How To Make Keto Peanut Butter Cookies With Stevia

How To Make Keto Peanut Butter Cookies With Stevia

How To Make Keto Peanut Butter Cookies With Stevia

Ingredients

Dry Ingredients

– 1 1/4 cup (150g) crunchy peanut butter

– half of cup (100g) butter, softened

– half of cup (80g) granulated erythritol

– 1/4 cup (50g) powdered erythritol

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon nice sea salt

– 1 massive egg

– 2 tablespoons water

– 1 teaspoon vanilla extract

– 1/2 cup (60g) sugar-free chocolate chips, optional

1 cup almond flour

1 cup finely ground blanched almond flour

1/2 cup peanut flour

Peanut flour is a gluten-free, low-carb different to wheat flour that’s created from floor peanuts.

It is a good supply of protein, fiber, and wholesome fat.

Keto Peanut Butter Cookies Recipe flour can be used in a wide range of baking recipes, together with cookies, muffins, and bread.

It is essential to note that peanut flour isn’t the identical as peanut butter.

Peanut butter is made from roasted peanuts and accommodates added oil and sugar.

1/2 cup powdered sweetener (such as stevia)

Powdered sweetener (such as stevia) is a standard ingredient in sugar-free baking recipes.

1/2 teaspoon baking powder

– 1/2 teaspoon baking powder

1/4 teaspoon baking soda

Baking soda is a leavening agent that helps baked items rise. It reacts with acids to provide carbon dioxide gas, which creates bubbles in the batter or dough.

In this recipe, baking soda is used to assist the cookies rise and become fluffy. It additionally helps to neutralize the acidity of the stevia, which might make the cookies bitter.

To measure 1/4 teaspoon of baking soda, use a measuring spoon or a kitchen scale. If you do not have a kitchen scale, you can estimate the quantity by using the tip of a knife.

Here are some ideas for measuring baking soda:

• Use a measuring spoon that is the appropriate measurement. Don’t use a teaspoon that is too massive or too small.
• Level off the baking soda with a knife or your finger.
• Don’t pack the baking soda into the measuring spoon.

1/4 teaspoon salt

1/4 teaspoon salt

Wet Ingredients

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/4 cup brown sugar substitute (such as Swerve or erythritol)

1/4 cup liquid stevia

1 large egg

1/2 cup peanut butter (creamy or crunchy)

• half cup peanut butter (creamy or crunchy)

1/2 cup unsweetened almond milk

– half cup unsweetened almond milk

1 massive egg

1 large egg

Directions

Preheat Oven

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

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the butter and peanut butter till light and fluffy.

Beat within the egg and vanilla extract.

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

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

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

Flatten the cookies with a fork dipped in flour.

Bake for 10-12 minutes, or till the sides are golden brown.

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

Store in an airtight container at room temperature for as much as three days.

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

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

Combine Dry Ingredients

First, combine the dry components in a medium bowl. This contains the almond flour, baking powder, and stevia. Use a whisk or fork to guarantee that the elements are completely combined.

In a medium bowl, whisk collectively the almond flour, peanut flour, powdered sweetener, baking powder, baking soda, and salt.

In a medium bowl, whisk collectively the almond flour, peanut flour, powdered sweetener, baking powder, baking soda, and salt.

Combine Wet Ingredients

1. Combine the peanut butter and stevia in a medium bowl.

2. Cream together until light and fluffy.

3. Add the egg and vanilla extract and blend well.

4. In a separate bowl, whisk collectively the almond flour, baking soda, and salt.

5. Gradually add the dry ingredients to the moist elements, mixing until just combined.

6. Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.

7. Flatten the balls with a fork and bake at 350 degrees F (175 degrees C) for 10-12 minutes.

8. Allow the cookies to cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.

In a separate bowl, whisk together the peanut butter, almond milk, and egg.

In a separate bowl, whisk collectively the peanut butter, almond milk, and egg.

Combine Wet and Dry Ingredients

Directions

Combine Wet and Dry Ingredients

1. In a big bowl, beat together the butter, peanut butter, and sugar substitutes until creamy.
2. Beat within the egg and vanilla extract.
three. In a separate bowl, whisk together the almond flour, baking soda, and salt.
four. Gradually add the dry elements to the moist components, mixing until just mixed.

Add the moist ingredients to the dry components and mix till just combined.

Add the moist components to the dry ingredients and blend until just mixed.

Scoop and Bake

Directions:

• Preheat oven to 350 levels F (175 levels C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream collectively the butter, peanut butter, and stevia until gentle and fluffy.
• Beat within the egg until well combined.
• In a separate bowl, whisk together the almond flour, baking powder, and salt.
• Gradually add the dry components to the moist elements, mixing until just mixed.
• Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
• Bake for 8-10 minutes, or till the edges are golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Scoop and Bake:

1. Use a cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 8-10 minutes, or until the edges are golden brown.
3. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paperlined baking sheet.

• Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.

Flatten the cookies barely with a fork.

1. Flatten the cookies slightly with a fork to create the basic criss-cross sample.

Bake for 1012 minutes, or till the edges are golden brown.

Bake for 10-12 minutes, or till the edges are golden brown.

Cool

Ingredients:

• 1 cup (120g) almond flour
• 1/2 cup (60g) coconut flour
• 1/4 cup (25g) stevia
• 1/4 cup (60ml) unsalted butter, softened
• 1/4 cup (60ml) unsweetened almond milk
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) salt
• 1/2 cup (120g) peanut butter

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, mix the almond flour, coconut flour, stevia, butter, almond milk, vanilla extract, and salt.
4. Mix until properly mixed.
5. Roll the dough into 1-inch (2.5 cm) balls.
6. Place the balls on the prepared baking sheet.
7. Use a fork to press down on the balls to flatten them.
8. Bake for 10-12 minutes, or till the edges are golden brown.
9. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.
10. Enjoy!

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

Directions:

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

Serve

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

Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and stevia.

Beat within the egg and vanilla.

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

Gradually add the dry elements to the wet elements, mixing till simply mixed.

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

Use a fork to press a crisscross sample into the tops of the cookies.

Bake for 12-15 minutes, or till the perimeters are golden brown.

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

Serve the cookies heat or at room temperature.

Directions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and stevia until mild and fluffy.

Beat within the egg, then stir in the peanut butter, baking powder, and salt. Gradually add the almond flour, mixing until a dough types.

Roll the dough into 1-inch balls and place on the prepared baking sheet. Flatten every ball with a fork.

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

Serve the cookies warm or at room temperature.