• On Oct, 19, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With Peanuts For Extra Crunch

Ingredients

Required components:

Ingredients:

• 1 cup pure peanut butter, unsalted and unsweetened
• 1/2 cup granulated erythritol
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 massive egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped peanuts, optional

1 cup (2 sticks) of unsalted butter, softened to room temperature

Ingredients

1 cup (2 sticks) of unsalted butter, softened to room temperature

1 cup of granulated sugar substitute (such as erythritol)

1 cup of granulated sugar substitute (such as erythritol)

2 giant eggs

Ingredients:

– 2 massive eggs

1 teaspoon of vanilla extract

-Vanilla extract: It is a crucial taste enhancer. It brings out the sweetness of the cookies and balances the richness of the peanut butter.

2 cups of almond flour

2 cups of almond flour

1/2 cup of peanut butter

Peanut butter is a well-liked ingredient in plenty of recipes, including cookies, desserts, and smoothies. It is produced from roasted peanuts that have been floor into a clean paste.

Peanut butter is an efficient source of protein, wholesome fats, and fiber. It can additionally be a great supply of vitamins and minerals, including niacin, vitamin B6, and magnesium.

When choosing peanut butter, it is very important read the label rigorously. Some manufacturers of peanut butter comprise added sugar or different unhealthy ingredients.

To make keto peanut butter cookies with peanuts for additional crunch, you will need the next elements:

1/2 cup of peanut butter

1/4 cup of almond flour

1/4 cup of coconut flour

1/4 cup of erythritol

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1/4 cup of chopped peanuts

1 tablespoon of water

Instructions:

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

Line a baking sheet with parchment paper.

In a medium bowl, mix the peanut butter, almond flour, coconut flour, erythritol, baking soda, and salt.

Stir within the chopped peanuts.

Add the water and stir till the dough comes together.

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

Flatten the balls with a fork.

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

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

1/2 cup of coarsely chopped peanuts

Ingredients

1/2 cup of coarsely chopped peanuts

1/2 teaspoon of baking soda

– Baking soda: half teaspoon

1/4 teaspoon of salt

1/4 teaspoon salt

Instructions

Step 1: Preheat oven and put together baking sheets

Preheat oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Preheat oven to 350 levels F (175 levels C). Line two baking sheets with parchment paper.

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

Line two baking sheets with parchment paper.

Step 2: Cream together butter and sugar substitute

Step 2: Cream collectively butter and sugar substitute

In a mixing bowl, cream collectively the softened unsalted butter and keto-friendly sugar substitute until easy and pale in colour. Use an electric mixer for finest results.

In a big bowl, cream collectively the softened butter and sugar substitute till light and fluffy.

Instructions: In a big bowl, cream collectively the softened butter and sugar substitute until mild and fluffy.

Step 3: Add eggs and vanilla extract

3. Add eggs and vanilla extract:

In a small bowl, whisk collectively the 2 eggs and the vanilla extract until combined.

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

Do not overmix, as it will make the cookies tough.

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

– Beat within the eggs one at a time.

– Stir in the vanilla extract.

Step 4: Combine dry ingredients

– In a big mixing bowl, mix the almond flour, psyllium husk powder, baking powder, and salt. Whisk until nicely combined.

In a separate bowl, whisk collectively the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.

Instructions:

In a separate bowl, whisk collectively the almond flour, peanut butter, coarsely chopped peanuts, baking soda, and salt.

Step 5: Gradually add dry components to wet ingredients

5. Gradually Add Dry Ingredients to Wet Ingredients:

1. Add 1 cup of almond flour to the bowl with the wet elements.
2. Mix till just combined.
3. Repeat with the remaining 1 cup of almond flour, adding half of cup at a time until the dough simply comes together.

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

Instructions:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream collectively the butter and peanut butter until clean.
• Beat within the egg and vanilla extract.
• Gradually add the dry ingredients to the wet components, mixing till just combined.
• Stir in the chopped peanuts.
• Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or till the edges are golden brown.
• Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Step 6: Drop dough onto prepared baking sheets

Spray two regular-sized baking sheets with nonstick spray; set aside.

Drop batter by rounded tablespoons 2 inches aside onto ready sheets.

If batter is just too sticky, wet a large spoon with water and gently press and release dough to scoop it.

Press thumb or the back of a spoon to softly flatten cookies and create a crisscross sample.

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

Drop the dough by rounded tablespoons onto the ready baking sheets, spacing them about 2 inches apart.

Step 7: Bake cookies

Preheat oven to 375 °F (190 °C).

Line a baking sheet with parchment paper.

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

Bake for 8-10 minutes per sheet, or until the perimeters are just beginning to brown.

Cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

Enjoy!

Bake for 1012 minutes, or until the perimeters are flippantly browned.

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

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the butter and erythritol till light and fluffy.

Beat within the eggs one at a time, then stir within the vanilla.

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

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

Fold in the chopped peanuts.

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

Bake for 10-12 minutes, or till the perimeters are lightly browned.

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

Step eight: Let cookies cool

Step 8: Let cookies cool

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

– Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to chill fully.