How To Make Keto Peanut Butter Cookies With Sunflower Seed Butter

How To Make Keto Peanut Butter Cookies With Sunflower Seed Butter

Ingredients

Dry Ingredients

Dry Ingredients

Almond Flour:

• A gluten-free and low-carb various to wheat flour
• Provides a nutty taste and a crumbly texture

Coconut Flour:

• Another gluten-free and low-carb flour with a slightly candy taste
• Absorbs more liquid than almond flour, so use it sparingly

Baking Powder:

• A leavening agent that helps the cookies rise and turn into gentle and fluffy
• Use contemporary baking powder for best results

Salt:

• Enhances the flavour of the cookies and balances the sweetness

Almond flour

Ingredients:

– 1 cup (120g) almond flour

– half cup (60g) sunflower seed butter

– 1/4 cup (60ml) peanut butter (unsweetened)

– 1/4 cup (50g) erythritol (or different keto-friendly sweetener)

– 1 massive egg

– 1 teaspoon (5ml) vanilla extract

– half of teaspoon (2.5ml) baking soda

– 1/4 teaspoon (1.25ml) salt

Sunflower seed butter

Sunflower seed butter, also referred to as sunflower butter, is created from roasted, ground sunflower seeds. It has a nutty, slightly sweet taste and a creamy texture, much like peanut butter. Sunflower seed butter is an efficient supply of wholesome fat, including polyunsaturated fat, which are useful for heart health. It can be an excellent source of protein, fiber, and vitamins, together with vitamin E and B nutritional vitamins.

Sunflower seed butter is a good various to peanut butter for individuals with peanut allergy symptoms or sensitivities. It can be utilized in a big selection of recipes, together with cookies, cakes, smoothies, and sauces.

Baking powder

Baking powder is a leavening agent that helps baked items rise.

It is a mix of an acidic ingredient (usually cream of tartar) and a primary ingredient (usually baking soda).

When baking powder is added to a batter or dough, the acidic and primary ingredients react to create carbon dioxide fuel.

This fuel expands and creates air pockets in the batter or dough, which causes it to rise.

Baking powder is often utilized in recipes that don’t include eggs, as eggs also can help to leaven baked goods.

It is necessary to use the proper amount of baking powder in a recipe, as an extreme amount of may cause the baked items to become bitter.

Too little baking powder can lead to baked items which are dense and heavy.

Salt

Ingredients:

1 cup (135g) unsweetened pure sunflower seed butter (no added sugar, salt, or oil)

1/2 cup (113g) unsalted butter, softened (I used Kerrygold)

1/2 cup (100g) granulated erythritol or other granulated sugar substitute of selection (I used Swerve)

1/4 cup (21g) powdered erythritol or different powdered sugar substitute of selection (I used Swerve)

1 large egg

1 teaspoon (5g) vanilla extract



1 cup (120g) almond flour or different keto-approved flour of selection (I used Anthony’s)

1/2 cup (60g) peanut flour (I used Crazy Richard’s)

1/2 teaspoon (2.5g) baking soda

1/4 teaspoon (1.25g) salt

Optional: 1/4 cup (30g) chopped sugar-free chocolate chips or chunks (I used Lily’s)

Wet Ingredients

Wet Ingredients

– Peanut butter: Use unsweetened natural peanut butter for one of the best results.

– Sunflower seed butter: This adds a nutty taste and creamy texture to the cookies.

– Egg: This helps bind the elements together and provides the cookies a slightly chewy texture.

– Vanilla extract: This adds a touch of sweetness and flavor.

Peanut butter

– 1 cup pure peanut butter, at room temperature

– half of cup sunflower seed butter, at room temperature

– 1/2 cup granulated erythritol

– half cup almond flour

– 1/4 cup coconut flour

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt



– 1 massive egg

– 1 teaspoon vanilla extract

– 1/2 cup chopped peanuts, for topping (optional)

Eggs

1 cup (2 sticks) unsalted butter, softened

1 cup creamy peanut butter

1 cup sunflower seed butter



1 cup granulated sugar

1 massive egg

1 teaspoon baking soda

1 teaspoon salt

1 cup all-purpose flour

Sugarfree sweetener

INGREDIENTS

FOR THE COOKIES

1 cup sunflower seed butter

½ cup butter, softened

½ cup keto-friendly sweetener (such as erythritol, xylitol, or allulose)

1 massive egg

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon salt

FOR THE CHOCOLATE SAUCE (OPTIONAL)

½ cup sugar-free chocolate chips

2 tablespoons coconut oil

Vanilla extract

Vanilla extract is a staple in many keto baking recipes. It provides a rich, heat flavor that may improve the style of any baked good. When selecting a vanilla extract on your keto recipes, make positive to choose one that’s unsweetened and made with a pure sweetener, similar to stevia or monk fruit extract.

