• On Oct, 19, 2024
•  ladyrecipes
•  Recipes

How To Make Keto Peanut Butter Cookies With Sunflower Seed Butter

Ingredients

Dry Ingredients

Dry Ingredients

Almond Flour:

• A gluten-free and low-carb various to wheat flour
• Provides a nutty taste and a crumbly texture

Coconut Flour:

• Another gluten-free and low-carb flour with a slightly sweet taste
• Absorbs more liquid than almond flour, so use it sparingly

Baking Powder:

• A leavening agent that helps the cookies rise and turn into mild and fluffy
• Use fresh baking powder for finest results

Salt:

• Enhances the flavor of the cookies and balances the sweetness

Almond flour

Ingredients:

– 1 cup (120g) almond flour

– half cup (60g) sunflower seed butter

– 1/4 cup (60ml) peanut butter (unsweetened)

– 1/4 cup (50g) erythritol (or different keto-friendly sweetener)

– 1 large egg

– 1 teaspoon (5ml) vanilla extract

– half of teaspoon (2.5ml) baking soda

– 1/4 teaspoon (1.25ml) salt

Sunflower seed butter

Sunflower seed butter, also identified as sunflower butter, is made from roasted, ground sunflower seeds. It has a nutty, slightly candy flavor and a creamy texture, just like peanut butter. Sunflower seed butter is an efficient source of healthy fat, together with polyunsaturated fat, that are beneficial for heart well being. It can be a good supply of protein, fiber, and vitamins, together with vitamin E and B vitamins.

Sunflower seed butter is a great different to peanut butter for people with peanut allergies or sensitivities. It can be used in a wide range of recipes, including cookies, cakes, smoothies, and sauces.

Baking powder

Baking powder is a leavening agent that helps baked goods rise.

It is a mixture of an acidic ingredient (usually cream of tartar) and a primary ingredient (usually baking soda).

When baking powder is added to a batter or dough, the acidic and basic components react to create carbon dioxide gas.

This gas expands and creates air pockets within the batter or dough, which causes it to rise.

Baking powder is commonly used in recipes that don’t comprise eggs, as eggs can even assist to leaven baked goods.

It is important to use the proper amount of baking powder in a recipe, as too much may cause the baked goods to turn out to be bitter.

Too little baking powder can lead to baked goods that are dense and heavy.

Salt

Ingredients:

1 cup (135g) unsweetened natural sunflower seed butter (no added sugar, salt, or oil)

1/2 cup (113g) unsalted butter, softened (I used Kerrygold)

1/2 cup (100g) granulated erythritol or different granulated sugar substitute of selection (I used Swerve)

1/4 cup (21g) powdered erythritol or other powdered sugar substitute of choice (I used Swerve)

1 giant egg

1 teaspoon (5g) vanilla extract

1 cup (120g) almond flour or other keto-approved flour of alternative (I used Anthony’s)

1/2 cup (60g) peanut flour (I used Crazy Richard’s)

1/2 teaspoon (2.5g) baking soda

1/4 teaspoon (1.25g) salt

Optional: 1/4 cup (30g) chopped sugar-free chocolate chips or chunks (I used Lily’s)

Wet Ingredients

Wet Ingredients

– Peanut butter: Use unsweetened pure peanut butter for the best outcomes.

– Sunflower seed butter: This provides a nutty taste and creamy texture to the cookies.

– Egg: This helps bind the elements collectively and gives the cookies a slightly chewy texture.

– Vanilla extract: This provides a touch of sweetness and flavor.

Peanut butter

– 1 cup pure peanut butter, at room temperature

– half of cup sunflower seed butter, at room temperature

– 1/2 cup granulated erythritol

– half cup almond flour

– 1/4 cup coconut flour

– half teaspoon baking soda

– 1/4 teaspoon salt

– 1 large egg

– 1 teaspoon vanilla extract

– 1/2 cup chopped peanuts, for topping (optional)

Eggs

1 cup (2 sticks) unsalted butter, softened

1 cup creamy peanut butter

1 cup sunflower seed butter

1 cup granulated sugar

1 giant egg

1 teaspoon baking soda

1 teaspoon salt

1 cup all-purpose flour

Sugarfree sweetener

INGREDIENTS

FOR THE COOKIES

1 cup sunflower seed butter

½ cup butter, softened

½ cup keto-friendly sweetener (such as erythritol, xylitol, or allulose)

1 large egg

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon salt

FOR THE CHOCOLATE SAUCE (OPTIONAL)

½ cup sugar-free chocolate chips

2 tablespoons coconut oil

Vanilla extract

Vanilla extract is a staple in many keto baking recipes. It provides a wealthy, warm taste that can enhance the style of any baked good. When choosing a vanilla extract for your keto recipes, remember to choose one that is unsweetened and made with a natural sweetener, such as stevia or monk fruit extract.

To make vanilla extract, vanilla beans are steeped in a mix of water and alcohol. The alcohol extracts the flavour compounds from the beans, which leads to a concentrated vanilla extract. The longer the beans are steeped, the stronger the flavour of the extract shall be.

