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1 cup almond flour

Almond flour is a superb supply of wholesome fat, protein, and fiber. It can also be a good supply of magnesium, calcium, and iron. Almond flour can be used in a big selection of recipes, together with cookies, desserts, and breads.

To make 1 cup of almond flour, you’ll need:

1 cup of almonds
A food processor

Instructions:

1. Add the almonds to the food processor and course of until finely floor.

2. Use the almond flour instantly or retailer it in an airtight container within the refrigerator for as much as 2 weeks.

¼ cup coconut flour

¼ cup coconut flour

2 teaspoons baking powder

Baking powder is a leavening agent that helps baked items rise. It is made from a combination of baking soda, an acid (such as cream of tartar), and a starch (such as cornstarch). When baking powder is combined with a liquid, it reacts to supply carbon dioxide gasoline, which causes the batter or dough to rise.

In this recipe, 2 teaspoons of baking powder are used to help the cookies rise and turn into fluffy. Baking powder is a common ingredient in many baking recipes, and it’s typically used in combination with other leavening agents, similar to baking soda. When used accurately, baking powder might help to create light and airy baked items.

½ teaspoon baking soda

1/2 teaspoon baking soda

¼ teaspoon salt

Ingredients:

1 cup pure creamy peanut butter (unsweetened)

half of cup unsalted butter, softened

1/4 cup granulated erythritol

1/4 cup powdered erythritol

1 giant egg

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup almond flour

half cup coconut flour

1 teaspoon baking soda

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions

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

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C)

Keto Peanut Butter Cookies with a Hint of Vanilla

– Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper

Line a baking sheet with parchment paper: This step is essential to stop the cookies from sticking to the baking sheet and to make cleanup a breeze. Parchment paper is a specially treated paper that is non-stick and heat-resistant, making it best for baking.

To line a baking sheet with parchment paper, merely reduce a sheet of parchment paper to the scale of the baking sheet and place it on high of the sheet. The parchment paper should match snugly against the edges of the baking sheet.

If you do not have parchment paper, you have to use a frivolously greased baking sheet as a substitute. However, greasing the baking sheet won’t provide as much protection against sticking as parchment paper.

Combine Wet Ingredients

In a big bowl, combine the peanut butter, butter, granulated sweetener, brown sugar substitute, egg, vanilla extract, baking powder, baking soda, and salt.

Mix until properly mixed.

In a big bowl, mix peanut butter, liquid stevia, and egg

1. In a large bowl, combine peanut butter, liquid stevia, and egg.

Mix until smooth

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the butter, peanut butter, and sugar till clean.
4. Beat in the eggs one by one.
5. Stir within the flour, baking soda, and salt.
6. Shape the dough into 1-inch balls.
7. Place the balls on the prepared baking sheet, spacing them 2 inches apart.
8. Flatten the balls with a fork.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.

Combine Dry Ingredients

Combine dry components:
In a medium bowl, whisk collectively the almond flour, baking soda, and salt.

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

In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients

Instructions

Combine Wet and Dry Ingredients:

1. In a big bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

2. In a separate bowl, whisk collectively the melted butter, peanut butter, vanilla extract, and sweetener.

3. Add the wet elements to the dry ingredients and blend till simply mixed. Do not overmix.

Add dry components to moist ingredients

Begin by preheating your oven to 350 degrees Fahrenheit (175 levels Celsius). Line a baking sheet with parchment paper.

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

In a big bowl, beat collectively the peanut butter, butter, and sugar till gentle and fluffy.

Beat within the vanilla and egg.

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

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

Bake for 10-12 minutes, or until the perimeters are simply starting to brown.

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

Enjoy!

Mix until just combined

Mix collectively the almond flour, baking powder, salt, and sugar substitute in a large bowl.

Combine the peanut butter, vanilla extract, and egg in a separate bowl.

Add the wet components to the dry ingredients and mix until simply combined.

Form the dough into small balls and place on a baking sheet.

Flatten the balls with a fork and bake at 350 levels Fahrenheit for 10-12 minutes.

Let the cookies cool earlier than serving.

Shape and Bake Cookies

Keto Peanut Butter Cookies with a Hint of Vanilla

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter
• 1/4 cup Swerve or other granulated sweetener
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Line a baking sheet with parchment paper.
three. In a medium bowl, mix almond flour, peanut butter, Swerve, baking soda, salt, and vanilla extract.
4. Add egg and mix until well mixed.
5. Roll dough into balls and place on ready baking sheet.
6. Flatten balls with a fork to create a crosshatch pattern.
7. Bake for 10-12 minutes, or till edges are golden brown.
eight. Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.

Scoop dough by rounded tablespoons

Scoop dough by rounded tablespoons.

Roll dough into balls

Rolling the Dough into Balls:

• Preheat oven to 350°F (176°C).
• Line a baking sheet with parchment paper.
• Using a cookie scoop or your hands, roll the dough into 1-inch balls.
• Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
• Press down on the balls with a fork to flatten them barely.
• Bake for 10-12 minutes, or till the sides are golden brown.
• Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill fully.

Place balls on prepared baking sheet

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

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. In a big bowl, beat collectively the peanut butter, butter, and vanilla extract till smooth and creamy.

4. Add the sugar substitute and salt; beat till combined.

5. Beat in the egg; combine well.

6. In a separate bowl, mix together the almond flour, coconut flour, and baking powder.

7. Gradually add the dry components to the moist elements, mixing till simply combined.

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

9. Gently flatten the dough balls with the tines of a fork.

10. Bake within the preheated oven for 10-12 minutes, or till the sides are golden brown and the centers are set.

11. Remove from the oven and let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool fully.

Flatten balls with a fork

Bake for 1012 minutes, or until golden brown around the edges

Instructions:

Preheat oven to 325 degrees Fahrenheit (163 levels Celcius).

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, cream cheese, and sugar.

Beat in the egg and vanilla extract.

Combine the almond flour, baking powder, and salt.

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

Stir within the peanut butter chips.

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

Use a fork to flatten the balls barely.

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

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

Cool and 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 peanut butter till light and fluffy. Beat in the egg, vanilla, and salt.

Gradually add the almond flour, baking powder, and baking soda to the wet elements, mixing until just combined. Do not overmix.

Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart. Flatten the cookies barely with a fork.

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 chill completely.

Once the cookies are completely cool, spread with the vanilla frosting.

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

Let cookies cool on baking sheet for a couple of minutes

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter and peanut butter till mild and fluffy.

Beat within the eggs and vanilla extract.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls.

Place the dough balls on the ready baking sheet.

Flatten the dough balls barely with a fork.

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

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

Enjoy!

Transfer cookies to wire rack to cool completely

Transfer cookies to wire rack to cool utterly.

Serve and enjoy

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, combine all ingredients until a dough varieties.

4. Roll dough into balls and place on prepared baking sheet.

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

Serve and Enjoy:

1. Let cookies cool for a couple of minutes earlier than serving.

2. Enjoy as a snack or dessert.