How To Make Keto Peanut Butter Cookies With Coconut Oil

Ingredients

Ingredients for Keto Peanut Butter Cookies with Coconut Oil:

  • 1 cup (120g) almond flour

  • 1/2 cup (60g) coconut flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (113g) unsalted butter, softened

  • 1/2 cup (100g) smooth peanut butter

  • 1/4 cup (50g) coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1/2 cup (60g) sugar-free chocolate chips (optional)

Wet Ingredients

Wet Ingredients

1/4 cup coconut oil, melted

1/4 cup easy peanut butter

1/4 cup almond milk, unsweetened

1 large egg

1 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, softened

1/2 cup (1 stick) unsalted butter, softened

1/2 cup coconut oil, melted

Ingredients:

1/2 cup coconut oil, melted

1/2 cup granulated erythritol

Erythritol is a sugar alcohol, it is a pure sweetener that’s 60-70% as sweet as sugar, and it does not increase blood sugar levels. It is an efficient alternative for people with diabetes or who want to scale back their sugar consumption.

1/2 cup of granulated erythritol is equivalent to about half cup of sugar. It can be utilized in baking and cooking identical to sugar, but it does not brown. Erythritol can also be heat stable, so it can be utilized in recipes that require cooking or baking.

1 giant egg

Ingredients:

  • 1 giant egg

1 teaspoon vanilla extract

  • Stir in 1 teaspoon of vanilla extract.

    Dry Ingredients

    Dry Ingredients

    • 1 cup (120g) almond flour
    • 1/2 cup (60g) coconut flour
    • 1/4 cup (30g) erythritol
    • 1 teaspoon (5g) baking powder
    • 1/2 teaspoon (2.5g) salt

    1 cup almond flour

    1 cup almond flour, finely ground

    1/2 cup peanut flour

    To make half cup of peanut flour:

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

    2. Spread peanuts on a baking sheet and roast for quarter-hour, or till golden brown

    3. Let peanuts cool for 5 minutes, then rub them between your fingers to take away the skins

    4. Place the peanuts in a food processor and course of until finely ground

    5. Measure out half of cup of the peanut flour

    1/4 cup coconut flour

    – 1/4 cup coconut flour

    1 teaspoon baking soda

    1 tsp baking soda

    1/2 teaspoon salt

    Ingredients:

    • 1/2 teaspoon salt

    Instructions

    Ingredients:

    – 1 cup (120g) almond flour

    – half cup (60g) coconut flour

    – 1/4 cup (25g) granulated erythritol, plus extra for rolling

    – half teaspoon baking soda

    – 1/4 teaspoon salt

    – half of cup (120g) creamy peanut butter

    – 1/4 cup (60ml) melted coconut oil

    – 1 large egg

    – 1 teaspoon vanilla extract

    Instructions:

    1. Preheat oven to 350°F (175°C).

    2. Line a baking sheet with parchment paper.

    3. In a medium bowl, whisk collectively the almond flour, coconut flour, erythritol, baking soda, and salt.

    4. In a separate bowl, whisk collectively the peanut butter, coconut oil, egg, and vanilla extract.

    5. Add the moist ingredients to the dry components and blend until just mixed.

    6. Form the dough into 12 equal balls. Place on the ready baking sheet and flatten with a fork.

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

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

    Preheat Oven and Prepare Baking Sheet

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

    Line a baking sheet with parchment paper.

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

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

    Line a baking sheet with parchment paper.

    Line a baking sheet with parchment paper. This will forestall the cookies from sticking to the pan and make them simple to take away.

    Combine Wet and Dry Ingredients

    In a big bowl, mix the dry ingredients: almond flour, baking soda, and salt.

    In a separate bowl, whisk together the moist components: coconut oil, peanut butter, sweetener, and egg.

    Add the moist elements to the dry elements and blend till simply mixed.

    Form the dough into 1-inch balls and place on a baking sheet lined with parchment paper.

    Bake at 375 degrees F for 10-12 minutes, or until the edges are golden brown.

