Peanut Blossoms – Low Carb and Gluten-Free


Soft low carb peanut butter cookies with a “kiss” of chocolate in the center. A holiday classic made healthy and gluten-free.

Low Carb Peanut Blossoms

You have no idea how much it pains me to say this but I am sick of Christmas cookies. I am sick of making them, sick of photographing them, sick of writing about them and sadly, even a little sick of eating them. And if you know me in real life, you know that this is akin to heresy in my books. Every year, I look forward to the Christmas baking season with all the eagerness of a child awaiting the arrival of St. Nick. I start writing down ideas for all the goodies I will make months in advance, envisioning the pretty boxes of homemade baked goods for friends and family. I have to hold myself back from starting too early, lest this very thing should occur…that I should get sick of Christmas cookies before Christmas is actually here. I knew it had to happen sometime.

Low Carb Peanut Butter Blossom Cookies

This year, I wanted to tackle all the classics that everybody loves and misses when on a low carb or gluten-free diet. The cookies of our childhoods, the ones we made with our parents and that bring out that nostalgia for Christmas Past. Of course, we don’t all share the same past and we all have different ideas of what constitutes a classic Christmas cookie. But I tried to hit the ones that everyone knows. To that end, I created low carb, gluten-free versions of Gingerbread Men, Spritz Cookies, Snowballs and Shortbread. And one of my all time favourites, which was a huge coup for me, low carb Mincemeat Tarts. That one fell a little flat with my American audience, since mincemeat isn’t as common here as it is in other realms. But I hardly care, I’ve got 20 little tartlets in my freezer waiting to be devoured on Christmas Eve.

Because I was trying to cram these all in and get the recipes to you in time for your holiday baking, I started a little on the early side. And now I am paying the price. I suppose it’s an occupational hazard. I just hope YOU aren’t sick of Christmas cookies yet, because I have this last classic cookie to bring you. It’s an easy one, so if you still have that urge to bake or you are craving a chocolate and peanut butter combo, you can crank this one out in time for your festivities.

Low Carb Gluten-Free Peanut Butter Blossoms

Like spritz cookies, Peanut Blossoms were not something I grew up making and eating at Christmas. But I had them at other people’s houses and they always tasted great. What’s not to love about a peanut butter cookie with a big chocolate kiss in the middle? Since they don’t exactly make sugar-free Hershey’s kisses, I had to devise another way to get that same look and taste. I made what amounts to a peanut butter thumbprint, shaping my cookies with a well in the center to receive the chocolate. And then I made a thick chocolate ganache, one I could dollop in the center in a kiss-like shape. For this, I favoured Scharffen Berger chocolate, as it melts a little more thickly than Lindt (it does contain soy lecithin, however, so if you are intolerant to soy you may need to choose another brand).

Although the process is very different than the conventional peanut blossom, the flavour is spot on. And dare I say that using high quality chocolate instead of a Hershey’s kiss results in even better flavour?  If you want to get that same “rolled in sugar” look, I suggest sprinkling the cookies with a little granulated erythritol or xylitol when they are hot out of the oven.

Low Carb Peanut Butter Chocolate Thumbprints

 Enjoy and Happy Holidays!

Peanut Blossoms - Low Carb and Gluten-Free

Yield: About 60 cookies

Serving Size: 2 cookies

Soft low carb peanut butter cookies with a "kiss" of chocolate in the center. A holiday classic made healthy and gluten-free.


  • 1 ½ cups peanut flour
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup creamy peanut butter
  • 3/4 cup butter, softened
  • 1 cup Swerve Sweetener
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup Swerve or granulated erythritol or xylitol for sprinkling (optional).
  • Chocolate "Kisses":
  • 6 oz 70-80% chocolate (I recommend Scharffen Berger
  • 2 tbsp butter


