• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With Unsweetened Cocoa

Ingredients

⅔ c. pure creamy peanut butter

⅔ c. natural creamy Keto Peanut Butter Cookies butter

¼ c. butter, melted

– Ingredients –

– ¼ c. butter, melted

1 egg

1 massive egg

1 t. vanilla extract

1 t. vanilla extract

1 c. unsweetened cocoa powder

Ingredients:

• 1 c. unsweetened cocoa powder

½ c. powdered sweetener (or 1 ¼ c. granular sweetener)

Ingredients, ½ c. powdered sweetener (or 1 ¼ c. granular sweetener)

½ t. baking powder

– Ingredients:

– 1 ¼ cups creamy pure peanut butter (no sugar added), divided

– ¼ cup unsweetened cocoa powder

– ½ t. baking powder

– ½ t. salt

– ½ cup granulated sugar substitute

– 1 massive egg, room temperature

– 1 T. vanilla extract

– 1 cup sugar-free chocolate chips

¼ t. salt

1/4 tsp salt

Instructions

Preheat oven to 350 F levels. Line baking sheet with parchment paper.

Instructions:

Preheat oven to 350 F levels.

Line baking sheet with parchment paper.

In a big bowl, beat peanut butter and butter till smooth. Beat in egg and vanilla.

In a big bowl, beat peanut butter and butter until clean.

Beat in egg and vanilla.

In a separate bowl, whisk together cocoa powder, sweetener, baking powder, and salt. Add to moist components and mix till simply combined.

Instructions:

1. In a separate bowl, whisk collectively cocoa powder, sweetener, baking powder, and salt.
2. Add to moist components and blend till simply mixed.

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

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

Flatten cookies barely with a fork.

Instructions:

• Flatten cookies slightly with a fork.

Bake for 10-12 minutes, or till set.

Preheat the oven to a hundred seventy five levels C (350 levels F).

Line a baking sheet with parchment paper.

In a medium bowl, cream collectively the butter and the sugar substitute till light and fluffy.

Beat within the unsweetened cocoa and the vanilla extract.

Add the egg and beat till simply combined.

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

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

Stir within the sugar-free chocolate chips.

Roll the dough into balls, about 1 tablespoon every.

Place the balls on the ready baking sheet, spacing them about 2 inches apart.

Flatten the balls slightly with a fork.

Bake for 10-12 minutes, or until set.

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

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

Instructions:

1. Preheat oven to 350°F (175°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 in the egg and vanilla extract.

5. In a separate bowl, whisk collectively the almond flour, unsweetened cocoa powder, baking soda, and salt.

6. Gradually add the dry elements to the moist elements, mixing until just combined.

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

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

9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

Enjoy!