The Best Keto Peanut Butter Cookies Using Monk Fruit Sweetener
The Best Keto Peanut Butter Cookies Using Monk Fruit Sweetener
Keto Peanut Butter Cookies Using Monk Fruit Sweetener
Ingredients
Ingredients:
For the Cookies:
- 1 cup (120g) creamy peanut butter, unsweetened
- 1/2 cup (100g) unsalted butter, softened
- 1/3 cup (66g) monk fruit sweetener, powdered
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (30g) almond flour
- 1/4 cup (30g) coconut flour
For the Frosting (Optional):
- 1/4 cup (60g) cream cheese, softened
- 1/4 cup (50g) unsalted butter, softened
- 1/4 cup (50g) monk fruit sweetener, powdered
- 1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350 levels F (175 levels C).
Line a baking sheet with parchment paper.
In a big bowl, cream together the butter and peanut butter until mild and fluffy.
Beat within the monk fruit sweetener, vanilla extract, and salt.
In a separate bowl, whisk collectively the almond flour, coconut flour, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing till simply combined.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Flatten the balls with a fork to create a criss-cross sample.
Bake for 10-12 minutes, or until the edges are golden brown.
Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.
Tips
Ingredients:
- 1 cup (120g) finely ground blanched almonds
- 1 cup (120g) finely ground flaxseed
- 1/2 cup (120ml) natural Keto Peanut Butter Cookies butter
- 1/4 cup (50ml) coconut oil, melted
- 1/4 cup (50g) monk fruit sweetener
- 1 massive egg
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon (2.5ml) baking soda
- 1/4 teaspoon (1.25ml) salt
Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a big bowl, combine the almond flour, flaxseed, peanut butter, coconut oil, monk fruit sweetener, egg, vanilla extract, baking soda, and salt.
- Mix till simply mixed. Do not overmix.
- Shape the dough into 12 even-sized balls.
- Place the balls on the ready baking sheet and flatten them slightly with a fork.
- Bake for 10-12 minutes, or till the perimeters 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 cool fully.
Tips:
- For a chewier cookie, bake for 12-14 minutes.
- For a crispier cookie, bake for 10-12 minutes.
- Let the cookies cool completely before storing them in an hermetic container at room temperature for up to 3 days.
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