Peanut keto cookies with almond flour
Peanut butter, egg, and almond flour provide protein, fat, and lasting satiety without regular flour. Coconut oil keeps the dough pliable, while a short bake preserves a tender center and roasted peanut flavor. Cool the cookies and keep them in a sealed container for several days.
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Inventory: Oven
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Servings: 10 (1 serving ≈ 26 gram)
Digestion time: 3 hour
Complete protein: ✔
Melt coconut oil (10 g). Add peanut butter (100 g), vanilla (1 g), starch-free baking powder (5 g), and egg (50 g), then mix.
Stir in almond flour (90 g) to make a sticky dough. Shape small balls, place them on a parchment-lined tray, and flatten them with a teaspoon.
Bake at 180°C for about 10 minutes, then cool on the tray.
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