Category Archives: cookies

I don’t know about you, but this quarantine has put me in the mood to bake all the time. Yet my inability to go to a store has pushed my creativity to the max by forcing me to make do with the ingredients I have on hand. Thankfully my pantry was well-stocked before the rush, but it’s the fresh ingredients that I’m not always able to get right now.

I wanted heavy whipping cream to create a peanut butter cookie recipe, but I didn’t have any. As I was searching around my freezer to see if I had anything good to eat, I found a hidden pint of Peanut Butter Fudge ice cream from Enlightened’s Keto Collection, and I decided it would make do as my heavy whipping cream.

Well, I’m pleased to report, it did more than ‘make do,’ and I won’t be using heavy whipping cream in this recipe once this is all over. The ice cream gave the cookies an extra rich, peanut buttery flavor. And of course I adjusted ingredient quantities to ensure I had enough ice cream leftover to make an ice cream sandwich.

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Melted Enlightened Keto Peanut Butter Cookies

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Instead of heavy whipping cream, a peanut butter fudge keto ice cream was used for this delicious treat.

Course Breads and Baked Goods, Snack

Cuisine American

Keyword low carb cookies

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 18 cookies

Calories 137kcal

Ingredients

• 1 cup Enlightened Peanut Butter Fudge Keto ice cream melted
• 1 cup creamy peanut butter room temperature (the only ingredients should be salt and peanuts; if yours is just peanuts, add 1/4 tsp salt to the recipe)
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1 large egg
• 1 tsp vanilla
• 1/2 cup Swerve (plus extra Swerve to roll in – optional)

Instructions

• Pre-heat oven to 350 degrees.
• Mix together the melted ice cream, peanut butter, almond flour, coconut flour, egg, vanilla and Swerve. Stir until a dough forms.
• Roll dough into balls. (It can help to have some coconut oil on your fingers.)
• If you want to, roll the balls in sweetener in a shallow bowl. (This will give them a crispier texture on the outside of the cookies and add some sweetness).
• Line the balls on a parchment-covered cookie sheet.
• Use a fork to make indents in the cookies. While doing this, ensure you’re flattening them, as this will pretty much be their final shape.
• Bake for 17 minutes, or until done.
• Remove from oven, and allow to cool fully.

Nutrition

Calories: 137kcal | Carbohydrates: 4g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 56mg | Potassium: 4mg | Fiber: 2g | Sugar: 1g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Source: diabetesdaily.com