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

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

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

【生酮ketogenic】黄油花生酱曲奇饼干简单低碳水low carb/gluten-free的食材和调料

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的做法与步骤

第1步.
烤箱预热，350F（约180℃），准备好食材。Preheat your oven to 350F and gather your ingredients!
第2步.
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.
第3步.
得到赤藓糖醇粉。You should end up with a fine, powdered sweetener!
第4步.
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.
第5步.
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.
第6步.
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.
第7步.
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!

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