The Best Keto Peanut Butter Cookies For Post-Workout Snacks
Ingredients
Wet Ingredients:
Wet Ingredients:
- 1/2 cup natural peanut butter (unsweetened)
- 1/4 cup butter, softened and unsalted
- 1 large egg
- 1/4 cup sugar substitute (preferably granulated)
- 1 tablespoon vanilla extract
• ¼ cup peanut butter (creamy or crunchy)
• ¼ cup peanut butter (creamy or crunchy)
• ¼ cup granulated sugar substitute
Ingredients:
• 1 cup (1 stick) unsalted butter, softened
• ¼ cup creamy peanut butter, unsweetened
• ¼ cup granulated sugar substitute
• 1 giant egg
• 1 teaspoon vanilla extract
• 1 ¾ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
Ingredients:
– 1 massive egg
• 1 teaspoon vanilla extract
Ingredients:
– 1 cup (120g) almond flour
– half cup (60g) coconut flour
– 1/4 cup (30g) granulated sugar substitute (such as monk fruit or erythritol)
– 1/4 cup (60ml) unsweetened almond milk
– 1/4 cup (60g) pure peanut butter
– half of teaspoon baking soda
– 1/4 teaspoon salt
– half of teaspoon vanilla extract
Dry components:
Ingredients, Dry ingredients:
– Almond flour (finely ground)
– Erythritol (or other keto-friendly sweetener)
– Baking soda
– Salt
• 1 cup almond flour
– 1 cup almond flour
• ½ cup coconut flour
• ½ cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking powder
• ½ teaspoon salt
Ingredients
• ½ cup (1 stick) unsalted butter, softened
• 1/3 cup clean peanut butter
• 1/4 cup granulated sugar substitute (such as erythritol or monk fruit)
• 1/4 cup packed mild brown sugar substitute (such as Sukrin Gold or Lakanto brown monk fruit sweetener)
• 1 massive egg
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon salt
Instructions
Preparation:
Instructions:
- Preheat oven to 350 levels F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and peanut butter until mild and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the dry components to the moist elements and blend until simply combined.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or till the perimeters are golden brown.
- Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.
Preparation:
- For the dough:
- In a big bowl, cream collectively the butter and peanut butter until mild and fluffy.
- Beat in the eggs one at a time, then stir within the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the dry elements to the moist ingredients and mix until just mixed.
- For baking:
- Preheat 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.
- Bake for 10-12 minutes, or until the edges 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 to 350°F (175°C).
Instructions:
• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream together the peanut butter, butter, and sugar.
• Beat in the egg.
• Add the dry components and mix until simply combined.
• Drop the dough by rounded tablespoons onto the ready baking sheet.
• Flatten the cookies with a fork.
• Bake for 10-12 minutes, or till the edges are golden brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.
• Line a baking sheet with parchment paper.
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a big bowl, whisk collectively the almond flour, peanut butter, erythritol, baking powder, salt, and vanilla extract.
3. Roll the dough into 1-inch balls and place on the ready baking sheet.
4. Flatten every cookie with a fork.
5. Bake for 10-12 minutes, or until the perimeters are golden brown.
6. Let the cookies cool on the baking sheet for five minutes earlier than transferring to a wire rack to chill completely.
Enjoy!
Mixing Wet & Dry Ingredients:
Instructions:
Mixing Wet & Dry Ingredients:
– In a large bowl, whisk collectively the dry ingredients: almond flour, baking soda, baking powder, salt, and erythritol.
– In a separate bowl, cream together the moist ingredients: peanut butter, butter, vanilla extract, and egg.
– Gradually add the moist components to the dry ingredients, mixing till just mixed. Do not overmix.
• In a large bowl, whisk wet components until smooth.
In a big bowl, whisk collectively the wet ingredients until smooth: 1 cup of creamy peanut butter, 1/2 cup of melted unsalted butter, 1/4 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract.
• In a separate bowl, whisk dry elements until mixed.
In a separate bowl, whisk dry components till mixed.
• Gradually add dry elements to moist components, mixing until just mixed.
To make the keto peanut butter cookies, observe these instructions:
• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• In a large bowl, combine peanut butter, sugar substitute, egg, and vanilla extract.
• In a separate bowl, combine almond flour, flaxseed meal, and baking powder.
• Gradually add dry components to moist components, mixing till just mixed.
