sweetener

Vanilla extract

Baking powder

Fine sea salt

Almond flour

For the Jam Center:

Raspberry fruit unfold, no added sugar

For the Jam Filling:

For the Jam Filling:

Ingredients:

• ¼ cup raspberry sugar-free jam

• ¼ cup strawberry sugar-free jam

Instructions

For the Cookies:

Instructions for the Cookies:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix together the almond flour, coconut flour, baking powder, and salt.
4. In a large bowl, beat together the butter and peanut butter till light and fluffy.
5. Gradually beat within the granulated sweetener, then the egg.
6. Stir in the dry components till just mixed.
7. Roll the dough into 1-inch balls, and place on the prepared baking sheet.
8. Use a thumb or the again of a spoon to make a well within the center of each cookie.
9. Fill each well with half of teaspoon of the low-carb jam.
10. Bake for 10-12 minutes, or until the perimeters are golden brown.
11. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

For the Jam Filling:

Combine the sugar substitute, water, lemon juice, and cornstarch in a small saucepan over medium heat.

Bring to a boil, stirring continually.

Reduce warmth and simmer, stirring occasionally, until thickened about 10 minutes.

Remove from heat and stir within the peanut butter till properly combined.

Set aside to cool fully.

Transfer the combination to a piping bag fitted with a big star tip.

Pipe the jam mixture into the middle of each cookie.

To Assemble the Cookies:

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, cream together the butter and peanut butter until gentle and fluffy.

4. Add the Swerve and vanilla extract and beat till properly combined.

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

6. Add the dry components to the wet elements and blend till just combined. Do not overmix.

7. Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches aside.

8. Use a spoon or your fingers to form a small indentation in the middle of each cookie.

9. Fill the indentations along with your favourite low-carb jam.

10. Bake for 10-12 minutes, or until the cookies are set and the sides are simply starting to brown.

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