Keto Peanut Butter Cookies With Cinnamon And Spice
Ingredients
Dry Ingredients
Ingredients
Dry Ingredients:
1 cup almond flour
1/2 cup coconut flour
1/4 cup powdered erythritol
1 teaspoon baking powder
half of teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon cloves
1 cup almond flour
1 cup almond flour
1/2 cup coconut flour
1/2 cup coconut flour
1/4 cup powdered sweetener
Ingredients:
- 1/4 cup powdered sweetener
1 teaspoon baking powder
Baking powder is a leavening agent that helps baked items rise. It is typically made from baking soda, an acid (such as cream of tartar), and a starch (such as cornstarch). When baking powder is combined with a liquid, the acid and baking soda react to produce carbon dioxide gasoline. This fuel bubbles up in the batter or dough, inflicting it to broaden and rise.
In this recipe, baking powder is used to assist the cookies rise and turn into gentle and fluffy. The quantity of baking powder used on this recipe is 1 teaspoon. This is a typical quantity of baking powder to use for a batch of cookies.
If you do not have baking powder available, you presumably can substitute another leavening agent, such as baking soda. However, you’ll need to use much less baking soda than baking powder as a end result of it’s a stronger leavening agent. For this recipe, you’ll use 1/2 teaspoon of baking soda as a substitute of 1 teaspoon of baking powder.
1/2 teaspoon baking soda
Baking soda is a leavening agent, which implies it helps baked items rise. It works by reacting with an acidic ingredient, similar to lemon juice or vinegar, to produce carbon dioxide gas. This fuel creates bubbles within the batter or dough, which makes it mild and fluffy.
In the recipe for Keto Peanut Butter Cookies with Cinnamon and Spice, baking soda is used to assist the cookies rise. The acidic ingredient in this recipe is lemon juice. When the baking soda and lemon juice react, they produce carbon dioxide gasoline, which creates bubbles in the batter. These bubbles make the cookies gentle and fluffy.
If you wouldn’t have baking soda readily available, you possibly can substitute baking powder. Baking powder is a mixture of baking soda and an acidic ingredient, so it will react in the identical means as baking soda. However, baking powder is stronger than baking soda, so you will need to use much less of it. For this recipe, use 1/4 teaspoon of baking powder as a substitute of 1/2 teaspoon of baking soda.
1/4 teaspoon salt
Ingredients:
• 1 cup unsweetened peanut butter, at room temperature
• half cup unsalted butter, softened
• half cup granulated sweetener of choice (I used erythritol)
• 1/4 cup egg, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• half of teaspoon ground cinnamon
• 1/4 teaspoon floor nutmeg
• 1/4 teaspoon ground cloves
1 teaspoon floor cinnamon
1 teaspoon floor cinnamon is a common baking ingredient that’s used to add flavor and aroma to meals. It is created from the dried bark of the cinnamon tree, and has a candy, warm, and barely spicy taste. Cinnamon is often utilized in mixture with different spices, similar to nutmeg, ginger, and cloves, to create a wide range of completely different flavor profiles.
In addition to its culinary makes use of, cinnamon has additionally been used for centuries for its medicinal properties. It is believed to have anti-inflammatory, antioxidant, and antimicrobial effects, and has been proven to help decrease blood sugar ranges and improve heart health.
When utilizing floor cinnamon in baking, it is very important use it sparingly, as too much cinnamon can overpower the other flavors within the dish. A good rule of thumb is to make use of no more than 1 teaspoon of ground cinnamon per cup of flour.
Here are some suggestions for using ground cinnamon in baking:
- Add ground cinnamon to your favourite cookie or cake recipes for a heat and alluring taste.
- Sprinkle ground cinnamon on prime of oatmeal or yogurt for a wholesome and flavorful breakfast.
- Add floor cinnamon to your favourite smoothie or shake for a boost of vitamins and flavor.
- Use ground cinnamon to make your personal selfmade cinnamon rolls or cinnamon buns.
