• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With Only 5 Ingredients

Ingredients

1 cup peanut butter

1/2 cup granulated sugar substitute

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 cup creamy peanut butter

1/2 cup creamy peanut butter (smooth or crunchy)

half cup erythritol

Erythritol is a natural sugar alcohol that’s used as a sugar substitute in Keto Peanut Butter Cookies Recipe baking.

It is about 60% as candy as sugar, but it contains almost no calories and doesn’t elevate blood sugar ranges.

Erythritol is also identified for its cooling effect, which could be helpful in lowering the sweetness of keto desserts.

In this recipe, erythritol is used to sweeten the cookies without including any undesirable calories or carbs.

It additionally helps to create a chewy texture that is just like conventional peanut butter cookies.

1 giant egg

1 large egg

1 tsp vanilla extract

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

2 tbsp unsweetened cocoa powder

Instructions

1. Preheat the oven to 375 degrees F (190 levels C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, cream together the peanut butter and butter until mild and fluffy.
4. Beat within the egg and vanilla extract.
5. Stir in the almond flour and sweetener until a dough varieties.
6. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
7. Use a fork to flatten the cookies barely.
8. Bake for 10-12 minutes, or till the perimeters are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.

Step 1: Preheat oven to 350 levels F (175 levels C).

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

Step 2: Combine all the components in a big bowl.

Combine all of the elements in a large bowl. Knead the dough till it comes together and varieties a ball.

Step three: Stir nicely.

– Stir the elements together till well mixed.
– The dough might be thick and sticky, but don’t fret, it’ll come collectively once it’s chilled.

Step four: Drop by rounded tablespoonfuls onto ungreased cookie sheets.

• Line a baking sheet with parchment paper.

• Use a rounded tablespoon to drop the dough onto the ready baking sheet, spacing them about 2 inches apart.

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

Step 5: Bake for 810 minutes, or until gentle brown around the edges.

Bake for 8-10 minutes, or till gentle brown across the edges.

Step 6: Let cool on cookie sheets for a couple of minutes earlier than transferring to wire racks to chill utterly.

Once the cookies are golden brown, take away them from the oven and allow them to cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.