Vanilla extract can be used in a variety of keto baking recipes, together with cookies, cakes, and pies. It can be used to flavor keto ice cream, yogurt, and different desserts. When using vanilla extract in your keto recipes, remember to use it sparingly, as slightly bit goes a great distance.

Instructions

Preheat Oven and Prepare Baking Sheet

Instructions:

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

Preheat oven to 350°F (175°C).

Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper.

Make the Dough

Combine almond flour, peanut butter, sunflower seed butter, monk fruit, vanilla extract, baking powder, and salt in a big bowl.

Mix nicely until all elements are combined.

Form the dough into 1-inch balls.

Place the balls on a baking sheet lined with parchment paper.

Press down on the balls with a fork to create a crisscross pattern.

Bake in a preheated oven at 350 levels Fahrenheit for 10-12 minutes, or till the edges are golden brown.

Combine the dry elements in a medium bowl.

Combine the dry ingredients in a medium bowl.

In a separate bowl, cream collectively the peanut butter, eggs, sweetener, and vanilla extract.

In a separate bowl, cream collectively the peanut butter, eggs, sweetener, and vanilla extract.

Add the wet elements to the dry ingredients and mix until nicely mixed.

In a mixing bowl, beat together the melted unsalted butter, granulated sweetener, and both nut butters until creamy.

Add the eggs one by one, mixing nicely after each addition.

Using a fork, whisk collectively the almond flour, coconut flour, baking powder, and salt in a separate bowl.

Add the dry ingredients to the wet components and blend till nicely combined.

Shape and Bake

How to Make Keto Peanut Butter Cookies with Sunflower Seed Butter

Ingredients:

• 1 cup (120g) creamy peanut butter
• 1/2 cup (100g) sunflower seed butter
• 1/2 cup (100g) granulated erythritol
• 1 giant egg
• 1/2 teaspoon (2g) vanilla extract
• 1/4 teaspoon (1g) baking soda
• 1/4 teaspoon (1g) salt

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Combine dry components: In a medium bowl, whisk collectively the granulated erythritol, baking soda, and salt.
3. Mix wet elements: In a large bowl, beat together the peanut butter, sunflower seed butter, egg, and vanilla extract till easy and combined.
4. Gradually add dry ingredients: Gradually add the dry elements to the wet ingredients, mixing till simply mixed. Do not overmix.
5. Chill dough: Wrap the dough in plastic wrap and refrigerate for a minimal of 30 minutes, or as much as in a single day. Chilling the dough will assist the cookies maintain their shape while baking.
6. Shape cookies: Line a baking sheet with parchment paper. Use a cookie scoop or two spoons to scoop the dough and shape it into 1-inch (2.5 cm) balls. Place the dough balls on the prepared baking sheet.
7. Bake cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the facilities are set. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.

Tips:

• For chewier cookies, bake for 12-14 minutes.
• For crispier cookies, bake for 10-12 minutes.
• If you don’t have sunflower seed butter, you can use another nut or seed butter of your alternative.
• These cookies could be saved in an airtight container at room temperature for up to 3 days.

Shape the dough into 1inch balls.

1. Roll the dough into one-inch balls.

2. Place on a greased or parchment-lined baking sheet.

3. Flatten barely with the palm of your hand.

4. Use a fork to criss-cross the cookies, making a lattice pattern.

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

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

Bake for 1012 minutes, or until the perimeters are golden brown.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the peanut butter and the butter until gentle and fluffy.

Beat within the granulated sweetener until well mixed.

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

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

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

Use a fork to press down on every ball to flatten it.

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

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

Cool and Enjoy

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix the peanut butter, sunflower seed butter, butter, and sugar. Beat until smooth and creamy.
3. Add the egg and vanilla extract and beat till combined.
4. In a separate bowl, whisk collectively the flour, baking soda, and salt.
5. Add the dry components to the moist elements and mix till simply combined.
6. Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the sides are golden brown and the facilities are set.
8. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool fully.

Cool and Enjoy:

• Let the cookies cool for a few minutes on the baking sheet earlier than transferring them to a wire rack to chill utterly.
• Once the cookies are completely cool, take pleasure in them with a glass of milk or your favorite beverage.

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

Instructions:

1. Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, cream collectively the butter, sunflower seed butter, and erythritol until mild and fluffy.
3. Beat within the eggs separately, then stir within the vanilla extract.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
5. Gradually add the dry elements to the wet elements, mixing until just combined.
6. Shape the dough into 1-inch balls and place on the ready baking sheet.
7. Bake for 10-12 minutes, or till the cookies are set and the sides are simply starting to brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill utterly.

Enjoy!

Instructions

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

2. In a medium bowl, whisk together the sunflower seed butter, peanut butter, sweetener, egg, vanilla extract, baking soda, and salt.

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

4. Bake for 10-12 minutes, or until the perimeters are golden brown and the facilities are set.

5. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill utterly.

Enjoy!