• On Oct, 15, 2024
•  ladyrecipes
•  Recipes

The Best Keto Peanut Butter Cookies For Post-Workout Snacks

Ingredients

Wet Ingredients:

Wet Ingredients:

1. 1/2 cup natural peanut butter (unsweetened)
2. 1/4 cup butter, softened and unsalted
3. 1 giant egg
4. 1/4 cup sugar substitute (preferably granulated)
5. 1 tablespoon vanilla extract

• ¼ cup peanut butter (creamy or crunchy)

• ¼ cup peanut butter (creamy or crunchy)

• ¼ cup granulated sugar substitute

Ingredients:

• 1 cup (1 stick) unsalted butter, softened
• ¼ cup creamy peanut butter, unsweetened
• ¼ cup granulated sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

• 1 large egg

Ingredients:

– 1 giant egg

• 1 teaspoon vanilla extract

Ingredients:

– 1 cup (120g) almond flour

– half of cup (60g) coconut flour

– 1/4 cup (30g) granulated sugar substitute (such as monk fruit or erythritol)

– 1/4 cup (60ml) unsweetened almond milk

– 1/4 cup (60g) pure peanut butter

– half of teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 teaspoon vanilla extract

Dry components:

Ingredients, Dry elements:

– Almond flour (finely ground)
– Erythritol (or different Keto Peanut Butter Cookies Recipe-friendly sweetener)
– Baking soda
– Salt

• 1 cup almond flour

– 1 cup almond flour

• ½ cup coconut flour

• ½ cup coconut flour

• 1 teaspoon baking powder

• 1 teaspoon baking powder

• ½ teaspoon salt

Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 1/3 cup clean peanut butter

• 1/4 cup granulated sugar substitute (such as erythritol or monk fruit)

• 1/4 cup packed mild brown sugar substitute (such as Sukrin Gold or Lakanto brown monk fruit sweetener)

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup almond flour

• 1/2 cup coconut flour

• 1 teaspoon baking soda

• ½ teaspoon salt

Instructions

Preparation:

Instructions:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream together the butter and peanut butter until mild and fluffy.
• Beat in the eggs one by one, then stir within the vanilla extract.
• In a separate bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
• Add the dry elements to the wet elements and mix until just combined.
• Drop by rounded tablespoons onto the ready baking sheet.
• Bake for 10-12 minutes, or until the perimeters are golden brown.
• Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Preparation:

• For the dough:
• In a large bowl, cream collectively the butter and peanut butter until light and fluffy.
• Beat in the eggs one by one, then stir within the vanilla extract.
• In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
• Add the dry components to the wet components and blend till simply mixed.
• For baking:
• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Drop the dough by rounded tablespoons onto the prepared baking sheet.
• Bake for 10-12 minutes, or till the sides are golden brown.
• Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill utterly.

• Preheat oven to 350°F (175°C).

Instructions:

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper.

• In a large bowl, cream collectively the peanut butter, butter, and sugar.

• Beat within the egg.

• Add the dry ingredients and blend till just mixed.

• Drop the dough by rounded tablespoons onto the ready baking sheet.

• Flatten the cookies with a fork.

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

• Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.

• Line a baking sheet with parchment paper.

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the almond flour, peanut butter, erythritol, baking powder, salt, and vanilla extract.

3. Roll the dough into 1-inch balls and place on the prepared baking sheet.

4. Flatten every cookie with a fork.

5. Bake for 10-12 minutes, or till the sides are golden brown.

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

Enjoy!

Mixing Wet & Dry Ingredients:

Instructions:

Mixing Wet & Dry Ingredients:

– In a big bowl, whisk collectively the dry ingredients: almond flour, baking soda, baking powder, salt, and erythritol.

– In a separate bowl, cream together the wet components: peanut butter, butter, vanilla extract, and egg.

– Gradually add the moist elements to the dry ingredients, mixing until simply mixed. Do not overmix.

• In a big bowl, whisk moist elements till smooth.

In a big bowl, whisk collectively the wet elements till smooth: 1 cup of creamy peanut butter, half cup of melted unsalted butter, 1/4 cup of unsweetened almond milk, and 1 teaspoon of vanilla extract.

• In a separate bowl, whisk dry ingredients until mixed.

In a separate bowl, whisk dry elements till mixed.

• Gradually add dry components to moist components, mixing until just combined.

To make the keto peanut butter cookies, follow these instructions:

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

• Line a baking sheet with parchment paper.

