How To Make Keto Peanut Butter Cookies With Coconut Cream
Ingredients
– 1 cup pure peanut butter
Ingredients:
- 1 cup pure peanut butter
- 1 cup coconut cream
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sweetener
- 1 tablespoon vanilla extract
– half of cup coconut cream
Ingredients:
– half of cup coconut cream
– 1/4 cup powdered sweetener
Ingredients:
– 1/4 cup powdered sweetener
– 1/4 cup almond flour
Ingredients:
– 1/4 cup almond flour
– 1/4 teaspoon baking soda
Baking soda is a leavening agent that helps baked items rise.
It is produced from sodium bicarbonate and when it’s combined with an acid, it releases carbon dioxide gas.
This gasoline creates bubbles within the batter or dough, which causes it to rise.
Baking soda is a standard ingredient in many baked items, including cookies, cakes, and breads.
It is necessary to make use of the appropriate quantity of baking soda, as an excessive amount of can make baked items bitter.
In this recipe, 1/4 teaspoon of baking soda is used.
– 1/4 teaspoon salt
1/4 teaspoon salt
– 1 egg
Ingredient:
1 egg
– 1 teaspoon vanilla extract
Ingredients:
– 1 teaspoon vanilla extract
Instructions
– Preheat oven to 350 levels F (175 degrees C).
Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.
– Line a baking sheet with parchment paper.
Line a baking sheet with parchment paper. This step is essential to prevent the cookies from sticking to the pan and making a multitude.
– In a large bowl, cream together the peanut butter, coconut cream, and powdered sweetener till light and fluffy.
In a large bowl, cream together the peanut butter, coconut cream, and powdered sweetener till mild and fluffy.
– Beat within the egg and vanilla extract till properly mixed.
In a large bowl, beat together the Keto Peanut Butter Cookies Recipe butter, butter, and sugar until nicely mixed. Beat in the egg and vanilla extract until nicely mixed.
– In a separate bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, whisk together the almond flour, baking soda, and salt.
– Gradually add the dry elements to the wet ingredients, mixing until simply combined.
Gradually add the dry elements to the wet elements, mixing until just combined. Don’t overmix, as this will make the cookies powerful.
– Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches aside.
Roll the dough into 1-inch balls and place them on the ready baking sheet, spacing them about 2 inches apart.
– Use a fork to press crisscross lines into the highest of every cookie.
– Use a fork to press crisscross traces into the top of each cookie.
– Bake for 10-12 minutes, or until the cookies are golden brown across the edges.
– Preheat oven to 350°F (175°C).
– Line a baking sheet with parchment paper.
– In a medium bowl, cream together the peanut butter, coconut cream, and butter until smooth.
– Add the eggs and vanilla extract and beat till properly combined.
– Stir in the almond flour, coconut flour, baking powder, and salt until simply combined.
– Roll the dough into 1-inch balls and place on the ready baking sheet.
– Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
– Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.
– Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.
Let the cookies cool:
- When the cookies are done baking, allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
- This will assist the cookies to agency up and not break aside when you move them.
- Let the cookies cool utterly on the wire rack before storing them in an airtight container.