• On Oct, 15, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With A Crunchy Texture

Ingredients

Required Ingredients

Ingredients:

1 cup creamy peanut butter

1/2 cup granulated erythritol

1/4 cup coconut flour

1/4 cup almond flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk of selection (optional)

Required Ingredients:

Measuring cups and spoons

Mixing bowls

Whisk

Baking sheet

Parchment paper

Cookie scoop or spoon

Ingredients

1 cup unsalted butter, softened

½ cup peanut butter, creamy or chunky

½ cup coconut sugar

1 large egg

1 ½ cups almond flour

¾ cup sugar-free chocolate chips (optional)

½ teaspoon baking soda

¼ teaspoon fine sea salt

Unsweetened peanut butter

Unsweetened peanut butter is an efficient source of protein and healthy fats.

It is made from peanuts which were roasted and ground.

Unsweetened peanut butter does not include any added sugar or sweeteners.

It has a naturally candy taste that comes from the peanuts themselves.

Unsweetened peanut butter is a flexible ingredient that can be used in quite lots of recipes.

It can be utilized as a variety on sandwiches, crackers, or fruit.

It may also be used as an ingredient in smoothies, sauces, and baked items.

Almond flour

Ingredients

Almond Flour: This is a key ingredient in the cookies, because it offers them their crumbly and crunchy texture. It is important to make use of a finely ground almond flour for the most effective outcomes.

Erythritol

– 1 cup (2 sticks) unsalted butter, softened

– half cup granulated erythritol

– 1/2 cup packed light brown erythritol

– 1 giant egg

– 2 teaspoons vanilla extract

– 1 1/2 cups creamy peanut butter

– 1 teaspoon baking soda

– half of teaspoon salt

– 1 cup sugar-free chocolate chips, optional

Egg

Eggs are a nutritious ingredient that can be utilized in a variety of recipes. They are an excellent supply of protein, fat, and nutritional vitamins. In baking, eggs act as a binder, emulsifier, and leavening agent. This signifies that they assist to hold elements collectively, stop the formation of lumps, and create a light-weight and fluffy texture.

In the recipe for Keto Peanut Butter Cookies with a Crunchy Texture, eggs are used to bind the ingredients collectively and create a chewy texture. The eggs additionally assist to brown the cookies and give them a barely crispy exterior.

If you might be allergic to eggs, you probably can substitute a flax egg or a chia egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let the mixture sit for five minutes, till it becomes gel-like. To make a chia egg, mix 1 tablespoon of chia seeds with three tablespoons of water. Let the mixture sit for five minutes, till it becomes gel-like.

Baking powder

Ingredients:

• 1 cup (120g) almond flour
• 1/2 cup (60g) coconut flour
• 1/4 cup (30g) powdered sweetener (such as erythritol or monk fruit)
• 1/4 cup (25g) peanut butter powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (60ml) unsweetened almond milk
• 1/4 cup (60g) creamy peanut butter
• 2 tablespoons (30ml) melted unsalted butter
• 1 teaspoon vanilla extract

Baking powder:

• Baking powder is a leavening agent that helps baked goods rise.
• It consists of baking soda, an acid (usually cream of tartar or sodium aluminum sulfate), and a starch (such as cornstarch or potato starch).
• When baking powder is mixed with a liquid, the acid reacts with the baking soda to launch carbon dioxide gas.
• This gas creates bubbles in the batter or dough, which causes it to expand and rise.
• Baking powder is commonly used in cookies, cakes, muffins, and other baked items.

Salt

Ingredients

Making keto peanut butter cookies with a crunchy texture requires particular ingredients that contribute to their unique style and texture.

Flour: Almond flour is the first flour used in keto baking. It supplies a nutty taste and helps create a crumbly texture.

Sweetener: Erythritol or monk fruit sweetener replaces sugar to take care of the ketogenic food regimen. These sweeteners present sweetness with out including carbohydrates.

Butter: Unsalted butter, softened, provides richness and helps create a chewy interior.

Peanut Butter: Natural, unsweetened peanut butter supplies the distinctive peanut taste and helps bind the cookies collectively.

Eggs: Eggs act as a binder and contribute to the texture and structure of the cookies.

Baking Powder: Baking powder helps the cookies rise slightly, resulting in a extra tender crumb.

Salt: Salt enhances the flavour and balances the sweetness of the cookies.

Texture: To achieve a crunchy texture, the cookies have to be baked for a longer time at a lower temperature. This permits the moisture to evaporate slowly, resulting in a crispy exterior.

