• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies Without Eggs

Ingredients

⅔ Cup Salted Butter, Softened

Ingredients

⅔ Cup Salted Butter, Softened

1 Cup (2 Sticks) Unsalted Butter, Softened

1 Cup Creamy Peanut Butter

1 Cup Swerve Granular Sugar Replacement or Allulose

1 Teaspoon Vanilla Extract

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Cup Sugar-Free Dark Chocolate Chips (Optional)

1 Cup Creamy Peanut Butter

• 1 cup creamy peanut butter

⅓ Cup Powdered Erythritol

Erythritol is a sugar alcohol that is used as a sugar substitute. It is about 60% as candy as sugar, nevertheless it has no energy or carbohydrates. Erythritol is an efficient selection for people who discover themselves on a low-carb or keto food regimen.

Erythritol is created from fermented cornstarch. It is a white, crystalline powder that has a barely sweet taste. Erythritol is soluble in water and can be utilized in baking and cooking. It can also be used as a tabletop sweetener.

Erythritol is safe for most people to devour. However, it could trigger digestive issues in some individuals, similar to gas, bloating, and diarrhea. Erythritol can be not recommended for individuals with diabetes, as it may possibly have an result on blood sugar levels.

⅛ Cup Stevia

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sweetener (such as Swerve or Lakanto)
• ¼ cup stevia
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 cup peanut butter
• 1 teaspoon baking soda
• ½ teaspoon salt

1 tsp Vanilla Extract

Vanilla extract is a flavorful extract produced from vanilla beans. It is a typical ingredient in baking and cooking, and it can be used to add taste to a wide range of dishes.

In the recipe for Keto Peanut Butter Cookies Without Eggs, vanilla extract is used to add a delicate sweetness and depth of taste to the cookies. It additionally helps to steadiness out the richness of the peanut butter and the sweetness of the sugar substitute.

To make Keto Peanut Butter Cookies Without Eggs, you will need the following ingredients:

• 1 cup peanut butter
• 1/2 cup sugar substitute
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine peanut butter, sugar substitute, almond flour, coconut flour, vanilla extract, baking soda, and salt. Mix till properly mixed.
4. Roll dough into 1-inch balls and place on ready baking sheet.
5. Bake for 10-12 minutes, or till edges are golden brown.
6. Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.

1 Cup Keto Flour

INGREDIENTS

1 cup peanut butter, creamy or chunky

1/2 cup butter, softened

1/4 cup keto flour

1/4 cup sweetener

1/2 teaspoon baking soda

1/4 teaspoon vanilla extract

OPTIONAL

1/4 cup chocolate chips

½ tsp Baking Soda

Baking soda is a leavening agent that helps baked goods rise. It works by reacting with an acid, such as vinegar or lemon juice, to provide carbon dioxide gasoline. This gasoline creates bubbles within the batter or dough, which expand and trigger the baked good to rise.

In the recipe for Keto Peanut Butter Cookies Without Eggs, baking soda is used to help the cookies rise. The recipe calls for 1/2 tsp of baking soda.

Instructions

Preheat Oven

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

Prepare Baking Sheet

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream together the peanut butter, butter, and sweetener till clean.

3. Add the almond flour, baking soda, and salt and blend until simply combined.

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

5. Flatten the balls with a fork to create a criss-cross sample.

6. Bake for 10-12 minutes, or until the sides are simply starting to brown.

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

Combine Wet Ingredients

Instructions

Combine Wet Ingredients:

– In a large bowl, mix the creamy peanut butter, butter, sweetener, and vanilla extract.

– Beat until smooth and creamy, utilizing an electric mixer on medium velocity.

Combine Dry Ingredients

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

2. Whisk the elements together until they’re well mixed.

3. In a separate bowl, combine the peanut butter, butter, and erythritol.

4. Beat the elements collectively till they’re clean.

5. Add the wet elements to the dry ingredients and blend till simply mixed.

6. Do not overmix, because the cookies will turn into powerful.

Mix Wet and Dry Ingredients

Instructions:

Mix Wet Ingredients:

• In a big bowl, use an electrical hand mixer on medium pace to cream together the softened butter and sweetener till easy and creamy.
• Add the peanut butter and vanilla extract to the butter mixture and beat till well combined.
• Stir within the almond milk until simply combined.

Mix Dry Ingredients:

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

Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the moist components, mixing till just combined.
• Do not overmix.
• Use a cookie scoop to drop the dough onto a baking sheet lined with parchment paper.
• Use a fork to criss-cross the tops of the cookies.

Bake:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake cookies for 10-12 minutes, or until the sides are golden brown.
• Let cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.

Form Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the peanut butter, monk fruit sweetener, and vanilla extract. Beat until clean.
3. Add the almond flour, baking powder, and salt and mix till just mixed.
four. Form the dough into 1-inch balls and place on the prepared baking sheet.
5. Flatten every ball with a fork to create a crisscross sample.
6. Bake for 8-10 minutes, or till the perimeters of the cookies are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Enjoy!

Bake Cookies

Instructions: Bake Cookies

1. Preheat oven to 350 degrees F (175 levels C).
2. In a large bowl, cream collectively butter and sugar till gentle and fluffy.
3. Beat in peanut butter and vanilla.
4. In a separate bowl, whisk collectively flour, baking soda, and salt.
5. Gradually add dry components to moist ingredients, mixing until just combined.
6. Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
7. Press down on each ball with a fork to create a crisscross sample.
8. Bake for 8-10 minutes, or till the edges are golden brown.
9. Let cool on a wire rack before serving.