Keto Peanut Butter Cookies With A Brownie-Like Texture
Ingredients
Dry Ingredients
Dry components are the foundation of all baking recipes, especially cookies. They present structure, lift, and texture.
In this keto peanut butter cookie recipe, the dry ingredients are almond flour, coconut flour, baking powder, and salt.
Almond flour is a finely floor flour produced from blanched almonds, and it is a well-liked ingredient in keto baking. It is high in fiber and protein, and it has a barely nutty taste.
Coconut flour is a finely ground flour produced from dried coconut meat, and it’s one other well-liked ingredient in keto baking. It is excessive in fiber and fats, and it has a slightly candy flavor.
Baking powder is a leavening agent that helps baked items to rise. It is made from baking soda, cornstarch, and an acid, and it works by releasing carbon dioxide fuel when it’s heated.
Salt is a flavor enhancer that helps to steadiness the sweetness of the cookies. It also helps to prevent the cookies from spreading too much.
Almond Flour
– Almond Flour: This is the primary ingredient in these cookies and provides them their brownie-like texture. Almond flour is a good supply of fiber and protein and can be gluten-free.
Coconut Flour
Ingredients:
- 1 cup coconut flour
- 1/2 cup granulated sweetener (erythritol, xylitol, or monk fruit)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 massive egg
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Baking Powder
Ingredients
Here is a list of the elements that you will need to make keto peanut butter cookies with a brownie-like texture:
1/2 cup (1 stick) unsalted butter, softened
half of cup granulated sweetener (such as erythritol or monk fruit)
1/4 cup peanut butter, easy or chunky
1 large egg
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
Baking Powder
Baking powder is a leavening agent that helps baked items to rise. It is produced from a combination of an acid (such as cream of tartar) and a base (such as sodium bicarbonate). When baking powder is combined with water, it creates carbon dioxide fuel, which causes the batter or dough to broaden. This ends in a lighter, fluffier texture.
In this recipe, baking powder is used to assist the cookies to rise and to give them a brownie-like texture. The baking powder reacts with the acid within the peanut butter and the bottom within the butter to create carbon dioxide gasoline, which causes the cookies to increase and turn out to be fluffy.
Salt
Ingredients:
1 cup unsalted butter at room temperature
1 cup granulated sweetener
1 giant egg
1 teaspoon vanilla extract
2 cups almond flour
1 cup peanut butter
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Wet Ingredients
Ingredients
Wet Ingredients
– half of cup (113g) unsalted butter, softened
– 1/2 cup (100g) creamy peanut butter
– 1 giant egg
– 1/2 tsp vanilla extract
Peanut Butter
Ingredients
– 1 cup (113g) creamy peanut butter
– 1/4 cup (57g) unsalted butter, softened
– 1/4 cup (50g) granulated erythritol or monk fruit sweetener
– 1 giant egg
– 1/2 teaspoon vanilla extract
– 1/2 cup (60g) almond flour
– 1/4 cup (30g) coconut flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup (60g) chopped sugar-free chocolate, optional
Butter
Ingredients:
– 1 cup unsalted butter, softened
– 1 cup granulated erythritol
– half of cup peanut butter, creamy
– 1 giant egg
– 1 teaspoon vanilla extract
– 1 cup almond flour
– half cup cocoa powder, unsweetened
– half teaspoon baking powder
– 1/4 teaspoon salt
Eggs
Ingredients:
Large Eggs
Peanut Butter, Unsalted
Sweetener, Granulated
Butter, Unsalted
Heavy Cream
Baking Soda
Salt
Unsweetened Cocoa Powder
Vanilla Extract
Xylanh Gum
Vanilla Extract
Vanilla extract is a typical ingredient in baking that is made by extracting the flavour from vanilla beans.
It is a versatile ingredient that can be used in a wide range of desserts, together with cookies, muffins, and pies.
Vanilla extract provides a sweet, heat flavor to baked goods and can even assist to reinforce the flavor of different ingredients.
