Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts. Mix until a …
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1 cup unsalted, creamy natural peanut butter 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes) ½ cup low carb …
Gluten Free Peanut Butter Cookies – Loaded with many nutritious ingredients that come together to create that idyllic chewy, creamy, and lightly sweet cookie that satisfies. …
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Add powdered sweetener and vanilla. Mix until combined. Stir in almond flour. Press mixture evenly into lined pan. Refrigerate while melting the chocolate. Combine chocolate …
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Bite into the ultimate flavor combo of chocolate chips and peanut butter in one protein-packed, soft-baked cookie. Quest Nutrition began in a small personal kitchen and grew into a global …
Low-carb chocolate chip-peanut butter cookies. Preheat the oven to 350 degrees F (175 degrees C). Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts. Mix until a stiff cookie dough comes together.
Preheat the oven to 350 degrees F (175 degrees C). Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts.
Remove from the oven, allow to cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. You can store your keto peanut butter chocolate chip cookies in the refrigerator for up to a week or in the freezer for several months. You can double or triple the recipe to have enough to last for a while!
All you need are your ingredients, microwave, and refrigerator to create this special dessert. This recipe uses almond flour, sweetener, peanut butter, and a high percentage cocoa chocolate and/or sweetened with stevia melted down to deliciousness.