• In a big bowl, mix peanut butter, sugar substitute, egg, and vanilla extract.

• In a separate bowl, mix almond flour, flaxseed meal, and baking powder.

• Gradually add dry ingredients to wet ingredients, mixing until simply combined.

• Roll dough into 1-inch balls.

• Place balls on prepared baking sheet.

• Bake for 10-12 minutes, or till edges are golden brown.

• Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Forming & Baking:

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, whisk collectively the peanut butter, almond flour, baking powder, and sea salt.

4. In a separate bowl, beat the eggs and vanilla extract together.

5. Add the moist elements to the dry ingredients and mix till simply combined.

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

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

8. Bake for 10-12 minutes, or till the cookies are golden brown across the edges.

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

Enjoy!

Forming & Baking:

1. Once the dough is made, it’s time to kind the cookies.

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

3. Flatten the balls with a fork to create a crisscross pattern.

4. This will assist the cookies bake evenly.

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

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

• Divide dough into 12 equal parts.

Divide the dough into 12 equal portions.

• Roll into balls and place on prepared baking sheet.

– Preheat oven to 325°F (163°C).

– Line a baking sheet with parchment paper.

– In a large bowl, cream together the butter and peanut butter until light and fluffy.

– Beat within the egg and vanilla extract.

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

– Add the dry elements to the wet components and mix until just mixed.

– Roll the dough into 1-inch balls and place on the prepared baking sheet.

– Flatten the balls with a fork.

– Bake for 15-20 minutes, or till the cookies are golden brown and set.

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

• Flatten with a fork to create a crisscross sample.

Place the dough onto a baking sheet lined with parchment paper. Use two forks to flatten each cookie, creating a crisscross pattern on the top. This will assist the cookies unfold evenly when baking.

• Bake for 1012 minutes or till edges are golden brown.

Baking Instructions:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a big bowl, cream together the peanut butter, butter, and sweetener until gentle and fluffy.
• Beat within the egg and vanilla extract.
• In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
• Gradually add the dry components to the wet elements, mixing till just combined.
• Shape the dough into 1-inch balls and place on the ready baking sheet.
• Bake for 10-12 minutes, or until 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.

Tips

Storage:

Tips:

For a chewier cookie, bake for 10-12 minutes. For a crispier cookie, bake for 12-14 minutes.

If you don’t have a kitchen scale, you ought to use 1 cup of peanut butter (180 grams) and half cup of almond flour (55 grams).

To make the cookies ahead of time, bake them based on the directions and allow them to cool utterly. Then, store them in an hermetic container at room temperature for up to three days.

To freeze the cookies, bake them based on the directions and allow them to cool utterly. Then, place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer the cookies to an airtight container and freeze for as much as 3 months.

To reheat the cookies, thaw them in a single day within the refrigerator. Then, bake them at 350 levels Fahrenheit (175 levels Celsius) for 5-7 minutes, or till warmed through.

Storage:

Store the cookies in an airtight container at room temperature for as a lot as three days, or in the freezer for up to three months.

• Store cookies in an airtight container at room temperature for as a lot as 3 days.

– Store cookies in an airtight container at room temperature for as much as three days.

Freezing:

Freeze dough logs and shaped logs in hermetic containers up to three months; thaw within the refrigerator or at room temperature before slicing and baking.

• Freeze cookies for as much as 3 months. Thaw at room temperature before serving.

• Freeze cookies for up to three months.

• Thaw at room temperature earlier than serving.

Variations:

Tips:

– Use a natural, unsweetened peanut butter for the best flavor and texture.

– If you do not have a cookie scoop, you can use a tablespoon to measure out the dough.

– The cookies can be saved in an airtight container at room temperature for as much as three days.

Variations:

– Add 1/2 cup of sugar-free chocolate chips to the dough for a sweet deal with.

– Sprinkle the cookies with sea salt earlier than baking for a savory taste.

– For a crunchy cookie, bake the cookies for 12-14 minutes. For a softer cookie, bake them for 10-12 minutes.

• Add chopped nuts or chocolate chips to the dough.

Adding chopped nuts or chocolate chips to the dough can enhance the flavor and texture of the cookies. Nuts provide a satisfying crunch and extra protein, while chocolate chips add a touch of sweetness and richness.

• Top cookies with melted dark chocolate or peanut butter.

– Top cookies with melted darkish chocolate or peanut butter.