• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

The Perfect Keto Peanut Butter Cookie Recipe For Beginners

Ingredients

Ingredients:

1 cup (2 sticks) unsalted butter, softened

half of cup peanut butter, smooth or crunchy

1/4 cup granulated erythritol or monk fruit sweetener

1/4 cup brown erythritol or monk fruit sweetener

1 large egg

1 teaspoon vanilla extract

1 cup almond flour

half cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Dry Ingredients

Ingredients:

• 1 cup almond flour
• 1 cup coconut flour
• 1 cup erythritol
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

1 cup almond flour

1 cup almond flour

1/2 cup coconut flour

Ingredients:

• 1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking soda

1/4 teaspoon salt

Ingredients:

• 1/4 teaspoon salt

Wet Ingredients

-1/4 cup unsweetened almond milk

-1 tablespoon apple cider vinegar

-1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1/2 cup creamy peanut butter

1/4 cup melted butter

1/4 cup melted butter is equivalent to four tablespoons of melted butter or 2 ounces of melted butter.

To melt butter, cut it into small items and place it in a microwave-safe bowl.

Microwave the butter for 30 seconds at a time, stirring in between, until the butter is completely melted.

You can even melt butter in a saucepan over medium warmth, stirring continuously, until the butter is melted.

Once the butter is melted, let it cool barely earlier than utilizing it in your recipe.

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

– 1/4 cup sweetener (such as erythritol or monk fruit)

1 large egg

Ingredients:

1 large egg

½ cup (1 stick) unsalted butter, melted

½ cup creamy peanut butter

½ cup granulated Swerve

1 teaspoon vanilla extract

½ teaspoon baking soda

Pinch of salt

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the egg, melted butter, peanut butter, Swerve, vanilla extract, baking soda, and salt.
4. Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or till the sides are golden brown and the centers are set.
6. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill utterly.

1 teaspoon vanilla extract

1 teaspoon vanilla extract

Instructions

Ingredients:

Wet Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup creamy peanut butter, smooth or crunchy
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 325°F (163°C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, whisk collectively the melted butter, Keto Peanut Butter Cookies Recipe butter, egg, and vanilla extract.
4. In a separate bowl, mix the almond flour, coconut flour, erythritol, baking soda, and salt.
5. Gradually add the dry elements to the wet components, mixing until simply mixed. Do not overmix.
6. Using a cookie scoop or two spoons, drop the dough by rounded tablespoons onto the ready baking sheet. Space the cookies about 2 inches aside.
7. Press the cookies down gently with a fork to flatten them. This will create a classic peanut butter cookie crisscross pattern.
8. Bake for 10-12 minutes, or till the cookies are set and the sides are lightly golden brown.
9. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.

Tips:

• For a chewier texture, bake the cookies for a few minutes much less.
• For a crispier texture, bake the cookies for a couple of minutes longer.
• If you do not have powdered erythritol, you can make your own by grinding common erythritol in a coffee grinder.
• These cookies may be saved in an airtight container at room temperature for as a lot as three days.

Making the Dough

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup peanut butter
• 1/4 cup granulated sweetener (such as erythritol or allulose)
• 1/4 cup confectioners sweetener (such as powdered erythritol or powdered allulose)
• 1 massive egg
• 1 teaspoon vanilla extract
• 1 half cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

In a big bowl, whisk together the dry components.

In a big bowl, whisk collectively the dry elements:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

In a separate bowl, cream collectively the peanut butter, butter, sweetener, egg, and vanilla extract.

In a separate bowl, cream collectively the peanut butter, butter, sweetener, egg, and vanilla extract till light and fluffy.

Add the moist elements to the dry components.

Add the wet ingredients to the dry elements.

• In a large bowl, combine the dry elements: almond flour, baking powder, baking soda, salt, and Swerve.
• In a separate bowl, whisk together the moist ingredients: peanut butter, butter, eggs, and vanilla extract.
• Add the moist components to the dry components and mix till just mixed.
• Do not overmix, as this can make the cookies powerful.
• The dough might be thick and sticky.

Mix till the dough is just mixed.

