• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

Keto Peanut Butter Cookies For A Sweet And Salty Snack

Ingredients

For the Cookies

1 cup almond flour

1/2 cup coconut flour

1/4 cup Swerve sweetener

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup peanut butter

1 teaspoon vanilla extract

1 large egg

For the Peanut Butter Frosting

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1/3 cup sugar-free powdered sweetener (e.g., erythritol or allulose)

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

Instructions

To Make the Cookies

Line a baking sheet with parchment paper.

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

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

Beat in the egg and vanilla extract.

In a separate bowl, whisk collectively the dry ingredients.

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

Use a cookie scoop or two spoons to form dough balls and place on the prepared baking sheet.

Press every dough ball down with a fork to create a crisscross pattern.

Bake for 10-12 minutes, or till the sides are simply beginning to brown.

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

To Make the Peanut Butter Frosting

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup (128 grams) creamy peanut butter
• 3 cups (360 grams) confectioners’ sugar
• ¼ cup (60ml) heavy cream
• 1 teaspoon (5 grams) vanilla extract
• ½ teaspoon (3 grams) salt

Instructions:

1. In the bowl of a stand mixer or with a hand mixer, beat the butter and peanut butter together till clean and creamy.
2. Gradually add the confectioners’ sugar, beating till light and fluffy.
3. Pour in the heavy cream and vanilla extract and proceed beating till easy and well combined.
4. Add the salt and beat for a couple of seconds extra.
5. Use instantly or store in the fridge for up to 3 days.

To Assemble the Cookies

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

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

Beat within the egg and vanilla extract.

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

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

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

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

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

Tips

For the Cookies

– Use a high-quality peanut butter that is low in carbs and sugar.

– Add a pinch of salt to the batter to reinforce the flavor of the peanut butter.

– Use a cookie scoop to ensure that the cookies are all the identical measurement.

– Bake the cookies on a parchment paper-lined baking sheet to forestall them from sticking.

– Let the cookies cool utterly on a wire rack earlier than having fun with them.

For the Peanut Butter Frosting

– Use high-quality Keto Peanut Butter Cookies butter. The higher the peanut butter, the better the frosting.

– Make certain the peanut butter is at room temperature. This will make it simpler to mix and unfold.

– Add slightly little bit of liquid at a time. You want the frosting to be thick sufficient to unfold, but not too thick that it is troublesome to work with.

– Use a whisk to mix the frosting. This will assist to incorporate air and make the frosting mild and fluffy.

– Season the frosting to style. You can add a little little bit of salt, cinnamon, and even cocoa powder to taste.

– Serve the frosting instantly or refrigerate for later use.