Keto Peanut Butter Cookies With A Hint Of Espresso

Keto Peanut Butter Cookies With A Hint Of Espresso

Ingredients

Dry Ingredients:

Dry Ingredients:

1 cup granulated erythritol

1/2 cup almond flour

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients:

-1/2 cup unsalted butter, softened

-1/4 cup Creamy Natural Peanut Butter

-1/4 cup Swerve Sweetener

-1 giant egg

-1 teaspoon vanilla extract

Instructions

Creating the Cookie Dough:

Instructions

Creating the Cookie Dough:

1. In a medium bowl, whisk collectively the almond flour, cocoa powder, baking soda, salt, and espresso powder.
2. In a separate giant bowl, beat together the peanut butter, softened butter, and Swerve until mild and fluffy.
3. Add the dry ingredients to the wet components and blend till simply combined.
4. Cover the dough with plastic wrap and refrigerate for a minimal of 2 hours, or in a single day.

Baking the Cookies:

Preheat oven to 350 levels Fahrenheit (175 levels Celsius).

Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar till gentle and fluffy.

Beat within the eggs one by one.

Stir in the peanut butter and espresso powder.

Gradually add the flour, mixing until just combined.

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

Bake for 10-12 minutes, or till the cookies are lightly browned across the edges.

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

Cooling and Serving:

Instructions:

1. Preheat oven to 325°F (163°C).

2. Line a baking sheet with parchment paper.

3. Cream collectively the butter and peanut butter until light and fluffy.

4. Add the brown sugar and granulated sugar and beat till nicely combined.

5. Beat within the eggs one by one, then stir in the espresso powder.

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

7. Gradually add the dry components to the moist elements, mixing till just combined.

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

9. Flatten the balls with a fork.

10. Bake for 10-12 minutes, till the perimeters are simply beginning to brown.

Cooling and Serving:

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

– Serve the cookies with your favorite Keto Peanut Butter Cookies-friendly beverage.

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