How To Make Keto Peanut Butter Cookies With Stevia
How To Make Keto Peanut Butter Cookies With Stevia
Ingredients
Dry Ingredients
– 1 1/4 cup (150g) crunchy peanut butter
– 1/2 cup (100g) butter, softened
– half of cup (80g) granulated erythritol
– 1/4 cup (50g) powdered erythritol
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon nice sea salt
– 1 massive egg
– 2 tablespoons water
– 1 teaspoon vanilla extract
– 1/2 cup (60g) sugar-free chocolate chips, optional
1 cup almond flour
1 cup finely ground blanched almond flour
1/2 cup peanut flour
Peanut flour is a gluten-free, low-carb various to wheat flour that is created from floor peanuts.
It is an effective source of protein, fiber, and wholesome fat.
Peanut flour can be utilized in a selection of baking recipes, together with cookies, muffins, and bread.
It is essential to note that peanut flour is not the identical as peanut butter.
Peanut butter is made from roasted peanuts and accommodates added oil and sugar.
1/2 cup powdered sweetener (such as stevia)
Powdered sweetener (such as stevia) is a typical ingredient in sugar-free baking recipes.
1/2 teaspoon baking powder
– half of teaspoon baking powder
1/4 teaspoon baking soda
Baking soda is a leavening agent that helps baked goods rise. It reacts with acids to produce carbon dioxide gasoline, which creates bubbles within the batter or dough.
In this recipe, baking soda is used to help the cookies rise and turn out to be fluffy. It additionally helps to neutralize the acidity of the stevia, which can make the cookies bitter.
To measure 1/4 teaspoon of baking soda, use a measuring spoon or a kitchen scale. If you don’t have a kitchen scale, you can estimate the amount by using the tip of a knife.
Here are some suggestions for measuring baking soda:
- Use a measuring spoon that is the correct measurement. Don’t use a teaspoon that’s too giant or too small.
- Level off the baking soda with a knife or your finger.
- Don’t pack the baking soda into the measuring spoon.
1/4 teaspoon salt
1/4 teaspoon salt
Wet Ingredients
Ingredients
Wet Ingredients
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/4 cup brown sugar substitute (such as Swerve or erythritol)
1/4 cup liquid stevia
1 large egg
1/2 cup peanut butter (creamy or crunchy)
• half of cup peanut butter (creamy or crunchy)
1/2 cup unsweetened almond milk
– 1/2 cup unsweetened almond milk
1 large egg
1 large egg
Directions
Preheat Oven
Preheat oven to 350 degrees F (175 levels C).
Line a baking sheet with parchment paper.
In a medium bowl, cream collectively the butter and peanut butter until mild and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry elements to the wet ingredients, mixing till just mixed.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
Flatten the cookies with a fork dipped in flour.
Bake for 10-12 minutes, or till the sides are golden brown.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.
Store in an hermetic container at room temperature for up to 3 days.
Preheat oven to 350 levels F (175 levels C).
Preheat oven to 350 degrees F (175 levels C).
Combine Dry Ingredients
First, combine the dry ingredients in a medium bowl. This consists of the almond flour, baking powder, and stevia. Use a whisk or fork to make certain that the ingredients are completely combined.
In a medium bowl, whisk collectively the almond flour, peanut flour, powdered sweetener, baking powder, baking soda, and salt.
In a medium bowl, whisk together the almond flour, peanut flour, powdered sweetener, baking powder, baking soda, and salt.
Combine Wet Ingredients
1. Combine the peanut butter and stevia in a medium bowl.
2. Cream collectively till gentle and fluffy.
3. Add the egg and vanilla extract and mix nicely.
4. In a separate bowl, whisk collectively the almond flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing till simply mixed.
6. Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.
7. Flatten the balls with a fork and bake at 350 degrees F (175 levels C) for 10-12 minutes.
8. Allow the cookies to chill on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.
In a separate bowl, whisk collectively the peanut butter, almond milk, and egg.
In a separate bowl, whisk collectively the peanut butter, almond milk, and egg.
Combine Wet and Dry Ingredients
Directions
Combine Wet and Dry Ingredients
1. In a large bowl, beat collectively the butter, peanut butter, and sugar substitutes till creamy.
2. Beat within the egg and vanilla extract.
3. In a separate bowl, whisk collectively the almond flour, baking soda, and salt.
four. Gradually add the dry ingredients to the wet elements, mixing until simply combined.
Add the moist ingredients to the dry ingredients and blend till simply combined.
Add the moist ingredients to the dry components and mix until just mixed.
Scoop and Bake
Directions:
- Preheat oven to 350 levels F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream collectively the butter, peanut butter, and stevia until gentle and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
- Gradually add the dry elements to the wet ingredients, mixing until just combined.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
- Bake for 8-10 minutes, or till the perimeters are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.
Scoop and Bake:
- Use a cookie scoop to drop the dough onto the ready baking sheet, spacing them about 2 inches aside.
- Bake for 8-10 minutes, or until the perimeters are golden brown.
- Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paperlined baking sheet.
• Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.
Flatten the cookies slightly with a fork.
1. Flatten the cookies barely with a fork to create the basic criss-cross pattern.
Bake for 1012 minutes, or until the edges are golden brown.
Bake for 10-12 minutes, or till the edges are golden brown.
Cool
Ingredients:
- 1 cup (120g) almond flour
- 1/2 cup (60g) coconut flour
- 1/4 cup (25g) stevia
- 1/4 cup (60ml) unsalted butter, softened
- 1/4 cup (60ml) unsweetened almond milk
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon (2.5ml) salt
- 1/2 cup (120g) Keto Peanut Butter Cookies butter
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, stevia, butter, almond milk, vanilla extract, and salt.
- Mix till properly mixed.
- Roll the dough into 1-inch (2.5 cm) balls.
- Place the balls on the prepared baking sheet.
- Use a fork to press down on the balls to flatten them.
- Bake for 10-12 minutes, or till the edges are golden brown.
- Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
- Enjoy!
Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.
Directions:
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.
Serve
Preheat oven to 350 degrees F (175 levels C).
Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter and stevia.
Beat within the egg and vanilla.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry components to the wet elements, mixing until simply mixed.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Use a fork to press a crisscross pattern into the tops of the cookies.
Bake for 12-15 minutes, or till the edges are golden brown.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.
Serve the cookies heat or at room temperature.
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter and stevia until mild and fluffy.
Beat in the egg, then stir in the peanut butter, baking powder, and salt. Gradually add the almond flour, mixing until a dough varieties.
Roll the dough into 1-inch balls and place on the ready baking sheet. Flatten every ball with a fork.
Bake for 10-12 minutes, or until the sides are golden brown.
Serve the cookies warm or at room temperature.