• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

Keto Peanut Butter Cookies With A Caramel Drizzle

Ingredients

For the cookies

1 cup (113g) unsalted butter, softened

1 cup (200g) creamy peanut butter

½ cup (100g) granulated monk fruit sweetener or allulose

1 massive egg

2 cups (250g) almond flour

¼ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon floor cinnamon

¼ teaspoon ground nutmeg

1 cup (120g) almond flour

Almond flour is a well-liked low-carb flour that’s made from finely ground almonds. It is an efficient supply of wholesome fats, protein, and fiber, and it has a slightly nutty flavor. Almond flour can be used in a selection of baked items, together with cookies, muffins, and muffins.

In this recipe, almond flour is used to create a chewy and flavorful cookie base. The cookies are then topped with a creamy caramel drizzle that adds a touch of sweetness. The finish result is a delicious and satisfying treat that’s perfect for satisfying your cravings.

To make the cookies, you will want the following ingredients:

1 cup (120g) almond flour

1/2 cup (100g) unsalted butter, softened

1/2 cup (100g) granulated sweetener

1/2 teaspoon (2g) baking soda

1/4 teaspoon (1g) salt

1 massive egg

1/2 cup (120ml) peanut butter

1/4 cup (60ml) heavy cream

1 tablespoon (15ml) vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, cream collectively the butter and sweetener till light and fluffy.

4. Beat within the baking soda, salt, and egg.

5. Stir in the almond flour and peanut butter till properly combined.

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

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

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

To make the caramel drizzle, you will want the next elements:

1/2 cup (100g) granulated sweetener

1/4 cup (60ml) heavy cream

1 tablespoon (15ml) unsalted butter

1/2 teaspoon (2g) vanilla extract

Instructions:

1. In a small saucepan, combine the sweetener, heavy cream, butter, and vanilla extract.

2. Bring to a boil over medium heat, stirring continually.

3. Reduce warmth to low and let simmer for 5 minutes, or until the sauce has thickened.

4. Remove from warmth and let cool for a couple of minutes earlier than drizzling over the cookies.

1/2 cup (60g) coconut flour

Ingredients:

• 1/2 cup (60g) coconut flour

1/4 cup (30g) powdered erythritol

Ingredients

For the cookies:

• 1/4 cup (30g) powdered erythritol

1/4 cup (20g) unsweetened cocoa powder

Unsweetened cocoa powder is a dry powder made from the roasted and floor seeds of the cocoa plant. It has a wealthy, chocolatey flavor and is a good source of antioxidants. Unsweetened cocoa powder is used in baking to add flavor and shade to cookies, cakes, and other desserts. It can be used as a topping for yogurt, oatmeal, or fruit.

1/2 tsp baking powder

– 1/2 tsp baking powder

1/4 tsp baking soda

Baking soda is a common ingredient in baking, and it has numerous important features.

First, baking soda is a leavening agent, which implies it helps baked items to rise.

When baking soda is combined with an acid, corresponding to buttermilk or vinegar, it creates carbon dioxide gas.

This gasoline causes the batter or dough to broaden, leading to a light-weight and fluffy texture.

In addition to being a leavening agent, baking soda also helps to neutralize the flavour of acidic elements.

This could be especially important in recipes that use buttermilk or yogurt, as these components can typically leave a bitter style.

Finally, baking soda might help to brown baked goods.

When it is combined with sugar, baking soda creates a reaction that produces a golden brown colour.

This reaction is what offers many baked items their attribute shade.

1/4 tsp salt

Here is a listing of the Ingredients needed to make Keto Peanut Butter Cookies Recipe Peanut Butter Cookies with a Caramel Drizzle:

1/4 cup creamy unsalted butter, softened

6 tablespoons creamy peanut butter

1/4 cup sweetener, such as Swerve or Erythritol

1 giant egg

1/4 tsp salt

1 cup almond flour

1/2 cup whey protein powder

1/4 tsp baking soda

1/4 tsp cream of tartar

For the caramel:

1/2 cup heavy cream

1/4 cup sweetener

1 tablespoon butter

1/8 tsp vanilla extract

Pinch of salt

1/4 cup (60ml) unsweetened almond milk

Ingredients: 1/4 cup (60ml) unsweetened almond milk

1/4 cup (50g) peanut butter

1/4 cup (50g) peanut butter

1/4 cup (50g) butter, softened

1/4 cup (50g) butter, softened

1/2 tsp vanilla extract

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup peanut butter, clean or crunchy
• 1/2 cup granulated sweetener, corresponding to erythritol or xylitol
• 1/2 tsp vanilla extract
• 1 massive egg
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt

For the caramel drizzle:

• 1/2 cup heavy cream
• 1/4 cup granulated sweetener, corresponding to erythritol or xylitol
• 1/4 cup unsalted butter, melted
• 1/4 tsp vanilla extract

For the caramel drizzle

Ingredients:

– 1 cup almond flour

– 1/2 cup powdered sweetener

– 1/4 cup peanut butter

– 1/4 cup unsalted butter, melted

– 1 egg

– 1 teaspoon vanilla extract

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

For the caramel drizzle:

– half cup heavy cream

– 1/4 cup powdered sweetener

– 1 tablespoon unsalted butter

– 1 teaspoon vanilla extract

– 1/4 teaspoon salt

1/4 cup (60ml) heavy cream

1/4 cup (60ml) heavy cream is used on this recipe to make the caramel drizzle.