1. Mix the dry ingredients: In a large bowl, whisk together the almond flour, baking soda, baking powder, and salt.

2. Add the moist ingredients: In a separate bowl, whisk collectively the melted butter, sugar various, vanilla extract, and egg.

3. Combine the moist and dry components: Add the wet components to the dry ingredients and mix till simply combined. Do not overmix, as this can make the cookies powerful.

4. Fold in the peanut butter: Stir in the peanut butter until evenly distributed.

5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for a minimal of half-hour. This will assist the dough to firm up and make it easier to work with.

6. Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C).

7. Line a baking sheet: Line a baking sheet with parchment paper.

8. Scoop the dough: Use a cookie scoop or a tablespoon to scoop the dough onto the ready baking sheet. Space the cookies about 2 inches apart.

9. Bake the cookies: Bake the cookies for 10-12 minutes, or till the edges are golden brown and the centers are set.

10. Let the cookies cool: Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool utterly.

Shaping the Cookies

– Roll the dough into 1-inch balls, then place them on the prepared baking sheet.

– Press a fork down the middle of every ball to create a crisscross pattern.

– Repeat with the remaining dough.

– Bake at 350 degrees F for 10-12 minutes, or until the edges are golden brown.

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

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

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

Line a baking sheet with parchment paper.

To line a sheet pan with parchment paper, first take a sheet of parchment paper and place it on a flat floor. Then, take the baking sheet and place it on high of the parchment paper. Next, use your palms to clean out the parchment paper and ensure that it is completely overlaying the baking sheet. Once the parchment paper is in place, you must use your fingers to press down on the sides of the baking sheet to safe the parchment paper.

Roll the dough into 1inch balls.

Roll the dough into 1-inch balls. Twist the tops barely.

Place the balls on the prepared baking sheet.

Place the balls on the prepared baking sheet:

• Use a cookie scoop or two spoons to switch the dough balls to the ready baking sheet.
• Space the balls about 2 inches aside, as they’ll spread while baking.
• Flatten the balls slightly with a fork, making a crisscross pattern. This will help the cookies bake evenly and provides them a classic peanut butter cookie look.

Baking the Cookies

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

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream collectively the butter, peanut butter, and sugar until mild and fluffy.

4. Beat in the egg and vanilla extract.

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

6. Gradually add the dry elements to the wet components, mixing till just combined.

7. Roll the dough into 1-inch balls.

8. Place the dough balls on the prepared baking sheet.

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

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

Bake for 1012 minutes, or until the sides are golden brown.

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

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

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

This step is important for two reasons. First, it permits the cookies to firm up slightly so that they’re much less more doubtless to break when you transfer them to the wire rack. Second, it allows the residual warmth from the baking sheet to proceed to cook the cookies slightly, resulting in a more evenly baked cookie.

To cool the cookies, simply take away them from the oven and place them on the baking sheet. Allow them to chill for 5-10 minutes, or till they’re firm enough to handle. Then, use a spatula to transfer them to a wire rack to cool completely.

Tips

– Measure your ingredients fastidiously. This will help ensure that your cookies prove completely.

– Use high-quality components. This will make a giant distinction in the flavor of your cookies.

– Don’t overmix the dough. Overmixing will make your cookies powerful.

– Chill the dough for at least 30 minutes earlier than baking. This will help the cookies unfold much less and maintain their shape.

– Bake the cookies on the right temperature. If the oven is too scorching, the cookies will burn. If the oven is merely too cool, the cookies won’t cook by way of.

– Let the cookies cool utterly earlier than consuming. This will assist them firm up and develop their full taste.

For a chewier cookie, bake for 1214 minutes.

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

2. Line a baking sheet with parchment paper.

3. In a big bowl, cream together the butter and peanut butter till clean.

4. Beat within the powdered sweetener and egg until well combined.

5. Stir in the almond flour and baking soda.

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

7. Bake for 12-14 minutes, or till the perimeters are golden brown.

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

For a crispier cookie, bake for 1012 minutes.

Crispy Cookies:

To obtain a crispier texture:

1. Bake for 11-12 minutes.

Store the cookies in an airtight container at room temperature for up to 3 days.

Store the cookies in an hermetic container at room temperature for as a lot as three days.