    Let cool on a wire rack before enjoying.

    In a big bowl, cream collectively the butter, coconut oil, and erythritol until gentle and fluffy.

    In a big bowl, cream together the butter, coconut oil, and erythritol till mild and fluffy.

    Beat in the egg and vanilla extract.

    Beat within the egg and vanilla extract till just mixed.

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

    In a separate bowl, whisk together the following ingredients:

    • 1 cup almond flour
    • 1/2 cup peanut flour
    • 1/2 cup coconut flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt

    Gradually add the dry elements to the moist components, mixing until simply combined.

    Once the moist elements are nicely combined, it is time to add the dry components. Do this progressively, adding slightly bit at a time and mixing till just mixed.

    Overmixing the dough will make the cookies robust, so it is necessary to be mild and blend solely till the elements are included.

    Once the dough is prepared, roll it into balls and place on a baking sheet lined with parchment paper.

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

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

    Enjoy your scrumptious keto peanut butter cookies with coconut oil!

    Shape and Bake Cookies

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

    In a medium bowl, combine the peanut butter, coconut oil, and sugar substitute.

    Beat with an electric mixer till easy and creamy.

    Stir in the egg yolk and vanilla extract.

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

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

    Shape the dough into 1-inch balls.

    Place the balls on the prepared baking sheet and press down slightly.

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

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

    Use a cookie scoop or spoon to drop the dough onto the ready baking sheet, spacing them about 2 inches aside.

    Use a cookie scoop or spoon to drop the dough onto the ready baking sheet, spacing them about 2 inches aside.

    Use a fork to gently flatten the cookies.

    Line a baking sheet with parchment paper.

    In a big bowl, mix the peanut butter, coconut oil, egg, and vanilla extract.

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

    Add the dry elements to the moist components and mix till just mixed.

    Drop the dough by rounded tablespoons onto the ready baking sheet.

    Use a fork to softly flatten the cookies.

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

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

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

    Bake for 1012 minutes, or till the sides of the cookies are a wonderful golden brown.

    If the sides of the cookies usually are not golden brown after 1012 minutes, bake for a further 12 minutes, or till the sides are golden brown.

    Cool and Enjoy

    Ingredients:

    – 1 cup pure peanut butter, unsweetened

    – half cup coconut oil, melted

    – 1/4 cup Lakanto or granulated sweetener of choice

    – 1 large egg

    – 1 teaspoon vanilla extract

    – half of teaspoon baking soda

    – 1/4 teaspoon salt

    – 1/4 cup chocolate chips (optional)

    Instructions:

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

    2. In a large bowl, cream collectively the peanut butter, coconut oil, and sweetener till easy.

    3. Beat within the egg and vanilla extract till properly mixed.

    4. In a separate bowl, whisk together the baking soda and salt.

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

    6. Fold in the chocolate chips, if desired.

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

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

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

    Tips:

    – For a chewier cookie, bake for 12-13 minutes.

    – For a crispier cookie, bake for 10-11 minutes.

    – If you don’t have coconut oil, you need to use unsalted butter as a substitute.

    – If you do not have Lakanto, you ought to use another granulated sweetener of your alternative, similar to erythritol or xylitol.

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

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

    Enjoy!

    Ingredients:

    • 1 cup (2 sticks) unsalted butter, softened
    • 1/2 cup granulated erythritol or monk fruit sweetener
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1/4 cup creamy peanut butter
    • 1 cup almond flour
    • 1/2 cup coconut oil, melted
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions:

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, cream collectively the butter and sweetener until light and fluffy.
    3. Beat within the egg separately, then stir within the vanilla and peanut butter.
    4. In a separate bowl, whisk collectively the almond flour, coconut oil, baking powder, and salt.
    5. Add the dry elements to the moist elements and blend until simply mixed.
    6. Drop by rounded tablespoons onto a parchment paper-lined baking sheet.
    7. Bake for 8-10 minutes, or till the perimeters are golden brown.
    8. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool fully.
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