How To Make Keto Peanut Butter Cookies With Only 5 Ingredients

Ingredients

1 cup peanut butter

1/2 cup granulated sugar substitute

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 cup creamy peanut butter

1/2 cup creamy peanut butter (smooth or crunchy)

half cup erythritol

Erythritol is a pure sugar alcohol that is used as a sugar substitute in Keto Peanut Butter Cookies baking.

It is about 60% as candy as sugar, but it incorporates virtually no calories and does not raise blood sugar ranges.

Erythritol can be known for its cooling impact, which may be helpful in decreasing the sweetness of keto desserts.

In this recipe, erythritol is used to sweeten the cookies with out including any unwanted energy or carbs.

It additionally helps to create a chewy texture that is similar to traditional peanut butter cookies.

1 giant egg

1 giant egg

1 tsp vanilla extract

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

2 tbsp unsweetened cocoa powder

Instructions

1. Preheat the oven to 375 levels F (190 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream collectively the peanut butter and butter until mild and fluffy.
4. Beat in the egg and vanilla extract.
5. Stir in the almond flour and sweetener until a dough types.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
7. Use a fork to flatten the cookies slightly.
8. Bake for 10-12 minutes, or till the perimeters are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

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

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

Step 2: Combine all of the components in a large bowl.

Combine all of the ingredients in a big bowl. Knead the dough until it comes collectively and forms a ball.

Step three: Stir properly.

– Stir the components together till properly mixed.
– The dough might be thick and sticky, but don’t be concerned, it will come collectively as quickly as it’s chilled.

Step 4: Drop by rounded tablespoonfuls onto ungreased cookie sheets.

• Line a baking sheet with parchment paper.

• Use a rounded tablespoon to drop the dough onto the ready baking sheet, spacing them about 2 inches apart.

• Bake for 10-12 minutes, or until the sides are golden brown and the facilities are set.

Step 5: Bake for 810 minutes, or until light brown around the edges.

Bake for 8-10 minutes, or till mild brown across the edges.

Step 6: Let cool on cookie sheets for a couple of minutes earlier than transferring to wire racks to cool utterly.

Once the cookies are golden brown, take away them from the oven and allow them to cool on the cookie sheets for a few minutes earlier than transferring them to wire racks to cool fully.