• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

Peanut Butter Cookies Without Sugar: A Keto Delight

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar substitute (such as erythritol or xylitol)

Erythritol is a sugar substitute that’s made from fermented cornstarch. It is about 60% as sweet as sugar, however it has no calories or carbs. Erythritol is commonly utilized in baking because it doesn’t raise blood sugar ranges.

Xylitol is a sugar substitute that’s created from birch bushes. It is about as candy as sugar, however it has 40% fewer calories. Xylitol can additionally be a great source of fiber. It is usually utilized in chewing gum and candy.

Both erythritol and xylitol are secure for use in baking. However, it is necessary to note that erythritol can have a cooling impact on the tongue, and xylitol can cause digestive problems in some individuals.

If you would possibly be on the lookout for a sugar substitute that is low in energy and carbs, erythritol or xylitol are each good options. However, you will want to begin with a small quantity and improve it gradually to avoid any digestive issues.

1 massive egg

1 giant egg

1 teaspoon vanilla extract

Not applicable

2 cups almond flour

Ingredients:

• 2 cups almond flour
• 1/4 cup chunky peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

1/2 cup peanut flour

Ingredients:

– half of cup peanut flour

– 1/4 cup almond flour

– 1/4 cup coconut flour

– 1/4 cup erythritol

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 large egg

– 1/4 cup unsalted butter, softened

– 1 tablespoon heavy cream

– 1 teaspoon vanilla extract

1/4 teaspoon baking soda

Baking soda is a common leavening agent used in baking. It works by reacting with acids to supply carbon dioxide fuel, which creates bubbles within the dough or batter and causes it to rise.

In this recipe, baking soda is used to help the cookies rise and become fluffy. It also helps to neutralize the acidity of the Keto Peanut Butter Cookies Recipe butter, which can give the cookies a bitter taste.

To use baking soda in this recipe, simply add it to the dry elements and stir till nicely mixed. Do not overmix the batter, as this could cause the cookies to become tough.

Baking soda is a relatively safe ingredient, but it may possibly trigger skin irritation in some people. If you have delicate pores and skin, it’s best to wear gloves when dealing with baking soda.

1/4 teaspoon salt

– 1/4 teaspoon salt

Instructions

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

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

Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and sugar substitute until light and fluffy. Beat within the egg and vanilla extract.

1. In a big bowl, cream together the butter and sugar substitute until gentle and fluffy.

2. Beat within the egg and vanilla extract.

In a separate bowl, whisk together the almond flour, peanut flour, baking soda, and salt. Gradually add the dry ingredients to the moist elements, mixing until just combined.

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

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

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

Instructions:

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

• Flatten the cookies slightly with a fork.

Bake for 10-12 minutes, or till the edges are golden brown. Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to cool completely.

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

Line a baking sheet with parchment paper.

In a big bowl, cream together the butter, peanut butter, and erythritol until clean and creamy.

Beat within the egg and vanilla extract.

In a separate bowl, combine the almond flour, baking powder, and salt.

Add the dry elements to the wet elements and mix till mixed.

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

Flatten the balls with a fork and create a crisscross pattern.

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

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

Tips

For a chewier cookie, bake for 12-14 minutes.

Bake the cookies for 12-14 minutes to realize a chewier texture.

For a crispier cookie, bake for 10-12 minutes.

Bake for 10-12 minutes for a crispier cookie.

Let the cookies cool fully before storing them in an airtight container at room temperature.

Tips:, Let the cookies cool utterly before storing them in an hermetic container at room temperature.