Keto Peanut Butter Cookies With Almond Flour: A Crunchy Twist

Ingredients

For the cookies:

– 1 half cups almond flour

– half cup sweetener of choice (such as erythritol or xylitol)

– half of teaspoon baking soda

– 1/4 teaspoon salt

– half of cup creamy peanut butter

– 1/4 cup unsalted butter, softened

– 1 giant egg

– 1 teaspoon vanilla extract

– 1/4 cup sugar-free chocolate chips (optional)

For the glaze:

1 cup pure, creamy peanut butter

1/2 cup unsalted butter, softened

1/2 cup granulated Monk Fruit Sweetener

1 massive egg

1 teaspoon vanilla extract

1 1/4 cups superfine almond flour

1/4 cup coconut flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

For the glaze:

3 tablespoons natural, creamy Keto Peanut Butter Cookies butter

1 tablespoon unsweetened almond milk

1 teaspoon granulated Monk Fruit Sweetener

1/4 teaspoon vanilla extract

Instructions

To make the cookies:

To make the cookies:

• Preheat your oven to 350 levels F (175 levels C).
• Line a baking sheet with parchment paper.
• In a medium bowl, whisk collectively the almond flour, baking powder, and salt.
• In a big bowl, cream together the butter, peanut butter, and sweetener till mild and fluffy.
• Beat in the egg and vanilla extract.
• Gradually add the dry elements to the moist elements, mixing till just mixed.
• Roll the dough into 1-inch balls.
• Place the balls on the ready baking sheet, spacing them about 2 inches apart.
• Flatten the balls with a fork to create a criss-cross sample.
• Bake for 10-12 minutes, or until the edges are just starting to brown.
• Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
• Enjoy!

To make the glaze:

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

– Line a baking sheet with parchment paper.

– In a large bowl, whisk collectively the almond flour, baking powder, and salt.

– In a separate bowl, cream collectively the butter and peanut butter till mild and fluffy.

– Gradually add the sugar, beating until nicely combined.

– Beat in the egg till just combined.

– Gradually add the dry ingredients to the moist components, beating until just combined.

– Stir within the chocolate chips.

– 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 edges are golden brown and the centers are set.

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

To assemble the cookies:

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

2. Line a baking sheet with parchment paper.

3. In a large bowl, mix the almond flour, baking powder, and salt.

4. In a separate bowl, beat the butter and sugar collectively until gentle and fluffy.

5. Beat in the eggs one at a time, then stir within the vanilla extract.

6. Gradually add the dry elements to the wet components, mixing until simply combined.

7. Fold in the peanut butter.

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

9. Flatten the balls with a fork.

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

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