Peanut Butter Cookies Without Sugar: A Keto Delight

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar substitute (such as erythritol or xylitol)

Erythritol is a sugar substitute that’s made from fermented cornstarch. It is about 60% as candy as sugar, however it has no energy or carbs. Erythritol is commonly used in baking because it doesn’t increase blood sugar levels.

Xylitol is a sugar substitute that is made from birch bushes. It is about as sweet as sugar, nevertheless it has 40% fewer calories. Xylitol can be an excellent source of fiber. It is commonly utilized in chewing gum and candy.

Both erythritol and xylitol are safe for use in baking. However, it could be very important note that erythritol can have a cooling effect on the tongue, and xylitol could cause digestive problems in some folks.

If you are looking for a sugar substitute that’s low in calories and carbs, erythritol or xylitol are both good choices. However, it is necessary to begin with a small quantity and improve it steadily to keep away from any digestive problems.

1 giant egg

1 large egg

1 teaspoon vanilla extract

Not applicable

2 cups almond flour

Ingredients:

• 2 cups almond flour
• 1/4 cup chunky peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

1/2 cup peanut flour

Ingredients:

– half of cup Keto Peanut Butter Cookies Recipe flour

– 1/4 cup almond flour

– 1/4 cup coconut flour

– 1/4 cup erythritol

– half teaspoon baking soda

– 1/4 teaspoon salt

– 1 large egg

– 1/4 cup unsalted butter, softened

– 1 tablespoon heavy cream

– 1 teaspoon vanilla extract

1/4 teaspoon baking soda

Baking soda is a common leavening agent utilized in baking. It works by reacting with acids to provide carbon dioxide gas, which creates bubbles in the dough or batter and causes it to rise.

In this recipe, baking soda is used to help the cookies rise and turn into fluffy. It additionally helps to neutralize the acidity of the peanut butter, which may give the cookies a bitter style.

To use baking soda in this recipe, merely add it to the dry components and stir until properly mixed. Do not overmix the batter, as this will cause the cookies to become robust.

Baking soda is a comparatively secure ingredient, but it may possibly cause skin irritation in some individuals. If you may have sensitive pores and skin, it’s best to put on gloves when dealing with baking soda.

1/4 teaspoon salt

– 1/4 teaspoon salt

Instructions

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

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

Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and sugar substitute until light and fluffy. Beat in the egg and vanilla extract.

1. In a big bowl, cream together the butter and sugar substitute until light and fluffy.

2. Beat within the egg and vanilla extract.

In a separate bowl, whisk together the almond flour, peanut flour, baking soda, and salt. Gradually add the dry elements to the wet elements, mixing until just mixed.

In a separate bowl, whisk collectively the almond flour, peanut flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing till just combined.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the cookies barely with a fork.

Instructions:

• Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

• Flatten the cookies slightly with a fork.

Bake for 10-12 minutes, or till the perimeters are golden brown. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.

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

Line a baking sheet with parchment paper.

In a large bowl, cream together the butter, peanut butter, and erythritol till easy and creamy.

Beat in the egg and vanilla extract.

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

Add the dry elements to the moist ingredients and blend until combined.

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

Flatten the balls with a fork and create a crisscross pattern.

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

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

Tips

For a chewier cookie, bake for 12-14 minutes.

Bake the cookies for 12-14 minutes to attain a chewier texture.

For a crispier cookie, bake for 10-12 minutes.

Bake for 10-12 minutes for a crispier cookie.

Let the cookies cool completely earlier than storing them in an airtight container at room temperature.

Tips:, Let the cookies cool completely before storing them in an airtight container at room temperature.