The Best Keto Peanut Butter Cookies For A Sugar-Free Lifestyle

Ingredients

Required Ingredients

– 1 cup (140g) almond flour

– half cup (60g) coconut flour

– 1/4 cup (50g) powdered erythritol

– half of cup (1 stick) unsalted butter, softened

– 1/4 cup (60ml) natural peanut butter

– 1 large egg

– 1 teaspoon vanilla extract

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– half of cup (120ml) sugar-free chocolate chips (optional)

Basic Pantry Items

Ingredients:

• 1 half cups almond flour
• 1/4 cup Nuzest Clean Lean Protein (or different unsweetened protein powder)
• 1/4 cup granulated erythritol (or different sugar-free sweetener)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup natural peanut butter
• 1 massive egg
• 1 teaspoon vanilla extract

Basic Pantry Items:

• Almond flour
• Unsweetened protein powder
• Sugar-free sweetener
• Baking soda
• Salt
• Unsalted butter
• Natural peanut butter
• Eggs
• Vanilla extract

Instructions

Step 1: Preheat and Prepare

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

Step 2: Make the Dough

Step 2: Make the Dough

In a large bowl, cream collectively the butter and peanut butter till light and fluffy. Stir in the sugar substitute and eggs one by one, then add the vanilla extract.

In a separate bowl, whisk collectively the almond flour, baking powder, and salt. Gradually add the dry components to the wet components, mixing till simply combined.

Shape the dough into 1-inch balls and place on a baking sheet lined with parchment paper.

Press down the center of every ball with the tines of a fork to create an indentation.

Step 3: Chill the Dough

Step three: Chill the Dough

Once you’ve combined all the ingredients and formed a dough ball, it is essential to chill the dough earlier than baking. This will help the dough to agency up, making it simpler to deal with and less prone to unfold whereas baking. To chill the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes, or as much as in a single day.

Step 4: Bake the Cookies

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

Line a baking sheet with parchment paper.

Scoop dough by rounded tablespoons and roll into balls. Flatten balls with a fork to create a crosshatch pattern.

Place cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or till the perimeters are flippantly browned.

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

Tips for Success

Avoiding Dry Cookies

Use brown sugar instead of white sugar

Add molasses or honey

Use butter as an alternative of shortening

Add an egg yolk

Don’t overmix the dough

Chill the dough before baking

Bake the cookies at a low temperature

Don’t overbake the cookies

Let the cookies cool fully earlier than storing

Store the cookies in an hermetic container

Chilling the Dough

Chilling the dough allows the flavors to meld and develop, and it also makes the dough easier to work with. For best outcomes, chill the dough for a minimal of 2 hours, or in a single day.

Storing and Freezing

Tips for Success:

• Use a high-quality peanut butter that is unsweetened and contains no added oils or sugars.
• Chill the dough earlier than baking to forestall the cookies from spreading an extreme amount of.
• Bake the cookies on a parchment paper-lined baking sheet to forestall sticking.
• Let the cookies cool utterly before storing them.

Storing:

• Store the cookies in an hermetic container at room temperature for up to 3 days.
• Store the cookies in the fridge for as a lot as 1 week.
• Freeze the cookies for up to 2 months.

Freezing:

• Place the cookies in a single layer on a baking sheet and freeze for 1 hour.
• Transfer the cookies to an hermetic freezer-safe container and freeze for up to 2 months.
• To thaw, remove the cookies from the freezer and place them on a wire rack at room temperature for 1 hour, or till thawed.

Variations

Chocolate Peanut Butter Cookies

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Cinnamon Peanut Butter Cookies

Variations:

Cinnamon peanut butter cookies: Add 1 teaspoon floor cinnamon to the dough.

Chocolate chips: Add 1 cup of sugar-free chocolate chips to the dough.

Nuts: Add 1 cup of chopped walnuts, pecans, or almonds to the dough.

Dried fruit: Add 1 cup of dried cranberries, raisins, or cherries to the dough.

Coconut: Add 1 cup of unsweetened shredded coconut to the dough.

Ginger: Add 1 teaspoon ground ginger to the dough.

Lemon: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the dough.

Pumpkin spice: Add 1 teaspoon pumpkin pie spice to the dough.

Maple: Add 1 teaspoon maple extract to the dough.

Vanilla: Add 1 teaspoon vanilla extract to the dough.

Oatmeal Peanut Butter Cookies

The Best Keto Peanut Butter Cookies for a Sugar-Free Lifestyle

These keto peanut butter cookies are the right method to satisfy your candy tooth with out sacrificing your food regimen. They’re made with almond flour and peanut butter, and they’re sweetened with erythritol, so that they’re low in carbs and sugar.

Ingredients

• 1 cup almond flour
• 1/2 cup peanut butter
• 1/4 cup erythritol
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, combine the almond flour, peanut butter, erythritol, egg, vanilla extract, baking soda, and salt.
4. Stir until properly mixed.
5. Drop the dough by rounded tablespoons onto the prepared baking sheet.
6. Bake for 10-12 minutes, or till the perimeters are golden brown.
7. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

Variations

• Add half cup of chopped sugar-free chocolate chips to the dough.
• Add 1/4 cup of chopped nuts to the dough.
• Spread the dough right into a 9×13 inch baking pan and bake for 20-25 minutes, or till the perimeters are golden brown. Cut into bars.
• Dip the cookies in melted sugar-free chocolate.