4 Ingredient No Bake Chocolate Peanut Butter Keto Cookies Food

KETO CHOCOLATE PEANUT BUTTER BARS

Steps:

• Mix together the peanut butter and almond flour in a bowl.
• Press mixture into an 8"x8" baking pan lined with parchment. Chill for at least 30 minutes to set.
• Combine chocolate chips and butter in a heat-proof bowl. Set in the microwave for about 30 seconds or until melted.
• Pour melted chocolate over the peanut butter layer.
• Chill for a few more minutes to set the chocolate topping.

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES | 4 INGREDIENTS ONLY

Steps:

• Line a large baking tray or platter with parchment paper and set aside.
• In a large mixing bowl, add your coconut flour, peanut butter and syrup and mix very well, until fully combined.
• Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Freezer until firm.
• Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.

4 INGREDIENT KETO NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a cookie sheet with parchment paper.
• In a large bowl, add peanut butter and cocoa powder. Whisk until evenly blended and uniform in color.
• Stir in syrup with a spatula. Initially it will seem like your cookie dough is going to be very liquidy, but as you continue to incorporate the syrup, the dough will become very thick and resemble cookie dough consistency.
• Add in coconut flour and stir until evenly combined. Taste and add more syrup if needed to suit your personal preference. If you add a lot more syrup you may need to add more coconut flour.
• Using a 1.5 tbsp cookie scoop, scoop dough balls. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.
• Use the palm of your hand to press and flatten dough ball into a cookie shape between 1/4 and 1/2 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. If you are adding chocolate chips, add a few to the surface of each cookie, pressing each one partially into the cookie.
• Place cookies in fridge to chill for about 1 hour or until firm. You should be able to lift the cookies off of the parchment paper. Store uneaten cookies in the fridge.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

4-INGREDIENT, NO-BAKE CHOCOLATE PEANUT BUTTER KETO COOKIES

Steps:

• Line a baking sheet with parchment paper.
• Place peanut butter and yacon syrup in a microwave-safe bowl. Microwave at 60% power until melted, about 1 minute. Add coconut flour; mix well until a thick dough is formed.
• Shape dough into small balls and place on the prepared baking sheet; press into flat cookies.
• Freeze until cookies are hard, about 1 hour.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip the cookies in the chocolate until fully coated. Chill in the fridge until set, about 30 minutes.