The Best Keto Peanut Butter Cookies For Post-Workout Snacks

The Best Keto Peanut Butter Cookies For Post-Workout Snacks

Ingredients

Wet Ingredients:

Wet Ingredients:

1. 1/2 cup pure peanut butter (unsweetened)
2. 1/4 cup butter, softened and unsalted
3. 1 large egg
4. 1/4 cup sugar substitute (preferably granulated)
5. 1 tablespoon vanilla extract

• ¼ cup peanut butter (creamy or crunchy)

• ¼ cup peanut butter (creamy or crunchy)

• ¼ cup granulated sugar substitute

Ingredients:

• 1 cup (1 stick) unsalted butter, softened
• ¼ cup creamy peanut butter, unsweetened
• ¼ cup granulated sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

• 1 giant egg

Ingredients:

– 1 giant egg

• 1 teaspoon vanilla extract

Ingredients:

– 1 cup (120g) almond flour

– 1/2 cup (60g) coconut flour

– 1/4 cup (30g) granulated sugar substitute (such as monk fruit or erythritol)

– 1/4 cup (60ml) unsweetened almond milk

– 1/4 cup (60g) natural peanut butter

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– half of teaspoon vanilla extract

Dry ingredients:

Ingredients, Dry components:

– Almond flour (finely ground)
– Erythritol (or different Keto Peanut Butter Cookies Recipe-friendly sweetener)
– Baking soda
– Salt

• 1 cup almond flour

– 1 cup almond flour

• ½ cup coconut flour

• ½ cup coconut flour

• 1 teaspoon baking powder

• 1 teaspoon baking powder

• ½ teaspoon salt

Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 1/3 cup easy peanut butter

• 1/4 cup granulated sugar substitute (such as erythritol or monk fruit)

• 1/4 cup packed mild brown sugar substitute (such as Sukrin Gold or Lakanto brown monk fruit sweetener)

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup almond flour

• half of cup coconut flour

• 1 teaspoon baking soda

• ½ teaspoon salt

Instructions

Preparation:

Instructions:

• Preheat oven to 350 levels F (175 degrees C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream collectively the butter and peanut butter till mild and fluffy.
• Beat within the eggs one by one, then stir in the vanilla extract.
• In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
• Add the dry components to the wet components and mix until just mixed.
• Drop by rounded tablespoons onto the prepared baking sheet.
• Bake for 10-12 minutes, or till the sides are golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

Preparation:

• For the dough:
• In a big bowl, cream collectively the butter and peanut butter until light and fluffy.
• Beat within the eggs one by one, then stir within the vanilla extract.
• In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
• Add the dry elements to the moist ingredients and blend until simply combined.
• For baking:
• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Drop the dough by rounded tablespoons onto the ready baking sheet.
• Bake for 10-12 minutes, or till the edges are golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

• Preheat oven to 350°F (175°C).

Instructions:

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper.

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

• Beat in the egg.

• Add the dry components and mix until just combined.

• Drop the dough by rounded tablespoons onto the prepared baking sheet.

• Flatten the cookies with a fork.

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

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

• Line a baking sheet with parchment paper.

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a big bowl, whisk together the almond flour, peanut butter, erythritol, baking powder, salt, and vanilla extract.

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

4. Flatten every cookie with a fork.

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

6. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to chill fully.

Enjoy!

Mixing Wet & Dry Ingredients:

Instructions:

Mixing Wet & Dry Ingredients:

– In a big bowl, whisk together the dry components: almond flour, baking soda, baking powder, salt, and erythritol.

– In a separate bowl, cream collectively the moist components: peanut butter, butter, vanilla extract, and egg.

– Gradually add the moist components to the dry elements, mixing till simply mixed. Do not overmix.

• In a large bowl, whisk wet ingredients till easy.

In a big bowl, whisk collectively the wet elements until clean: 1 cup of creamy peanut butter, half of cup of melted unsalted butter, 1/4 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract.

• In a separate bowl, whisk dry ingredients until combined.

In a separate bowl, whisk dry ingredients until combined.

• Gradually add dry elements to wet ingredients, mixing until just mixed.

To make the keto peanut butter cookies, observe these instructions:

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

• Line a baking sheet with parchment paper.

• In a large bowl, combine peanut butter, sugar substitute, egg, and vanilla extract.

• In a separate bowl, combine almond flour, flaxseed meal, and baking powder.

