Keto Peanut Butter Cookies With Sugar-Free Chocolate Chips
Ingredients
Dry Ingredients
Dry components are the inspiration of any baked good, and Keto Peanut Butter Cookies Recipe peanut butter cookies are not any exception.
The most essential dry ingredient in these cookies is almond flour.
Almond flour is a finely floor flour made from blanched almonds.
It is an effective supply of protein and fiber, and it has a barely candy taste that pairs properly with the peanut butter in these cookies.
In addition to almond flour, these cookies additionally include coconut flour.
Coconut flour is produced from dried coconut meat, and it is a good supply of fiber and healthy fats.
It has a barely sweet taste and a slightly gritty texture, which provides a little bit of character to these cookies.
Finally, these cookies additionally comprise baking powder and salt.
Baking powder is a leavening agent that helps the cookies to rise, and salt helps to balance out the sweetness of the other ingredients.
Almond Flour
Almond flour, a gluten-free alternative to wheat flour, is made from finely ground almonds. It is a well-liked ingredient in ketogenic diets due to its low carbohydrate content material and excessive fiber content.
In keto peanut butter cookies with sugar-free chocolate chips, almond flour helps to create a chewy texture whereas providing a nutty flavor. It is an effective supply of healthy fat and protein, making it a nutritious addition to this sweet treat.
To make these cookies, you will want the next ingredients:
– 1 cup almond flour
– half cup peanut butter
– 1/4 cup sugar-free chocolate chips
– 1 egg
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped nuts (optional)
Instructions:
1. Preheat oven to 350 levels F (175 levels C).
2. In a big bowl, combine almond flour, peanut butter, sugar-free chocolate chips, egg, baking powder, and salt.
3. Stir till properly mixed.
4. Drop by rounded tablespoons onto a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes, or until the edges are golden brown.
6. Allow to chill on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
7. Enjoy!
Coconut Flour
– Coconut flour is a gluten-free flour made from dried coconut meat.
– It is excessive in fiber and has a low glycemic index, making it a good selection for individuals with diabetes or prediabetes.
– Coconut flour can additionally be a good supply of manganese, magnesium, and potassium.
– To use coconut flour in baking, it may be very important remember that it absorbs more liquid than other flours.
– As a basic rule, you’ll find a way to substitute 1/4 cup of coconut flour for 1 cup of wheat flour.
– However, it is at all times best to experiment with the recipe to search out the right ratio of elements.
Baking Powder
Baking powder is a dry chemical leavening agent that is used in baking to create a lightweight and fluffy texture. It is made up of a mix of sodium bicarbonate, an acid (such as cream of tartar or citric acid), and a starch (such as cornstarch or flour). When baking powder is mixed with a liquid, the acid and the sodium bicarbonate react to provide carbon dioxide gas, which creates bubbles within the batter or dough. These bubbles cause the baked good to rise and turn out to be mild and fluffy.
Baking powder is usually used in recipes that include an acidic ingredient, similar to buttermilk, yogurt, or lemon juice. The acid helps to activate the baking powder and produce carbon dioxide fuel. Baking powder can be used in recipes that do not contain an acidic ingredient, but in these instances, it is necessary to add an acidic ingredient, similar to lemon juice or vinegar, to the batter or dough so as to activate the baking powder.
When utilizing baking powder, you will want to observe the recipe directions carefully. Too much baking powder can cause the baked good to turn out to be bitter and crumbly, while too little baking powder can cause the baked good to be dense and flat.
Here are some suggestions for using baking powder:
- Make certain to make use of fresh baking powder. Baking powder that’s old or has been uncovered to moisture won’t be as efficient.
- Measure the baking powder carefully. Too a lot or too little baking powder can have an result on the feel of the baked good.
- Add the baking powder to the batter or dough just before baking. This will help to forestall the baking powder from losing its potency.
Salt
Ingredients
Peanut Butter: Use creamy, unsalted peanut butter to avoid added sugar or salt.
Sugar Replacer: Opt for erythritol or monk fruit sweetener to maintain the keto-friendly nature of the cookies.
Salt: A pinch of salt balances the sweetness and enhances the peanut butter flavor.
Baking Powder and Baking Soda: These leavening agents help the cookies rise and achieve a light-weight and fluffy texture.
Vanilla Extract: Adds a refined, sweet flavor.
Sugar-Free Chocolate Chips: Choose no-sugar-added or keto-friendly chocolate chips to adjust to the keto diet.
Egg: Binds the components collectively, providing construction and moisture.
Wet Ingredients
Wet Ingredients
The moist components on this recipe are peanut butter, butter, vanilla extract, and heavy cream.
- Peanut butter is a key ingredient in this recipe, because it offers the cookies their characteristic flavor and texture. It is important to make use of creamy peanut butter for this recipe, as it’s going to produce a smoother dough.
- Butter provides richness and taste to the cookies. It is necessary to use unsalted butter to be able to management the quantity of salt within the recipe.
- Vanilla extract provides a hint of sweetness and flavor to the cookies. It is a good suggestion to use a high-quality vanilla extract for the best flavor.
- Heavy cream helps to bind the components collectively and produces a moist, tender cookie.
