The Perfect Keto Peanut Butter Cookie Recipe For Beginners

The Perfect Keto Peanut Butter Cookie Recipe For Beginners

Ingredients

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1/2 cup peanut butter, smooth or crunchy

1/4 cup granulated erythritol or monk fruit sweetener

1/4 cup brown erythritol or monk fruit sweetener

1 giant egg

1 teaspoon vanilla extract

1 cup almond flour

half cup coconut flour

1 teaspoon baking soda

half of teaspoon baking powder

1/4 teaspoon salt

Dry Ingredients

Ingredients:

• 1 cup almond flour
• 1 cup coconut flour
• 1 cup erythritol
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

1 cup almond flour

1 cup almond flour

1/2 cup coconut flour

Ingredients:

• 1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking soda

1/4 teaspoon salt

Ingredients:

• 1/4 teaspoon salt

Wet Ingredients

-1/4 cup unsweetened almond milk

-1 tablespoon apple cider vinegar

-1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1/2 cup creamy peanut butter

1/4 cup melted butter

1/4 cup melted butter is equal to 4 tablespoons of melted butter or 2 ounces of melted butter.

To soften butter, reduce it into small pieces and place it in a microwave-safe bowl.

Microwave the butter for 30 seconds at a time, stirring in between, until the butter is totally melted.

You can also melt butter in a saucepan over medium heat, stirring constantly, till the butter is melted.

Once the butter is melted, let it cool slightly earlier than utilizing it in your recipe.

1/4 cup sweetener (such as erythritol or monk fruit)

– 1/4 cup sweetener (such as erythritol or monk fruit)

1 giant egg

Ingredients:

1 massive egg

½ cup (1 stick) unsalted butter, melted

½ cup creamy Keto Peanut Butter Cookies Recipe butter

½ cup granulated Swerve

1 teaspoon vanilla extract

½ teaspoon baking soda

Pinch of salt

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk collectively the egg, melted butter, peanut butter, Swerve, vanilla extract, baking soda, and salt.
4. Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the sides are golden brown and the facilities are set.
6. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.

1 teaspoon vanilla extract

1 teaspoon vanilla extract

Instructions

Ingredients:

Wet Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup creamy peanut butter, clean or crunchy
• 1 massive egg
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 325°F (163°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk collectively the melted butter, peanut butter, egg, and vanilla extract.
4. In a separate bowl, mix the almond flour, coconut flour, erythritol, baking soda, and salt.
5. Gradually add the dry ingredients to the moist components, mixing till just combined. Do not overmix.
6. Using a cookie scoop or two spoons, drop the dough by rounded tablespoons onto the prepared baking sheet. Space the cookies about 2 inches aside.
7. Press the cookies down gently with a fork to flatten them. This will create a classic peanut butter cookie crisscross pattern.
8. Bake for 10-12 minutes, or until the cookies are set and the perimeters are lightly golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.

Tips:

• For a chewier texture, bake the cookies for a couple of minutes much less.
• For a crispier texture, bake the cookies for a couple of minutes longer.
• If you don’t have powdered erythritol, you can even make your own by grinding regular erythritol in a espresso grinder.
• These cookies may be stored in an hermetic container at room temperature for as a lot as 3 days.

Making the Dough

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup peanut butter
• 1/4 cup granulated sweetener (such as erythritol or allulose)
• 1/4 cup confectioners sweetener (such as powdered erythritol or powdered allulose)
• 1 giant egg
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

In a big bowl, whisk collectively the dry components.

In a large bowl, whisk together the dry ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

In a separate bowl, cream together the peanut butter, butter, sweetener, egg, and vanilla extract.

In a separate bowl, cream together the peanut butter, butter, sweetener, egg, and vanilla extract till mild and fluffy.

Add the wet ingredients to the dry elements.

Add the moist components to the dry components.

