Keto Peanut Butter Cookies With A Crisp, Crumbly Texture

Keto Peanut Butter Cookies With A Crisp, Crumbly Texture

Ingredients

For the Cookies:

1. 1 half of cups (180g) almond flour, blanched

2. half cup (60g) powdered erythritol

3. 1/2 teaspoon baking soda

4. 1/4 teaspoon salt

5. half cup (113g) unsalted butter, softened

6. 1/2 cup (120ml) creamy Keto Peanut Butter Cookies Recipe butter, unsweetened

7. 1 massive egg

8. 1 teaspoon vanilla extract

For the Glaze (Optional):

1/2 cup creamy peanut butter, unsweetened

1/2 cup salted butter, softened

1/2 cup Lakanto Powdered Monkfruit Sweetener

1 massive egg

1 teaspoon vanilla extract

1 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

Optional Ingredients for Glaze:

3 tbsp Lakanto Powdered Monkfruit Sweetener

1 tbsp heavy cream

1/4 teaspoon vanilla extract

Instructions

For the Cookies:

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

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the peanut butter, butter, and sweetener.

Beat within the egg and vanilla extract.

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

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

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

Flatten the balls with a fork and sprinkle with further sweetener, if desired.

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

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

For the Glaze (Optional):

Instructions:

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

2. In a medium bowl, combine the peanut butter, egg, and vanilla extract. Beat until easy.

3. In a separate bowl, mix the almond flour, coconut flour, baking powder, and salt. Gradually add the moist components to the dry ingredients, mixing till simply combined.

4. Drop by rounded tablespoons onto a parchment paper-lined baking sheet. Press down on every cookie with a fork to create a criss-cross pattern.

5. Bake for 10-12 minutes, or till the sides are simply beginning to brown.

6. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

For the Glaze (Optional):

1. In a small bowl, whisk together the confectioners sweetener, peanut butter, almond milk, and vanilla extract. Adjust the consistency of the glaze as wanted by including more almond milk or confectioners sweetener.

2. Once the cookies are cooled, drizzle with the glaze.