Keto Peanut Butter Cookies With Almond Flour: A Crunchy Twist

Keto Peanut Butter Cookies With Almond Flour: A Crunchy Twist

Ingredients

For the cookies:

– 1 half cups almond flour

– half cup sweetener of alternative (such as erythritol or xylitol)

– half teaspoon baking soda

– 1/4 teaspoon salt

– half of cup creamy peanut butter

– 1/4 cup unsalted butter, softened

– 1 giant egg

– 1 teaspoon vanilla extract

– 1/4 cup sugar-free chocolate chips (optional)

For the glaze:

1 cup natural, creamy peanut butter

1/2 cup unsalted butter, softened

1/2 cup granulated Monk Fruit Sweetener

1 massive egg

1 teaspoon vanilla extract

1 1/4 cups superfine almond flour

1/4 cup coconut flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

For the glaze:

3 tablespoons natural, creamy peanut butter

1 tablespoon unsweetened almond milk

1 teaspoon granulated Monk Fruit Sweetener

1/4 teaspoon vanilla extract

Instructions

To make the cookies:

To make the cookies:

• Preheat your oven to 350 degrees F (175 levels C).
• Line a baking sheet with parchment paper.
• In a medium bowl, whisk collectively the almond flour, baking powder, and salt.
• In a big bowl, cream collectively the butter, Keto Peanut Butter Cookies Recipe butter, and sweetener till light and fluffy.
• Beat in the egg and vanilla extract.
• Gradually add the dry components to the moist elements, mixing until simply mixed.
• Roll the dough into 1-inch balls.
• Place the balls on the ready baking sheet, spacing them about 2 inches aside.
• Flatten the balls with a fork to create a criss-cross pattern.
• Bake for 10-12 minutes, or till the perimeters are just beginning to brown.
• Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.
• Enjoy!

To make the glaze:

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

– Line a baking sheet with parchment paper.

– In a large bowl, whisk collectively the almond flour, baking powder, and salt.

– In a separate bowl, cream together the butter and peanut butter until gentle and fluffy.

– Gradually add the sugar, beating until nicely mixed.

– Beat within the egg till just mixed.

– Gradually add the dry ingredients to the wet ingredients, beating till just combined.

– Stir within the chocolate chips.

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

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

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

To assemble the cookies:

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

2. Line a baking sheet with parchment paper.

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

4. In a separate bowl, beat the butter and sugar collectively until light and fluffy.

5. Beat in the eggs one by one, then stir within the vanilla extract.

6. Gradually add the dry ingredients to the wet elements, mixing until simply mixed.

7. Fold in the peanut butter.

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

9. Flatten the balls with a fork.

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

11. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool fully.