• On Oct, 19, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With A Fudgy Texture

Ingredients

Dry Ingredients

Ingredients

Dry Ingredients

– Almond flour: 1 half cups (180g)

– Coconut flour: 1/4 cup (30g)

– Baking powder: 1 tsp (5g)

– Salt: half tsp (2g)

– Xanthan gum (optional, for binding): 1/4 tsp (1g)

Wet Ingredients

Instructions

Preparing the Dough

Instructions

Preparing the Dough

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Preheat the oven to 350°F (175°C).

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Line a baking sheet with parchment paper.

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In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.

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

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Add the moist ingredients to the dry ingredients and stir till just combined. The dough will be crumbly.

Shaping the Cookies

– Form small balls of dough utilizing a cookie scoop or your hands, about 1 tablespoon of dough for every cookie.

– Place the dough balls on a parchment paper lined baking sheet.

– Use your thumb or a fork to flatten the cookies, creating a crisscross sample.

– If desired, sprinkle with flaky sea salt before baking.

Baking the Cookies

Instructions:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream collectively the cream cheese and butter until easy.
• Mix in the peanut butter and vanilla extract.
• In a separate bowl, whisk together the almond flour, baking powder, and salt.
• Gradually add the dry components to the moist components, mixing until just mixed.
• Roll the dough into 1-inch balls and place on the ready baking sheet.
• Use a fork to press down on the balls, making a crisscross pattern.
• 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 cool utterly.

Baking the Cookies:

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Roll the dough into 1-inch balls and place on the prepared baking sheet.
4. Use a fork to press down on the balls, making a crisscross pattern.
5. Bake for 10-12 minutes, or till the perimeters are golden brown.
6. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

Tips for a Fudgy Texture

Use a High-Quality Peanut Butter

For a fudgy texture in your keto peanut butter cookies, opt for a high-quality, pure peanut butter.

Don’t Overmix the Dough

To achieve that irresistible fudgy texture, it’s essential to keep away from overmixing the dough. Overmixing can result in a dense, dry cookie that lacks the gooey, melt-in-your-mouth quality we’re aiming for. Here’s why:

When you combine cookie dough, you develop gluten within the flour. Gluten is a protein network that offers bread its chewy texture. In cookies, we want to develop just enough gluten to hold the dough together, but not a lot that it becomes robust. Overmixing causes too much gluten to form, leading to a dense, crumbly cookie.

To forestall overmixing, follow these tips:

– Mix the dough simply until the ingredients are combined. Do not go beyond this level.

– Use a rubber spatula or wooden spoon to mix the dough. Avoid utilizing an electrical mixer, as it could possibly easily overmix the dough.

– If the dough is just too sticky, add somewhat extra almond flour. Do not add an extreme amount of flour, as this will dry out the cookies.

– Let the dough rest in the refrigerator for a minimal of half-hour before baking. This will assist the dough firm up and forestall it from spreading too much in the oven.

Bake the Cookies Just Until Set

1. Use mild brown sugar instead of granulated sugar. Brown sugar incorporates molasses, which supplies the cookies a chewy texture.

2. Don’t overmix the dough. Overmixing will develop the gluten within the flour, which will make the cookies tough.

3. Chill the dough for a minimum of 30 minutes earlier than baking. This will assist the cookies to spread much less and will give them a fudgier texture.

4. Bake the cookies simply till set. The edges of the cookies should be golden brown and the centers must be set but nonetheless barely delicate.