• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With Stevia

How To Make Keto Peanut Butter Cookies With Stevia

Ingredients

Dry Ingredients

– 1 1/4 cup (150g) crunchy peanut butter

– half of cup (100g) butter, softened

– half cup (80g) granulated erythritol

– 1/4 cup (50g) powdered erythritol

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon nice sea salt

– 1 massive egg

– 2 tablespoons water

– 1 teaspoon vanilla extract

– half cup (60g) sugar-free chocolate chips, optional

1 cup almond flour

1 cup finely floor blanched almond flour

1/2 cup peanut flour

Peanut flour is a gluten-free, low-carb alternative to wheat flour that is made from floor peanuts.

It is an efficient supply of protein, fiber, and wholesome fat.

Peanut flour can be used in quite a lot of baking recipes, including cookies, muffins, and bread.

It is essential to note that peanut flour isn’t the same as peanut butter.

Peanut butter is created from roasted peanuts and accommodates added oil and sugar.

1/2 cup powdered sweetener (such as stevia)

Powdered sweetener (such as stevia) is a standard ingredient in sugar-free baking recipes.

1/2 teaspoon baking powder

– half teaspoon baking powder

1/4 teaspoon baking soda

Baking soda is a leavening agent that helps baked goods rise. It reacts with acids to produce carbon dioxide gas, which creates bubbles within the batter or dough.

In this recipe, baking soda is used to assist the cookies rise and turn out to be fluffy. It also helps to neutralize the acidity of the stevia, which may make the cookies bitter.

To measure 1/4 teaspoon of baking soda, use a measuring spoon or a kitchen scale. If you do not have a kitchen scale, you can estimate the amount by using the tip of a knife.

Here are some tips for measuring baking soda:

• Use a measuring spoon that’s the correct measurement. Don’t use a teaspoon that is too giant or too small.
• Level off the baking soda with a knife or your finger.
• Don’t pack the baking soda into the measuring spoon.

1/4 teaspoon salt

1/4 teaspoon salt

Wet Ingredients

Ingredients

Wet Ingredients

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/4 cup brown sugar substitute (such as Swerve or erythritol)

1/4 cup liquid stevia

1 large egg

1/2 cup peanut butter (creamy or crunchy)

• half of cup peanut butter (creamy or crunchy)

1/2 cup unsweetened almond milk

– half cup unsweetened almond milk

1 giant egg

1 giant egg

Directions

Preheat Oven

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

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively 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, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until simply mixed.

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

Flatten the cookies with a fork dipped in flour.

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

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

Store in an hermetic container at room temperature for up to 3 days.

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

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

Combine Dry Ingredients

First, combine the dry ingredients in a medium bowl. This includes the almond flour, baking powder, and stevia. Use a whisk or fork to make sure that the components are completely combined.

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

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

Combine Wet Ingredients

1. Combine the peanut butter and stevia in a medium bowl.

2. Cream collectively until light and fluffy.

3. Add the egg and vanilla extract and blend properly.

4. In a separate bowl, whisk together the almond flour, baking soda, and salt.

5. Gradually add the dry components to the moist ingredients, mixing till simply combined.

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

7. Flatten the balls with a fork and bake at 350 levels F (175 degrees C) for 10-12 minutes.

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

In a separate bowl, whisk collectively the peanut butter, almond milk, and egg.

In a separate bowl, whisk together the peanut butter, almond milk, and egg.

Combine Wet and Dry Ingredients

Directions

Combine Wet and Dry Ingredients

1. In a big bowl, beat together the butter, peanut butter, and sugar substitutes till creamy.
2. Beat within the egg and vanilla extract.
3. In a separate bowl, whisk together the almond flour, baking soda, and salt.
4. Gradually add the dry components to the moist ingredients, mixing till simply combined.

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

Add the moist elements to the dry elements and blend until simply mixed.

Scoop and Bake

Directions:

• Preheat oven to 350 levels F (175 degrees C).
• Line a baking sheet with parchment paper.
• In a large bowl, cream collectively the butter, peanut butter, and stevia till gentle and fluffy.
• Beat within the egg until well combined.
• In a separate bowl, whisk collectively the almond flour, baking powder, and salt.
• Gradually add the dry components to the moist ingredients, mixing till just mixed.
• Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
• Bake for 8-10 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 chill utterly.

Scoop and Bake:

1. Use a cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches aside.
2. Bake for 8-10 minutes, or until the edges are golden brown.
3. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paperlined baking sheet.

• Use a cookie scoop to drop the dough by rounded tablespoons onto a parchment paper-lined baking sheet.

Flatten the cookies barely with a fork.

1. Flatten the cookies barely with a fork to create the basic criss-cross pattern.

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

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

Cool

Ingredients:

• 1 cup (120g) almond flour
• 1/2 cup (60g) coconut flour
• 1/4 cup (25g) stevia
• 1/4 cup (60ml) unsalted butter, softened
• 1/4 cup (60ml) unsweetened almond milk
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) salt
• 1/2 cup (120g) peanut butter

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a big bowl, combine the almond flour, coconut flour, stevia, butter, almond milk, vanilla extract, and salt.
4. Mix till well mixed.
5. Roll the dough into 1-inch (2.5 cm) balls.
6. Place the balls on the ready baking sheet.
7. Use a fork to press down on the balls to flatten them.
8. Bake for 10-12 minutes, or till the sides are golden brown.
9. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.
10. Enjoy!

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

Directions:

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

Serve

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 stevia.

Beat within the egg and vanilla.

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

Gradually add the dry ingredients to the moist components, mixing till just mixed.

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

Use a fork to press a crisscross sample into the tops of the cookies.

Bake for 12-15 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 chill fully.

Serve the cookies heat or at room temperature.

Directions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and stevia till gentle and fluffy.

Beat in the egg, then stir in the Keto Peanut Butter Cookies butter, baking powder, and salt. Gradually add the almond flour, mixing until a dough types.

Roll the dough into 1-inch balls and place on the ready baking sheet. Flatten every ball with a fork.

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

Serve the cookies warm or at room temperature.