When baking with vanilla extract, you will need to use a high-quality extract that has a robust flavor.
Pure vanilla extract is made with only vanilla beans and alcohol, whereas imitation vanilla extract is made with artificial flavors and colours.
Pure vanilla extract is more expensive than imitation vanilla extract, nevertheless it has a much stronger flavor.
When utilizing vanilla extract in baking, it is very important add it at the end of the baking process so that the flavor does not cook off.
Erythritol
Erythritol is a natural sugar substitute that is often used in ketogenic baking.
It is a sugar alcohol that is about 60-70% as candy as sugar, nevertheless it has virtually no energy or carbs.
Erythritol doesn’t raise blood sugar levels, so it is a good selection for people with diabetes or who’re following a ketogenic food regimen.
It is also much less more doubtless to cause digestive points than different sugar alcohols, similar to sorbitol or xylitol.
In this recipe, erythritol is used to sweeten the cookies without adding any carbs.
It additionally helps to offer the cookies a brownie-like texture.
If you don’t have erythritol, you probably can substitute it with one other sugar substitute, such as monk fruit extract or allulose.
Instructions
Mixing the Dry Ingredients
Measure precisely. Use a kitchen scale to measure all the dry components for your Keto Peanut Butter Cookies with a Brownie-Like Texture.
Combine. Add the dry elements to a big bowl and whisk or stir to combine.
Whisk. Whisk the dry elements until there are no lumps and no unblended components.
Break up any clumps. If there are any clumps of dry ingredients, break them up along with your fingers or a whisk.
Set aside. Set the bowl of dry ingredients aside while you work on the other elements.
Combine dry ingredients in a bowl.
Combine dry ingredients in a bowl.
– Almond flour
– Coconut flour
– Baking powder
– Salt
Mixing the Wet Ingredients
Instructions
Mixing the Wet Ingredients
In a separate bowl, whisk collectively the moist elements: the melted butter, the peanut butter, the egg, and the vanilla extract.
Whisk until smooth.
Combine peanut butter, butter, and eggs in a separate bowl.
In a separate bowl, combine peanut butter, butter, and eggs.
Add vanilla extract and sweetener.
Add 1 tsp vanilla extract and
2 tbsp Sweetener (such as Truvia or Swerve)
to the bowl.
Combining the Wet and Dry Ingredients
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, baking powder, salt, and Monk Fruit Sweetener.
In a big bowl, mix the butter, peanut butter, eggs, and vanilla extract. Beat till clean.
Add the wet elements to the dry ingredients and mix until nicely combined.
Roll the dough into 1-inch balls and place them on the ready baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.
Gradually add dry ingredients to wet ingredients.
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. In a big bowl, cream together the butter and sweetener until gentle and fluffy.
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt.
6. Gradually add the dry components to the moist elements, mixing till simply combined.
7. Fold in the peanut butter chips.
8. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or till the perimeters are golden brown and the facilities are set.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.
Mix until just mixed.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
Add the melted butter and vanilla extract, and stir until simply combined.
Fold within the chocolate chips and peanut butter.
Drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.
Bake for 10-12 minutes, or till the sides are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.
Baking the Cookies
Preheat oven to 350 degrees F (175 degrees C).
In a big bowl, beat collectively the butter, peanut butter, and sugar until creamy.
Beat within the eggs one by one. Stir within the vanilla extract.
In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
Gradually add the dry components to the wet components, mixing until simply mixed.
Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.
Bake for 10-12 minutes, or until the sides are frivolously golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.
Enjoy!
Line a baking sheet with parchment paper.
Instructions:
– Line a baking sheet with parchment paper.
– Preheat oven to 350°F (175°C).
– In a large bowl, combine almond flour, coconut flour, sugar substitute, baking powder, and salt.
– In a separate bowl, whisk collectively melted butter, peanut butter, egg, and vanilla extract.
