Do you ever go into a store for ten minutes, walking through sunshine, only to leave the store and find it raining sideways? Oh, probably because you don’t live in Texas. When it rains like that (mostly every day this summer), the first thing my mind wants to do is bake cookies.
I have always loved to bake, and finding ways to incorporate baking into Keto Culture is definitely a challenge I am willing to take. How is it possible to make low-carb cookies taste good without imparting fake sugars, such as Aspartame, Stevia, etc., into them?
It has been proven that fake sugars (sugar alcohols) such as these can reverse ketosis in the body. So instead of consuming unncessary carbs through fake sugars (ex: sugar free “skinny” vanilla latte at Starbucks – 24g of sugar alcohols), why not opt for 2g of REAL sugar per cookie? Two sounds a lot better than 24 to me.
Flourless Peanut Butter Cookies Really simple ingredients: PBfit powder, vanilla extract, an egg, and saltShameless post: I’m in love with the new kitchen deocor I bought the other day! Once the ingredients are combined, I form 1 tablespoon rounds of dough onto a cookie sheet lined with parchment paper. Then with a fork I make cross-hatch marks on the top of the cookie and sprinkle them with sea salt. The cookies have a dense peanut butter flavor, and are perfect for a protein-packed cookie during any time of the day. Once baked,these cookies have the consistency of flaky shortbread. They are not overly sweet and are perfect with a cup of coffee or tea in the afternoon, especially on a rainy day.
1 cup PB fit powder
2 tablespoons vanilla extract (more if the dough does needs more moisture)
1 teaspoon salt + extra salt for sprinkling on cookies
1. Preheat oven to 350 degrees
2. Combine egg, PBfit powder, salt, and vanilla extract
3. Mix until thoroughly combined
4. Form 1 inch dough balls on a lined cookie sheet
5. Use a fork to make cross-hatch marks on top of cookie
6. Sprinkle with additional sea salt
7. Bake for 10 minutes or until golden and firm on top