Servings: 11

200 g Almond flour 200 g Almond flour
75 g Oat Fibre (Sub For Coconut Flour) 75 g Oat Fibre (Sub For Coconut Flour)
2 tbsp cocoa powder 2 tbsp cocoa powder
½ Baking Powder ½ Baking Powder
200 g butter softened 200 g butter softened
¾ tsp xanthan gum ¾ tsp xanthan gum
60g (½ cup) Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk 60g (½ cup) Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk
1 Egg (Room temperature) 1 Egg (Room temperature)
150 g peanuts (1 cup Raw peanuts, No Skin) 150 g peanuts (1 cup Raw peanuts, No Skin)

Peanut Prep: subheading: Peanut Prep:
Get your 150 g peanuts and place them in a oven tin, spray with cooking oil, turn the oven on grill, place the tray in the oven, cook for 1 minute one side then give the tray a shake (Shuffle the tray) to turn the peanuts over a bit then cook 1 minute more, cook them until they begin to brown, no longer, take out and set aside to cool. (You can also just add the peanuts raw also if you prefer.)
Biscuit Mixture: subheading: Biscuit Mixture:
In a large bowl or bench mixer bowl with a paddle attached, beat the 200g butter, 60g Erythritol with Stevia Sweetener Powdered together until creamy and lighter in colour, then add the egg, beat until fully combined.
Then add the dry ingredients, 200 g Almond flour, 75 g Oat Fibre, 2 tbsp cocoa powder ½ Baking Powder and the ¾ tsp xanthan gums, mixing in between each dry ingredient.
Lastly add the 150g peanuts in the mixture, using a wooden spoon or a spatula, stir in the peanuts in until they are well distributed throughout the mixture, the mix will become thicker.
Get your oven tray, place baking paper on top.
Using a tablespoon, roll tablespoonfuls of the dough into balls with your hands and place them over the baking paper on the tray, leave room between them for spreading.
Flatten each ball with your palm of your hand, then with a fork put a criss-cross pattern on top as shown in the photos.
Place them in the fridge for 10 minutes before baking.
Baking time and heat: subheading: Baking time and heat:
Heat oven to 180℃ for 5 minutes, bake for 9 to 11 minutes no longer or the base will burn.
Allow the biscuits to cool on the tray until firm enough to handle, then move them to a wire rack to finish cooling, best after a few hours or so.
Store the peanut brownies in an airtight container, enjoy.

This is only 2.6g Net Carbs Per Serving (Per Cookie)  This is only 2.6g Net Carbs Per Serving (Per Cookie)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves