INGREDIENTS

Raw Peanuts = 190 g / 1 1/4 cups (Note: You can use either peanuts with skin or without. If using with skin, please remove the skin after roasting.)

Almond Flour = 150 g / 1 1/4 cups

Powdered Sweetener = 50 g / 1/4 cup (Note: You can use any keto friendly powdered sweetener or just grind the granulated sweetener until powdery. This is moderately sweet so you can adjust accordingly)

Salt = 2 to 3 g / 1/2 to 3/4 tsp

Coconut oil = 85 ml / 6 tbsp

Egg Wash = 1 to 2 egg yolks (Note: For egg free version, you can omit this)

DIRECTIONS FOR THE PEANUTS

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven to 350F or 180C

3.  Place the peanuts on a tray with single layer and roast in the oven for about 12 to 15 mins or until browned.

4.  Place the roasted peanuts in a multi grinder, food processor or magic bullet blender and grind until a meal-like texture with chunks for the crispy version or until moist and paste-like for the melt in the mouth version (see video for reference). Do not over grind as it will turn into butter.

DIRECTIONS FOR THE PEANUT COOKIES

1.  Reduce the oven heat to 340F or 170C.

2.  In a bowl, add the ground peanuts, almond flour, powdered sweetener, salt and mix until well combined.

3.  Add the coconut oil and mix until a crumbly dough.

4.  Use a measuring spoon to ensure the cookies are of the same size.

5.  Scoop the dough into your hands and squeeze until the dough is firm. Then gently shape into a ball. Place on a baking tray lined with parchment paper. The dough for the crispy version is a bit challenging to shape due to the drier and chunkier texture but it is still doable. If the dough crumbles, just squeeze it again until firm then shape. The melt in the mouth version is much easier to shape due to the moist and paste-like texture hence, I made them smaller at about 9 g each. The crispy version is about 15 g each.

6. As an option, you can make an indentation at the center of the melt in the mouth dough with a chopstick just as a pattern.

7.  Brush with egg yolks then bake for about 12 to 15 minutes or until golden brown.

8.  Cool completely as the texture will firm up after cooling.

9.  Store in airtight container and consume within 1 week. They can be refrigerated up to 2 weeks and frozen for months. They can be eaten straight out from the fridge and freezer.

[Total servings = 33 x 15 g]

NUTRITION INFO PER SERVING

Total Carb = 1.9 g

Dietary Fiber = 1 g

Net Carb = 0.9 g

Calories = 79

Total Fat = 7.5 g

Protein = 2.5 g

[Total servings = 48 x 9 g]

NUTRITION INFO PER SERVING

Total Carb = 1.3 g

Dietary Fiber = 0.7 g

Net Carb = 0.6 g

Calories = 54

Total Fat = 5.1 g

Protein = 1.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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