The Secret To Perfectly Crispy Keto Peanut Butter Cookies

Ingredients

Dry Ingredients

Ingredients

Dry Ingredients:

– 1 cup (120g) almond flour
– half of cup (60g) coconut flour
– 1/4 cup (25g) whey protein isolate
– 1/4 cup (25g) erythritol
– 1 teaspoon (5g) baking powder
– 1/2 teaspoon (2.5g) baking soda
– 1/4 teaspoon (1.25g) salt

Wet Ingredients

Wet elements refer to the gadgets that add moisture to baked goods, corresponding to milk, eggs, oil, yogurt, and buttermilk.

In Keto Peanut Butter Cookies, widespread wet components could include:

– Eggs: Eggs present construction and richness.

– Keto-friendly milk: Unsweetened almond milk, coconut milk, or macadamia milk can add moisture with out adding carbs.

– Peanut butter: Natural and unsweetened peanut butter is the star ingredient, providing taste and moisture.

– Butter or coconut oil: Butter provides a decadent flavor, whereas coconut oil provides a tropical style and wholesome fat.

– Sweetener: Sugar-free sweeteners like erythritol or monk fruit extract add sweetness with out impacting the keto macros.

Instructions

Make the Dough

Instructions

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

Make the Dough

3. In a medium bowl, cream collectively the peanut butter, butter, and erythritol until easy.
4. Beat in the egg and vanilla extract.
5. Gradually add the almond flour and baking soda, mixing till just mixed.
6. Form the dough into 1-inch balls and place on the prepared baking sheet.
7. Flatten the balls with a fork to create a criss-cross pattern.
8. Bake for 10-12 minutes, or until the sides are golden brown.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill fully.

Chill the Dough

Once the dough is combined, it’s necessary to chill it before baking. This helps the cookies to spread less and results in a crispier texture.

To chill the dough, wrap it in plastic wrap and refrigerate for no much less than half-hour, or up to overnight.

When you’re able to bake the cookies, preheat your oven to 350 degrees F (175 levels C).

Line a baking sheet with parchment paper.

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

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

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

Bake the Cookies

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

In a large bowl, cream together the butter, peanut butter, cream cheese, and sugar until mild and fluffy.

Beat within the egg and vanilla.

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

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

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

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

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 Perfect Keto Peanut Butter Cookies

Use a mix of peanut butter and almond flour

Tip 1: Use a mix of peanut butter and almond flour

Peanut butter is a must have ingredient in keto peanut butter cookies, but using one hundred pc peanut butter can make the cookies too dense and dry. Blending peanut butter with almond flour creates a lighter, crispier texture and helps balance the sweetness of the peanut butter.

Chill the dough for at least half-hour earlier than baking

Tips for Perfect Keto Peanut Butter Cookies

Chill the dough for at least half-hour before baking

This will assist the cookies set and maintain them from spreading an excessive amount of within the oven.

Use a cookie scoop to make sure even baking

This will assist the cookies bake evenly and stop them from getting too brown on the perimeters.

Line the baking sheet with parchment paper

This will prevent the cookies from sticking to the pan and make them easy to remove.

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

Do not overbake the cookies, or they may dry out.

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

This will assist the cookies set and maintain them from breaking.

Enjoy your delicious keto peanut butter cookies!

Bake the cookies until the sides are golden brown

Bake the cookies until the edges are golden brown.

Troubleshooting

My cookies are too dry

Troubleshooting: My cookies are too dry

Possible causes:

• Overbaking: Cookies that are baked for too long or at too excessive of a temperature will dry out.
• Overmixing the dough: Overmixing the dough can develop the gluten within the flour, resulting in dry cookies.
• Not including sufficient liquid: The dough should be moist but not sticky; whether it is too dry, the cookies shall be dry.
• Using too much sweetener: Excessive sweetener can absorb moisture and make the cookies dry.

Solutions:

• Reduce baking time or temperature: Bake the cookies for a shorter interval or at a decrease temperature to prevent overbaking.
• Mix the dough less: Only combine the dough until the components are just mixed. Overmixing will toughen the cookies.
• Add more liquid: If the dough is merely too dry, add a little extra liquid, corresponding to milk or water, till it reaches the specified consistency.
• Reduce sweetener: Use much less sweetener in the recipe to ensure the cookies are not excessively dry.

Additional tips:



• Let the cookies cool fully earlier than consuming them: Cookies will proceed to agency up as they cool.
• Store the cookies in an hermetic container: This will help to maintain them moist.

My cookies are too soft

Troubleshooting: My Cookies are Too Soft

1. Insufficient baking time:

• Ensure cookies are baked long enough until the perimeters are golden brown.

2. Over-greasing the baking sheet:

• Wipe off any extra grease to prevent cookies from spreading.

3. Using an incorrect baking temperature:

• Follow the recipe’s baking temperature precisely, as lower temperatures can lead to softer cookies.

4. Inadequate rolling:

• Roll the dough out thinly, as thicker cookies will bake softer.

5. Over-mixing the dough:

• Avoid overworking the dough, as this will develop gluten and end in soft cookies.

6. Using a liquid sweetener:

• Liquid sweeteners, similar to honey, can make cookies softer. If using a liquid sweetener, regulate the quantity of almond flour accordingly.

Storing and Freezing

Storing

Storing:

These keto peanut butter cookies could be saved in an hermetic container at room temperature for as much as 3 days. However, if you want them to stay crispy for longer, you’ll find a way to retailer them within the fridge for up to 1 week. To reheat, merely place the cookies on a baking sheet in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or till warmed through.

Freezing:

To freeze the keto peanut butter cookies, place them in a single layer on a baking sheet and freeze for 1 hour. Then, switch the cookies to an airtight container or freezer bag and freeze for as a lot as three months. To reheat, thaw the cookies at room temperature for 1 hour or overnight. Then, place the cookies on a baking sheet in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or until warmed by way of.

Freezing

– Store the dough in an airtight container within the fridge for up to 2 days.

– Freeze the dough balls on a baking sheet till stable, then switch to an hermetic container and freeze for as a lot as 2 months.

– Thaw the dough balls within the refrigerator overnight before baking.

– Bake the cookies from frozen, adding 2-3 minutes to the baking time.