How To Make Keto Peanut Butter Cookies With Sunflower Seed Butter

Ingredients

Dry Ingredients

Dry Ingredients

Almond Flour:

• A gluten-free and low-carb various to wheat flour
• Provides a nutty taste and a crumbly texture

Coconut Flour:

• Another gluten-free and low-carb flour with a slightly sweet taste
• Absorbs more liquid than almond flour, so use it sparingly

Baking Powder:

• A leavening agent that helps the cookies rise and turn out to be mild and fluffy
• Use recent baking powder for finest results

Salt:

• Enhances the flavor of the cookies and balances the sweetness

Almond flour

Ingredients:

– 1 cup (120g) almond flour

– half of cup (60g) sunflower seed butter

– 1/4 cup (60ml) peanut butter (unsweetened)

– 1/4 cup (50g) erythritol (or different keto-friendly sweetener)

– 1 large egg

– 1 teaspoon (5ml) vanilla extract

– half of teaspoon (2.5ml) baking soda

– 1/4 teaspoon (1.25ml) salt

Sunflower seed butter

Sunflower seed butter, also called sunflower butter, is produced from roasted, ground sunflower seeds. It has a nutty, barely sweet flavor and a creamy texture, much like peanut butter. Sunflower seed butter is an efficient supply of healthy fat, together with polyunsaturated fat, which are useful for heart health. It can also be an excellent source of protein, fiber, and vitamins, including vitamin E and B nutritional vitamins.

Sunflower seed butter is a superb various to peanut butter for folks with peanut allergic reactions or sensitivities. It can be used in a selection of recipes, together with cookies, cakes, smoothies, and sauces.

Baking powder

Baking powder is a leavening agent that helps baked goods rise.

It is a mixture of an acidic ingredient (usually cream of tartar) and a primary ingredient (usually baking soda).

When baking powder is added to a batter or dough, the acidic and fundamental components react to create carbon dioxide gas.

This fuel expands and creates air pockets within the batter or dough, which causes it to rise.

Baking powder is often utilized in recipes that don’t contain eggs, as eggs also can assist to leaven baked items.

It is essential to make use of the right amount of baking powder in a recipe, as too much could cause the baked items to turn out to be bitter.

Too little baking powder can lead to baked items which are dense and heavy.

Salt

Ingredients:

1 cup (135g) unsweetened natural sunflower seed butter (no added sugar, salt, or oil)

1/2 cup (113g) unsalted butter, softened (I used Kerrygold)

1/2 cup (100g) granulated erythritol or different granulated sugar substitute of selection (I used Swerve)

1/4 cup (21g) powdered erythritol or different powdered sugar substitute of selection (I used Swerve)

1 large egg

1 teaspoon (5g) vanilla extract

1 cup (120g) almond flour or other keto-approved flour of alternative (I used Anthony’s)

1/2 cup (60g) peanut flour (I used Crazy Richard’s)

1/2 teaspoon (2.5g) baking soda

1/4 teaspoon (1.25g) salt

Optional: 1/4 cup (30g) chopped sugar-free chocolate chips or chunks (I used Lily’s)

Wet Ingredients

Wet Ingredients

– Peanut butter: Use unsweetened natural peanut butter for the best outcomes.

– Sunflower seed butter: This provides a nutty taste and creamy texture to the cookies.

– Egg: This helps bind the ingredients together and offers the cookies a slightly chewy texture.

– Vanilla extract: This adds a touch of sweetness and flavor.

Peanut butter

– 1 cup natural peanut butter, at room temperature

– half of cup sunflower seed butter, at room temperature

– half cup granulated erythritol

– half cup almond flour

– 1/4 cup coconut flour

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 giant egg

– 1 teaspoon vanilla extract

– 1/2 cup chopped peanuts, for topping (optional)

Eggs

1 cup (2 sticks) unsalted butter, softened

1 cup creamy peanut butter

1 cup sunflower seed butter

1 cup granulated sugar

1 large egg

1 teaspoon baking soda

1 teaspoon salt

1 cup all-purpose flour

Sugarfree sweetener

INGREDIENTS

FOR THE COOKIES

1 cup sunflower seed butter

½ cup butter, softened

½ cup keto-friendly sweetener (such as erythritol, xylitol, or allulose)

1 large egg

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon salt

FOR THE CHOCOLATE SAUCE (OPTIONAL)

½ cup sugar-free chocolate chips

2 tablespoons coconut oil

Vanilla extract

Vanilla extract is a staple in plenty of keto baking recipes. It provides a wealthy, heat taste that may improve the taste of any baked good. When selecting a vanilla extract on your Keto Peanut Butter Cookies Recipe recipes, make sure to choose one that is unsweetened and made with a natural sweetener, corresponding to stevia or monk fruit extract.

To make vanilla extract, vanilla beans are steeped in a combination of water and alcohol. The alcohol extracts the flavour compounds from the beans, which outcomes in a concentrated vanilla extract. The longer the beans are steeped, the stronger the flavour of the extract might be.

