Keto Peanut Butter Cookies Dipped In Dark Chocolate
Ingredients
Required Ingredients
Ingredients:
Creamy Peanut Butter: Keto-friendly, unsweetened creamy peanut butter is the star ingredient that delivers a satisfying peanut butter flavor to those cookies.
Egg: A large egg acts as a binder, providing construction and holding the ingredients collectively.
Almond Flour: Finely ground almond flour is the base of these cookies, offering a nutty flavor and low-carb content material.
Coconut Flour: A small quantity of coconut flour absorbs moisture and adds a slightly chewy texture.
Erythritol: A sugar substitute with zero calories and carbs, providing sweetness without affecting blood sugar ranges.
Baking Powder: A leavening agent that helps the cookies rise and turn into fluffy.
Salt: Enhances the flavor and balances the sweetness.
Sugar-free Dark Chocolate: Melted sugar-free darkish chocolate is used to dip the cookies, offering a luscious and decadent coating.
Optional Toppings:
Sea Salt: A sprinkle of sea salt can add a touch of salinity to stability the sweetness.
Chopped Peanuts: Toasting and chopping peanuts can add additional texture and peanut flavor to the cookies.
Peanut butter
Ingredients: Peanut butter, butter, sugar, eggs, vanilla extract, baking soda, salt, dark chocolate chips, coconut oil
Monk fruit sweetener
Monk fruit sweetener is a natural sweetener that’s derived from the monk fruit, a melon that is native to Southeast Asia. It is about 300 times sweeter than sugar, but it accommodates no energy or carbohydrates. Monk fruit sweetener can be an excellent source of antioxidants.
Monk fruit sweetener is a well-liked alternative for folks on the keto food plan, as it is a low-carb, sugar-free sweetener that can be utilized in a wide selection of recipes. It is also a sensible choice for individuals with diabetes, as it does not raise blood sugar ranges.
Monk fruit sweetener could be present in quite lots of varieties, including granulated, powdered, and liquid. It can be used as a sugar substitute in baking, cooking, and beverages.
Coconut flour
Ingredients
1 cup (120g) coconut flour
1/2 cup (113g) unsalted butter, softened
half cup (100g) peanut butter
half cup (100g) granulated sweetener
1/4 cup (60ml) unsweetened almond milk
1 teaspoon baking powder
half teaspoon vanilla extract
1/4 teaspoon salt
half of cup (100g) dark chocolate chips
Baking powder
Baking powder is a leavening agent that is utilized in baking to create a lightweight and fluffy texture. It is a mixture of an acid, a base, and a starch.
When baking powder is mixed with a liquid, the acid and base react to create carbon dioxide gas. This gasoline bubbles up and creates a light and airy texture within the baked good.
Baking powder is a very important ingredient in keto peanut butter cookies dipped in dark chocolate. It is what offers the cookies their light and fluffy texture, and it also helps to create the crispy edges.
To make keto peanut butter cookies dipped in darkish chocolate, you’ll need the next components:
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup granulated sweetener
- 1/2 cup brown sweetener
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar-free darkish chocolate chips
Vanilla extract
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated erythritol
- 1/4 cup unsweetened almond milk
- 1 giant egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup peanut butter
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup darkish chocolate chips
Egg
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 massive egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup dark chocolate chips
Dark chocolate
Dark chocolate is a chocolate with a excessive proportion of cocoa solids and a low percentage of sugar. Its darkish color and taste come from the cocoa solids, which are the roasted and ground seeds of the cocoa tree.
Dark chocolate incorporates a number of useful compounds, including antioxidants, flavonoids, and minerals. Antioxidants assist to guard cells from harm, flavonoids have anti-inflammatory properties, and minerals are important for good well being.
Studies have shown that dark chocolate could have a variety of well being benefits, together with decreasing the danger of heart disease, stroke, and type 2 diabetes. It can also improve cognitive operate and mood.
When selecting darkish chocolate, look for a better share of cocoa solids (70% or higher). The larger the proportion of cocoa solids, the more helpful compounds the chocolate will comprise.
Instructions
Making the Dough
Line a baking sheet with parchment paper.
