Peanut Butter Cookies – low carb
These healthy Peanut Butter Cookies are a great pleasure, especially for glutenfree, ketogenic and low carb food.
Duration: 25 minutes (baking time: 15 minutes)
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
- 2 flaxseed eggs
- 48 g peanuts (sugar-free, unsalted)
- 60 g ground almonds
- 30 g coconut flour
- 1 teaspoon Baking powder
- 1 vanilla pod
- ½ teaspoon coconut oil
- 4 tablespoons of erythrit
- 2 tablespoons of sugar-free chocolate drops
PREPARATION
- Flaxseed eggs: To make them, mix 2 tablespoons of ground flax seeds with 6 tablespoons of water in a small bowl and let stand for 5 minutes.
- Put all dry ingredients in a bowl and mix together.
- Add the moist ingredients and mix well.
- If the dough is too dry, add a little water.
- You can now also add vegan / sugar-free chocolate drops or raisins. Use nuts / seeds of your choice for a keto version.
- Place about a heaping tablespoon of the cookie dough in the palm of your hand and form a ball to shape. Place the dough balls on the baking sheet. Bake cookies in the oven for 13-16 minutes.
- Let cool completely and enjoy. Save the leftover vegan cookies to a week in an airtight container in the refrigerator or shorter at room temperature.
TIP
Erythritol has about 70 percent of the sweetness of glucose. This makes erythritol sweeter than, for example, isomalt (relative sweetness compared to sucrose: 0.5), sorbitol, or mannitol (each 0.5), but less sweet than xylitol (1.0).
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