Keto Peanut Butter Cookies With A Caramel Drizzle
Ingredients
For the cookies
1 cup (113g) unsalted butter, softened
1 cup (200g) creamy peanut butter
½ cup (100g) granulated monk fruit sweetener or allulose
1 massive egg
2 cups (250g) almond flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (120g) almond flour
Almond flour is a popular low-carb flour that is made from finely ground almonds. It is a good source of wholesome fat, protein, and fiber, and it has a barely nutty flavor. Almond flour can be used in quite lots of baked items, including cookies, cakes, and muffins.
In this recipe, almond flour is used to create a chewy and flavorful cookie base. The cookies are then topped with a creamy caramel drizzle that provides a contact of sweetness. The finish result is a scrumptious and satisfying deal with that’s good for satisfying your cravings.
To make the cookies, you will need the following components:
1 cup (120g) almond flour
1/2 cup (100g) unsalted butter, softened
1/2 cup (100g) granulated sweetener
1/2 teaspoon (2g) baking soda
1/4 teaspoon (1g) salt
1 large egg
1/2 cup (120ml) peanut butter
1/4 cup (60ml) heavy cream
1 tablespoon (15ml) vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream together the butter and sweetener till light and fluffy.
4. Beat in the baking soda, salt, and egg.
5. Stir in the almond flour and peanut butter till well mixed.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
7. Bake for 10-12 minutes, or till the edges are golden brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.
To make the caramel drizzle, you will want the next elements:
1/2 cup (100g) granulated sweetener
1/4 cup (60ml) heavy cream
1 tablespoon (15ml) unsalted butter
1/2 teaspoon (2g) vanilla extract
Instructions:
1. In a small saucepan, mix the sweetener, heavy cream, butter, and vanilla extract.
2. Bring to a boil over medium heat, stirring continuously.
3. Reduce warmth to low and let simmer for 5 minutes, or until the sauce has thickened.
4. Remove from warmth and let cool for a couple of minutes before drizzling over the cookies.
1/2 cup (60g) coconut flour
Ingredients:
- 1/2 cup (60g) coconut flour
1/4 cup (30g) powdered erythritol
Ingredients
For the cookies:
- 1/4 cup (30g) powdered erythritol
1/4 cup (20g) unsweetened cocoa powder
Unsweetened cocoa powder is a dry powder created from the roasted and floor seeds of the cocoa plant. It has a rich, chocolatey flavor and is an efficient supply of antioxidants. Unsweetened cocoa powder is used in baking to add flavor and shade to cookies, muffins, and different desserts. It may additionally be used as a topping for yogurt, oatmeal, or fruit.
1/2 tsp baking powder
– half tsp baking powder
1/4 tsp baking soda
Baking soda is a standard ingredient in baking, and it has numerous necessary capabilities.
First, baking soda is a leavening agent, which suggests it helps baked goods to rise.
When baking soda is combined with an acid, such as buttermilk or vinegar, it creates carbon dioxide gasoline.
This fuel causes the batter or dough to broaden, leading to a lightweight and fluffy texture.
In addition to being a leavening agent, baking soda additionally helps to neutralize the flavor of acidic components.
This can be especially necessary in recipes that use buttermilk or yogurt, as these components can generally go away a bitter taste.
Finally, baking soda may help to brown baked goods.
When it’s combined with sugar, baking soda creates a reaction that produces a golden brown colour.
This response is what gives many baked goods their characteristic shade.
1/4 tsp salt
Here is an inventory of the Ingredients needed to make Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with a Caramel Drizzle:
1/4 cup creamy unsalted butter, softened
6 tablespoons creamy peanut butter
1/4 cup sweetener, similar to Swerve or Erythritol
1 massive egg
1/4 tsp salt
1 cup almond flour
1/2 cup whey protein powder
1/4 tsp baking soda
1/4 tsp cream of tartar
For the caramel:
1/2 cup heavy cream
1/4 cup sweetener
1 tablespoon butter
1/8 tsp vanilla extract
Pinch of salt
1/4 cup (60ml) unsweetened almond milk
Ingredients: 1/4 cup (60ml) unsweetened almond milk
1/4 cup (50g) peanut butter
1/4 cup (50g) peanut butter
1/4 cup (50g) butter, softened
1/4 cup (50g) butter, softened
1/2 tsp vanilla extract
Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup peanut butter, clean or crunchy
- 1/2 cup granulated sweetener, corresponding to erythritol or xylitol
- 1/2 tsp vanilla extract
- 1 massive egg
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
For the caramel drizzle:
- 1/2 cup heavy cream
- 1/4 cup granulated sweetener, corresponding to erythritol or xylitol
- 1/4 cup unsalted butter, melted
- 1/4 tsp vanilla extract
For the caramel drizzle
Ingredients:
– 1 cup almond flour
– half cup powdered sweetener
– 1/4 cup peanut butter
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
For the caramel drizzle:
– half cup heavy cream
– 1/4 cup powdered sweetener
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
1/4 cup (60ml) heavy cream
1/4 cup (60ml) heavy cream is used on this recipe to make the caramel drizzle.
