4 Ingredient Keto Peanut Butter Cookies Recipes
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
4-INGREDIENT, NO-BAKE CHOCOLATE PEANUT BUTTER KETO COOKIES
Craving something delicious but low carb? Try these easy vegan no-bake peanut butter chocolate cookies, made with only 4 ingredients and totally keto-friendly.
Provided by Fioa
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h47m
Yield 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 26.1 g, Fat 23.7 g, Fiber 7 g, Protein 8.9 g, SaturatedFat 9 g, Sodium 118.4 mg, Sugar 2.4 g
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- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Place the peanut butter, egg, Besti, vanilla, and salt in a food processor. Process until smooth, scraping down the sides if needed.
- Pulse in the peanut pieces until just combined. (Don't overmix - you want some pieces left for crunch.)
- Use a medium cookie scoop to place balls of dough onto the prepared cookie sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. Between cookies, dip the fork in a cup with cold water and then wipe with a paper towel. (This will prevent sticking.)
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- In a medium bowl, add all ingredients. Using a rubber spatula, fold until very thoroughly mixed. This batter is very thick—if you prefer, use a stand mixer or hand mixer to whisk together ingredients.
- Using a medium scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, press down on cookie to flatten. Repeat in the opposite direction, creating crisscross marks. Make sure to leave space between cookies, as they will spread while baking.
- Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack and allow to cool for 20 minutes—do not remove from sheet for 20 minutes, as cookies are a bit soft. Then, if desired, transfer cookies directly onto the cooling rack to cool until completely cooled. Enjoy! Storing notes below.
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