【生酮ketogenic】黄油花生酱曲奇饼干 简单低碳水low carb/gluten-free

作者： Llawlietp

转载自http://www.tasteaholics.com/recipes/low-carb-keto/cake-batter-cookies/ 食谱是15块的用量。 1 tbsp=15 ml 1 tsp=5 ml 1 oz=28 g 1 cup = 16 tbsp = 48 tsp = 240 ml Macros per cookie: • 105 Calories • 9g of Fat • 4g of Protein • 2g of Net Carbs 每块： • 105卡路里 • 9g脂肪 • 4g蛋白质 • 2g净碳水化合物

用料

• peanut butter（花生酱，注意选择低碳水无糖的品牌，贴士放出原食谱给的链接） 1 cup
• erythritol（赤藓糖醇，链接见贴士） 1/2 cup
• egg 1

【生酮ketogenic】黄油花生酱曲奇饼干 简单低碳水low carb/gluten-free的做法步骤

步骤 1

烤箱预热，350F（约180℃），准备好食材。Preheat your oven to 350F and gather your ingredients!

步骤 2

如果你的赤藓糖醇不是粉状的，可以用搅拌机打碎。If you don't have powdered erythritol, you can make it! Place half a cup of granulated erythritol into a Nutribullet and blend for a few seconds.

步骤 3

得到赤藓糖醇粉。You should end up with a fine, powdered sweetener!

步骤 4

混合花生酱，赤藓糖醇粉和鸡蛋，用刮刀充分搅拌均匀。Combine the peanut butter, powdered erythritol and the egg and mix very well.

步骤 5

烤盘垫一张油纸，把曲奇面团分成十五个小球，搓圆。用叉子两个方向分别压一下。Roll the cookie dough into 1-inch balls and place on a parchment paper lined baking sheet. Press down with a fork twice to create the iconic peanut butter cookie pattern.

展开全部

步骤 6

步骤 6

烤箱烤10-15分钟，知道曲奇边缘变成深棕色。Bake in the oven for about 10-15 minutes or until you see the cookie edges turn a darker brown.

步骤 7

取出后要静置15分钟！Let them cool on a wire rack and enjoy with a yummy glass of nut milk!

【生酮ketogenic】黄油花生酱曲奇饼干 简单低碳水low carb/gluten-free的小贴士

我个人不建议生酮饮食中使用任何形式的代糖。即使是代糖，也仍旧会激起你对甜食的渴望。就我个人而言，在进行生酮饮食之后，对甜味一点渴望也没有了。你可以选择把赤藓糖醇换成杏仁粉或者椰子面粉，加少量代糖。具体用量大家可以自行尝试。 peanut butter： https://www.amazon.com/P28-Foods-Formulated-Protein-Spread/dp/B00B99OHZK/ref=as_li_ss_tl?ie=UTF8&qid=1435123973&sr=8-1&keywords=peanut+butter+low+carb&pebp=1435123975216&perid=1ZYVEMG89V432CNXBMKA&linkCode=sl1&tag=tasteaholic09-20&linkId=VILOP7G2PXR5PCFM erythritol： https://www.amazon.com/Erythritol-Pure-Sweetener-1-lb/dp/B000Z978SS/ref=as_li_ss_tl?ie=UTF8&qid=1448334596&sr=8-1&keywords=erythritol&linkCode=sl1&tag=tasteaholic09-20&linkId=f6d35b217469bfd108c64f9d11cd0f7d

菜谱创建时间：2016-10-13 10:30:58