The Best Keto Peanut Butter Cookies Using Monk Fruit Sweetener

The Best Keto Peanut Butter Cookies Using Monk Fruit Sweetener

Keto Peanut Butter Cookies Using Monk Fruit Sweetener

Ingredients

Ingredients:

For the Cookies:

• 1 cup (120g) creamy Keto Peanut Butter Cookies butter, unsweetened
• 1/2 cup (100g) unsalted butter, softened
• 1/3 cup (66g) monk fruit sweetener, powdered
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (30g) almond flour
• 1/4 cup (30g) coconut flour

For the Frosting (Optional):

• 1/4 cup (60g) cream cheese, softened
• 1/4 cup (50g) unsalted butter, softened
• 1/4 cup (50g) monk fruit sweetener, powdered
• 1/4 teaspoon vanilla extract

Instructions

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

Line a baking sheet with parchment paper.

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

Beat in the monk fruit sweetener, vanilla extract, and salt.

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

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

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

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

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

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

Tips

Ingredients:

• 1 cup (120g) finely floor blanched almonds
• 1 cup (120g) finely ground flaxseed
• 1/2 cup (120ml) pure peanut butter
• 1/4 cup (50ml) coconut oil, melted
• 1/4 cup (50g) monk fruit sweetener
• 1 giant egg
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) baking soda
• 1/4 teaspoon (1.25ml) salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, mix the almond flour, flaxseed, peanut butter, coconut oil, monk fruit sweetener, egg, vanilla extract, baking soda, and salt.
4. Mix until just combined. Do not overmix.
5. Shape the dough into 12 even-sized balls.
6. Place the balls on the prepared baking sheet and flatten them slightly with a fork.
7. Bake for 10-12 minutes, or until the perimeters are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill completely.

Tips:

• For a chewier cookie, bake for 12-14 minutes.
• For a crispier cookie, bake for 10-12 minutes.
• Let the cookies cool completely before storing them in an hermetic container at room temperature for up to three days.