• In a large bowl, combine the dry elements: almond flour, baking powder, baking soda, salt, and Swerve.
• In a separate bowl, whisk together the moist components: peanut butter, butter, eggs, and vanilla extract.
• Add the moist components to the dry components and blend till simply mixed.
• Do not overmix, as this can make the cookies robust.
• The dough might be thick and sticky.

Mix till the dough is just mixed.

1. Mix the dry elements: In a large bowl, whisk together the almond flour, baking soda, baking powder, and salt.

2. Add the moist ingredients: In a separate bowl, whisk together the melted butter, sugar alternative, vanilla extract, and egg.

3. Combine the moist and dry elements: Add the moist ingredients to the dry components and mix till just combined. Do not overmix, as it will make the cookies robust.

4. Fold in the peanut butter: Stir within the peanut butter until evenly distributed.

5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for no much less than 30 minutes. This will assist the dough to agency up and make it simpler to work with.

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

7. Line a baking sheet: Line a baking sheet with parchment paper.

8. Scoop the dough: Use a cookie scoop or a tablespoon to scoop the dough onto the ready baking sheet. Space the cookies about 2 inches apart.

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

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

Shaping the Cookies

– Roll the dough into 1-inch balls, then place them on the ready baking sheet.

– Press a fork down the center of each ball to create a crisscross sample.

– Repeat with the remaining dough.

– Bake at 350 levels F 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.

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

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

Line a baking sheet with parchment paper.

To line a sheet pan with parchment paper, first take a sheet of parchment paper and place it on a flat surface. Then, take the baking sheet and place it on high of the parchment paper. Next, use your palms to easy out the parchment paper and ensure that it is completely overlaying the baking sheet. Once the parchment paper is in place, you ought to use your fingers to press down on the sides of the baking sheet to secure the parchment paper.

Roll the dough into 1inch balls.

Roll the dough into 1-inch balls. Twist the tops barely.

Place the balls on the prepared baking sheet.

Place the balls on the ready baking sheet:

• Use a cookie scoop or two spoons to transfer the dough balls to the prepared baking sheet.
• Space the balls about 2 inches apart, as they will unfold while baking.
• Flatten the balls barely with a fork, creating a crisscross sample. This will help the cookies bake evenly and give them a classic peanut butter cookie look.

Baking the Cookies

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

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream collectively the butter, peanut butter, and sugar till gentle and fluffy.

4. Beat within the egg and vanilla extract.

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

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

7. Roll the dough into 1-inch balls.

8. Place the dough balls on the ready baking sheet.

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

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

Bake for 1012 minutes, or till the edges are golden brown.

Bake for 10-12 minutes, or till the edges 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 fully.

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

This step is important for 2 causes. First, it allows the cookies to firm up barely so that they’re less more probably to break whenever you switch them to the wire rack. Second, it allows the residual warmth from the baking sheet to proceed to cook the cookies slightly, resulting in a extra evenly baked cookie.

To cool the cookies, merely remove them from the oven and place them on the baking sheet. Allow them to cool for 5-10 minutes, or till they are agency enough to handle. Then, use a spatula to switch them to a wire rack to chill fully.

Tips

– Measure your elements rigorously. This will assist ensure that your cookies turn out perfectly.

– Use high-quality elements. This will make a giant difference in the flavor of your cookies.

– Don’t overmix the dough. Overmixing will make your cookies powerful.

– Chill the dough for at least half-hour before baking. This will assist the cookies spread much less and hold their form.

– Bake the cookies on the right temperature. If the oven is simply too sizzling, the cookies will burn. If the oven is merely too cool, the cookies won’t cook via.

– Let the cookies cool fully earlier than consuming. This will help them agency up and develop their full flavor.

For a chewier cookie, bake for 1214 minutes.

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

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream together the butter and peanut butter until easy.

4. Beat within the powdered sweetener and egg till nicely combined.

5. Stir within the almond flour and baking soda.

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

7. Bake for 12-14 minutes, or until the perimeters are golden brown.

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

For a crispier cookie, bake for 1012 minutes.

Crispy Cookies:

To obtain a crispier texture:

1. Bake for 11-12 minutes.

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

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