How To Make No-Bake Keto Peanut Butter Cookies

Ingredients

Required components:

Ingredients:

• 1 half cups creamy natural peanut butter
• 1/4 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sweetener (such as erythritol or monk fruit)
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• Optional: half of cup sugar-free chocolate chips

1/2 cup (1 stick) unsalted butter, softened

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup creamy peanut butter

1/4 cup granulated sweetener (such as erythritol, xylitol, or monk fruit)

– 1/4 cup granulated sweetener (such as erythritol, xylitol, or monk fruit)

1/4 teaspoon vanilla extract

1/4 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1/4 cup unsweetened cocoa powder

1/2 cup almond flour

1/2 cup almond flour

1/4 cup chopped peanuts (optional)

INGREDIENTS

• 1/4 cup chopped peanuts (optional)

Instructions

How to make:

INGREDIENTS

1 cup creamy peanut butter

1/4 cup honey

1/4 cup almond flour

1/4 teaspoon vanilla extract

1/4 teaspoon baking powder

Pinch of salt

INSTRUCTIONS

1. Line a baking sheet with parchment paper.

2. In a medium bowl, mix the peanut butter, honey, almond flour, vanilla extract, baking powder, and salt.

3. Stir until nicely mixed.

4. Drop by rounded tablespoons onto the ready baking sheet.

5. Refrigerate for a minimal of 2 hours, or overnight.

6. Enjoy!

Line a baking sheet with parchment paper.

1. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the peanut butter, butter, and sweetener.

three. Use a fork to mix until the components are properly combined.

four. Add the egg and vanilla extract and mix till combined.

5. Stir in the Keto Peanut Butter Cookies flour and almond flour until a dough forms.

6. Use a spoon or your hands to form 12 cookies and place them on the ready baking sheet.

7. Press each cookie with a fork to create a crisscross pattern.

8. Refrigerate for at least 2 hours, or in a single day.

9. Enjoy!

In a big bowl, cream collectively the butter and peanut butter till smooth.

In a large mixing bowl, use a hand mixer or standing mixer to cream together the softened butter and peanut butter till smooth.

Stir in the sweetener, vanilla extract, cocoa powder, almond flour, and chopped peanuts (if using).

Stir within the sweetener, vanilla extract, cocoa powder, almond flour, and chopped peanuts (if using).

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

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

Use a fork to crisscross the tops of the cookies.

Instructions

1. Line a baking sheet with parchment paper.
2. In a large bowl, combine the peanut butter, sweetener, vanilla extract, and salt.
3. Mix well till everything is nicely mixed.
4. Roll the dough into balls, about 1 tablespoon each.
5. Place the balls on the prepared baking sheet.
6. Use a fork to crisscross the tops of the cookies.
7. Refrigerate for no less than 1 hour before serving.

Refrigerate for at least 2 hours, or overnight, before serving.

To ensure the cookies set correctly and develop their full texture, it’s essential to refrigerate them for no less than 2 hours or in a single day earlier than serving.

Refrigerating the dough allows the oats to soak up the moisture from the opposite components, leading to a firmer and more cohesive texture.

In addition, refrigerating the cookies helps to boost their taste and allows the peanut butter and chocolate chips to meld together, making a wealthy and satisfying dessert. So, be affected person and give your cookies the time they should chill in the fridge earlier than indulging of their delectable taste.