Keto Peanut Butter Cookies With Flaxseeds For Extra Fiber

Ingredients

1 Cup Natural Peanut Butter

Ingredients:

1 Cup Natural Peanut Butter

1/2 Cup Butter, Softened

1/2 cup unsalted butter, softened

1/2 Cup Erythritol

– half cup erythritol

1 Large Egg

1 Large Egg

1/2 Cup Flaxseed Meal

Flaxseed meal is a nice way to add fiber to your diet. It is created from ground flaxseeds, which are a good source of each soluble and insoluble fiber. Soluble fiber helps to lower cholesterol and blood sugar ranges, while insoluble fiber helps to maintain you feeling full and common. Flaxseed meal also accommodates lignans, that are plant compounds that have antioxidant and anti-inflammatory properties.

In this recipe, flaxseed meal is used to add fiber and nutrients to the cookies. It helps to keep the cookies moist and chewy, and it also offers them a nutty taste. Flaxseed meal is a good addition to any keto food plan, as it is low in carbs and high in healthy fat.

To make these cookies, you will need the next elements:

1/2 cup flaxseed meal

1/2 cup peanut butter

1/4 cup sweetener

1 egg

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 levels F (175 levels C). Line a baking sheet with parchment paper.

2. In a medium bowl, mix all components. Mix till nicely mixed.

3. Drop by rounded tablespoons onto the prepared baking sheet. Flatten with a fork.

4. Bake for 10-12 minutes, or till the perimeters are golden brown.

5. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

1/4 Cup Almond Flour

1/4 cup is about 2 ounces (56 grams) of almond flour. It is a low-carb, gluten-free flour made from blanched almonds which were finely ground.

Almond flour is an effective supply of protein, fiber, and wholesome fats. It can additionally be a great source of vitamins and minerals, including magnesium, calcium, and iron.

Almond flour can be used in quite a lot of recipes, including cookies, muffins, breads, and muffins. It can be used as a breading or coating for meat, fish, or vegetables.

When using almond flour, it is very important notice that it’s more absorbent than wheat flour. Therefore, you might want to use much less almond flour than wheat flour in your recipes.

Almond flour could be present in most grocery shops in the baking aisle.

1 Teaspoon Baking Soda

-Baking soda helps to leaven the cookies, giving them a light-weight and fluffy texture.

1/2 Teaspoon Salt

Ingredients:

1/2 Teaspoon Salt

Instructions

Preheat Oven

Preheat Oven:

1. Preheat the oven to 350°F (175°C).

2. Line a baking sheet with parchment paper or a silicone baking mat.

Wet Ingredients

Instructions:

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

2. In a large bowl, cream together the butter and peanut butter till smooth.

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

4. In a separate bowl, whisk collectively the dry ingredients.

5. Gradually add the dry ingredients to the moist elements, mixing until just mixed.

6. Stir within the flaxseeds.

7. Drop by rounded tablespoons onto ungreased baking sheets.

8. Bake for 10-12 minutes within the preheated oven, or till the sides are golden brown.

9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to chill utterly.

Wet Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

Instructions

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk collectively the almond flour, flaxseed meal, baking powder, and salt.

4. In a large bowl, beat together the peanut butter, butter, and sugar till gentle and fluffy.

5. Add the egg and vanilla extract and beat till properly mixed.

6. Gradually add the dry elements to the wet elements, mixing until just mixed.

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

8. Press down on the balls with a fork to flatten them.

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

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

Dry Ingredients

Almond flour

Flaxseed meal

Baking powder

Salt

Combine Ingredients

Instructions:

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

2. In a big bowl, combine peanut butter, butter, and sugar. Beat until smooth.

3. Add egg and vanilla; beat nicely.

4. In a separate bowl, mix almond flour, ground flaxseed, baking soda, and salt. Add to wet elements and blend till simply combined.

5. Roll dough into 1-inch balls and place on a baking sheet. Flatten every ball with a fork to create a crosshatch sample.

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

7. Let cool on baking sheet for a couple of minutes before transferring to a wire rack to chill completely.

Combine Ingredients:

• Peanut butter
• Butter
• Sugar
• Egg
• Vanilla
• Almond flour
• Ground flaxseed
• Baking soda
• Salt

Bake

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup powdered erythritol
• 1/2 cup peanut butter
• 1/4 cup flaxseeds
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine almond flour, coconut flour, erythritol, flaxseeds, baking soda, and salt.
4. In a separate bowl, cream collectively peanut butter, softened butter, and egg.
5. Add wet components to dry ingredients and blend until simply mixed.
6. Form dough into 1-inch balls and place on prepared baking sheet.
7. Use a fork to flatten cookies.
8. Bake for 10-12 minutes, or until golden brown.
9. Let cookies cool on baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

Cool

Keto Peanut Butter Cookies with Flaxseeds for Extra Fiber

Preheat oven: Preheat oven to 350°F (175°C).

Line baking sheet: Line a baking sheet with parchment paper.

Combine dry elements: In a medium bowl, whisk collectively almond flour, flaxseed meal, baking powder, and salt.

Create nicely: Create a nicely within the heart of the dry components.

Add wet elements: In a separate bowl, whisk together peanut butter, eggs, and vanilla extract.

Combine moist and dry elements: Pour moist components into the nicely within the dry elements and mix till simply combined.

Form cookies: Roll dough into 1-inch balls and place on ready baking sheet.

Press down: Use a fork or your fingers to flippantly press down on the tops of the cookies to flatten them barely.

Bake: Bake for 8-10 minutes, or until golden brown around the edges.

Cool: Allow cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.