PEANUT BUTTER BLOSSOMS – KETO COOKIE RECIPE

 Peanut Butter Blossoms have been keto-fied! Soft low carb peanut butter cookies with a “kiss” of sugar free chocolate in the center. These easy Keto Christmas cookies will help you make it through the holidays.

My low carb peanut butter blossom cookies get a shiny new update with a brand new video! They were first published back in December 2013, but since then I have found ways to make them easier, softer, and even more delicious.

You have no idea how much it pains me to say this but I might be getting a little tired of low carb Christmas cookies.



Ingredients

Cookies:

1 ½ cups peanut flour

1 cup almond flour

3 tbsp coconut flour

1 tsp baking powder

1/2 tsp salt

1 cup creamy peanut butter

3/4 cup butter softened

1 cup Swerve Sweetener

2 eggs

1 tsp vanilla

1/4 cup Swerve or granulated erythritol or xylitol for sprinkling optional.

Chocolate "Kisses":

6 oz sugar free dark chocolate

2 tbsp butter


Instructions

Preheat oven to 325F and line several large baking sheets with parchment paper.

In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt.

In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in eggs and vanilla until well combined.

Beat in peanut flour mixture until dough comes together.

Form dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Wrap the bottom of a glass in plastic wrap and press each ball into a flat round, about 1/3 inch thick.

Use your thumb to press an indentation into the center of each cookie.

Bake about 15 minutes, until puffed and just barely beginning to brown (if you put more than one cookie sheet in the oven at a time, keep an eye on the one on the lower rack to make sure it doesn't brown too quickly).

Remove from oven. If needed, re-form the well in the center by gently pressing with the end of a wooden spoon. Sprinkle with granulated erythritol or xylitol of desired.

Let cool on pan 5 to 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.

For the chocolate kisses, melt butter and chocolate together in a small saucepan over low heat. Let cool until thickened enough to "dollop" into the well in each cookie.

Let set 1 hour.

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