1/2 teaspoon floor nutmeg
1/2 teaspoon floor nutmeg
Wet Ingredients
Wet Ingredients:
1/4 cup salted butter (1/2 stick), softened
1/4 cup creamy peanut butter
1 massive egg
1 teaspoon vanilla extract
1/2 cup peanut butter
1/2 cup peanut butter (unsweetened and creamy)
1/4 cup softened butter
Ingredients
– 1/4 cup softened butter
1 large egg
Ingredients:
– 1 large egg
2 tablespoons milk of choice
Ingredients
2 tablespoons milk of choice
1 teaspoon vanilla extract
Vanilla extract is a common baking ingredient that adds a candy, slightly floral flavor to baked items. It is made by extracting the flavor compounds from vanilla beans, which are the pods of the vanilla orchid plant. Vanilla extract is a concentrated flavoring, so slightly goes a good distance. Just one teaspoon of vanilla extract can add a noticeable taste to a batch of cookies.
In addition to its taste, vanilla extract additionally has numerous different advantages. It may help to stabilize whipped cream and meringues, and it can be used to add a touch of sweetness to frosting and glazes. Vanilla extract is also a good supply of antioxidants, which may help to guard your cells from damage.
If you might be on the lookout for a way to add somewhat little bit of sweetness and flavor to your keto peanut butter cookies, then vanilla extract is a great choice. Just remember to use it sparingly, as an extreme quantity of vanilla extract could make your cookies bitter.
Instructions
Preheat oven
– Preheat oven to 350 degrees F (175 degrees C).
– Line a baking sheet with parchment paper.
Preheat oven to 350°F (175°C).
1. Preheat oven to 350°F (175°C).
Combine wet ingredients
In a separate giant bowl, whisk collectively the wet ingredients: half cup of unsalted butter (softened), 1/4 cup of creamy peanut butter (unsweetened), 1/4 cup of granulated Swerve sweetener, 1/4 cup of unsweetened almond milk, and 1 massive egg.
In a large bowl, cream together the peanut butter and softened butter.
In a big bowl, cream together the peanut butter and softened butter till light and fluffy.
Beat in the egg, milk, and vanilla extract.
1. In a large bowl, beat together the peanut butter, butter, and sweetener till gentle and fluffy.
2. Beat in the egg, milk, and vanilla extract.
3. In a separate bowl, whisk collectively the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry elements to the moist elements, mixing till simply combined.
5. Shape the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
6. Flatten the balls slightly with a fork.
7. Bake in a preheated oven at 350 levels F for 8-10 minutes, or till the perimeters are golden brown.
8. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
Combine dry ingredients
Instructions:
Combine Dry Ingredients:
–
In a medium bowl, whisk collectively the next dry ingredients:
–
1 cup almond flour
–
1/4 cup coconut flour
–
1 teaspoon baking soda
–
1/2 teaspoon salt
–
1 teaspoon cinnamon
–
1/2 teaspoon floor ginger
–
1/4 teaspoon floor nutmeg
In a separate bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
– In a separate bowl, whisk collectively the almond flour, coconut flour, powdered sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine moist and dry ingredients
Instructions
Wet Ingredients:
- In a big bowl, cream collectively the butter and peanut butter until gentle and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
Dry Ingredients:
- In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and pumpkin pie spice.
Combine Wet and Dry Ingredients:
- Add the dry ingredients to the moist elements and blend until just combined. Do not overmix.
Gradually add the dry components to the wet elements, mixing until simply combined.
Gradually add the dry components to the moist ingredients, mixing until just mixed.
This instruction means to slowly incorporate the dry ingredients, similar to flour, baking powder, and spices, into the moist ingredients, which are usually the butter, sugar, and eggs.
The mixing process should be accomplished gently, folding or stirring until the elements are simply combined, avoiding overmixing to forestall powerful cookies.
By progressively including the dry elements, you permit the gluten in the flour to develop extra slowly, leading to softer and extra tender cookies.
Overmixing may cause the cookies to turn out to be dry and crumbly as a result of excessive formation of gluten strands.
Therefore, mixing until simply mixed ensures that the cookies retain a fascinating texture and consistency.