• Roll dough into 1-inch balls.
• Place balls on ready baking sheet.
• Bake for 10-12 minutes, or until edges are golden brown.
• Let cool on baking sheet for a few minutes before transferring to a wire rack to cool utterly.
Forming & Baking:
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, whisk collectively the peanut butter, almond flour, baking powder, and sea salt.
4. In a separate bowl, beat the eggs and vanilla extract together.
5. Add the wet components to the dry elements and blend until simply mixed.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Flatten the balls with a fork to create a crisscross sample.
8. Bake for 10-12 minutes, or until the cookies are golden brown across the edges.
9. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
Enjoy!
Forming & Baking:
1. Once the dough is made, it is time to type the cookies.
2. Roll the dough into 1-inch balls and place them on the ready baking sheet.
3. Flatten the balls with a fork to create a crisscross pattern.
4. This will assist the cookies bake evenly.
5. Bake the cookies for 10-12 minutes, or until the cookies are golden brown around the edges.
6. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.
• Divide dough into 12 equal parts.
Divide the dough into 12 equal parts.
• Roll into balls and place on ready baking sheet.
– Preheat oven to 325°F (163°C).
– Line a baking sheet with parchment paper.
– In a big bowl, cream collectively the butter and peanut butter till light and fluffy.
– Beat in the egg and vanilla extract.
– In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
– Add the dry ingredients to the wet components and blend until just combined.
– Roll the dough into 1-inch balls and place on the prepared baking sheet.
– Flatten the balls with a fork.
– Bake for 15-20 minutes, or until the cookies are golden brown and set.
– Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
• Flatten with a fork to create a crisscross sample.
Place the dough onto a baking sheet lined with parchment paper. Use two forks to flatten each cookie, making a crisscross sample on the highest. This will assist the cookies unfold evenly when baking.
• Bake for 1012 minutes or until edges are golden brown.
Baking Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, butter, and sweetener until mild and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet components, mixing till simply combined.
- Shape the dough into 1-inch balls and place on the ready baking sheet.
- Bake for 10-12 minutes, or till the edges are golden brown.
- Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.
Tips
Storage:
Tips:
For a chewier cookie, bake for 10-12 minutes. For a crispier cookie, bake for 12-14 minutes.
If you don’t have a kitchen scale, you have to use 1 cup of peanut butter (180 grams) and half of cup of almond flour (55 grams).
To make the cookies ahead of time, bake them based on the directions and let them cool utterly. Then, retailer them in an airtight container at room temperature for as much as three days.
To freeze the cookies, bake them in accordance with the directions and allow them to cool completely. Then, place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer the cookies to an hermetic container and freeze for as a lot as 3 months.
To reheat the cookies, thaw them in a single day in the refrigerator. Then, bake them at 350 degrees Fahrenheit (175 levels Celsius) for 5-7 minutes, or till warmed via.
Storage:
Store the cookies in an airtight container at room temperature for as a lot as three days, or in the freezer for up to three months.
• Store cookies in an airtight container at room temperature for up to 3 days.
– Store cookies in an airtight container at room temperature for up to 3 days.
Freezing:
Freeze dough logs and shaped logs in airtight containers up to three months; thaw in the fridge or at room temperature earlier than slicing and baking.
• Freeze cookies for as a lot as 3 months. Thaw at room temperature before serving.
• Freeze cookies for as much as 3 months.
• Thaw at room temperature earlier than serving.
Variations:
Tips:
– Use a natural, unsweetened peanut butter for one of the best taste and texture.
– If you do not have a cookie scoop, you ought to use a tablespoon to measure out the dough.
– The cookies may be stored in an hermetic container at room temperature for up to 3 days.
Variations:
– Add half of cup of sugar-free chocolate chips to the dough for a sweet treat.
– Sprinkle the cookies with sea salt earlier than baking for a savory flavor.
– For a crunchy cookie, bake the cookies for 12-14 minutes. For a softer cookie, bake them for 10-12 minutes.
• Add chopped nuts or chocolate chips to the dough.
Adding chopped nuts or chocolate chips to the dough can improve the flavor and texture of the cookies. Nuts present a satisfying crunch and extra protein, while chocolate chips add a touch of sweetness and richness.
• Top cookies with melted dark chocolate or peanut butter.
– Top cookies with melted darkish chocolate or peanut butter.