Keto Peanut Butter Cookies For A Sweet And Salty Snack
Ingredients
For the Cookies
1 cup almond flour
1/2 cup coconut flour
1/4 cup Swerve sweetener
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 giant egg
For the Peanut Butter Frosting
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/3 cup sugar-free powdered sweetener (e.g., erythritol or allulose)
1/4 cup cream cheese, softened
1 teaspoon vanilla extract
Instructions
To Make the Cookies
Line a baking sheet with parchment paper.
Preheat oven to 350 degrees F (175 levels C).
In a big bowl, cream together the butter and peanut butter until mild and fluffy.
Beat within the egg and vanilla extract.
In a separate bowl, whisk collectively the dry elements.
Gradually add the dry ingredients to the moist elements, mixing till simply combined.
Use a cookie scoop or two spoons to kind dough balls and place on the ready baking sheet.
Press every dough ball down with a fork to create a crisscross sample.
Bake for 10-12 minutes, or until the sides are simply beginning to brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
To Make the Peanut Butter Frosting
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup (128 grams) creamy Keto Peanut Butter Cookies butter
- 3 cups (360 grams) confectioners’ sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon (5 grams) vanilla extract
- ½ teaspoon (3 grams) salt
Instructions:
1. In the bowl of a stand mixer or with a hand mixer, beat the butter and peanut butter together until smooth and creamy.
2. Gradually add the confectioners’ sugar, beating till light and fluffy.
3. Pour within the heavy cream and vanilla extract and proceed beating till clean and well mixed.
4. Add the salt and beat for a quantity of seconds extra.
5. Use immediately or retailer in the fridge for as much as three days.
To Assemble the Cookies
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and peanut butter till gentle and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the dry components to the moist ingredients, mixing until simply combined.
Roll the dough into 1-inch balls and place on the ready baking sheet.
Bake for 10-12 minutes, or till the edges are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool fully.
Tips
For the Cookies
– Use a high-quality peanut butter that is low in carbs and sugar.
– Add a pinch of salt to the batter to boost the flavor of the peanut butter.
– Use a cookie scoop to guarantee that the cookies are all the identical size.
– Bake the cookies on a parchment paper-lined baking sheet to forestall them from sticking.
– Let the cookies cool completely on a wire rack earlier than enjoying them.
For the Peanut Butter Frosting
– Use high-quality peanut butter. The better the peanut butter, the better the frosting.
– Make certain the peanut butter is at room temperature. This will make it easier to combine and spread.
– Add slightly little bit of liquid at a time. You want the frosting to be thick sufficient to unfold, but not too thick that it’s difficult to work with.
– Use a whisk to mix the frosting. This will help to include air and make the frosting gentle and fluffy.
– Season the frosting to taste. You can add somewhat bit of salt, cinnamon, and even cocoa powder to taste.
– Serve the frosting instantly or refrigerate for later use.