Peanut Butter
Ingredients:
For the cookies:
- 1 cup (120g) almond flour
- 1/2 cup (60g) peanut butter (unsweetened, natural)
- 1/4 cup (50g) butter, softened
- 1/4 cup (50g) sugar-free chocolate chips (such as Lily’s)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the glaze:
- 1/2 cup (60g) sugar-free chocolate chips
- 2 tablespoons heavy cream
- 1 teaspoon coconut oil
Butter, softened
Butter, softened
Softened butter is butter that has been delivered to room temperature, typically between 65-70 degrees Fahrenheit (18-21 degrees Celsius). It is gentle sufficient to be easily spread or combined into different components, but it is not melted.
To soften butter shortly, you’ll find a way to place it in a microwave-safe bowl and microwave it on low energy for 10-15 seconds at a time, stirring in between, till it is softened.
Softening butter is important for baking as a outcome of it permits it to incorporate air when it’s beaten, which makes baked items light and fluffy. Softened butter additionally helps to create a more tender and crumbly texture in baked goods.
Monk Fruit Sweetener
Monk fruit sweetener is a natural sweetener that’s produced from the extract of the monk fruit, a melon that is native to Southeast Asia. It is about 300 instances sweeter than sugar, but it has no calories or carbs.
Monk fruit sweetener is an efficient choice for folks on a keto diet because it doesn’t raise blood sugar levels. It is also a good supply of antioxidants.
To use monk fruit sweetener in keto peanut butter cookies, merely substitute it for sugar within the recipe. You might have to make use of a little less monk fruit sweetener than sugar, as it’s much sweeter.
Here is a recipe for keto peanut butter cookies with sugar-free chocolate chips:
Ingredients:
- 1 cup peanut butter
- 1/2 cup monk fruit sweetener
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350 levels F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter and monk fruit sweetener till clean.
- Beat in the egg, baking soda, and salt.
- Stir in the sugar-free chocolate chips.
- Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or till the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.
Egg
Eggs are a common ingredient in baking, they usually play an important function in the construction and texture of baked goods.
In keto peanut butter cookies, eggs assist to bind the elements collectively and provides the cookies a chewy texture.
They additionally add richness and taste to the cookies.
When selecting eggs for keto peanut butter cookies, it may be very important use large eggs.
Large eggs will provide the most structure and flavor to the cookies.
If you wouldn’t have giant eggs, you must use medium eggs, but you could have to add an additional egg to the recipe.
Eggs are a versatile ingredient that can be utilized in a wide selection of baked goods.
They are an excellent source of protein and nutrients, and they may help to enhance the feel and taste of your baked items.
Vanilla Extract
Vanilla extract is a common ingredient in many baked goods, including cookies, cakes, and pies. It is produced from vanilla beans, that are the fruit of a type of orchid plant. Vanilla beans are native to Mexico and Central America, but they’re now grown in lots of tropical areas all over the world.
Vanilla extract is made by steeping vanilla beans in a mix of alcohol and water. The alcohol extracts the flavour compounds from the beans, and the water helps to dilute the extract. Vanilla extract is typically aged for a quantity of months before it’s bottled, which allows the flavors to develop and mature.
Vanilla extract is a flexible ingredient that can be utilized in quite so much of recipes. It is commonly used to add a candy, rich taste to baked items, however it can be used to taste ice cream, pudding, and different desserts. Vanilla extract can be used to add taste to savory dishes, such as sauces, marinades, and dressings.
When selecting a vanilla extract, it could be very important search for a product that is made with real vanilla beans. Some vanilla extracts are made with synthetic flavors, which do not have the same rich taste as real vanilla extract. It can also be essential to examine the label to see how much alcohol is in the extract. A greater alcohol content material will produce a stronger flavor.
Vanilla extract is a valuable ingredient that may add a contact of sweetness and richness to any recipe. It is a flexible ingredient that can be used in each candy and savory dishes.
Chocolate Chips
Chocolate chips are small, round items of chocolate which are utilized in baking. They are created from a combination of chocolate, sugar, and vegetable oil, and can be found in a big selection of flavors, including semisweet, darkish, milk, and white.
Chocolate chips are a preferred addition to cookies, cakes, muffins, and different baked goods. They can also be used to make sweet, ice cream, and different desserts.
When selecting chocolate chips for baking, you will need to think about the flavor of the chips and the type of dessert you make. Semisweet chocolate chips are an excellent all-purpose alternative, whereas dark chocolate chips will add a richer taste to your desserts. Milk chocolate chips are a sensible choice for desserts which might be sweeter, and white chocolate chips can be utilized to add a creamy taste to your desserts.
Chocolate chips could be added to batter or dough earlier than baking, or they can be sprinkled on prime of baked goods earlier than they are served.
Here is a recipe for Keto Peanut Butter Cookies with Sugar-Free Chocolate Chips:
Ingredients:
1 cup peanut butter
1/2 cup butter, softened
1/2 cup sugar-free sweetener
1 egg
1 teaspoon vanilla extract
1 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar-free chocolate chips
Instructions:
Preheat oven to 350 levels F (175 levels C).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the peanut butter, butter, and sweetener till mild and fluffy.
