How To Make Keto Peanut Butter Cookies With A Fudgy Texture

How To Make Keto Peanut Butter Cookies With A Fudgy Texture

Ingredients

Dry Ingredients

Ingredients

Dry Ingredients

– Almond flour: 1 half cups (180g)

– Coconut flour: 1/4 cup (30g)

– Baking powder: 1 tsp (5g)

– Salt: half tsp (2g)

– Xanthan gum (optional, for binding): 1/4 tsp (1g)

Wet Ingredients

Unsalted butter (softened)

Cream cheese (softened)

Granulated sweetener

Peanut butter (unsweetened and creamy)

Eggs

Vanilla extract

Almond flour

Coconut flour

Baking powder

Instructions

Preparing the Dough

Instructions

Preparing the Dough

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Preheat the oven to 350°F (175°C).

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Line a baking sheet with parchment paper.

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In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.

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

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Add the moist ingredients to the dry elements and stir until simply combined. The dough will be crumbly.

Shaping the Cookies

– Form small balls of dough utilizing a cookie scoop or your arms, about 1 tablespoon of dough for each cookie.

– Place the dough balls on a parchment paper lined baking sheet.

– Use your thumb or a fork to flatten the cookies, making a crisscross pattern.

– If desired, sprinkle with flaky sea salt earlier than baking.

Baking the Cookies

Instructions:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream collectively the cream cheese and butter until clean.
• Mix in the peanut butter and 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 till simply combined.
• Roll the dough into 1-inch balls and place on the prepared baking sheet.
• Use a fork to press down on the balls, making a crisscross sample.
• Bake for 10-12 minutes, or till the edges are golden brown.
• Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.

Baking the Cookies:

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Roll the dough into 1-inch balls and place on the ready baking sheet.
4. Use a fork to press down on the balls, making a crisscross sample.
5. Bake for 10-12 minutes, or till the sides are golden brown.
6. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Tips for a Fudgy Texture

Use a High-Quality Peanut Butter

For a fudgy texture in your Keto Peanut Butter Cookies Recipe peanut butter cookies, opt for a high-quality, natural peanut butter.

Don’t Overmix the Dough

To obtain that impossible to resist fudgy texture, it’s essential to avoid overmixing the dough. Overmixing can result in a dense, dry cookie that lacks the gooey, melt-in-your-mouth high quality we’re aiming for. Here’s why:

When you combine cookie dough, you develop gluten in the flour. Gluten is a protein network that provides bread its chewy texture. In cookies, we need to develop just enough gluten to hold the dough collectively, but not a lot that it becomes powerful. Overmixing causes too much gluten to form, resulting in a dense, crumbly cookie.

To stop overmixing, observe the following tips:

– Mix the dough just till the elements are combined. Do not transcend this level.

– Use a rubber spatula or wood spoon to combine the dough. Avoid utilizing an electrical mixer, as it could simply overmix the dough.

– If the dough is too sticky, add slightly extra almond flour. Do not add an extreme amount of flour, as this will dry out the cookies.

– Let the dough rest in the refrigerator for at least 30 minutes earlier than baking. This will assist the dough agency up and forestall it from spreading an excessive quantity of within the oven.

Bake the Cookies Just Until Set

1. Use mild brown sugar as an alternative of granulated sugar. Brown sugar contains molasses, which gives the cookies a chewy texture.

2. Don’t overmix the dough. Overmixing will develop the gluten in the flour, which is able to make the cookies tough.

3. Chill the dough for no much less than half-hour earlier than baking. This will assist the cookies to spread much less and can give them a fudgier texture.

4. Bake the cookies just until set. The edges of the cookies must be golden brown and the centers must be set but still barely gentle.