Keto Peanut Butter Cookies With A Nutty Crunch

Ingredients

Ingredients:

For the cookies:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup natural peanut butter
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

For the nutty crunch topping:

• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1 tablespoon unsweetened coconut flakes
• 1 teaspoon erythritol

For the dough:

– 1 cup (120g) almond flour

– half of cup (60g) coconut flour

– 1/4 cup (25g) granulated erythritol or monk fruit sweetener

– 1/4 cup (21g) unsweetened cocoa powder

– 1 teaspoon baking powder

– half of teaspoon baking soda

– 1/4 teaspoon salt

– half of cup (113g) unsalted butter, softened

– half of cup (100g) creamy peanut butter

– 1 large egg

– 1 teaspoon vanilla extract

1 cup almond flour

1 cup almond flour (finely ground)

1/2 cup coconut flour

– half cup coconut flour

1/4 cup granulated erythritol or monk fruit sweetener

1/4 cup granulated erythritol or monk fruit sweetener

1/4 cup peanut butter

• 1/4 cup (60g) pure peanut butter (unsweetened, no added oil or sugar)

1/4 cup butter, softened

– 1/4 cup butter, softened

1 giant egg

Ingredients:

1 large egg

1 teaspoon vanilla extract

1 teaspoon refers to a unit of measurement in the imperial and US customary techniques of measurement.

It is a small quantity measurement, sometimes used for measuring liquids, such as in cooking recipes.

1 teaspoon is equal to:

• 5 milliliters (mL)
• 1/6 fluid ounce
• 1/3 tablespoon

In the context of the recipe you provided, 1 teaspoon vanilla extract refers to the quantity of vanilla extract required for the recipe.

Vanilla extract is a flavoring agent utilized in baking and cooking to add a candy, vanilla flavor.

For the coating:

For the Coating:

• 1/4 cup monk fruit sweetener

• 1/4 cup unsweetened cocoa powder

• 1/4 cup finely chopped nuts (such as pecans, almonds, or walnuts)

1/4 cup granulated erythritol or monk fruit sweetener

Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with a Nutty Crunch

1/4 cup granulated erythritol or monk fruit sweetener

1/4 cup chopped peanuts

This recipe calls for 1/4 cup of chopped peanuts.

These chopped peanuts must be added to the dough mixture before baking.

The peanuts will add a nutty crunch to the cookies.

Make positive to chop the peanuts finely so that they are evenly distributed throughout the dough.

Instructions

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

Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream collectively the butter and peanut butter until gentle and fluffy.

Beat in the sugar and egg till properly combined.

Stir within the almond flour, baking powder, and salt.

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

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

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

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

Preheat oven and put together baking sheet:

Preheat the oven to 350 levels F (175 levels C). Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C).

• Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

1.

2.

Make the dough:

1. In a large bowl, cream together the butter, peanut butter, monk fruit sweetener, and salt.

2. Add the eggs one at a time, beating well after every addition.

3. In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and flaxseed.

4. Add the dry ingredients to the moist components and blend until simply mixed.

5. Cover the dough and refrigerate for at least 30 minutes, or overnight.

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

7. Line a baking sheet with parchment paper.

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

9. Bake for 10-12 minutes, or until the edges are golden brown.

10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

In a large bowl, mix the almond flour, coconut flour, granulated erythritol, peanut butter, butter, egg, and vanilla extract.

In a large bowl, combine the almond flour, coconut flour, granulated erythritol, peanut butter, butter, egg, and vanilla extract.

Mix until the dough simply comes collectively.

Mix till the dough just comes together means to combine the ingredients until they are simply mixed and kind a cohesive ball. Do not overmix, or the dough will become robust.

Shape the cookies:

Shape the cookies:

• Roll the dough into 1-inch balls.
• Place the balls on a prepared baking sheet.
• Use a fork to gently press the balls into a crisscross pattern.
• Make sure to flatten the edges of the cookies slightly.

