The Fourth of July will be pretty special this year, as since the pandemic, we have not celebrated in over 2 years. So this year on our boat, we will be enjoying fireworks, and these delicious 4th of July Keto Almond Peanut Butter Cookies.
Keto has helped my husband and I lose 72 pounds each. Our health and well-being has improved in amazing ways, and these yummy, sugar free Keto Almond Peanut Butter Cookies, are apart of that success!
Now, sprinkles may not be keto, but that’s ok, because usually I just make these cookies without sprinkles or glaze, but it’s a holiday, so a little cheating on keto in my opinion, is allowed. I mean, you gotta live a little right? Otherwise, life will be pretty boring, so, bring on the sprinkles!
Tips for making 4TH OF JULY KETO ALMOND PEANUT BUTTER COOKIES:
How I shape the cookie dough into balls is by using a cookie scoop.
I pack in the dough and then scoop it out in my hand and shape it into a ball, before placing it on the baking sheet. The Cooke scoop is about a tablespoon and a half.
I usually use my hand to flatten the cookies, as I find it a bit easier to control than using the bottom of a glass. But a glass works well too.
Try not to over bake, as this dough can burn easily. I found that 7-8 minutes is my oven’s sweet spot, but each oven is different, as I have an antique 1940’s wedgewood stove.
1 1/2 cups almond flour
1/4 cup of melted butter
1/4 cup of allulose
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
For Glaze
1 cup of keto confectioners sugar
1 teaspoon heavy whipping cream
2 tablespoons unsweetened almond milk
Sprinkles (optional)
Preheat oven to 350 degrees
In a large mixing bowl, add almond flour, allulose, melted butter, vanilla extract, and peanut butter. Mix with a fork to combine.
Thr dough should look like sand.
Shape the dough into balls and space your
cookies 2 inches apart, on a parchment paper lined
Sheet pan. Flatten cookies carefully using your hand or the bottom of a glass cup.
Bake for 7-8 minutes, or until golden around the edges of cookies.
Remove from the oven and cool for 10
minutes. They will feel a little bit soft, but
will get firmer as it cools.
Frosting cookies :
In a medium bowl, add sugar free confections sugar, heavy whipping cream, and almond milk.
Stir mixture to combine, until it looks like a glaze.
Spread glaze over each cookie, then decorate with sprinkles.
Let set until glaze has firmed before serving, at least 30 minutes.
4th of July Keto Almond Peanut Butter Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup of melted butter
- 1/4 cup of allulose
- 1/2 teaspoon vanilla extract
- 2 tablespoons peanut butter
- For Glaze
- 1 cup of keto confectioners sugar
- 1 teaspoon heavy whipping cream
- 2 tablespoons unsweetened almond milk
- Sprinkles (optional)
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, add almond flour, allulose, melted butter, vanilla extract, and peanut butter. Mix with a fork to combine.
- Thr dough should look like sand.
- Shape the dough into balls and space your
- cookies 2 inches apart, on a parchment paper lined
- Sheet pan. Flatten cookies carefully using your hand or the bottom of a glass cup.
- Bake for 7-8 minutes, or until golden around the edges of cookies.
- Remove from the oven and cool for 10
- minutes. They will feel a little bit soft, but
- will get firmer as it cools.
- Frosting cookies :
- In a medium bowl, add sugar free confections sugar, heavy whipping cream, and almond milk.
- Stir mixture to combine, until it looks like a glaze.
- Spread glaze over each cookie, then decorate with sprinkles.
- Let set until glaze has firmed before serving, at least 30 minutes.
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