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1 cup almond flour

Almond flour is a superb source of wholesome fat, protein, and fiber. It can also be an excellent source of magnesium, calcium, and iron. Almond flour can be utilized in a wide selection of recipes, together with cookies, desserts, and breads.

To make 1 cup of almond flour, you’ll need:

1 cup of almonds
A meals processor

Instructions:

1. Add the almonds to the meals processor and process till finely floor.

2. Use the almond flour immediately or retailer it in an airtight container in the fridge for up to 2 weeks.

¼ cup coconut flour

¼ cup coconut flour

2 teaspoons baking powder

Baking powder is a leavening agent that helps baked items rise. It is created from a combination of baking soda, an acid (such as cream of tartar), and a starch (such as cornstarch). When baking powder is mixed with a liquid, it reacts to provide carbon dioxide gas, which causes the batter or dough to rise.

In this recipe, 2 teaspoons of baking powder are used to help the cookies rise and become fluffy. Baking powder is a typical ingredient in many baking recipes, and it is usually utilized in mixture with other leavening brokers, similar to baking soda. When used appropriately, baking powder can help to create gentle and ethereal baked goods.

½ teaspoon baking soda

1/2 teaspoon baking soda

¼ teaspoon salt

Ingredients:

1 cup pure creamy peanut butter (unsweetened)

half cup unsalted butter, softened

1/4 cup granulated erythritol

1/4 cup powdered erythritol

1 giant egg

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions

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

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C)

Keto Peanut Butter Cookies with a Hint of Vanilla

– Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper

Line a baking sheet with parchment paper: This step is crucial to prevent the cookies from sticking to the baking sheet and to make cleanup a breeze. Parchment paper is a specially treated paper that’s non-stick and heat-resistant, making it best for baking.

To line a baking sheet with parchment paper, simply minimize a sheet of parchment paper to the scale of the baking sheet and place it on prime of the sheet. The parchment paper should fit snugly against the edges of the baking sheet.

If you don’t have parchment paper, you need to use a frivolously greased baking sheet as a substitute. However, greasing the baking sheet is not going to provide as a lot protection in opposition to sticking as parchment paper.

Combine Wet Ingredients

In a big bowl, mix the peanut butter, butter, granulated sweetener, brown sugar substitute, egg, vanilla extract, baking powder, baking soda, and salt.

Mix till nicely combined.

In a big bowl, combine peanut butter, liquid stevia, and egg

1. In a large bowl, mix peanut butter, liquid stevia, and egg.

Mix till smooth

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the butter, peanut butter, and sugar until smooth.
4. Beat within the eggs one by one.
5. Stir in the flour, baking soda, and salt.
6. Shape the dough into 1-inch balls.
7. Place the balls on the prepared baking sheet, spacing them 2 inches aside.
8. Flatten the balls with a fork.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.

Combine Dry Ingredients

Combine dry components:
In a medium bowl, whisk together the almond flour, baking soda, and salt.

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

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

Combine Wet and Dry Ingredients

Instructions

Combine Wet and Dry Ingredients:

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

2. In a separate bowl, whisk together the melted butter, peanut butter, vanilla extract, and sweetener.

3. Add the moist elements to the dry components and mix till simply combined. Do not overmix.

Add dry elements to moist ingredients

Begin by preheating your oven to 350 degrees Fahrenheit (175 levels Celsius). Line a baking sheet with parchment paper.

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

In a large bowl, beat collectively the peanut butter, butter, and sugar till mild and fluffy.

Beat in the vanilla and egg.

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

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

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

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

Enjoy!

Mix till simply combined

Mix collectively the almond flour, baking powder, salt, and sugar substitute in a big bowl.

Combine the peanut butter, vanilla extract, and egg in a separate bowl.

Add the moist components to the dry components and mix until just mixed.

Form the dough into small balls and place on a baking sheet.

Flatten the balls with a fork and bake at 350 degrees Fahrenheit for 10-12 minutes.

Let the cookies cool before serving.

Shape and Bake Cookies

Keto Peanut Butter Cookies with a Hint of Vanilla

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter
• 1/4 cup Swerve or other granulated sweetener
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper.
three. In a medium bowl, combine almond flour, peanut butter, Swerve, baking soda, salt, and vanilla extract.
four. Add egg and mix till nicely mixed.
5. Roll dough into balls and place on ready baking sheet.
6. Flatten balls with a fork to create a crosshatch sample.
7. Bake for 10-12 minutes, or until edges are golden brown.
8. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool utterly.

Scoop dough by rounded tablespoons

Scoop dough by rounded tablespoons.

Roll dough into balls

Rolling the Dough into Balls:

• Preheat oven to 350°F (176°C).
• Line a baking sheet with parchment paper.
• Using a cookie scoop or your palms, roll the dough into 1-inch balls.
• Place the balls on the prepared baking sheet, spacing them about 2 inches aside.
• Press down on the balls with a fork to flatten them barely.
• Bake for 10-12 minutes, or until the perimeters are golden brown.
• Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool completely.

Place balls on ready baking sheet

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

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. In a large bowl, beat collectively the peanut butter, butter, and vanilla extract till clean and creamy.

4. Add the sugar substitute and salt; beat until combined.

5. Beat in the egg; combine nicely.

6. In a separate bowl, mix together the almond flour, coconut flour, and baking powder.

7. Gradually add the dry elements to the moist components, mixing until simply mixed.

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

9. Gently flatten the dough balls with the tines of a fork.

10. Bake within the preheated oven for 10-12 minutes, or until the perimeters are golden brown and the centers are set.

11. Remove from the oven and let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.

Flatten balls with a fork

Bake for 1012 minutes, or until golden brown across the edges

Instructions:

Preheat oven to 325 degrees Fahrenheit (163 degrees Celcius).

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, cream cheese, and sugar.

Beat in the egg and vanilla extract.

Combine the almond flour, baking powder, and salt.

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

Stir in the peanut butter chips.

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

Use a fork to flatten the balls barely.

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

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

Cool and Serve

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

In a large bowl, cream together the butter and peanut butter until mild and fluffy. Beat within the egg, vanilla, and salt.

Gradually add the almond flour, baking powder, and baking soda to the moist components, mixing till just mixed. Do not overmix.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside. Flatten the cookies barely with a fork.

Bake for 10-12 minutes, or till the perimeters are golden brown. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

Once the cookies are completely cool, spread with the vanilla frosting.

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

Let cookies cool on baking sheet for a number of minutes

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter and peanut butter till mild and fluffy.

Beat within the eggs and vanilla extract.

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

Gradually add the dry components to the moist components, mixing till simply combined.

Roll the dough into 1-inch balls.

Place the dough balls on the prepared baking sheet.

Flatten the dough balls slightly with a fork.

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

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

Enjoy!

Transfer cookies to wire rack to chill completely

Transfer cookies to wire rack to cool fully.

Serve and enjoy

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, combine all ingredients until a dough forms.

4. Roll dough into balls and place on ready baking sheet.

5. Bake for 10-12 minutes, or till golden brown.

Serve and Enjoy:

1. Let cookies cool for a few minutes earlier than serving.

2. Enjoy as a snack or dessert.