How To Make Keto Peanut Butter Cookies With Unsweetened Cocoa
Ingredients
⅔ c. pure creamy peanut butter
⅔ c. natural creamy peanut butter
¼ c. butter, melted
– Ingredients –
– ¼ c. butter, melted
1 egg
1 large egg
1 t. vanilla extract
1 t. vanilla extract
1 c. unsweetened cocoa powder
Ingredients:
- 1 c. unsweetened cocoa powder
½ c. powdered sweetener (or 1 ¼ c. granular sweetener)
Ingredients, ½ c. powdered sweetener (or 1 ¼ c. granular sweetener)
½ t. baking powder
– Ingredients:
– 1 ¼ cups creamy pure Keto Peanut Butter Cookies Recipe butter (no sugar added), divided
– ¼ cup unsweetened cocoa powder
– ½ t. baking powder
– ½ t. salt
– ½ cup granulated sugar substitute
– 1 massive egg, room temperature
– 1 T. vanilla extract
– 1 cup sugar-free chocolate chips
¼ t. salt
1/4 tsp salt
Instructions
Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
Instructions:
Preheat oven to 350 F degrees.
Line baking sheet with parchment paper.
In a big bowl, beat peanut butter and butter till easy. Beat in egg and vanilla.
In a large bowl, beat peanut butter and butter till smooth.
Beat in egg and vanilla.
In a separate bowl, whisk together cocoa powder, sweetener, baking powder, and salt. Add to moist elements and blend till simply mixed.
Instructions:
- In a separate bowl, whisk together cocoa powder, sweetener, baking powder, and salt.
- Add to wet components and blend till simply mixed.
Roll dough into 1-inch balls and place on prepared baking sheet.
Roll dough into 1-inch balls and place on prepared baking sheet.
Flatten cookies barely with a fork.
Instructions:
- Flatten cookies barely with a fork.
Bake for 10-12 minutes, or until set.
Preheat the oven to one hundred seventy five levels C (350 levels F).
Line a baking sheet with parchment paper.
In a medium bowl, cream collectively the butter and the sugar substitute till gentle and fluffy.
Beat within the unsweetened cocoa and the vanilla extract.
Add the egg and beat till simply mixed.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry components to the wet components, mixing till just mixed.
Stir within the sugar-free chocolate chips.
Roll the dough into balls, about 1 tablespoon each.
Place the balls on the ready baking sheet, spacing them about 2 inches apart.
Flatten the balls barely with a fork.
Bake for 10-12 minutes, or until set.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.
Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream collectively the butter and peanut butter till easy.
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda, and salt.
6. Gradually add the dry elements to the wet ingredients, mixing until just mixed.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or till the edges are golden brown.
9. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.
Enjoy!