How To Make Keto Peanut Butter Cookies Without Eggs

How To Make Keto Peanut Butter Cookies Without Eggs

Ingredients

⅔ Cup Salted Butter, Softened

Ingredients

⅔ Cup Salted Butter, Softened

1 Cup (2 Sticks) Unsalted Butter, Softened

1 Cup Creamy Peanut Butter

1 Cup Swerve Granular Sugar Replacement or Allulose

1 Teaspoon Vanilla Extract

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Cup Sugar-Free Dark Chocolate Chips (Optional)

1 Cup Creamy Peanut Butter

• 1 cup creamy peanut butter

⅓ Cup Powdered Erythritol

Erythritol is a sugar alcohol that’s used as a sugar substitute. It is about 60% as candy as sugar, however it has no calories or carbohydrates. Erythritol is an effective choice for people who discover themselves on a low-carb or keto diet.

Erythritol is created from fermented cornstarch. It is a white, crystalline powder that has a slightly sweet style. Erythritol is soluble in water and can be utilized in baking and cooking. It can be used as a tabletop sweetener.

Erythritol is secure for most individuals to consume. However, it could cause digestive issues in some folks, corresponding to gasoline, bloating, and diarrhea. Erythritol can additionally be not really helpful for individuals with diabetes, as it could possibly affect blood sugar ranges.

⅛ Cup Stevia

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sweetener (such as Swerve or Lakanto)
• ¼ cup stevia
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 cup peanut butter
• 1 teaspoon baking soda
• ½ teaspoon salt

1 tsp Vanilla Extract

Vanilla extract is a flavorful extract created from vanilla beans. It is a typical ingredient in baking and cooking, and it can be used to add taste to a wide selection of dishes.

In the recipe for Keto Peanut Butter Cookies Without Eggs, vanilla extract is used to add a refined sweetness and depth of taste to the cookies. It also helps to balance out the richness of the peanut butter and the sweetness of the sugar substitute.

To make Keto Peanut Butter Cookies Without Eggs, you’ll need the following elements:

• 1 cup peanut butter
• 1/2 cup sugar substitute
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix peanut butter, sugar substitute, almond flour, coconut flour, vanilla extract, baking soda, and salt. Mix until properly mixed.
4. Roll dough into 1-inch balls and place on prepared baking sheet.
5. Bake for 10-12 minutes, or till edges are golden brown.
6. Let cool on baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.

1 Cup Keto Flour

INGREDIENTS

1 cup peanut butter, creamy or chunky

1/2 cup butter, softened

1/4 cup keto flour

1/4 cup sweetener

1/2 teaspoon baking soda

1/4 teaspoon vanilla extract

OPTIONAL

1/4 cup chocolate chips

½ tsp Baking Soda

Baking soda is a leavening agent that helps baked items rise. It works by reacting with an acid, such as vinegar or lemon juice, to provide carbon dioxide gasoline. This gasoline creates bubbles in the batter or dough, which expand and trigger the baked good to rise.

In the recipe for Keto Peanut Butter Cookies Without Eggs, baking soda is used to assist the cookies rise. The recipe requires half of tsp of baking soda.

Instructions

Preheat Oven

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

Prepare Baking Sheet

1. Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream together the peanut butter, butter, and sweetener until smooth.

3. Add the almond flour, baking soda, and salt and mix till simply combined.

4. Form the dough into 1-inch balls and place on the prepared baking sheet.

5. Flatten the balls with a fork to create a criss-cross pattern.

6. Bake for 10-12 minutes, or until the perimeters are just beginning to brown.

7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Combine Wet Ingredients

Instructions

Combine Wet Ingredients:

– In a large bowl, combine the creamy peanut butter, butter, sweetener, and vanilla extract.

– Beat until clean and creamy, using an electrical mixer on medium velocity.

Combine Dry Ingredients

1. In a large bowl, combine the almond flour, baking powder, baking soda, and salt.

2. Whisk the ingredients collectively until they are well combined.

3. In a separate bowl, combine the peanut butter, butter, and erythritol.

4. Beat the elements together till they are smooth.

5. Add the moist ingredients to the dry ingredients and blend till just mixed.

6. Do not overmix, as the cookies will turn into powerful.

Mix Wet and Dry Ingredients

Instructions:

Mix Wet Ingredients:

• In a big bowl, use an electrical hand mixer on medium velocity to cream together the softened butter and sweetener until clean and creamy.
• Add the peanut butter and vanilla extract to the butter mixture and beat till nicely combined.
• Stir within the almond milk until simply mixed.

Mix Dry Ingredients:

• In a separate bowl, whisk collectively the almond flour, coconut flour, baking soda, salt, and cinnamon.

Combine Wet and Dry Ingredients:

• Gradually add the dry components to the wet elements, mixing until simply combined.
• Do not overmix.
• Use a cookie scoop to drop the dough onto a baking sheet lined with parchment paper.
• Use a fork to criss-cross the tops of the cookies.

Bake:

• Preheat oven to 350 levels F (175 levels C).
• Bake cookies for 10-12 minutes, or until the edges are golden brown.
• Let cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.

Form Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a big bowl, combine the peanut butter, monk fruit sweetener, and vanilla extract. Beat till clean.
three. Add the almond flour, baking powder, and salt and mix until simply combined.
4. Form the dough into 1-inch balls and place on the ready baking sheet.
5. Flatten every ball with a fork to create a crisscross sample.
6. Bake for 8-10 minutes, or until the sides of the cookies are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.
8. Enjoy!

Bake Cookies

Instructions: Bake Cookies

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a big bowl, cream collectively butter and sugar till light and fluffy.
3. Beat in peanut butter and vanilla.
4. In a separate bowl, whisk collectively flour, baking soda, and salt.
5. Gradually add dry components to moist elements, mixing until just combined.
6. Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
7. Press down on every ball with a fork to create a crisscross pattern.
8. Bake for 8-10 minutes, or till the edges are golden brown.
9. Let cool on a wire rack before serving.