Keto Peanut Butter Cookies With A Hint Of Espresso
Ingredients
Dry Ingredients:
Dry Ingredients:
1 cup granulated erythritol
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
-1/2 cup unsalted butter, softened
-1/4 cup Creamy Natural Peanut Butter
-1/4 cup Swerve Sweetener
-1 massive egg
-1 teaspoon vanilla extract
Instructions
Creating the Cookie Dough:
Instructions
Creating the Cookie Dough:
- In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and espresso powder.
- In a separate large bowl, beat collectively the peanut butter, softened butter, and Swerve till mild and fluffy.
- Add the dry elements to the moist components and mix until simply combined.
- Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours, or overnight.
Baking the Cookies:
Preheat oven to 350 levels Fahrenheit (175 degrees Celsius).
Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar till gentle and fluffy.
Beat within the eggs one at a time.
Stir within the peanut butter and espresso powder.
Gradually add the flour, mixing until just mixed.
Drop the dough by rounded tablespoons onto the ready baking sheet.
Bake for 10-12 minutes, or till the cookies are lightly browned across the edges.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.
Cooling and Serving:
Instructions:
1. Preheat oven to 325°F (163°C).
2. Line a baking sheet with parchment paper.
3. Cream together the butter and peanut butter till gentle and fluffy.
4. Add the brown sugar and granulated sugar and beat till well mixed.
5. Beat in the eggs separately, then stir in the espresso powder.
6. In a separate bowl, whisk collectively the flour, baking soda, and salt.
7. Gradually add the dry components to the moist ingredients, mixing till simply mixed.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
9. Flatten the balls with a fork.
10. Bake for 10-12 minutes, till the sides are simply beginning to brown.
Cooling and Serving:
– Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill completely.
– Serve the cookies along with your favorite Keto Peanut Butter Cookies-friendly beverage.