In a big bowl, beat the butter and peanut butter collectively until easy. Beat within the sweetener, eggs, and vanilla extract until properly combined. In a medium bowl, mix the almond flour, coconut flour, baking powder, and salt. Gradually add the dry ingredients to the moist ingredients, mixing till simply mixed.
Roll the dough into balls, about 1 tablespoon each. Place the dough balls on the prepared baking sheet and press down on each ball with a fork to flatten it barely. Bake at 350 degrees F for 10-12 minutes, or till the sides are lightly golden brown.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill completely. Once the cookies are fully cool, dip them in melted darkish chocolate. Place the dipped cookies on a parchment paper-lined baking sheet and refrigerate for 30 minutes, or until the chocolate is ready.
Combine peanut butter, monk fruit sweetener, coconut flour, baking powder, and vanilla extract.
Combine:
Peanut butter, monk fruit sweetener, coconut flour, baking powder, and vanilla extract until properly blended.
Add egg and blend until dough forms.
Instructions
Add egg and mix till dough types.
Baking the Cookies
Preheat oven to 350 levels F (175 degrees C).
Line a baking sheet with parchment paper.
In a big bowl, cream together the butter, peanut butter, and sweetener till light and fluffy.
Beat within the eggs separately, then stir in the vanilla.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the moist components, mixing until just mixed.
Roll the dough into 1-inch balls and place them on the ready baking sheet.
Bake for 10-12 minutes, or till the cookies are flippantly browned around the edges.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
To dip the cookies in darkish chocolate, melt the chocolate in a double boiler or in the microwave. Dip each cookie halfway into the melted chocolate, then place it on a parchment paper-lined baking sheet.
Refrigerate the cookies for a minimum of half-hour earlier than serving.
Preheat oven to 350°F (175°C).
Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter and peanut butter till gentle and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry components to the moist ingredients, mixing till just combined.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 10-12 minutes, or till the edges are simply beginning to brown.
- Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.
- While the cookies are cooling, melt the dark chocolate in a double boiler or in the microwave.
- Dip each cookie within the melted chocolate, then sprinkle with sea salt.
- Let the cookies set on a parchment paper-lined baking sheet till the chocolate is agency.
- Enjoy!
Line a baking sheet with parchment paper.
Before beginning the preparation of these delectable treats, start by getting ready an acceptable baking environment. Line a baking sheet with parchment paper, a non-stick floor that may prevent your culinary creations from adhering to the pan.
This preparatory step will make certain the seamless release of your cookies once they’ve been transformed by the baking process, preserving their delicate form and stopping any unwelcome breakage.
Proceeding with this simple act of preparation will considerably enhance your baking experience, permitting you to concentrate on the thrill of creation without the inconvenience of sticky mishaps.
Scoop dough and form into cookies.
Scoop the peanut butter cookie dough by rounded tablespoons and shape them in balls.
Place the formed dough balls on a baking sheet lined with parchment paper and press them down slightly with a fork.
Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until they are golden brown on the edges.
Allow the cookies to cool slightly earlier than dipping them in dark chocolate.
Bake for 1012 minutes, or until flippantly golden brown.
Line 2 of the directions states to bake at 350 F (175 C) for 10-12 minutes, or until flippantly golden brown.
Dipping in Chocolate
Dipping in Chocolate:
Line a baking sheet with parchment paper.
Dip the bottom of each cookie into the melted chocolate, then use a fork to gently tap off any excess chocolate.
Place the cookies on the ready baking sheet and refrigerate for no less than half-hour, or until the chocolate is set.
Melt darkish chocolate.
Line a baking sheet with parchment paper.
In a medium saucepan over low warmth, soften the dark chocolate, stirring continually.
Remove from heat and let cool for a few minutes.
Dip the tops of the cookies into the melted chocolate, tapping off any excess.
Place the cookies on the prepared baking sheet and refrigerate for no much less than half-hour, or until the chocolate is ready.
Dip cookies in melted chocolate.
