How To Make Keto Peanut Butter Cookies With A Low-Carb Jam Center

Ingredients

For the Cookies:

Unsalted butter, softened

Creamy peanut butter

Monk fruit sweetener

Vanilla extract

Baking powder

Fine sea salt

Almond flour

For the Jam Center:

Raspberry fruit spread, no added sugar

For the Jam Filling:

For the Jam Filling:

Ingredients:

• ¼ cup raspberry sugar-free jam

• ¼ cup strawberry sugar-free jam

Instructions

For the Cookies:

Instructions for the Cookies:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix collectively the almond flour, coconut flour, baking powder, and salt.
4. In a big bowl, beat together the butter and peanut butter till light and fluffy.
5. Gradually beat within the granulated sweetener, then the egg.
6. Stir within the dry ingredients till simply combined.
7. Roll the dough into 1-inch balls, and place on the prepared baking sheet.
8. Use a thumb or the back of a spoon to make a well within the center of every cookie.
9. Fill every nicely with 1/2 teaspoon of the low-carb jam.
10. Bake for 10-12 minutes, or until the perimeters are golden brown.
11. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

For the Jam Filling:

Combine the sugar substitute, water, lemon juice, and cornstarch in a small saucepan over medium warmth.

Bring to a boil, stirring continually.

Reduce warmth and simmer, stirring occasionally, until thickened about 10 minutes.

Remove from heat and stir in the Keto Peanut Butter Cookies Recipe butter until nicely combined.

Set aside to chill fully.

Transfer the mixture to a piping bag fitted with a large star tip.

Pipe the jam combination into the middle of every cookie.

To Assemble the Cookies:

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, cream together the butter and peanut butter till gentle and fluffy.

4. Add the Swerve and vanilla extract and beat till nicely combined.

5. In a separate bowl, whisk collectively the almond flour, baking powder, and salt.

6. Add the dry components to the wet elements and mix until just combined. Do not overmix.

7. Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches aside.

8. Use a spoon or your fingers to type a small indentation in the middle of every cookie.

9. Fill the indentations along with your favourite low-carb jam.

10. Bake for 10-12 minutes, or until the cookies are set and the sides are simply beginning to brown.

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