Keto Peanut Butter Cookies For A Sweet And Salty Snack
Ingredients
For the Cookies
1 cup almond flour
1/2 cup coconut flour
1/4 cup Swerve sweetener
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
For the Peanut Butter Frosting
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/3 cup sugar-free powdered sweetener (e.g., erythritol or allulose)
1/4 cup cream cheese, softened
1 teaspoon vanilla extract
Instructions
To Make the Cookies
Line a baking sheet with parchment paper.
Preheat oven to 350 levels F (175 degrees C).
In a big bowl, cream collectively the butter and peanut butter till gentle and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the dry ingredients.
Gradually add the dry elements to the wet ingredients, mixing till simply mixed.
Use a cookie scoop or two spoons to type dough balls and place on the prepared baking sheet.
Press every dough ball down with a fork to create a crisscross sample.
Bake for 10-12 minutes, or until the edges are simply starting to brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
To Make the Peanut Butter Frosting
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup (128 grams) creamy peanut butter
- 3 cups (360 grams) confectioners’ sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon (5 grams) vanilla extract
- ½ teaspoon (3 grams) salt
Instructions:
1. In the bowl of a stand mixer or with a hand mixer, beat the butter and peanut butter together until clean and creamy.
2. Gradually add the confectioners’ sugar, beating till light and fluffy.
three. Pour in the heavy cream and vanilla extract and continue beating until easy and nicely mixed.
four. Add the salt and beat for a couple of seconds more.
5. Use immediately or retailer in the refrigerator for as much as three days.
To Assemble the Cookies
Preheat the oven to 350 levels F (175 levels C). Line a baking sheet with parchment paper.
In a medium bowl, cream together 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 ingredients to the moist ingredients, mixing until simply mixed.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Bake for 10-12 minutes, or till the perimeters are golden brown.
Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.
Tips
For the Cookies
– Use a high-quality Keto Peanut Butter Cookies Recipe butter that’s low in carbs and sugar.
– Add a pinch of salt to the batter to reinforce the flavor of the peanut butter.
– Use a cookie scoop to ensure that the cookies are all the identical size.
– Bake the cookies on a parchment paper-lined baking sheet to forestall them from sticking.
– Let the cookies cool fully on a wire rack earlier than enjoying them.
For the Peanut Butter Frosting
– Use high-quality peanut butter. The better the peanut butter, the better the frosting.
– Make certain the peanut butter is at room temperature. This will make it simpler to mix and unfold.
– Add a little little bit of liquid at a time. You need the frosting to be thick enough to unfold, but not too thick that it’s difficult to work with.
– Use a whisk to mix the frosting. This will help to incorporate air and make the frosting light and fluffy.
– Season the frosting to style. You can add slightly little bit of salt, cinnamon, or even cocoa powder to style.
– Serve the frosting immediately or refrigerate for later use.