1/4 cup (50g) granulated erythritol
1/4 cup (50g) granulated erythritol
1 tbsp (15g) butter
Ingredients:
• 1 tbsp (15g) butter, softened
1/4 tsp vanilla extract
Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1/4 cup Swerve or other granulated sugar substitute
- 1/4 tsp vanilla extract
- 1 large egg
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
For the cookies
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, mix the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, cream together the butter and peanut butter until clean.
Add the eggs and vanilla extract and blend until nicely combined.
Add the dry ingredients to the wet elements and blend till simply mixed.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
For the caramel drizzle, combine the butter, heavy cream, and sugar in a small saucepan over medium warmth.
Bring to a simmer and cook for 5-7 minutes, or until the combination has thickened.
Remove from heat and stir in the vanilla extract.
Drizzle the caramel over the cooled cookies and enjoy!
Preheat oven to 350°F (175°C).
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Instructions:
Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk collectively the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk collectively the almond milk, peanut butter, butter, and vanilla extract.
In a separate bowl, whisk collectively the almond milk, peanut butter, butter, and vanilla extract.
Add the wet ingredients to the dry elements and stir until simply combined.
In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the peanut butter, butter, and eggs.
Add the wet ingredients to the dry ingredients and stir until just combined.
Scoop the dough by rounded tablespoons and place on the ready baking sheet.
Instructions:
- Scoop the dough by rounded tablespoons and place on the ready baking sheet.
Flatten the cookies with a fork.
Using a fork, flatten the cookies.
Creating an attractive crosshatch pattern on high of the cookies.
This assists in spreading out the cookies to ensure even baking.
Bake for 1012 minutes, or until the edges are golden brown.
1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the butter and peanut butter till light and fluffy.
4. Add the sugar, egg, and vanilla extract and blend until properly combined.
5. In a separate bowl, whisk together the almond flour, baking soda, and salt.
6. Gradually add the dry elements to the moist ingredients, mixing until simply combined.
7. Roll the dough into 1-inch balls and place on the ready baking sheet.
8. Flatten the balls with a fork.
9. Bake for 10-12 minutes, or till the sides are golden brown.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.
To make the caramel drizzle:
1. In a small saucepan, combine the butter, brown sugar, and heavy cream.
2. Bring to a boil over medium heat, stirring continuously.
3. Reduce warmth to low and simmer for 1 minute, stirring constantly.
4. Remove from warmth and stir in the vanilla extract.
5. Drizzle the caramel over the cooled cookies.
Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
After baking, permit the cookies to chill on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill completely.
For the caramel drizzle
Instructions for the Caramel Drizzle:
1. In a small saucepan, combine the butter, heavy cream, and sweetener.
2. Bring the combination to a simmer over medium warmth, stirring constantly.
3. Reduce warmth to low and continue to simmer for 5-7 minutes, or till the combination has thickened slightly.
4. Remove from heat and stir within the vanilla extract.
5. Let the caramel cool for a few minutes earlier than drizzling over the cookies.
In a small saucepan, mix the heavy cream, erythritol, and butter.
Instructions
In a small saucepan, mix the heavy cream, erythritol, and butter.
Bring to a simmer over medium heat, stirring continuously.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter and peanut butter until clean.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry components to the moist elements, mixing until just mixed.
Roll the dough into 1-inch balls and place them on the ready baking sheet.
Bake for 10-12 minutes, or until the sides are golden brown.
Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Bring to a simmer over medium warmth, stirring constantly.
In a small saucepan, combine the butter, brown sugar, and heavy cream.
Bring to a simmer over medium warmth, stirring constantly.
Remove from warmth and let cool for a couple of minutes.
Pour the caramel drizzle over the cooled cookies.
Reduce warmth to low and simmer for 5 minutes, or until the sauce has thickened.
1. Reduce warmth to low and simmer for five minutes, or until the sauce has thickened.
Remove from warmth and stir within the vanilla extract.
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, cream collectively the butter and peanut butter till light and fluffy.
4. Beat in the eggs, one by one, then stir within the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the moist elements, mixing till simply mixed.
7. Roll the dough into 1-inch balls and place them on the ready baking sheet.
8. Bake for 12-15 minutes, or until the sides are just beginning to brown.
9. Remove from warmth and stir within the vanilla extract.
10. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.
11. Drizzle with caramel sauce and enjoy!
Let the sauce cool for a few minutes before drizzling over the cookies.
Instructions: Let the sauce cool for a few minutes earlier than drizzling over the cookies.
Enjoy!
Ingredients:
- 1 cup peanut butter (unsweetened, unsalted)
- 1/2 cup butter (unsalted, softened)
- 1/4 cup Splenda or powdered erythritol
- 1 massive egg
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Caramel Drizzle:
- 1/2 cup heavy cream
- 1/4 cup Splenda or powdered erythritol
- 1 tablespoon butter (unsalted)
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a big bowl, cream collectively the peanut butter and butter until mild and fluffy.
- Beat in the Splenda or powdered erythritol until well mixed.
- 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 wet elements, mixing till simply combined.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 10-12 minutes, or until the perimeters are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Caramel Drizzle:
- In a small saucepan, combine the heavy cream, Splenda or powdered erythritol, butter, and vanilla extract.
- Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or till the sauce has thickened.
- Drizzle the caramel sauce over the cooled cookies.