• Gradually add dry components to moist elements, mixing until just mixed.

• Roll dough into 1-inch balls.

• Place balls on ready baking sheet.

• Bake for 10-12 minutes, or till edges are golden brown.

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

Forming & Baking:

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, whisk collectively the peanut butter, almond flour, baking powder, and sea salt.

4. In a separate bowl, beat the eggs and vanilla extract together.

5. Add the moist components to the dry ingredients and mix till just combined.

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

7. Flatten the balls with a fork to create a crisscross pattern.

8. Bake for 10-12 minutes, or till the cookies are golden brown around the edges.

9. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.

Enjoy!

Forming & Baking:

1. Once the dough is made, it is time to kind the cookies.

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

3. Flatten the balls with a fork to create a crisscross pattern.

4. This will assist the cookies bake evenly.

5. Bake the cookies for 10-12 minutes, or till the cookies are golden brown around the edges.

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

• Divide dough into 12 equal parts.

Divide the dough into 12 equal parts.

• Roll into balls and place on ready baking sheet.

– Preheat oven to 325°F (163°C).

– Line a baking sheet with parchment paper.

– In a big bowl, cream collectively the butter and peanut butter until mild and fluffy.

– Beat within the egg and vanilla extract.

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

– Add the dry elements to the wet elements and blend until simply combined.

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

– Flatten the balls with a fork.

– Bake for 15-20 minutes, or until the cookies are golden brown and set.

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

• Flatten with a fork to create a crisscross pattern.

Place the dough onto a baking sheet lined with parchment paper. Use two forks to flatten each cookie, making a crisscross pattern on the highest. This will assist the cookies spread evenly when baking.

• Bake for 1012 minutes or until edges are golden brown.

Baking Instructions:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream collectively the peanut butter, butter, and sweetener till mild and fluffy.
• Beat within the egg and vanilla extract.
• In a separate bowl, whisk together the almond flour, baking powder, and salt.
• Gradually add the dry components to the moist ingredients, mixing till simply combined.
• Shape the dough into 1-inch balls and place on the ready baking sheet.
• Bake for 10-12 minutes, or till the sides are golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips

Storage:

Tips:

For a chewier cookie, bake for 10-12 minutes. For a crispier cookie, bake for 12-14 minutes.

If you don’t have a kitchen scale, you ought to use 1 cup of peanut butter (180 grams) and half cup of almond flour (55 grams).

To make the cookies ahead of time, bake them according to the instructions and let them cool completely. Then, store them in an hermetic container at room temperature for up to 3 days.

To freeze the cookies, bake them in accordance with the instructions and allow them to cool utterly. Then, place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer the cookies to an airtight container and freeze for as a lot as 3 months.

To reheat the cookies, thaw them in a single day within the refrigerator. Then, bake them at 350 degrees Fahrenheit (175 degrees Celsius) for 5-7 minutes, or till warmed via.

Storage:

Store the cookies in an airtight container at room temperature for up to three days, or within the freezer for up to three months.

• Store cookies in an airtight container at room temperature for up to 3 days.

– Store cookies in an airtight container at room temperature for up to three days.

Freezing:

Freeze dough logs and shaped logs in airtight containers up to three months; thaw within the fridge or at room temperature before slicing and baking.

• Freeze cookies for up to 3 months. Thaw at room temperature before serving.

• Freeze cookies for as much as 3 months.

• Thaw at room temperature earlier than serving.

Variations:

Tips:

– Use a pure, unsweetened peanut butter for the most effective flavor and texture.

– If you do not have a cookie scoop, you must use a tablespoon to measure out the dough.

– The cookies can be stored in an hermetic container at room temperature for up to three days.

Variations:

– Add 1/2 cup of sugar-free chocolate chips to the dough for a candy deal with.

– Sprinkle the cookies with sea salt earlier than baking for a savory taste.

– For a crunchy cookie, bake the cookies for 12-14 minutes. For a softer cookie, bake them for 10-12 minutes.

• Add chopped nuts or chocolate chips to the dough.

Adding chopped nuts or chocolate chips to the dough can improve the flavor and texture of the cookies. Nuts present a satisfying crunch and additional protein, whereas chocolate chips add a contact of sweetness and richness.

• Top cookies with melted dark chocolate or peanut butter.

– Top cookies with melted darkish chocolate or peanut butter.