KETO PEANUT BUTTER COOKIES
Delight your taste buds when you toss together these Keto Peanut Butter Cookies. Decadent and extremely easy, you'll be hooked on the first bite. Great as a snack, sweet tooth eliminator, dessert, or holiday cookie option!
Provided by Melissa Au
Categories Recipes
Time 22m
Number Of Ingredients 3
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.
4-INGREDIENT KETO PEANUT BUTTER COOKIES
Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.
Provided by Fioa
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 12.4 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 2.1 g
PEANUT BUTTER KETO COOKIES RECIPE BY TASTY
Quick, easy and peanut buttery is the way this keto cookie crumbles. Made with just 6 ingredients in under 30 minutes, this recipe has "go-to dessert" and "grab-and-go snack" written all over it. Sweet, salty, crispy, and chewy-they're everything you want in a peanut butter cookie with the added bonus of being keto-friendly and gluten-free.
Provided by Tasty
Categories Desserts
Time 24m
Yield 14 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
- In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
- Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
- Bake the cookies for 10-12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
- The cookies will keep in an airtight container at room temperature for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
THE BEST KETO CHOCOLATE CHIP PEANUT BUTTER COOKIES. SERIOUSLY
Indulging into a cookie that doesn't leave you feeling guilty?! It's possibke with this mouth watering chocolate chip peanut butter cookie. Best of all, it's Keto friendly. You'll have a hard time with only consuming one. Forewarned is forearmed.
Provided by Samantha K.
Categories Chocolate Chip Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 187.7, Fat 12.6, SaturatedFat 6.1, Cholesterol 41.2, Sodium 167.3, Carbohydrate 17.9, Fiber 1.3, Sugar 15.8, Protein 3.6
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