How To Make Keto Peanut Butter Cookies With A Fudgy Texture

Ingredients

Dry Ingredients

Ingredients

Dry Ingredients

– Almond flour: 1 1/2 cups (180g)

– Coconut flour: 1/4 cup (30g)

– Baking powder: 1 tsp (5g)

– Salt: 1/2 tsp (2g)

– Xanthan gum (optional, for binding): 1/4 tsp (1g)

Wet Ingredients

Unsalted butter (softened)

Cream cheese (softened)

Granulated sweetener

Peanut butter (unsweetened and creamy)

Eggs

Vanilla extract

Almond flour

Coconut flour

Baking powder

Instructions

Preparing the Dough

Instructions

Preparing the Dough

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Preheat the oven to 350°F (175°C).

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Line a baking sheet with parchment paper.

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In a mixing bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.

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In a separate bowl, whisk collectively the peanut butter, butter, egg, and vanilla extract.

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Add the wet components to the dry elements and stir till just combined. The dough might be crumbly.

Shaping the Cookies

– Form small balls of dough using a cookie scoop or your hands, about 1 tablespoon of dough for every cookie.

– Place the dough balls on a parchment paper lined baking sheet.

– Use your thumb or a fork to flatten the cookies, making a crisscross pattern.

– If desired, sprinkle with flaky sea salt before baking.

Baking the Cookies

Instructions:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream together the cream cheese and butter until smooth.
• Mix within the peanut butter and vanilla extract.
• In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
• Gradually add the dry components to the moist components, mixing until just mixed.
• Roll the dough into 1-inch balls and place on the ready baking sheet.
• Use a fork to press down on the balls, creating a crisscross sample.
• Bake for 10-12 minutes, or until the sides are golden brown.
• Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Baking the Cookies:

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Roll the dough into 1-inch balls and place on the prepared baking sheet.
4. Use a fork to press down on the balls, making a crisscross pattern.
5. Bake for 10-12 minutes, or until the perimeters are golden brown.
6. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Tips for a Fudgy Texture

Use a High-Quality Peanut Butter

For a fudgy texture in your keto peanut butter cookies, opt for a high-quality, natural peanut butter.

Don’t Overmix the Dough

To achieve that irresistible fudgy texture, it is essential to keep away from overmixing the dough. Overmixing can lead to a dense, dry cookie that lacks the gooey, melt-in-your-mouth quality we’re aiming for. Here’s why:

When you mix cookie dough, you develop gluten in the flour. Gluten is a protein network that gives bread its chewy texture. In cookies, we want to develop just sufficient gluten to carry the dough collectively, but not a lot that it turns into tough. Overmixing causes an excessive quantity of gluten to type, resulting in a dense, crumbly cookie.

To prevent overmixing, comply with the following pointers:

– Mix the dough simply until the ingredients are combined. Do not transcend this level.

– Use a rubber spatula or wooden spoon to combine the dough. Avoid using an electrical mixer, as it could possibly easily overmix the dough.

– If the dough is too sticky, add somewhat more almond flour. Do not add an extreme amount of flour, as this will dry out the cookies.

– Let the dough rest within the refrigerator for at least half-hour earlier than baking. This will help the dough firm up and forestall it from spreading too much in the oven.

Bake the Cookies Just Until Set

1. Use gentle brown sugar as an alternative of granulated sugar. Brown sugar contains molasses, which supplies the cookies a chewy texture.

2. Don’t overmix the dough. Overmixing will develop the gluten in the flour, which will make the cookies powerful.

3. Chill the dough for no much less than 30 minutes before baking. This will assist the cookies to spread much less and can give them a fudgier texture.

4. Bake the cookies simply till set. The edges of the cookies should be golden brown and the facilities must be set but still barely gentle.