Keto Peanut Butter Cookies Almond Flour Recipes

KETO PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 350F.
• Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
• Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
• Bake 12 minutes. Cool for 10 minutes before serving.

KETO PEANUT BUTTER COOKIES (ALMOND FLOUR)

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cookie sheet by lightly greasing or lining them with parchment paper.
• In a medium-sized bowl, using an electric mixer, beat well the peanut butter, softened butter, sugar substitute, vanilla extract, and egg.
• To this wet mixture add almond flour and baking powder and salt. Stir the mixture with the electric blender until fully incorporated.
• Then drop by the tablespoon or use a small cookie scoop of dough to form little balls and place them on the prepared cookie sheets.
• Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and make a crisscross design.
• Bake the cookies in the preheated oven until they are lightly brown around the edges about 15 minutes.
• Allow the cookies to cool completely before eating and storing as these cookies can be very fragile until they fully cool and set.
• Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Steps:

• In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
• Heat oven to 350°F.
• Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
• Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
• Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.