Keto Peanut butter cup cookies


Drum roll please… Now introducing Keto Pint Chocolates! And of course, there is no better way to introduce one of our favorite chocolate items than by creating a recipe showcasing it. Peanut Butter Cup Cookies—made with our brand new peanut butter cup bites and dark chocolate chips


If you love the peanut butter and chocolate combo as much as we do, then you will love this twist on the classic chocolate chip cookie. They are ooey, gooey, and oh so delicious. You can eat them by themselves or take it up a notch by serving them with a scoop of our peanut butter cup or chocolate Keto Pint ice cream.

Ingredients:

(Makes 10 Cookies)

  • 1/2 Cup Almond Flour
  • 1 Tablespoon Coconut Flour
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Baking Soda
  • 1/8 Teaspoon Baking Powder
  • 1/4 Teaspoon Vanilla
  • 1/2 Stick Room Temperature Butter (Conversion: 1/4 Cup or 4 Tablespoons)
  • 1 Egg Yolk

Utensils:


Directions:

Step 1: Pre-heat your oven to 325 degrees Fahrenheit and cover a cookie sheet in parchment paper or a silpat mat

Step 2: Cream 1/2 stick (conversion: 1/4 cup or 4 tablespoons) of room temperature butter in a bowl using a hand mixer or stand mixer. This process should take about 60 seconds. If your butter is cold, microwave it for 7-15 seconds (depending on your microwave). Be careful not to microwave it too long because you do not want melted butter for this recipe.

Step 3: Add 4 tablespoons of Lakanto monkfruit sweetener and 2 tablespoons of Lakanto golden monkfruit sweetener to your butter and mix until fully combined. This mixture should resemble the consistency of frosting. 

Step 4: Once your butter and sugar are fully combined, add one egg yolk and 1/4 teaspoon of vanilla to your bowl and mix until fully combined.

Step 5: Lastly, add your remaining dry ingredients to the bowl (1/2 cup of almond flour, 1 tablespoon of coconut flour, 1/8 teaspoon of baking powder, 1/8 teaspoon of baking soda, 1/8 teaspoon of salt, and the optional 1/8 teaspoon of espresso powder). Mix the ingredients together on a slow speed or fold the ingredients together using a rubber spatula.

Step 6: Fold in 1 bag of Keto Pint peanut butter cup bites (conversion: 1/4 cup) and the optional 1/8 cup of Keto Pint dark chocolate chips. We recommend adding the chocolate chips if you want your cookies to be even more gooey and chocolatey. Fold the peanut butter cup bites and chocolate chips into your cookie dough using a rubber spatula. Avoid using the hand mixer or stand mixer at this point so you do not accidentally chop up the bites or chips. 

Step 7: Lastly, take a one tablespoon cookie/ice cream scoop and scoop balls of dough onto your parchment paper/cookie sheet. The parchment paper is to make sure the cookies do not stick to your cookie sheet. You can also use a silpat mat. Also, make sure to space the cookies approximately 2 inches apart so they do not spread into one another.

Step 8: Place the cookies in the oven and bake for 10-15 minutes. Your cookies should look slightly undercooked when you take them out.

Step 9: After taking the cookies out of the oven, leave the cookies on the cookie sheet to continue cooking and to cool for another 5 minutes.

Step 10: After the cookies have cooled for a few minutes, carefully remove the cookies from the cookie sheet using a turner/slotted spatula and place them on a cooling rack to finish cooling. (Or skip this step and eat a deliciously warm and gooey cookie!) 

Step 11: Lastly, add a scoop of Keto Pint ice cream to your plate and enjoy! We recommend pairing these cookies with our peanut butter cup ice cream or chocolate ice cream. 

Notes:

The espresso powder is completely optional, but it helps to enhance the flavors of the cookie and make up for the lack of a typical “brown sugar” flavor.

If you are allergic to peanuts, this recipe works for a standard chocolate chip cookie as well. Just add 1/8 to 1/4 cup of more dark chocolate chips.

If you prefer a thicker cookie (with less spread), use 3 tablespoons of Lakanto golden monkfruit sweetener, 3 tablespoons of Lakanto monkfruit sweetener, and omit the baking soda.

You can use other sugar alternatives instead of monkfruit sweetener. For example, Swerve granulated and brown sugar or allulose. However, these other sweeteners may change the flavor or texture of the cookie.

If you do not include the dark chocolate chips, reduce the nutrition facts per cookie by 5 calories, .5 grams of fat, .8 grams of total carbs, .2 grams of fiber, .5 grams of sugar alcohol, and .1 grams of protein.

If you use alternative ingredients or different brands, the nutrition facts may change.

 

Nutrition Facts: 

(Per one cookie, not including the Keto Pint ice cream on the side)

98 Calories

2.5 g. Protein

9 g. Fat

11 g. Total Carbs.

        1.5 g. Fiber

        .5 g. Sugar

        8.5  g. Sugar Alcohols

= 1 g. Net Carbs.

 

Helpful Links:

Lakanto Golden Monkfruit Sweetener

Lakanto Monkfruit Sweetener

Parchment Paper

Silpat Mat

Cooling Rack

Espresso Powder

Turner/Slotted Spatula

Cooling Rack

One Tablespoon Cookie/Ice Cream Scoop

Rubber Spatula

Cookie Sheet


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