Vanilla extract can be utilized in a wide range of keto baking recipes, including cookies, cakes, and pies. It can be used to flavor keto ice cream, yogurt, and different desserts. When using vanilla extract in your keto recipes, be sure to use it sparingly, as a little bit goes a good distance.

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C).

Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper.

Make the Dough

Combine almond flour, peanut butter, sunflower seed butter, monk fruit, vanilla extract, baking powder, and salt in a big bowl.

Mix well until all ingredients are combined.

Form the dough into 1-inch balls.

Place the balls on a baking sheet lined with parchment paper.

Press down on the balls with a fork to create a crisscross pattern.

Bake in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are golden brown.

Combine the dry elements in a medium bowl.

Combine the dry components in a medium bowl.

In a separate bowl, cream together the peanut butter, eggs, sweetener, and vanilla extract.

In a separate bowl, cream together the peanut butter, eggs, sweetener, and vanilla extract.

Add the wet components to the dry components and blend until nicely combined.

In a mixing bowl, beat together the melted unsalted butter, granulated sweetener, and both nut butters until creamy.

Add the eggs one by one, mixing well after every addition.

Using a fork, whisk together the almond flour, coconut flour, baking powder, and salt in a separate bowl.

Add the dry components to the wet ingredients and blend until properly mixed.

Shape and Bake

How to Make Keto Peanut Butter Cookies with Sunflower Seed Butter

Ingredients:

• 1 cup (120g) creamy peanut butter
• 1/2 cup (100g) sunflower seed butter
• 1/2 cup (100g) granulated erythritol
• 1 giant egg
• 1/2 teaspoon (2g) vanilla extract
• 1/4 teaspoon (1g) baking soda
• 1/4 teaspoon (1g) salt

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Combine dry components: In a medium bowl, whisk together the granulated erythritol, baking soda, and salt.
3. Mix moist elements: In a large bowl, beat together the peanut butter, sunflower seed butter, egg, and vanilla extract till clean and mixed.
4. Gradually add dry elements: Gradually add the dry elements to the moist ingredients, mixing until just mixed. Do not overmix.
5. Chill dough: Wrap the dough in plastic wrap and refrigerate for a minimum of half-hour, or up to overnight. Chilling the dough will help the cookies hold their shape while baking.
6. Shape cookies: Line a baking sheet with parchment paper. Use a cookie scoop or two spoons to scoop the dough and shape it into 1-inch (2.5 cm) balls. Place the dough balls on the prepared baking sheet.
7. Bake cookies: Bake the cookies for 10-12 minutes, or until the perimeters are golden brown and the facilities are set. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill completely.

Tips:

• For chewier cookies, bake for 12-14 minutes.
• For crispier cookies, bake for 10-12 minutes.
• If you do not have sunflower seed butter, you can use one other nut or seed butter of your alternative.
• These cookies can be stored in an hermetic container at room temperature for as much as three days.

Shape the dough into 1inch balls.

1. Roll the dough into one-inch balls.

2. Place on a greased or parchment-lined baking sheet.

3. Flatten barely with the palm of your hand.

4. Use a fork to criss-cross the cookies, creating a lattice sample.

Place the balls on the ready baking sheet, spacing them about 2 inches aside.

Place the balls on the ready baking sheet, spacing them about 2 inches aside.

Bake for 1012 minutes, or until the sides are golden brown.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large bowl, cream together the peanut butter and the butter until gentle and fluffy.

Beat in the granulated sweetener until well mixed.

In a separate bowl, whisk collectively the almond flour, the flax meal, the baking powder, and the salt.

Gradually add the dry elements to the moist elements, mixing till just mixed.

Roll the dough into 1-inch balls and place them on the prepared baking sheet.

Use a fork to press down on each ball to flatten it.

Bake for 10-12 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.

Cool and Enjoy

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, sunflower seed butter, butter, and sugar. Beat till clean and creamy.
3. Add the egg and vanilla extract and beat till combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry elements to the wet ingredients and blend until simply mixed.
6. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
7. Bake for 10-12 minutes, or until the sides are golden brown and the centers are set.
8. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool utterly.

Cool and Enjoy:

• Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack to chill utterly.
• Once the cookies are utterly cool, get pleasure from them with a glass of milk or your favourite beverage.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool fully.

Instructions:

1. Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.
2. In a big bowl, cream collectively the butter, sunflower seed butter, and erythritol until light and fluffy.
3. Beat within the eggs separately, then stir in the vanilla extract.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
5. Gradually add the dry components to the wet ingredients, mixing till simply mixed.
6. Shape the dough into 1-inch balls and place on the ready baking sheet.
7. Bake for 10-12 minutes, or until the cookies are set and the edges are simply beginning to brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.

Enjoy!

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk collectively the sunflower seed butter, peanut butter, sweetener, egg, vanilla extract, baking soda, and salt.

3. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

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

5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill fully.



Enjoy!