• On Oct, 19, 2024
•  ladyrecipes
•  Recipes

The Best Keto Peanut Butter Cookies For Kids

Ingredients

For the cookies

1 cup peanut butter ( creamy or crunchy )

1/2 cup unsalted butter ( softened )

1/4 cup Swerve sweetener

1/4 cup Besti Monk Fruit Allulose Blend

1 large egg

1 teaspoon vanilla extract

1 cup almond flour

1/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (120g) almond flour

Almond flour is a gluten-free and grain-free flour made from finely floor almonds.

It is an efficient source of protein, fiber, and healthy fat.

One cup (120g) of almond flour accommodates about:

• 6g protein
• 12g fiber
• 14g fat

Almond flour can be used in quite lots of recipes, together with cookies, muffins, muffins, and pancakes.

1/2 cup (60g) coconut flour

1/2 cup (60g) coconut flour

1/4 cup (25g) powdered sweetener (such as erythritol or monk fruit)

Powdered sweetener is a sugar substitute that is made from erythritol or monk fruit. It is a pure sugar substitute that has no calories or carbs. It can also be a great source of fiber.

Erythritol is a sugar alcohol that’s made from fermented cornstarch. It is about 60% as candy as sugar and has no energy or carbs. It doesn’t increase blood sugar levels and is secure for folks with diabetes.

Monk fruit is a melon that is native to Southeast Asia. It is about 300 instances sweeter than sugar and has no energy or carbs. It doesn’t elevate blood sugar levels and is safe for individuals with diabetes.

1 teaspoon baking soda

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

1/2 cup peanut butter

1/2 cup granulated erythritol (or other Keto Peanut Butter Cookies Recipe-friendly sweetener)

1 massive egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1 cup unsweetened cocoa powder

1/2 cup chopped sugar-free chocolate chips

1/2 teaspoon salt

1/2 teaspoon salt

1/4 cup (60g) unsalted butter, softened

– 1/4 cup (60g) unsalted butter, softened

1/4 cup (60g) creamy peanut butter

1/4 cup (60g) creamy peanut butter

1 egg

Ingredients:

1 large egg, cold

1/2 teaspoon vanilla extract

Ingredients:

1. 1 cup peanut butter

2. half cup butter, softened

3. half cup granulated sweetener

4. 1/2 teaspoon vanilla extract

5. half teaspoon baking soda

6. 1 giant egg

For the frosting (optional)

1/2 Cup Unsalted Butter, Softened

1/2 Cup Creamy Peanut Butter

1 Cup Xylitol (1 3/4 Cups Granulated Monk Fruit Sweetener when you don’t want cooling effect)

1 Large Egg

1 Teaspoon Vanilla Extract

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Almond Flour

1/2 Cup Peanut Flour

1/4 cup (30g) cream cheese, softened

Ingredients:

– 1/4 cup (30g) cream cheese, softened

2 tablespoons (30g) peanut butter

Ingredients:

2 tablespoons (30g) peanut butter

1 tablespoon (15g) powdered sweetener (such as erythritol or monk fruit)

Ingredients:

1 tablespoon (15g) powdered sweetener (such as erythritol or monk fruit)

1/2 teaspoon vanilla extract

– half teaspoon vanilla extract

Instructions

To make the cookies

Instructions:

1. Preheat oven to one hundred seventy five degrees C (350 degrees F) and line a baking sheet with parchment paper.

2. Combine the peanut butter, erythritol, egg, vanilla extract, and baking powder in a bowl and stir till nicely blended.

3. Form the dough into small balls and place them on the ready baking sheet.

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

5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.

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

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

Line a baking sheet with parchment paper.

Instructions:

1. Line a baking sheet with parchment paper.

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

– In a medium bowl, whisk collectively the almond flour, coconut flour, sweetener, baking soda, and salt.

– 1 cup (120g) almond flour

– half cup (60g) coconut flour

– 1/4 cup (50g) granulated sweetener

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

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

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

Beat within the egg and vanilla extract.

In a big bowl, beat collectively the peanut butter, butter, and sweetener until smooth and creamy.

Beat in the egg and vanilla extract.

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

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

Roll the dough into 1-inch balls and place on a parchment paper-lined baking sheet.

Flatten the balls with a fork to create a crisscross sample.

Bake in a preheated 350 degree Fahrenheit oven for 10-12 minutes, or until the sides are golden brown.

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

Add the wet elements to the dry ingredients and blend until simply combined.

Instructions

1. Preheat oven to 350 degrees F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, whisk collectively the almond flour, baking powder, baking soda, and salt.
4. In a separate bowl, beat together the butter, peanut butter, and sweetener until mild and fluffy.
5. Beat in the egg and vanilla extract.
6. Add the wet elements to the dry ingredients and blend until simply combined.
7. Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

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

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart. Press every ball of dough down with a fork to type a crisscross pattern.

Bake for 1012 minutes, or till the perimeters are golden brown and the centers are set.

– Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

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

Instructions:

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

To make the frosting (optional)

In a medium bowl, beat the cream cheese and butter together with an electrical hand mixer till easy.

Add the powdered sweetener and vanilla extract and beat until mixed.

If the frosting is merely too thick, add slightly milk, 1 tablespoon at a time, until it reaches the specified consistency.

Spread the frosting over the cooled cookies and enjoy!

In a small bowl, beat collectively the cream cheese, peanut butter, sweetener, and vanilla extract until clean.

In a small bowl, beat collectively the cream cheese, peanut butter, sweetener, and vanilla extract till smooth.

Spread the frosting over the cooled cookies and enjoy!

Once the cookies are cooled, spread the frosting over the top of every cookie.

The cookies at the second are ready to be enjoyed!

Tips

For a chewier cookie, bake for 10 minutes. For a crispier cookie, bake for 12 minutes.

For a chewier cookie, bake for 10 minutes. For a crispier cookie, bake for 12 minutes.

If you do not have parchment paper, you presumably can grease the baking sheet with cooking spray.

If you do not have parchment paper, you’ll find a way to grease the baking sheet with cooking spray.

To grease the baking sheet with cooking spray, simply spray a thin layer of cooking spray onto the surface of the baking sheet.

Make certain to evenly distribute the cooking spray in order that the complete surface of the baking sheet is greased.

Once the baking sheet is greased, you’ll be able to place your cookie dough onto the baking sheet and bake the cookies according to the recipe instructions.

The cookies could be saved in an hermetic container at room temperature for as much as three days.

Tips:

The cookies may be saved in an hermetic container at room temperature for up to three days.

The frosting could be stored within the refrigerator for up to 1 week.

Tips

The frosting could be stored within the refrigerator for up to 1 week.