Okay, here’s my attempt at a blog post about making keto peanut butter chocolate chip cookies, written in a casual, personal style, using simple HTML tags:
Alright, so I’ve been trying to stick to this keto thing, you know? But my sweet tooth? It’s a monster. A real, live, cookie-craving monster. So, I went on a mission. A mission to find a cookie recipe that wouldn’t kick me out of ketosis. And guess what? I think I found a winner!
Peanut Butter Chocolate Chip Cookies (Keto Style!)
First, I gotta say, I’m no professional baker. I’m more of a “throw things in a bowl and hope for the best” kind of cook. But these cookies? They’re pretty foolproof. Even I managed to make them, and they actually tasted good!
So, here’s what I did. I grabbed a big bowl and started throwing stuff in.
- Creamy peanut butter – I used the natural kind, you know, the one where you gotta stir the oil back in. About a cup of that.
- Sweetener-I don’t like using too much, half a cup.
- One egg – Just a regular, large chicken egg. I let it sit out for a bit so it wasn’t super cold.
- Vanilla extract – A splash. Maybe a teaspoon? I didn’t measure, to be honest.
- Almond flour – This is the key to keeping it keto. I used about a cup and a half.
- Baking soda – Just a little bit, like half a teaspoon. It helps them puff up a little.
- Salt – A pinch! Just to balance out the sweetness.
- Sugar-free chocolate chips – The best part! I used a whole bag, because…chocolate.
I mixed all the wet stuff together first – the peanut butter, sweetener, egg, and vanilla. Make sure that’s all nice and smooth.
Then, I dumped in the almond flour, baking soda, and salt. I mixed it all up until it looked like cookie dough. It was a little crumbly, but that’s okay.
Finally, I folded in the chocolate chips. I might have “sampled” a few…for quality control, of course.
I lined them on the baking sheet. These cookies don’t spread much, so you can squish them down a bit.
I baked them for about 10-12 minutes. The edges started to turn golden brown, and that’s when I knew they were done. Your oven might be different, so just keep an eye on them.
I let them cool on the baking sheet for a few minutes before I moved them to a wire rack. They’re kinda fragile when they’re warm.
And that’s it! Seriously, so easy. And they’re actually good! They’re soft, a little crumbly, and packed with peanut butter and chocolate flavor. My sweet tooth is finally satisfied, and I’m still in ketosis. Win-win!
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