• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With A Low-Carb Jam Center

Ingredients

For the Cookies:

Unsalted butter, softened

Creamy peanut butter

Monk fruit sweetener

Vanilla extract

Baking powder

Fine sea salt

Almond flour

For the Jam Center:

Raspberry fruit spread, no added sugar

For the Jam Filling:

For the Jam Filling:

Ingredients:

• ¼ cup raspberry sugar-free jam

• ¼ cup strawberry sugar-free jam

Instructions

For the Cookies:

Instructions for the Cookies:

1. Preheat oven to 350 levels F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix collectively the almond flour, coconut flour, baking powder, and salt.
4. In a big bowl, beat together the butter and peanut butter until mild and fluffy.
5. Gradually beat within the granulated sweetener, then the egg.
6. Stir in the dry ingredients until just combined.
7. Roll the dough into 1-inch balls, and place on the prepared baking sheet.
8. Use a thumb or the back of a spoon to make a well in the heart of every cookie.
9. Fill every properly with 1/2 teaspoon of the low-carb jam.
10. Bake for 10-12 minutes, or till the perimeters are golden brown.
11. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.

For the Jam Filling:

Combine the sugar substitute, water, lemon juice, and cornstarch in a small saucepan over medium heat.

Bring to a boil, stirring continually.

Reduce warmth and simmer, stirring sometimes, till thickened about 10 minutes.

Remove from heat and stir within the peanut butter till properly mixed.

Set apart to chill completely.

Transfer the combination to a piping bag fitted with a big star tip.

Pipe the jam mixture into the middle of every cookie.

To Assemble the Cookies:

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

2. Line a baking sheet with parchment paper.

3. In a medium bowl, cream together the butter and Keto Peanut Butter Cookies butter until gentle and fluffy.

4. Add the Swerve and vanilla extract and beat until properly combined.

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

6. Add the dry components to the wet elements and blend until just combined. Do not overmix.

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

8. Use a spoon or your fingers to form a small indentation within the heart of each cookie.

9. Fill the indentations along with your favorite low-carb jam.

10. Bake for 10-12 minutes, or until the cookies are set and the perimeters are simply beginning to brown.

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