• On Oct, 19, 2024
•  ladyrecipes
•  Recipes

Keto Peanut Butter Cookies With A Crisp, Crumbly Texture

Ingredients

For the Cookies:

1. 1 half cups (180g) almond flour, blanched

2. half of cup (60g) powdered erythritol

3. half of teaspoon baking soda

4. 1/4 teaspoon salt

5. half of cup (113g) unsalted butter, softened

6. half cup (120ml) creamy peanut butter, unsweetened

7. 1 giant egg

8. 1 teaspoon vanilla extract

For the Glaze (Optional):

1/2 cup creamy peanut butter, unsweetened

1/2 cup salted butter, softened

1/2 cup Lakanto Powdered Monkfruit Sweetener

1 massive egg

1 teaspoon vanilla extract

1 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

Optional Ingredients for Glaze:

3 tbsp Lakanto Powdered Monkfruit Sweetener

1 tbsp heavy cream

1/4 teaspoon vanilla extract

Instructions

For the Cookies:

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

Line a baking sheet with parchment paper.

In a medium bowl, cream together the Keto Peanut Butter Cookies butter, butter, and sweetener.

Beat within the egg and vanilla extract.

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

Gradually add the dry ingredients to the wet elements, mixing until simply mixed.

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

Flatten the balls with a fork and sprinkle with extra sweetener, if desired.

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

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

For the Glaze (Optional):

Instructions:

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

2. In a medium bowl, combine the peanut butter, egg, and vanilla extract. Beat until easy.

3. In a separate bowl, mix the almond flour, coconut flour, baking powder, and salt. Gradually add the wet elements to the dry components, mixing until just mixed.

4. Drop by rounded tablespoons onto a parchment paper-lined baking sheet. Press down on each cookie with a fork to create a criss-cross pattern.

5. Bake for 10-12 minutes, or until the perimeters are just starting to brown.

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

For the Glaze (Optional):

1. In a small bowl, whisk together the confectioners sweetener, peanut butter, almond milk, and vanilla extract. Adjust the consistency of the glaze as needed by including more almond milk or confectioners sweetener.

2. Once the cookies are cooled, drizzle with the glaze.