How To Make Keto Peanut Butter Cookies With Peanuts For Extra Crunch

How To Make Keto Peanut Butter Cookies With Peanuts For Extra Crunch

Ingredients

Required components:

Ingredients:

• 1 cup pure peanut butter, unsalted and unsweetened
• 1/2 cup granulated erythritol
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 giant egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped peanuts, optional

1 cup (2 sticks) of unsalted butter, softened to room temperature

Ingredients

1 cup (2 sticks) of unsalted butter, softened to room temperature

1 cup of granulated sugar substitute (such as erythritol)

1 cup of granulated sugar substitute (such as erythritol)

2 large eggs

Ingredients:

– 2 massive eggs

1 teaspoon of vanilla extract

-Vanilla extract: It is a crucial taste enhancer. It brings out the sweetness of the cookies and balances the richness of the peanut butter.

2 cups of almond flour

2 cups of almond flour

1/2 cup of peanut butter

Peanut butter is a well-liked ingredient in many recipes, including cookies, cakes, and smoothies. It is made from roasted peanuts which have been ground right into a smooth paste.

Peanut butter is an efficient source of protein, wholesome fats, and fiber. It is also an excellent source of vitamins and minerals, including niacin, vitamin B6, and magnesium.

When choosing peanut butter, it is very important read the label carefully. Some manufacturers of peanut butter comprise added sugar or other unhealthy components.

To make keto peanut butter cookies with peanuts for additional crunch, you will need the following ingredients:

1/2 cup of peanut butter

1/4 cup of almond flour

1/4 cup of coconut flour

1/4 cup of erythritol

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1/4 cup of chopped peanuts

1 tablespoon of water

Instructions:

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

Line a baking sheet with parchment paper.

In a medium bowl, combine the peanut butter, almond flour, coconut flour, erythritol, baking soda, and salt.

Stir within the chopped peanuts.

Add the water and stir till the dough comes together.

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

Flatten the balls with a fork.

Bake for 10-12 minutes, or until the cookies are golden brown.

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

1/2 cup of coarsely chopped peanuts

Ingredients

1/2 cup of coarsely chopped peanuts

1/2 teaspoon of baking soda

– Baking soda: half of teaspoon

1/4 teaspoon of salt

1/4 teaspoon salt

Instructions

Step 1: Preheat oven and prepare baking sheets

Preheat oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Preheat oven to 350 levels F (175 levels C). Line two baking sheets with parchment paper.

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

Line two baking sheets with parchment paper.

Step 2: Cream collectively butter and sugar substitute

Step 2: Cream collectively butter and sugar substitute

In a mixing bowl, cream collectively the softened unsalted butter and keto-friendly sugar substitute till clean and pale in color. Use an electrical mixer for finest results.

In a large bowl, cream collectively the softened butter and sugar substitute until mild and fluffy.

Instructions: In a large bowl, cream collectively the softened butter and sugar substitute till gentle and fluffy.

Step three: Add eggs and vanilla extract

3. Add eggs and vanilla extract:

In a small bowl, whisk collectively the two eggs and the vanilla extract until mixed.

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

Do not overmix, as this will make the cookies robust.

Beat within the eggs one by one, then stir within the vanilla extract.

– Beat within the eggs one by one.

– Stir in the vanilla extract.

Step 4: Combine dry ingredients

– In a big mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Whisk until nicely mixed.

In a separate bowl, whisk collectively the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.

Instructions:

In a separate bowl, whisk together the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.

Step 5: Gradually add dry components to wet ingredients

5. Gradually Add Dry Ingredients to Wet Ingredients:

1. Add 1 cup of almond flour to the bowl with the moist elements.
2. Mix until simply combined.
3. Repeat with the remaining 1 cup of almond flour, adding 1/2 cup at a time until the dough just comes together.

Gradually add the dry elements to the wet elements, mixing until just mixed.

Instructions:

• Preheat oven to 350 degrees F (175 levels C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and peanut butter until clean.
• Beat in the egg and vanilla extract.
• Gradually add the dry ingredients to the wet components, mixing till just combined.
• Stir in the chopped peanuts.
• Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
• Bake for 10-12 minutes, or until the perimeters are golden brown.
• Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.

Step 6: Drop dough onto prepared baking sheets

Spray two regular-sized baking sheets with nonstick spray; put aside.

Drop batter by rounded tablespoons 2 inches apart onto prepared sheets.

If batter is just too sticky, moist a large spoon with water and gently press and launch dough to scoop it.

Press thumb or the back of a spoon to softly flatten cookies and create a crisscross sample.

Drop the dough by rounded tablespoons onto the ready baking sheets, spacing them about 2 inches apart.

Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches aside.

Step 7: Bake cookies

Preheat oven to 375 °F (190 °C).

Line a baking sheet with parchment paper.

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

Bake for 8-10 minutes per sheet, or till the edges are simply starting to brown.

Cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Enjoy!

Bake for 1012 minutes, or until the edges are flippantly browned.

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

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the butter and erythritol till mild and fluffy.

Beat within the eggs one by one, then stir within the vanilla.

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

Gradually add the dry components to the wet ingredients, mixing until simply combined.

Fold within the chopped peanuts.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

Bake for 10-12 minutes, or until the edges are flippantly browned.

Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.

Step eight: Let cookies cool

Step 8: Let cookies cool

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

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