The best low-carb cookies! Quick, easy, and spread y is that the way this keto cookie crumbles.
Made with just 6 ingredients in under half-hour, this recipe has “go-to dessert” and “grab-and-go snack” written everywhere it. Sweet, salty, crispy, and chewy—they’re everything you would like during a spread cookie with the added bonus of being keto-friendly and gluten-free.
If you’ve been trying to find the proper keto spread cookies then you’ve come to the right place. These cookies are crispy and crunchy on the surface with a soft and slightly crumbly inside that’s chewy and out of this world!
I’ve been testing for the right keto PB cookies for weeks and I’ve finally found the right ratio of spread, sweetener, and eggs. the matter with keto spread cookies is that they were either too eggy, too crumbly, or too dry.
We’ve experimented with different ratios of spread , eggs, sweetener, and almond flour and have found the right keto spread cookie!
Can I use powdered spread in these cookies?
Looking into substituting powdered spread to regular during this recipe?
I don’t recommend it. Powdered spread doesn’t add this recipe!
What sweetener to use for Keto cookies?
For BEST results, use confectioners (powdered) sugar-free, low-carb, keto sweetener.
I exploit Swerve Powdered sweetener.
Monk fruit also works, but confine the mind that the cookies are going to be sweeter.
Truvia for baking might be used.
If you opt to stay to granulated sweetener, confine in mind that you simply still could be ready to feel the granules within the texture of the baked cookies. I don’t personally like that.
I attempt to avoid the granulated sweeteners in cookie recipes like this Keto spread Cookies Recipe because I just love the cookie texture when using powdered.
Do you get to use eggs during this Keto spread cookie recipe?
Yes, because eggs help to carry the dough together.
Flourless cookies with PB
Yes! there’s no flour, no gluten-free flour, not even nut (almond), the flour utilized in there.
This Recipe for Keto spread Cookies requires baking. due to the egg, you’ll not consume there raw.
I usually bake mine for 12-15 minutes, until the tops are set and begin to show golden.
The size of those cookies is about 1.5 tbsp of dough.
This Keto spread cookie recipe makes 9 cookies. Double or triple it if you’d wish to make more.
This is the simplest and my most favorite recipe for Keto spread cookies.
These Keto spread cookies aren’t CRISPY. Please note that these cookies are rather rubbery than crispy, thanks to the shortage of flour. Please don’t expect the recipe to end in crispy cookies.
TO MAKE KETO spread Keto Cookies you’ll NEED
for 14 cookies
2 cups almond flour (250 g)
6 tablespoons keto-friendly granulated sugar substitute
1 large egg
½ teaspoon kosher salt
1 cup natural salted crunchy spread (240 g)
½ cup unsalted butter (115 g), melted
Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
during a large bowl, mix together the almond flour, granulated sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
Scoop the dough into 14 balls employing a ¼ cup frozen dessert 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 chill.
The cookies will confine an airtight container at temperature for up to 4 days.
*To store: cover in an air-tight container or zipper bag at rook termpetue for up to five days. *For sweeter cookies: use 1/3-1/2 cup of sweetener.*1 net carb is calculated by subtracting sugar alcohols and fiber from the entire carbs because keto sweeteners (more specifically erythritol) aren’t absorbed by the body.
Calories: 82, Fat: 7g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 65mg, Potassium: 90mg, Carbohydrates: 3g, Fiber: 1g, Protein: 4g, Vitamin A: 25%, Calcium: 8%, Iron: 0.3%.