Keto Chocolate Peanut Butter Cookies Food

KETO CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• In a bowl combine the low-carb sweetener, peanut butter, cocoa powder, egg and vanilla. Stir to combine.
• Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
• Using a 2 tablespoon cookie scoop, scoop out dough and roll into balls.
• Place balls on the baking sheet, leaving 1.5-inches in between each one.
• Make a criss cross pattern on top of each cookie.
• Bake for 10-12 minutes, until the tops are set. Do not attempt to remove the cookies from the baking sheet right away, let them cool for 10 minutes.
• Store in an air-tight container at room temperature for 5 days.

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.

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.

KETO PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts. Mix until a stiff cookie dough comes together.
• Spoon out 1 to 2 tablespoons of dough for each cookie and form into balls; place on a baking sheet. Flatten balls in a criss-cross pattern with a fork.
• Bake in the preheated oven until golden, 12 to 15 minutes.

THE BEST KETO CHOCOLATE CHIP PEANUT BUTTER COOKIES. SERIOUSLY

Steps:

• Preheat oven to 375 and set aside a greased cookie sheet.
• In one mixing bowl combine the coconut flour, almond flour, xantham gum, salt, baking soda, unsweetened coconut, dry pudding mix, coffee and cinnamon in one bowl. I've found that mixing the dry ingredients with my hands or sifting them really helps eliminate any extra clumps and helps aid in the awesomeness of the cookie. Set the bowl of dry ingredients aside.
• In a mixer add the butter and mix by itself until the butter is creamy and the color slightly changes to more of an off white yellow. Approximately 3 minutes.
• In the creamed butter bowl mix the peanut butter and both swerve granulated and Swerve brown sugar. Whisk 4 eggs together in a separate bowl. Add the whisked eggs, vanilla and almond extract to butter mixture until smooth.
• Slowly cup by cup mix the dry ingredients in with the wet ingredients.
• Hand mix the chocolate chips into the wet ingredients.
• I've found that freezing the dough for 15 min prior to baking has provided me with easier dough to work with.
• Place cookies on greased cookie sheet making rolling them to 1 1/2 balls.
• Take a fork and slightly press down on the cookie. These cookies barely expand. Don't be afraid to place them closer together on the cookie sheet.
• Bake at the 15 minutes.
• Allow them to cool and enjoy!

KETO PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees and grease a cookie sheet. Combine all the ingredients in a large bowl and mix well. Roll into about 1-inch balls and use a greased fork to press flat. Bake for 10-12 minutes then remove from the oven and let sit on the pan to cool for about 5 minutes. Cookies won't look finished at first. You must wait for them to cool for the best results.

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.

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F
• In a medium bowl combine all ingredients until thoroughly mixed
• Scoop heaping one tablespoon-sized piece of dough into 12-15 balls. Place 2 inches apart on lined cookie sheets and flatten in a criss-cross with a fork
• Bake for 12-15 minutes until edges of cookies are golden brown
• Let cool completely before eating.

KETO CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 200C/400F degrees.
• In a medium bowl add the peanut butter and beat with the monkfruit.
• Add the eggs, cocoa powder, salt and baking soda. Mix until smooth.
• Using a cookie scoop (or a spoon), place small to medium balls onto a parchment paper lined baking sheet, flattening them into cookie shapes.
• Bake for 15-20 minutes until slightly firm. Keep an eye on the cookies when baking to ensure that the bottoms do not burn.
• Remove from the oven and allow to cool.

KETO PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
• In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulse to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
• Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
• Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
• In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
• In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in remaining whipped cream. Try to keep the mixture airy when folding lightly.
• Spread peanut butter mixture on top of the cooled pie crust.
• In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
• Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.

KETO PEANUT BUTTER COOKIES

Steps:

• Gather the ingredients. Preheat oven to 350 F. Prepare a baking sheet by covering with parchment paper.
• In a large bowl, combine the natural peanut butter, unsweetened coconut, xylitol, eggs, vanilla extract, and sea salt.
• Stir until completely smooth. Refrigerate at least 15 minutes to firm slightly.
• When the dough is firm enough to handle, roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
• Using a fork, press the top of each cookie in a crisscross pattern. If the fork sticks to the cookies when pressing, dip the fork in additional xylitol as necessary.
• Bake in the preheated oven for 8 to 10 minutes or until the cookies are set.
• Remove to a wire rack to cool completely.
• Store in an airtight container.