Roll the dough into 1inch balls.

Roll the dough into 1-inch balls

Place the balls on the ready baking sheet.

Preheat the oven to 350 degrees F (175 levels C). Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter and peanut butter until light and fluffy.

Beat in the egg and vanilla extract.

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

Gradually add the dry components to the wet components, mixing until just combined.

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

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

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

Flatten every ball with a fork to create a crisscross pattern.

To flatten your ball of cookie dough, very rigorously place a fork to flatten the ball and press down to make a crisscross pattern.

Coat the cookies:

Once the cookies have cooled, it’s time to coat them within the granulated sweetener.

Place the granulated sweetener in a shallow dish or plate.

Using a fork or your fingers, gently dip the top of each cookie into the sweetener.

Shake off any excess sweetener and place the cookie again on the wire rack to chill utterly.

In a small bowl, mix the remaining granulated erythritol and chopped peanuts.

In a small bowl, mix the remaining 1/4 cup granulated erythritol and 1/2 cup chopped peanuts for a nutty crunch.

Dip the tops of the cookies into the peanut combination.

Place the cookies on a parchment paper-lined baking sheet.

In a shallow dish, mix the remaining half cup peanut butter, butter, and sugar substitute.

Dip the tops of the cookies into the peanut combination.

Return the cookies to the baking sheet and bake for an additional 5 minutes, or until the peanut combination is ready.

Bake the cookies:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, mix the dry elements: almond flour, peanut flour, baking powder, and salt.

4. In a separate bowl, cream together the butter, peanut butter, and sugar substitute until mild and fluffy.

5. Add the wet elements to the dry ingredients and mix until simply mixed.

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

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

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

9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Bake for 1012 minutes, or until the sides are flippantly golden brown.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large bowl, mix the peanut butter, butter, cream cheese, and sweetener.

Beat till clean and creamy.

Add the egg and vanilla extract and mix well.

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

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

Fold in the chopped peanuts.

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

Use a fork to flatten the cookies barely.

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

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

Let cool and serve:

Let cool and serve:

1. Remove the cookies from the oven and place them on a wire rack to cool for 10 minutes.
2. Serve the cookies heat or at room temperature.

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

Once the cookies have finished baking, it could be very important let them cool on the baking sheet for 5 minutes earlier than transferring them to a wire rack to chill fully.

This will help to prevent the cookies from breaking and will also permit them to agency up slightly.

If you try to transfer the cookies to a wire rack instantly after baking, they might be too delicate and delicate and could break.

By letting them cool on the baking sheet for a few minutes, you’ll give them a chance to set and funky barely, making them easier to deal with.

Once the cookies have cooled for five minutes on the baking sheet, you’ll have the ability to then transfer them to a wire rack to cool utterly.

This will enable the air to flow into across the cookies, helping them to cool evenly and preventing them from changing into soggy.

Serve and enjoy!

Keto Peanut Butter Cookies with a Nutty Crunch

Ingredients:

–

1 cup (120g) unsweetened natural peanut butter

–

1/2 cup (100g) butter, softened

–

1/2 cup (100g) granulated erythritol

–

1 massive egg

–

1 teaspoon vanilla extract

–

1 cup (120g) almond flour

–

1/2 cup (60g) coconut flour

–

1 teaspoon baking soda

–

1/2 teaspoon salt

–

1/2 cup (60g) chopped nuts (optional)

Instructions:

1.

Preheat oven to 350°F (175°C).

2.

In a large bowl, cream collectively the peanut butter, butter, and erythritol till light and fluffy.

3.

Beat in the egg and vanilla extract.

4.

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

5.

Gradually add the dry ingredients to the moist ingredients, mixing till simply combined.

6.

Stir within the chopped nuts (if using).

7.

Drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.

8.

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

9.

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

Enjoy your delicious and nutty keto peanut butter cookies!