How To Make Keto Peanut Butter Cookies With Only 5 Ingredients

How To Make Keto Peanut Butter Cookies With Only 5 Ingredients

Ingredients

1 cup peanut butter

1/2 cup granulated sugar substitute

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

half cup creamy peanut butter

1/2 cup creamy peanut butter (smooth or crunchy)

half of cup erythritol

Erythritol is a natural sugar alcohol that is used as a sugar substitute in keto baking.

It is about 60% as sweet as sugar, but it contains nearly no energy and does not raise blood sugar levels.

Erythritol is also known for its cooling impact, which may be helpful in reducing the sweetness of Keto Peanut Butter Cookies desserts.

In this recipe, erythritol is used to sweeten the cookies without including any unwanted calories or carbs.

It additionally helps to create a chewy texture that’s much like traditional peanut butter cookies.

1 large egg

1 large egg

1 tsp vanilla extract

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

2 tbsp unsweetened cocoa powder

Instructions

1. Preheat the oven to 375 levels F (190 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream collectively the peanut butter and butter until gentle and fluffy.
4. Beat in the egg and vanilla extract.
5. Stir in the almond flour and sweetener until a dough varieties.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
7. Use a fork to flatten the cookies barely.
8. Bake for 10-12 minutes, or till the perimeters are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.

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

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

Step 2: Combine all of the elements in a big bowl.

Combine all the components in a big bowl. Knead the dough until it comes together and varieties a ball.

Step three: Stir nicely.

– Stir the ingredients collectively till nicely combined.
– The dough might be thick and sticky, but don’t be concerned, it’s going to come together as soon as it’s chilled.

Step four: Drop by rounded tablespoonfuls onto ungreased cookie sheets.

• Line a baking sheet with parchment paper.

• Use a rounded tablespoon to drop the dough onto the ready baking sheet, spacing them about 2 inches aside.

• Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Step 5: Bake for 810 minutes, or till light brown around the edges.

Bake for 8-10 minutes, or till gentle brown around the edges.

Step 6: Let cool on cookie sheets for a couple of minutes before transferring to wire racks to cool fully.

Once the cookies are golden brown, remove them from the oven and let them cool on the cookie sheets for a couple of minutes before transferring them to wire racks to cool fully.