To make vanilla extract, vanilla beans are steeped in a combination of water and alcohol. The alcohol extracts the flavor compounds from the beans, which results in a concentrated vanilla extract. The longer the beans are steeped, the stronger the flavour of the extract shall be.

Vanilla extract can be utilized in a wide range of keto baking recipes, including cookies, muffins, and pies. It can also be used to flavor keto ice cream, yogurt, and different desserts. When using vanilla extract in your keto recipes, be certain to use it sparingly, as somewhat bit goes a great distance.

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C).

Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper.

Make the Dough

Combine almond flour, peanut butter, sunflower seed butter, monk fruit, vanilla extract, baking powder, and salt in a large bowl.

Mix nicely until all ingredients are combined.

Form the dough into 1-inch balls.

Place the balls on a baking sheet lined with parchment paper.

Press down on the balls with a fork to create a crisscross pattern.

Bake in a preheated oven at 350 levels Fahrenheit for 10-12 minutes, or till the edges are golden brown.

Combine the dry elements in a medium bowl.

Combine the dry elements in a medium bowl.

In a separate bowl, cream together the peanut butter, eggs, sweetener, and vanilla extract.

In a separate bowl, cream collectively the peanut butter, eggs, sweetener, and vanilla extract.

Add the moist elements to the dry elements and blend until properly combined.

In a mixing bowl, beat together the melted unsalted butter, granulated sweetener, and each nut butters until creamy.

Add the eggs separately, mixing properly after each addition.

Using a fork, whisk collectively the almond flour, coconut flour, baking powder, and salt in a separate bowl.

Add the dry components to the wet elements and mix till well combined.

Shape and Bake

How to Make Keto Peanut Butter Cookies with Sunflower Seed Butter

Ingredients:

• 1 cup (120g) creamy peanut butter
• 1/2 cup (100g) sunflower seed butter
• 1/2 cup (100g) granulated erythritol
• 1 massive egg
• 1/2 teaspoon (2g) vanilla extract
• 1/4 teaspoon (1g) baking soda
• 1/4 teaspoon (1g) salt

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Combine dry components: In a medium bowl, whisk collectively the granulated erythritol, baking soda, and salt.
3. Mix moist elements: In a large bowl, beat collectively the peanut butter, sunflower seed butter, egg, and vanilla extract until smooth and mixed.
4. Gradually add dry components: Gradually add the dry components to the moist ingredients, mixing until simply combined. Do not overmix.
5. Chill dough: Wrap the dough in plastic wrap and refrigerate for a minimum of half-hour, or up to in a single day. Chilling the dough will help the cookies maintain their shape while baking.
6. Shape cookies: Line a baking sheet with parchment paper. Use a cookie scoop or two spoons to scoop the dough and shape it into 1-inch (2.5 cm) balls. Place the dough balls on the prepared baking sheet.
7. Bake cookies: Bake the cookies for 10-12 minutes, or till the perimeters are golden brown and the centers are set. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool utterly.

Tips:

• For chewier cookies, bake for 12-14 minutes.
• For crispier cookies, bake for 10-12 minutes.
• If you do not have sunflower seed butter, you can use another nut or seed butter of your selection.
• These cookies may be saved in an airtight container at room temperature for up to 3 days.

Shape the dough into 1inch balls.

1. Roll the dough into one-inch balls.

2. Place on a greased or parchment-lined baking sheet.

3. Flatten barely with the palm of your hand.

4. Use a fork to criss-cross the cookies, creating a lattice pattern.

Place the balls on the prepared baking sheet, spacing them about 2 inches aside.

Place the balls on the ready baking sheet, spacing them about 2 inches aside.

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

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

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

Beat within the granulated sweetener until nicely mixed.

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

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

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

Use a fork to press down on every ball to flatten it.

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.

Cool and Enjoy

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, sunflower seed butter, butter, and sugar. Beat until smooth and creamy.
3. Add the egg and vanilla extract and beat till combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and blend until just mixed.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the sides are golden brown and the centers are set.
8. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

Cool and Enjoy:

• Let the cookies cool for a couple of minutes on the baking sheet earlier than transferring them to a wire rack to cool completely.
• Once the cookies are completely cool, take pleasure in them with a glass of milk or your favorite beverage.

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

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, cream collectively the butter, sunflower seed butter, and erythritol till mild and fluffy.
3. Beat within the eggs separately, then stir in the vanilla extract.
4. In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet components, mixing till simply mixed.
6. Shape the dough into 1-inch balls and place on the prepared baking sheet.
7. Bake for 10-12 minutes, or till the cookies are set and the edges are simply starting to brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Enjoy!

Instructions

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

2. In a medium bowl, whisk together the sunflower seed butter, peanut butter, sweetener, egg, vanilla extract, baking soda, and salt.

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

4. Bake for 10-12 minutes, or until the sides are golden brown and the facilities are set.

5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.

Enjoy!