Keto Peanut Butter Cookies With A Hint Of Espresso
Ingredients
Dry Ingredients:
Dry Ingredients:
1 cup granulated erythritol
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
-1/2 cup unsalted butter, softened
-1/4 cup Creamy Natural Peanut Butter
-1/4 cup Swerve Sweetener
-1 massive egg
-1 teaspoon vanilla extract
Instructions
Creating the Cookie Dough:
Instructions
Creating the Cookie Dough:
- In a medium bowl, whisk collectively the almond flour, cocoa powder, baking soda, salt, and espresso powder.
- In a separate giant bowl, beat together the peanut butter, softened butter, and Swerve until gentle and fluffy.
- Add the dry components to the moist elements and mix until simply combined.
- Cover the dough with plastic wrap and refrigerate for no less than 2 hours, or overnight.
Baking the Cookies:
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the butter and sugar till light and fluffy.
Beat within the eggs separately.
Stir in the peanut butter and espresso powder.
Gradually add the flour, mixing until simply mixed.
Drop the dough by rounded tablespoons onto the ready baking sheet.
Bake for 10-12 minutes, or till the cookies are flippantly browned around the edges.
Let the cookies cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.
Cooling and Serving:
Instructions:
1. Preheat oven to 325°F (163°C).
2. Line a baking sheet with parchment paper.
3. Cream collectively the butter and peanut butter till mild and fluffy.
4. Add the brown sugar and granulated sugar and beat until well combined.
5. Beat in the eggs one at a time, then stir in the espresso powder.
6. In a separate bowl, whisk together the flour, baking soda, and salt.
7. Gradually add the dry ingredients to the moist ingredients, mixing till simply combined.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
9. Flatten the balls with a fork.
10. Bake for 10-12 minutes, till the perimeters are simply starting to brown.
Cooling and Serving:
– Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool fully.
– Serve the cookies together with your favorite Keto Peanut Butter Cookies Recipe-friendly beverage.
Tips