Ingredients:

• 1 cup creamy peanut butter (unsweetened)
• 1/2 cup butter, softened
• 1/2 cup granulated sweetener (such as Swerve or erythritol)
• 1 massive egg
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup chopped peanuts (optional)

Optional Ingredients

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated erythritol
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped peanuts (optional)

Optional Ingredients

• 1/4 cup sugar-free chocolate chips
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1 tablespoon floor flaxseed
• 1 tablespoon chia seeds

Ingredients:

– 1 cup (1 stick) unsalted butter, softened

– 1/2 cup granulated sugar substitute (such as erythritol or monk fruit)

– 1/4 cup creamy peanut butter

– 1 large egg

– 1 teaspoon vanilla extract

– 1 1/4 cups almond flour

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup chopped peanuts (optional)

Chopped peanuts

Chopped peanuts are a nice way to add some further crunch and flavor to your keto peanut butter cookies.

To chop peanuts, simply spread them out on a cutting board and use a sharp knife to cut them into small items.

You can also use a food processor to cut peanuts, but watch out to not over-process them, or they’ll flip into peanut butter.

Once the peanuts are chopped, add them to your cookie dough and mix till properly mixed.

Sugarfree chocolate chips

Ingredients

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar-free erythritol
• 1/2 cup clean peanut butter
• 1 massive egg
• 1 teaspoon vanilla extract
• 1 3/4 cups almond flour
• 1/4 cup sugar-free chocolate chips

For the crunchy topping:

• 1/4 cup chopped peanuts
• 1 tablespoon granulated sugar-free erythritol
• 1/4 teaspoon floor cinnamon

Ingredients:

For the cookies:

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated erythritol

1/2 cup creamy peanut butter

1 massive egg

1 teaspoon vanilla extract

1 cup almond flour

1/2 cup coconut flour

1/4 cup powdered erythritol

1/2 teaspoon baking soda

1/4 teaspoon salt

For the crunchy topping:

1/4 cup chopped peanuts

1/4 cup coconut flakes

1/4 cup granulated erythritol

1/4 teaspoon ground cinnamon

Instructions

Preparation

Instructions:

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, baking powder, and salt.

4. In a separate bowl, cream together the peanut butter, butter, and sweetener until gentle and fluffy.

5. Add the egg and vanilla extract to the peanut butter combination and mix till mixed.

6. Add the dry ingredients to the wet components and blend until just mixed.

7. Form the dough into 1-inch balls and place on the prepared baking sheet.

8. Flatten the balls with a fork to create a crisscross pattern.

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

10. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

Preparation:

• Gather all ingredients and tools.
• Measure and prepare all elements based on the recipe.
• Preheat oven to the specified temperature.
• Line a baking sheet with parchment paper.

• Ingredients:

  • 1 cup creamy peanut butter, unsweetened

  • half of cup butter, softened

  • half of cup granulated erythritol

  • 1 massive egg

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup chopped peanuts (optional)

• Instructions:

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

  • Line a baking sheet with parchment paper.

  • In a big bowl, cream together the peanut butter, butter and erythritol until gentle and fluffy.

  • Beat within the egg and vanilla extract.

  • In a separate bowl, whisk together the baking soda and salt.

  • Add the dry ingredients to the wet components and blend till just mixed.

  • Stir in the chopped peanuts, if desired.

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

  • Bake for 10-12 minutes, or until the perimeters are golden brown and the centers are set.

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

• Enjoy!

Preheat oven to 350°F (175°C).

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

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

• Line a baking sheet with parchment paper.

• In a large bowl, cream collectively the butter and peanut butter till mild and fluffy.

• Beat in the eggs one by one, then stir within the vanilla extract.

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

• Gradually add the dry elements to the moist components, mixing till simply combined.

• Form the dough into 1-inch balls and place on the prepared baking sheet.

• Flatten the balls with a fork to create a crisscross pattern.

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

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

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream together the butter and peanut butter until gentle and fluffy.

4. Beat in the egg and vanilla extract.

5. In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.

6. Gradually add the dry elements to the moist components, mixing till simply mixed.

7. Stir in the chopped peanuts.

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

9. Use a fork to flatten every cookie barely.

10. Bake for 10-12 minutes, or till the edges are golden brown and the centers are set.

11. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool utterly.

Mixing the Dough

Instructions:

Mixing the Dough:

1. In a big bowl, combine the dry ingredients: almond flour, erythritol, baking powder, and salt.
2. In a separate bowl, whisk together the wet components: peanut butter, butter, eggs, and vanilla extract.
three. Add the moist elements to the dry elements and mix till just mixed. Do not overmix.
4. Roll the dough out to a thickness of about 1/4 inch and cut into desired shapes.

Step 1: Gather your components.

