Keto Peanut Butter Cookies With Pecans For A Buttery Flavor

Ingredients

For the dough:

1 cup (120g) almond flour

1/2 cup (60g) coconut flour

1/4 cup (20g) granulated sweetener (such as erythritol or xylitol)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (120g) unsalted butter, softened

1/2 cup (100g) Keto Peanut Butter Cookies Recipe butter

1 massive egg

1/2 teaspoon vanilla extract

1/2 cup (60g) pecans, chopped (optional)

For the topping:

Ingredients, For the topping:

– 1/4 cup pecans, chopped

Instructions

To make the dough:

1. Combine the almond flour, coconut flour, baking powder, and salt in a medium bowl. Whisk to combine.

2. In a separate bowl, beat the butter and erythritol together till mild and fluffy. Add the peanut butter and vanilla extract and beat until mixed.

3. Gradually add the dry components to the wet components, mixing until simply mixed. Fold within the pecans.

4. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

5. Roll the dough into 1-inch balls and place on the ready baking sheet. Flatten the balls barely with a fork.

6. Bake for 10-12 minutes, or till the cookies are golden brown around the edges.

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

Enjoy!

To make the topping:

In a separate bowl, whisk collectively the heavy cream, powdered sweetener, peanut butter, and vanilla extract. Preheat oven to 375 levels F (190 degrees C). Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and sweetener till gentle and fluffy. Beat in the egg. Combine the flour, baking powder, and salt; add to the butter mixture alternately with the milk, starting and ending with the dry components. Stir within the peanut butter and vanilla.

Drop the dough by rounded tablespoons onto the ready baking sheet. Bake for 10-12 minutes in the preheated oven, or until the perimeters are golden brown. Transfer to a wire rack to cool.

To make the topping, whisk together the heavy cream, powdered sweetener, peanut butter, and vanilla extract. Spread over the cooled cookies and sprinkle with chopped pecans.

To bake the cookies:

To bake 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, beat collectively the butter and peanut butter till easy.
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk collectively the almond flour, coconut flour, baking soda, and salt.
6. Add the dry components to the wet ingredients and stir till simply combined.
7. Fold in the pecans.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
9. Bake for 10-12 minutes, or till the perimeters are golden brown and the centers are set.
10. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.