Peanut Butter Cookies, Lava Cakes, and Chocolate Ganache
(some of these might be keto?!?!?!)
Regular peanut butter has approximately 1 tsp sugar per tbsp.
The thing to try today is using natural sugar, and adding 1/3 that amount of sugar. 1 cup unsweetened PB + 2/3 cup sweetener + 1 egg
edited – the Kraft recipe worked perfectly as keto, and far superior to the oldschool recipe.
Kraft Peanut Butter Cookies
Ingredients
- 1 cup Kraft Peanut butter
- 1/2 cup sugar
- 1 large egg
Instructions
- Preaheat oven to 325 F
- Cream sugar and peanut butter until smooth.
- Mix in egg until fully incorporated.
- Roll into 1" balls, placed at least 1" apart on a baking sheet.
- Flatten with a fork vertically and horizontally so the tines form a grid pattern.
- Bake 15 minutes (until firm).
- Let cool on the sheet for 5 minutes before transferring to a cooling rack.
Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup peanut butter ( smooth or crunchy )
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 large egg
- 1 1/4 cup AP flour
Instructions
- During the whole mixing process, scrape down the sides of the bowl as needed.
- Beat everything but the egg and flour together until smooth.
- Add the egg and mix until fully incorporated, approx 1 minute.
- Slowly sift in the flour, and mix on low until fully combined, approx 1 minute.
- Form a ball, wrap in plastic, refrigerate for 2-3 hours.
- Preheat oven 375F
- Roll even-sized balls, place 2" apart on a baking sheet.
- Press flat with a fork vertically and horizontally to make a grid pattern.
- Bake 10 minutes, or until golden brown.
- Remove from oven, let rest 5 minutes before transferring to a cooling rack.
Chocolate Lava Cake
Ingredients
- whole pile Unsalted butter - see below
- 2 large Egg yolks
- 2 large Eggs
- 3 tbsp Sugar
- 3 1/2 oz Chopped dark chocolate
- 5 tbsp Unsalted butter
- 4 tsp Unsweetened cocoa powder
- 3 tbsp AP flour
- 1 pinch salt
- 1/4 tsp Vanilla extract
- 4 tsp Powdered sugar for decorating.
Instructions
- Slather butter on the inside of 4 ramekins (5 1/2 oz), and place in a casserole dish.
- Whisk the eggs and sugar in a bowl until lighter in colour and foamy.
- Melt chocolate and butter (microwave or double boiler, or on med-low heat stirring constantly).
- Stir chocolate into egg mixture until well combined.
- Sift the cocoa into the mixture and stir well.
- Sift the flour and salt into the mixture and stir well. This will form a batter.
- Add the vanilla, stir another 20 seconds.
- Transfer to a piping (or Ziploc) bag.
- Pipe the batter into the ramekins, and gently tap them on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat oven to 425F
- Place the chilled ramekins in a casserole dish.
- Pour hot water (tap, not boiling) to reach halfway up the sides of the ramekins.
- Bake for 15-18 minutes, let cool 15 minutes.
- Carefully separate the cake from the ramekin by running a knife along the inside.
- Invert each cake onto a plate, and dust with powdered sugar.
Notes
My oven 15 minutes tops. 19 minutes ended with a solid cake.
The amount of flour per cake is approx 6 net grams of carbs. These are going to be in the 10+ range, and not good for keto. Can this be made as a serious keto dessert with the simple substitution of almond flour and allulose/erythritol for sweetener? I'll try it sometime and find out!
Ganache (Keto)
Ingredients
- 2/3 cup heavy whipping cream
- 1/3 cup salted butter ( YES - SALTED )
- 3/4 cup cocoa powder
- 1/2 cup sugar (erythritol or allulose)
- 1/2 tsp vanilla extract
- 2 tsp strong coffee/espresso ( NOT OPTIONAL )
Notes
On medium-low heat, bring sugar and whipping cream to a simmer.
Add the rest of the ingredients, and thoroughly whisk it together.
Keep at a simmer for 3 minutes, remove from heat.
The salt and liquid from the coffee prevents the cooling and crystallization from the erythritol.