Form dough and chill
Preheat the oven to 350 levels Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a big bowl, cream together the butter and sugar till light and fluffy.
Beat in the eggs separately, then stir within the vanilla extract.
In a separate bowl, whisk collectively the flaxseed meal, almond flour, coconut flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and blend until just combined.
Stir within the peanut butter and cinnamon.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Bake for 10-12 minutes, or until the perimeters are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.
Form the dough right into a ball, wrap it in plastic wrap, and chill for no much less than 30 minutes.
Form the dough into a ball, wrap it in plastic wrap, and chill for at least half-hour.
Shape and bake
Instructions:
- Preheat oven to 350 degrees F (175 levels C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and ginger.
- In a separate bowl, beat collectively the peanut butter, butter, and granulated sweetener till clean.
- Add the dry elements to the moist components and mix till properly mixed.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 10-12 minutes, or till the perimeters are golden brown.
- Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.
Shape:
- Round
Bake:
- 350 degrees F (175 degrees C)
- 10-12 minutes
Preheat oven to 350°F (175°C).
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream collectively the butter and peanut butter till smooth.
3. Add the eggs one by one, beating nicely after each addition.
4. In a separate bowl, whisk collectively the dry elements: the almond flour, coconut flour, cinnamon, and salt.
5. Add the dry ingredients to the wet elements and mix till just combined.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Bake for 10-12 minutes, or till the perimeters are golden brown.
8. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.
Enjoy!
Line a baking sheet with parchment paper.
Instructions, Line a baking sheet with parchment paper.
Roll the dough out on a lightly floured floor to a thickness of 1/4 inch (6 mm).
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the peanut butter, butter, erythritol, brown Swerve, vanilla extract, and egg yolk. Beat till easy and creamy.
4. In a separate bowl, whisk collectively the almond flour, baking soda, cream of tartar, cinnamon, and nutmeg.
5. Add the dry elements to the wet components and blend till just mixed.
6. Roll the dough into 1-inch balls and place on the prepared baking sheet.
7. Bake for 10-12 minutes, or till the cookies are set and the edges are just beginning to brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.
9. Enjoy!
Cut out cookies using a cookie cutter.
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
4. In a big bowl, beat together the butter and cream cheese till light and fluffy.
5. Beat in the peanut butter, egg, and vanilla extract.
6. Gradually add the dry ingredients to the moist ingredients, mixing till just mixed.
7. Stir in the cinnamon and nutmeg.
8. Roll the dough out to a thickness of 1/4 inch on a lightly floured surface.
9. Cut out cookies using a 2-inch cookie cutter.
10. Place the cookies on the ready baking sheet.
11. Bake for 10-12 minutes, or till the sides are golden brown.
12. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Place the cookies on the ready baking sheet.
– Line a baking sheet with parchment paper.
– Use a cookie scoop or two spoons to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
– Bake the cookies for 10-12 minutes, or till the edges are simply starting 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 for 1012 minutes, or until the edges are golden brown.
Instructions: Bake for 10-12 minutes, or until the edges are golden brown.
Cool and enjoy
Keto Peanut Butter Cookies with Cinnamon and Spice
Ingredients:
- 1 cup (120g) almond flour
- 1/2 cup (60g) peanut butter
- 1/4 cup (60ml) butter, softened
- 1/4 cup (50g) Swerve or other granular sugar substitute
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- 1/2 teaspoon floor ginger
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk collectively the almond flour, peanut butter, butter, Swerve, egg, vanilla extract, cinnamon, ginger, nutmeg, and salt.
- 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.
- Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.
Enjoy!
Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool utterly.
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine the peanut butter, butter, sweetener, and vanilla extract. Beat until clean.
4. Add the egg and beat till mixed.
5. In a separate bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and nutmeg. Add the dry elements to the moist ingredients and blend until simply combined.
6. Drop the dough by rounded tablespoons onto the ready baking sheet. Use a fork to flatten each cookie slightly.
7. Bake for 10-12 minutes, or until the sides are golden brown.
8. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool fully.