Keto Peanut Butter Cookies With A Crisp, Crumbly Texture

Ingredients

For the Cookies:

1. 1 1/2 cups (180g) almond flour, blanched

2. 1/2 cup (60g) powdered erythritol

3. half teaspoon baking soda

4. 1/4 teaspoon salt

5. half of cup (113g) unsalted butter, softened

6. half of cup (120ml) creamy peanut butter, unsweetened

7. 1 massive egg

8. 1 teaspoon vanilla extract

For the Glaze (Optional):

1/2 cup creamy peanut butter, unsweetened

1/2 cup salted butter, softened

1/2 cup Lakanto Powdered Monkfruit Sweetener

1 massive egg

1 teaspoon vanilla extract

1 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

Optional Ingredients for Glaze:

3 tbsp Lakanto Powdered Monkfruit Sweetener

1 tbsp heavy cream

1/4 teaspoon vanilla extract

Instructions

For the Cookies:

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the peanut butter, butter, and sweetener.

Beat within 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 wet components, mixing till simply mixed.

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

Flatten the balls with a fork and sprinkle with further sweetener, if desired.

Bake for 10-12 minutes, or until the edges are golden brown.

Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

For the Glaze (Optional):

Instructions:

1. Preheat oven to 350 levels F (175 levels C).

2. In a medium bowl, combine the Keto Peanut Butter Cookies butter, egg, and vanilla extract. Beat until clean.

3. In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt. Gradually add the wet ingredients to the dry elements, mixing till just combined.

4. Drop by rounded tablespoons onto a parchment paper-lined baking sheet. Press down on every cookie with a fork to create a criss-cross pattern.

5. Bake for 10-12 minutes, or until the edges are just beginning to brown.

6. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

For the Glaze (Optional):

1. In a small bowl, whisk collectively the confectioners sweetener, peanut butter, almond milk, and vanilla extract. Adjust the consistency of the glaze as wanted by adding more almond milk or confectioners sweetener.

2. Once the cookies are cooled, drizzle with the glaze.