1. Line a baking sheet with parchment paper.
2. In a medium bowl, cream together the butter and peanut butter till gentle and fluffy.
3. Add the egg and vanilla extract and blend until well mixed.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
5. Add the dry components to the wet elements and mix till simply combined.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Preheat oven to 350 levels F (175 degrees C).
8. Bake for 10-12 minutes, or till the edges are golden brown.
9 Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.
10. In a small bowl, melt the chocolate chips in the microwave or over a double boiler.
11. Dip the underside of each cookie into the melted chocolate and return to the wire rack to set.
12. Enjoy!
Tips
Recipe Variations
Tips
- For a chewier cookie, chill the dough for at least 30 minutes earlier than baking.
- If you don’t have almond flour, you need to use one other kind of nut flour, such as hazelnut flour or pecan flour.
- To make the cookies dairy-free, use dairy-free chocolate chips.
- To make the cookies egg-free, use a flax egg or chia egg.
- To make the cookies vegan, use vegan chocolate chips.
Recipe Variations
- Add half of cup of chopped nuts to the dough, corresponding to pecans, walnuts, or almonds.
- Add 1/4 cup of unsweetened cocoa powder to the dough for a chocolate peanut butter cookie.
- Dip the cookies in white chocolate as an alternative of dark chocolate.
- Add a drizzle of caramel sauce on high of the cookies.
- Sprinkle the cookies with sea salt for a candy and salty deal with.
Add nuts, seeds, or different toppings.
Add nuts, seeds, or different toppings.
Once the cookies have cooled, you presumably can add your favourite toppings. Nuts, such as chopped almonds, pecans, or walnuts, are a well-liked alternative. You also can add seeds, corresponding to chia seeds, flaxseed, or sunflower seeds. If you’re on the lookout for one thing sweeter, you probably can add chocolate chips or sprinkles. You can even drizzle the cookies with melted chocolate or caramel.
Use various sorts of nut butter.
Nut butters like almond butter, cashew butter, and macadamia nut butter supply distinct flavor profiles and nutritional advantages.
Make thumbprint cookies and fill with sugarfree jam.
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 cream cheese till mild and fluffy.
Beat in the peanut butter, eggs, and vanilla.
In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the moist components, mixing until just mixed.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Use your thumb to make an indentation in the heart of every cookie.
Bake for 10-12 minutes, or till the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Dip the tops of the cookies in melted dark chocolate.
Let the chocolate set earlier than serving.
Storage and Shelf Life
Tips:
– Use a kitchen scale to measure the ingredients for the most effective outcomes.
– Be sure to sit back the dough for at least 30 minutes before baking, this can help the cookies to keep their shape.
– If you do not have a double boiler, you’ll be able to melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
– Be certain to use darkish chocolate that’s a minimal of 70% cacao for one of the best taste.
– If you need to make the cookies forward of time, you presumably can bake them and let them cool completely. Then, store them in an airtight container within the fridge for as a lot as three days, or in the freezer for as much as 2 months. When you’re able to serve, thaw the cookies at room temperature or reheat them in a preheated oven.
Storage:
– Store the cookies in an airtight container at room temperature for up to 3 days.
– Store the cookies in an hermetic container within the refrigerator for as much as 1 week.
– Store the cookies in an airtight container within the freezer for up to 2 months.
Shelf Life:
– The cookies will last for up to three days at room temperature.
– The cookies will last for as much as 1 week within the fridge.
– The cookies will final for as much as 2 months within the freezer.
Store cookies in an airtight container at room temperature for as a lot as 3 days.
Store cookies in an airtight container at room temperature for as a lot as 3 days.
Freeze cookies for longer storage.
Freeze cookies for longer storage.
Freezing cookies is a nice way to increase their shelf life and keep them contemporary for longer. To freeze cookies, simply place them in an airtight container and freeze them for up to 2 months.
When you’re able to eat the cookies, thaw them at room temperature for about 30 minutes, or till they’re delicate and pliable.
Here are some suggestions for freezing cookies:
- Let the cookies cool utterly before freezing them.
- Wrap the cookies individually in plastic wrap or aluminum foil before placing them in the hermetic container.
- Label the container with the type of cookie and the date frozen.
- Freeze the cookies for up to 2 months.