1/4 cup (50g) granulated erythritol

1/4 cup (50g) granulated erythritol

1 tbsp (15g) butter

Ingredients:

• 1 tbsp (15g) butter, softened

1/4 tsp vanilla extract

Ingredients:

• 1/4 cup unsalted butter, softened
• 1/4 cup peanut butter
• 1/4 cup Swerve or different granulated sugar substitute
• 1/4 tsp vanilla extract
• 1 giant egg
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

For the cookies

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

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

In a separate bowl, cream collectively the butter and peanut butter till easy.

Add the eggs and vanilla extract and blend until properly combined.

Add the dry ingredients to the wet ingredients and mix until simply combined.

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

Bake 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 to a wire rack to chill utterly.

For the caramel drizzle, mix the butter, heavy cream, and sugar in a small saucepan over medium heat.

Bring to a simmer and cook for 5-7 minutes, or until the mixture has thickened.

Remove from heat and stir in the vanilla extract.

Drizzle the caramel over the cooled cookies and enjoy!

Preheat oven to 350°F (175°C).

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Instructions:

Line a baking sheet with parchment paper.

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

In a medium bowl, whisk together the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the almond milk, peanut butter, butter, and vanilla extract.

In a separate bowl, whisk collectively the almond milk, peanut butter, butter, and vanilla extract.

Add the moist ingredients to the dry components and stir till just mixed.

In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the peanut butter, butter, and eggs.

Add the wet ingredients to the dry ingredients and stir until simply combined.

Scoop the dough by rounded tablespoons and place on the ready baking sheet.

Instructions:

• Scoop the dough by rounded tablespoons and place on the prepared baking sheet.

Flatten the cookies with a fork.

Using a fork, flatten the cookies.

Creating an attractive crosshatch pattern on high of the cookies.

This assists in spreading out the cookies to make sure even baking.

Bake for 1012 minutes, or until the perimeters are golden brown.

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

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream collectively the butter and peanut butter till light and fluffy.

4. Add the sugar, egg, and vanilla extract and mix until nicely combined.

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

6. Gradually add the dry components to the wet elements, mixing till simply combined.

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

8. Flatten the balls with a fork.

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

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

To make the caramel drizzle:

1. In a small saucepan, combine the butter, brown sugar, and heavy cream.

2. Bring to a boil over medium heat, stirring continuously.

3. Reduce warmth to low and simmer for 1 minute, stirring continually.

4. Remove from heat and stir within the vanilla extract.

5. Drizzle the caramel over the cooled cookies.

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

After baking, allow the cookies to chill on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.

For the caramel drizzle

Instructions for the Caramel Drizzle:

1. In a small saucepan, mix the butter, heavy cream, and sweetener.

2. Bring the mixture to a simmer over medium warmth, stirring continually.

3. Reduce warmth to low and proceed to simmer for 5-7 minutes, or till the mixture has thickened slightly.

4. Remove from warmth and stir within the vanilla extract.

5. Let the caramel cool for a couple of minutes before drizzling over the cookies.

In a small saucepan, combine the heavy cream, erythritol, and butter.

Instructions

In a small saucepan, combine the heavy cream, erythritol, and butter.

Bring to a simmer over medium warmth, stirring constantly.

Instructions

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

Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and peanut butter till clean.

Beat within the egg and vanilla extract.

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

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

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

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

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

Bring to a simmer over medium heat, stirring constantly.

In a small saucepan, mix the butter, brown sugar, and heavy cream.

Bring to a simmer over medium heat, stirring continuously.

Remove from heat and let cool for a couple of minutes.

Pour the caramel drizzle over the cooled cookies.

Reduce heat to low and simmer for five minutes, or till the sauce has thickened.

1. Reduce warmth to low and simmer for five minutes, or till the sauce has thickened.

Remove from warmth and stir in the vanilla extract.

Instructions:

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

2. Line a baking sheet with parchment paper.

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

4. Beat within the eggs, separately, then stir in the vanilla extract.

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

6. Gradually add the dry components to the wet ingredients, mixing until just combined.

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

8. Bake for 12-15 minutes, or until the perimeters are just starting to brown.

9. Remove from warmth and stir in the vanilla extract.

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

11. Drizzle with caramel sauce and enjoy!

Let the sauce cool for a couple of minutes before drizzling over the cookies.

Instructions: Let the sauce cool for a couple of minutes earlier than drizzling over the cookies.

Enjoy!

Ingredients:

• 1 cup peanut butter (unsweetened, unsalted)
• 1/2 cup butter (unsalted, softened)
• 1/4 cup Splenda or powdered erythritol
• 1 massive egg
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Caramel Drizzle:

• 1/2 cup heavy cream
• 1/4 cup Splenda or powdered erythritol
• 1 tablespoon butter (unsalted)
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream collectively the peanut butter and butter until gentle and fluffy.
4. Beat within the Splenda or powdered erythritol until nicely combined.
5. Beat within the egg and vanilla extract.
6. In a separate bowl, whisk collectively the almond flour, coconut flour, baking soda, and salt.
7. Gradually add the dry components to the wet elements, mixing till simply mixed.
8. Roll the dough into 1-inch balls and place on the prepared baking sheet.
9. Bake for 10-12 minutes, or till the perimeters are golden brown.
10. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

Caramel Drizzle:

1. In a small saucepan, mix the heavy cream, Splenda or powdered erythritol, butter, and vanilla extract.
2. Bring to a simmer over medium heat, stirring constantly.
3. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
4. Drizzle the caramel sauce over the cooled cookies.