How To Make Keto Peanut Butter Cookies With Peanuts For Extra Crunch
Ingredients
Required elements:
Ingredients:
- 1 cup pure peanut butter, unsalted and unsweetened
- 1/2 cup granulated erythritol
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 massive egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped peanuts, optional
1 cup (2 sticks) of unsalted butter, softened to room temperature
Ingredients
1 cup (2 sticks) of unsalted butter, softened to room temperature
1 cup of granulated sugar substitute (such as erythritol)
1 cup of granulated sugar substitute (such as erythritol)
2 massive eggs
Ingredients:
– 2 large eggs
1 teaspoon of vanilla extract
-Vanilla extract: It is an important taste enhancer. It brings out the sweetness of the cookies and balances the richness of the peanut butter.
2 cups of almond flour
2 cups of almond flour
1/2 cup of peanut butter
Peanut butter is a popular ingredient in many recipes, together with cookies, muffins, and smoothies. It is produced from roasted peanuts which have been ground right into a clean paste.
Peanut butter is a good supply of protein, wholesome fat, and fiber. It can be an excellent supply of vitamins and minerals, including niacin, vitamin B6, and magnesium.
When selecting peanut butter, you will need to learn the label fastidiously. Some manufacturers of peanut butter contain added sugar or other unhealthy elements.
To make keto peanut butter cookies with peanuts for further crunch, you will need the next ingredients:
1/2 cup of peanut butter
1/4 cup of almond flour
1/4 cup of coconut flour
1/4 cup of erythritol
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of chopped peanuts
1 tablespoon of water
Instructions:
Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, almond flour, coconut flour, erythritol, baking soda, and salt.
Stir in the chopped peanuts.
Add the water and stir until the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Flatten the balls with a fork.
Bake for 10-12 minutes, or until the cookies are golden brown.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool utterly.
1/2 cup of coarsely chopped peanuts
Ingredients
1/2 cup of coarsely chopped peanuts
1/2 teaspoon of baking soda
– Baking soda: half teaspoon
1/4 teaspoon of salt
1/4 teaspoon salt
Instructions
Step 1: Preheat oven and put together baking sheets
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Preheat oven to 350 degrees F (175 levels C). Line two baking sheets with parchment paper.
Preheat oven to 350 levels F (175 degrees C).
Line two baking sheets with parchment paper.
Step 2: Cream together butter and sugar substitute
Step 2: Cream collectively butter and sugar substitute
In a mixing bowl, cream collectively the softened unsalted butter and Keto Peanut Butter Cookies Recipe-friendly sugar substitute until smooth and pale in shade. Use an electric mixer for finest outcomes.
In a large bowl, cream collectively the softened butter and sugar substitute till light and fluffy.
Instructions: In a large bowl, cream together the softened butter and sugar substitute until mild and fluffy.
Step three: Add eggs and vanilla extract
3. Add eggs and vanilla extract:
In a small bowl, whisk together the two eggs and the vanilla extract till combined.
Gradually add the wet ingredients to the dry ingredients, mixing until simply combined.
Do not overmix, as this can make the cookies robust.
Beat in the eggs separately, then stir within the vanilla extract.
– Beat in the eggs one by one.
– Stir within the vanilla extract.
Step 4: Combine dry ingredients
– In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Whisk till properly mixed.
In a separate bowl, whisk collectively the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.
Instructions:
In a separate bowl, whisk collectively the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.
Step 5: Gradually add dry components to moist ingredients
5. Gradually Add Dry Ingredients to Wet Ingredients:
- Add 1 cup of almond flour to the bowl with the moist components.
- Mix until simply combined.
- Repeat with the remaining 1 cup of almond flour, including half cup at a time till the dough simply comes together.
Gradually add the dry ingredients to the wet elements, mixing until simply combined.
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and peanut butter until clean.
- Beat within the egg and vanilla extract.
- Gradually add the dry components to the moist components, mixing till simply mixed.
- Stir within the chopped peanuts.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
- Bake for 10-12 minutes, or till the perimeters are golden brown.
- Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.
Step 6: Drop dough onto prepared baking sheets
Spray two regular-sized baking sheets with nonstick spray; put aside.
Drop batter by rounded tablespoons 2 inches aside onto ready sheets.
If batter is too sticky, wet a large spoon with water and gently press and release dough to scoop it.
Press thumb or the again of a spoon to softly flatten cookies and create a crisscross pattern.
Drop the dough by rounded tablespoons onto the ready baking sheets, spacing them about 2 inches aside.
Drop the dough by rounded tablespoons onto the ready baking sheets, spacing them about 2 inches aside.
Step 7: Bake cookies
Preheat oven to 375 °F (190 °C).
Line a baking sheet with parchment paper.
Drop rounded tablespoons of dough onto the ready baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes per sheet, or until the edges are simply starting to brown.
Cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
Enjoy!
Bake for 1012 minutes, or till the perimeters are frivolously browned.
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and erythritol till light and fluffy.
Beat within the eggs one by one, then stir within the vanilla.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry elements to the wet elements, mixing until simply combined.
Fold in the chopped peanuts.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
Bake for 10-12 minutes, or until the sides are flippantly browned.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.
Step 8: Let cookies cool
Step 8: Let cookies cool
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to chill fully.
– Let the cookies cool on the baking sheets for a couple of minutes earlier than transferring them to a wire rack to chill fully.