Ketogenic Peanut Butter Chocolate Cookies
(from Ketogenic Desserts and Snacks-John Richards)
2 1/2 cups almond flour 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1/2 tsp. salt 3 sbsp. no sugar added maple syrup |
1/2 cup natural creamy peanut
butter 20 Hershey's dark chocolate minis 1 tbsp. vanilla extract 1/4 coconut oil 1/4 cup erythritol |
**Makes 20 servings -In a large mixing bowl, combine 1/4 cup coconut oil, 1/2 cup peanut butter, 1 tbsp. vanilla extract, and 3 tbsp. maple syrup. Use your hand mixer to mix these ingredients together until you get a smooth batter. -In a second mixing bowl, combine 1 1/2 tsp. baking powder, 2 1/2 cups almond flour, 1/2 tsp. salt, and 1/4 cup erythritol. Stir these ingredients together with a silicone spatula to combine. -Once well mixed, use a sieve to sprinkle your dry ingredients over your batter. Use your mixer to combine all of the ingredients in your bowl until you get a gritty dough. -Now, use your hands to roll the dough in to a big round ball and wrap it tightly in a sheet of plastic wrap. Put your wrapped dough in the refrigerator and let sit for 30 minutes. -Preheat oven to 350*F while your dough chills. -Unwrap your 20 mini dark chocolate pieces then cover a large cookie sheet with parchment paper. -When your dough is chilled, take it out of the oven and divide it in to 20 pieces. Wrap each piece of dough around a single dark chocolate mini piece. Make sure that the chocolate is completely surrounded by dough when folding your cookies. -Bake your cookies for between 15 minutes or until completely cooked and allow to cool before eating.
|
|
Servings: 20 Nutrition Per Serving Calories: 262 Fat: 23g Protein: 3g Carbs: 15g Sugar 7g Fiber: 5g |
|
|