– Add the wet ingredients to the dry elements and stir till just mixed.
– Roll the dough into 1-inch balls and place on the ready baking sheet.
– Flatten the balls barely with a fork.
– Bake for 10-12 minutes, or till the edges are simply starting to brown.
– Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.
Use a cookie scoop to drop the dough onto the prepared baking sheet.
Arrange a rack in the middle of the oven and preheat the oven to 350 levels F. Line a baking sheet with parchment paper.
In a big bowl, cream together the butter and Swerve until light and fluffy.
Beat within the peanut butter, eggs, and vanilla extract till properly combined.
In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry components to the wet components, mixing till just combined. Do not overmix.
Use a cookie scoop to drop the dough onto the ready baking sheet, spacing them about 2 inches aside. Flatten every cookie slightly with the bottom of a glass.
Bake the cookies for 10-12 minutes, or till the perimeters are just beginning to brown. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill completely.
Bake in a preheated oven at 350°F (175°C) for 1012 minutes.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a big bowl, cream collectively the butter, peanut butter, and sugar till light and fluffy.
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry elements to the wet components, mixing until simply combined.
Roll the dough into 1-inch balls and place on the prepared baking sheet.
Flatten the balls with a fork.
Bake for 10-12 minutes, or until the edges are simply beginning to brown.
Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.
Enjoy!
Cooling the Cookies
Instructions:
- Preheat oven to 350 degrees F (175 levels C).
- Line a baking sheet with parchment paper.
- In a big bowl, cream together the butter and granulated sweetener until gentle and fluffy.
- Beat within the eggs one by one, then stir in the peanut butter.
- In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
- Gradually add the dry components to the wet elements, mixing till just combined.
- Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or till the perimeters are golden brown.
Cooling the Cookies:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.
- Once the cookies are completely cooled, store them in an hermetic container at room temperature for as a lot as three days.
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool utterly.
1. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool fully.
2. This will help to stop the cookies from breaking.
3. Once the cookies are utterly cool, retailer them in an hermetic container at room temperature.
Tips
For a fudgier texture
Tips:
For a fudgier texture:
– Use an additional tablespoon of almond butter.
– Bake for 9-11 minutes, or till the sides are set however the center continues to be slightly gooey.
– Let the cookies cool completely earlier than having fun with them. This will help them firm up and develop a fudgier texture.
Use extra peanut butter.
– Add extra peanut butter to the dough for a richer flavor and a extra fudgy texture.
– Use a mixture of peanut butter and almond butter for a more complex taste.
– Add a spoonful of cocoa powder to the dough for a chocolatey twist.
– Top the cookies with a dollop of peanut butter earlier than baking for a gooey shock.
– Dip the cookies in melted chocolate for a decadent deal with.
– Sandwich the cookies with a layer of peanut butter for a candy and savory snack.
For a crispier texture
Use a combination of flours, corresponding to almond flour and coconut flour, to create a crispier texture.
Bake the cookies at a better temperature for a shorter period of time.
Allow the cookies to cool utterly earlier than eating them, as they will crisp up as they cool.
Use less peanut butter and bake the cookies for a few minutes longer.
To get the look and texture of this recipe excellent, there are some things you should do. First, use less peanut butter than you might think. Too much peanut butter will make the cookies too soft and gooey. Second, bake the cookies for a few minutes longer than you normally would. This will help them to brown and get crispy on the perimeters.
To retailer the cookies
• Store cookies in an hermetic container at room temperature for as a lot as 3 days.
• Freeze cookies in an hermetic container for as much as 2 months.
• Thaw cookies at room temperature earlier than serving.
• Do not refrigerate cookies, as it will make them dry and crumbly.
Store the cookies in an hermetic container at room temperature for up to 3 days.
To protect the freshness and quality of the cookies for up to three days, retailer them in an airtight container at room temperature. By preventing exposure to extreme moisture or air, the cookies’ texture and taste remain intact.