• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies In Under 15 Minutes

Ingredients

Ingredients:

1 cup almond flour

half of cup peanut butter

1/4 cup erythritol

1/4 cup butter, melted

1 egg

half teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon salt

Optional: 1/4 cup chocolate chips

1 cup creamy peanut butter

1 cup creamy peanut butter

half of cup Swerve sweetener

– half cup Swerve sweetener

1 large egg

1 massive egg

1/2 teaspoon baking soda

1/2 teaspoon baking soda

1/4 teaspoon salt

To make Keto Peanut Butter Cookies Recipe peanut butter cookies in under 15 minutes, you will want the following elements:

• 1 cup natural peanut butter
• 1/2 cup unsweetened almond flour
• 1/4 cup powdered sweetener
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

Ingredients:

• 1 cup (120g) unsweetened natural peanut butter
• 1/2 cup (100g) erythritol or different granulated sugar substitute
• 1 massive egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: 1/4 cup (50g) chocolate chips or sugar-free chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, erythritol, egg, baking soda, and salt. Mix till simply mixed.
3. If desired, fold within the chocolate chips.
4. Roll the dough into 1-inch balls.
5. Place the dough balls on the prepared baking sheet.
6. Use a fork to press down on the dough balls, creating a crosshatch pattern.
7. Bake for 8-10 minutes, or until the perimeters are golden brown.
8. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Tips:

For a softer cookie, bake for eight minutes. For a crispier cookie, bake for 10 minutes.
If you do not have erythritol, you must use one other granulated sugar substitute, such as xylitol or monk fruit sweetener.
You can add different flavors to the cookies, similar to vanilla extract, cinnamon, or nutmeg.
The cookies may be stored in an airtight container at room temperature for as much as three days.

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

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

Line a baking sheet with parchment paper.

In a large bowl, mix the peanut butter, sweetener, egg, baking soda, and salt.

In a large bowl, mix the peanut butter, sweetener, egg, baking soda, and salt.

Stir until well combined.

1. In a large mixing bowl, combine the almond flour, baking soda, and salt.

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

3. Add the moist components to the dry components and blend till properly mixed.

4. Roll the dough into balls and place on a parchment paper lined baking sheet.

5. Flatten the balls with a fork and bake at 350 degrees F for 10-12 minutes, or till the perimeters are golden brown.

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

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

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

Bake for 810 minutes, or until the sides are simply beginning to brown.

To bake for 810 minutes, or till the sides are simply beginning to brown, comply with these steps:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

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

4. Beat in the egg and vanilla extract.

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

6. Gradually add the dry elements to the wet components, mixing until simply combined.

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

8. Bake for 810 minutes, or till the sides are simply beginning to brown.

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

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

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