To make keto peanut butter cookies with a crunchy texture, you will need the following elements:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar substitute
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped peanuts (optional)

Step 2: Preheat your oven.

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

Step three: Cream collectively the butter and sugar substitute.

In a large bowl, cream together the butter and sugar substitute till mild and fluffy.

Step 4: Add the peanut butter, egg, and vanilla extract.

Add the peanut butter, egg, and vanilla extract to the bowl and blend until properly combined.

Step 5: Add the dry components.

In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Add the dry components to the wet components and blend until just combined.

Step 6: Fold in the chopped peanuts (optional).

If desired, fold in the chopped peanuts.

Step 7: Scoop the dough and bake.

Drop the dough by rounded tablespoons onto the ready baking sheet. Bake for 10-12 minutes, or till the sides are golden brown.

Step 8: Let cool and luxuriate in.

Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly. Enjoy!

In a big bowl, combine the peanut butter, almond flour, erythritol, egg, baking powder, and salt.

1. In a large bowl, combine the peanut butter, almond flour, erythritol, egg, baking powder, and salt.

2. Stir till well mixed.

3. Form the dough into 1-inch balls.

4. Place the balls on a baking sheet lined with parchment paper.

5. Press down on every ball with a fork to flatten it.

6. Bake at 350 levels Fahrenheit for 10-12 minutes, or until the edges are golden brown.

7. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.

Stir until nicely combined and a dough types.

Stir till well combined and a dough forms.

To make the dough, start by stirring collectively the peanut butter, almond flour, sweetener, and vanilla extract in a medium bowl. Stir till the ingredients are well combined and a dough forms. If the dough is merely too dry, add slightly more sweetener or almond milk. If the dough is just too wet, add a little extra almond flour.

Once the dough is shaped, divide it into 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten the balls with a fork and bake in a preheated oven for 10-12 minutes, or until the edges are golden brown.

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

Enjoy!

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

– Line a baking sheet with parchment paper.

– In a big bowl, cream together the butter and granulated sugar till gentle and fluffy.

– Beat in the eggs one at a time, then stir within the peanut butter.

– In a separate bowl, whisk together the almond flour, baking soda, and salt.

– Gradually add the dry ingredients to the moist components, mixing till just mixed.

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

– Press down on every ball with a fork to create a crisscross sample.

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

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

Adding Optional Ingredients

Instructions

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream together the butter, cream cheese, and peanut butter until mild and fluffy.
• Beat within the eggs, one by one.
• In a separate bowl, whisk together the almond flour, baking powder, and salt.
• Gradually add the dry elements to the wet ingredients, mixing until just mixed.
• Stir in the chocolate chips, if desired.
• Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
• Bake for 10-12 minutes, or until the sides are golden brown.
• Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.

Adding Optional Ingredients

• Chocolate chips: Add 1/2 cup of chocolate chips to the dough for a sweeter cookie.
• Chopped nuts: Add half cup of chopped nuts, similar to almonds, pecans, or walnuts, to the dough for a crunchy texture.
• Coconut flakes: Add half of cup of unsweetened coconut flakes to the dough for a tropical taste.
• Cinnamon: Add 1 teaspoon of floor cinnamon to the dough for a warm spice.
• Vanilla extract: Add 1 teaspoon of vanilla extract to the dough for a richer flavor.

Instructions

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

2. Line a baking sheet with parchment paper.

3. In a big bowl, mix the peanut butter, butter, and sweetener.

4. Stir in the egg.

5. Add the almond flour, coconut flour, and baking powder.

6. Mix until a dough varieties.

7. Roll the dough into 1-inch balls.

8. Place the balls on the ready baking sheet.

9. Use a fork to flatten the balls barely.

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

11. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.

If desired, fold within the chopped peanuts and/or chocolate chips.

If desired, fold within the chopped peanuts and/or chocolate chips.

Chopped peanuts and/or chocolate chips can be added to the cookie dough for added taste and texture. If including chopped peanuts, use about half cup. If adding chocolate chips, use about 1/2 cup to 1 cup.

Once the chopped peanuts and/or chocolate chips have been added, gently fold them into the cookie dough till just combined. Do not overmix, as this can toughen the cookies.

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

Line a baking sheet with parchment paper.

In a big bowl, combine the peanut butter, sweetener, egg, and vanilla extract.

Mix till well mixed.

Add the almond flour and baking powder and mix till simply mixed.

Drop the dough by rounded tablespoons onto the prepared baking sheet.

Use a fork to flatten the cookies.

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

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

Shaping the Cookies

Instructions: Shaping the Cookies

1. Preheat oven to 375 levels F.

2. Line a baking sheet with parchment paper.

3. In a small bowl, whisk collectively the almond flour, coconut flour, baking soda, and salt.

4. In a big bowl, cream collectively the butter and peanut butter until light and fluffy.

5. Add within the monk fruit sweetener and vanilla extract and mix till well mixed.

6. Gradually add in the dry elements, mixing till just combined.

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

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

9. Let the cookies cool on a wire rack earlier than serving.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Cream collectively the butter and peanut butter in a large bowl till mild and fluffy.

Beat in the sugar, egg, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

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

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

Flatten the cookies with a fork to create a crisscross pattern.

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

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

Roll the dough into 1inch balls.

Roll the dough into 1-inch balls.

Place the balls on the prepared baking sheet, spacing them about 2 inches aside.

Place the balls on the prepared baking sheet, spacing them about 2 inches aside.

Using a fork, gently press down on each ball to flatten it slightly.

Instructions

1. Using a fork, gently press down on each ball to flatten it barely.

Instructions:

1. Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk collectively almond flour, coconut flour, baking powder, baking soda, and salt.

3. In a separate large bowl, beat together butter and peanut butter till smooth.

4. Add in sweetener and egg and beat till well combined.

5. Gradually add in dry elements until a dough forms.

6. Roll dough into 1-inch balls and place on prepared baking sheet.

7. Flatten each ball with a fork to create a crisscross pattern.

8. Bake for 10-12 minutes, or till edges are golden brown.

9. Let cookies cool on baking sheet for a couple of minutes before transferring to a wire rack to cool fully.

Baking

Preheat oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 levels Celsius). This will ensure that the oven is sizzling enough to bake the cookies evenly and create a crunchy texture.

Prepare baking sheet: Line a baking sheet with parchment paper. This will prevent the cookies from sticking to the pan and make cleanup easier.

Combine dry ingredients: In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt. These ingredients will provide the construction and texture for the cookies.

Cream butter and peanut butter: In a separate bowl, use an electric mixer to cream collectively the unsalted butter and peanut butter until smooth and creamy. This will create the base for the cookie dough.

Add sweetener: Gradually add the granulated sweetener to the butter-peanut butter mixture, mixing nicely to combine. The sweetener will provide sweetness and assist to bind the dough collectively.

Add dry ingredients to moist ingredients: Gradually add the dry components to the wet elements, mixing till simply combined. Avoid overmixing, as this can end result in robust cookies.

Form cookie dough balls: Use a cookie scoop or your hands to form the dough into 1-inch balls. Place the balls on the prepared baking sheet, spacing them about 2 inches aside.

Flatten cookie dough balls: Use a fork to softly flatten each cookie dough ball, making a crisscross pattern. This will help to create a crunchy texture.

Chill cookie dough (optional): For a crispier texture, place the baking sheet within the fridge and chill the cookie dough for no much less than half-hour before baking.

Bake cookies: Place the baking sheet within the preheated oven and bake for 10-12 minutes, or till the sides are golden brown and the facilities are set.

Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.

Instructions:

1. Preheat oven to 325°F (165°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix the almond flour, coconut flour, baking powder, and salt.
4. In a separate bowl, cream collectively the peanut butter, butter, and sweetener until light and fluffy.
5. Add the moist components to the dry ingredients and blend until simply mixed.
6. Form the dough into 1-inch balls and place them on the prepared baking sheet.
7. Bake for 10-12 minutes, or till the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool fully.
9. Enjoy!

Bake for 1012 minutes, or until the perimeters are simply starting to brown.

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, cream together the butter and peanut butter till easy.

4. In a separate bowl, whisk collectively the almond flour, erythritol, baking powder, and baking soda.

5. Add the dry components to the wet elements and blend until just combined.

6. Roll the dough into 1-inch balls and place on the prepared baking sheet. Flatten the balls with the again of a fork.

7. Bake for 10-12 minutes, or until the edges are just beginning to brown.

8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool utterly.

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

After baking the cookies, it is necessary to allow them to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Ingredients:

– 1 cup (120g) creamy peanut butter

– half cup (100g) unsalted butter, softened

– half cup (100g) granulated sweetener

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup (120g) almond flour

– half cup (60g) coconut flour

– 1 teaspoon baking soda

– half teaspoon salt

– 1/4 cup (60g) chopped peanuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream collectively the peanut butter, butter, and sweetener until gentle and fluffy.

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

7. Stir within the chopped peanuts, if desired.

8. Drop the dough by tablespoons onto the ready baking sheet, spacing them about 2 inches aside.

9. Use a fork to frivolously press a crosshatch sample into the tops of the cookies.

10. Bake for 10-12 minutes, or till the edges are golden brown and the facilities are set.

11. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool completely.