Beat within the egg and vanilla extract.
In a separate bowl, mix the almond flour, baking soda, and salt.
Gradually add the dry ingredients to the wet elements, mixing until simply combined.
Fold within the chocolate chips.
Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
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 completely.
SugarFree Dark Chocolate Chips
Ingredients:
– 1 cup (120g) almond flour
– 1/2 cup (60g) unsweetened cocoa powder
– 1/4 cup (40g) granulated sugar substitute (such as erythritol, xylitol, or allulose)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– half cup (113g) unsalted butter, softened
– 1/2 cup (120g) peanut butter, creamy or chunky
– half of teaspoon vanilla extract
– 1/2 cup (100g) sugar-free dark chocolate chips
Instructions
Preheat Oven
Preheat Oven:
1. Turn on the oven and set the dial to 350°F (175°C).
2. Allow the oven to preheat for 15-20 minutes earlier than baking.
3. This ensures that the oven is at the appropriate temperature and the cookies will bake evenly.
4. Do not open the oven door through the preheating course of, as this will cause the temperature to fluctuate and have an effect on the baking.
Preheat oven to 350°F (175°C).
Preheat oven to 350°F (175°C).
Combine Dry Ingredients
Combine Dry Ingredients
- In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Combine Wet Ingredients
Start with measuring the components precisely utilizing measuring cups and spoons. In a small bowl, combine wet elements: salt, vanilla extract and melted butter. Whisk till mixed.
In a large bowl, cream together the peanut butter and butter until light and fluffy. Add the monk fruit sweetener and proceed to beat till properly mixed. Beat in the egg and vanilla extract.
In a large bowl, cream collectively the peanut butter and butter until mild and fluffy. Add the monk fruit sweetener and continue to beat until well combined. Beat in the egg and vanilla extract.
Add Dry Ingredients to Wet Ingredients
Add almond flour to a big bowl.
Add baking soda.
Add salt.
Whisk dry elements together.
Gradually add the dry ingredients to the moist components, mixing till just combined.
First, in a medium bowl, cream collectively the butter, peanut butter, sugar substitute, and egg until mild and fluffy.
Gradually add the dry ingredients to the wet elements, mixing till just combined. Do not overmix.
Fold within the chocolate chips.
Chill the dough for no much less than 30 minutes before baking.
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
Bake for 10-12 minutes, or till the sides are golden brown and the facilities are set.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool utterly.
Fold in Chocolate Chips
To Fold in Chocolate Chips:
- Once the cookie dough has chilled, take it out of the fridge.
- Use a big spoon or spatula to softly fold within the sugar-free chocolate chips till they are evenly distributed all through the dough.
- Do not overmix, as this can lead to tough cookies.
- Once the chocolate chips are folded in, use a cookie scoop to form 1-inch balls of dough.
- Place the dough balls on a baking sheet lined with parchment paper and flatten them barely with the underside of a glass or a fork.
Fold within the sugarfree darkish chocolate chips.
• Measure out half of cup of sugar-free darkish chocolate chips.
• Add the chocolate chips to the bowl with the dough.
• Use a spatula to fold the chocolate chips into the dough until they are evenly distributed.
Scoop and Bake
Keto Peanut Butter Cookies with Sugar-Free Chocolate Chips
Ingredients:
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup granulated sweetener
- 1/2 cup brown sugar substitute
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350 levels F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter and butter till mild and fluffy.
- Add the granulated sweetener and brown sugar substitute and blend until combined.
- Beat within the egg and vanilla extract.
- In a separate bowl, whisk collectively the almond flour, coconut flour, baking soda, and salt.
- Gradually add the dry elements to the moist components, mixing until simply mixed.
- Fold in the sugar-free chocolate chips.
- Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
- Bake for 10-12 minutes, or till the sides are golden brown.
- Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.
Drop by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 1012 minutes, or till the sides are golden brown.
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, mix the peanut butter, butter, and sweetener.
4. Beat until smooth and creamy.
5. Add the egg and vanilla extract and beat till mixed.
6. In a separate bowl, whisk together the almond flour, baking powder, and salt.
7. Gradually add the dry components to the wet components, mixing till just mixed.
8. Fold in the chocolate chips.
9. Drop by rounded tablespoons onto the ready baking sheet.
10. Bake for 10-12 minutes, or till the sides are golden brown.
11. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.
Cool and Enjoy
Instructions
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the peanut butter, butter, and sugar substitute.
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing till simply mixed.
7. Fold within the sugar-free chocolate chips.
8. Drop by rounded tablespoons onto the prepared baking sheet.
9. Bake for 10-12 minutes, or till the sides are golden brown.
10. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.
Enjoy these delicious keto peanut butter cookies!
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Instructions
Prepare a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
In a separate bowl, cream collectively the butter and peanut butter till gentle and fluffy.
Add the sugar-free chocolate chips and blend until just combined.
Transfer the moist ingredients to the dry components and mix until a dough types.
Form 12 cookies and place on the prepared baking sheet.
Bake for 10-12 minutes, or until the perimeters are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly. Enjoy!