  1. Preheat oven to 325F and line several large baking sheets with parchment paper.
  2. In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in eggs and vanilla until well combined.
  4. Beat in peanut flour mixture until dough comes together.
  5. Form dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Wrap the bottom of a glass in plastic wrap and press each ball into a flat round, about 1/3 inch thick.
  6. Use your thumb to press an indentation into the center of each cookie.
  7. Bake about 15 minutes, until puffed and just barely beginning to brown (if you put more than one cookie sheet in the oven at a time, keep an eye on the one on the lower rack to make sure it doesn't brown too quickly).
  8. Remove from oven. If needed, re-form the well in the center by gently pressing with the end of a wooden spoon. Sprinkle with granulated erythritol or xylitol of desired.
  9. Let cool on pan 5 to 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.
  10. For the chocolate kisses, melt butter and chocolate together in a small saucepan over low heat. Let cool until thickened enough to "dollop" into the well in each cookie.
  11. Let set 1 hour.


Serves 30. Each serving has 7 g of carbs and 3 g of fiber. Total NET CARBS = 4 g.

174 Calories; 15g Fat (73.7% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 161mg Sodium.

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  1. Angie says

    Definitely not sick of Christmas cookies yet! Thank you for all the wonderful cookie recipes you’ve given us this season!

  2. Elaine says

    I don’t know how you do what you do but definitely not tired of anything you put out and appreciate all your time and energy to make our lives better! Would hazelnut flour change the flavor too much for these as I don’t have peanut flour?

    • Carolyn says

      I think you could get away with hazelnut flour, but it’s not as finely ground as peanut. If you find your dough too soft or sticky to roll or shape, add another few tbsp of coconut flour to “thicken” it.

  3. Rica says

    I love your creations, and your energy and your photos! Please know that you’re work is not in vain for all those who admire you and relish what is coming in our Inbox from you!

    I made your Cardamom Snowballs for a gathering on Saturday and they were very well received, and I even had my DH help. But, I love peanut butter and I have the peanut flour in the cupboard. My question is about the chocolate kiss, what about substituting the butter for melted cacao butter?

  4. Debra says

    Carolyn, I thank you for all your low carb treats you offer year round. I always enjoy your blog and hope you have a wonderful Christmas and New Year.

  5. says

    Carolyn, I so appreciate all your hard work in creating these wonderful recipes for us. I was so excited to find your blog earlier this year after finding the need for gluten free food in my diet. Thank you and wishing you and your family a most blessed Christmas and a wonderful Happy New Year!

  6. Vicki says

    Thank you so much for your fruit mince tart recipe. I made them and had them today (Christmas). Delicious! Here in Australia we love them too. I am so happy I found your site and even more happy that all your recipes work and are so nice.

    • Carolyn says

      My dad had them last night for Christmas dinner and raved about them. I was so thrilled because like me, he loves mince tarts and he couldn’t believe they were low carb!

    • Carolyn says

      I don’t follow a ketogenic diet so I can’t say for sure. But they are very low carb so if they keep in in ketosis, I suppose they are.

  7. C says

    I followed this recipe to the “t” with one exception. I made the chocolate kisses out of unsweetened chocolate and then sweetened it with erythritol, stevia and xylitol mixed. The chocolate part was ok, but the cookie was very dry and rather tasteless. I was wondering if anyone else has had this problem, and how they fixed it. Is there possibly a typo in the recipe, or did I just do something wrong, or maybe my peanut flour is drier? (I’m just trying to figure out what happened, as I normally LOVE everything I try from this blog.) Please, don’t think I’m trying to be nasty. I really do appreciate everything you do, and I am well known for recommending your blog to others who are looking for low-carb baking recipes, and we had the best Thanksgiving ever by using recipes from your site. It was absolutely delicious. Thank you again. -C

    • Carolyn says

      I tried to respond to you yesterday but I don’t see my response. Not sure what happened and I suppose it could be the peanut flour. I can’t really say for sure. If you want a less dry/crumbly one, maybe cut back on the peanut flour by 3 or 4 tbsp?

      • C says

        Thank you, Carolyn. 😀 I’ll try that. I plan on making these again, since my daughters love peanut butter and chocolate cookies. Actually, they love just about everything from your blog, especially your pumpkin pancakes, lately. Thank you, again.

        • Linda says

          I actually have a similar recipe. It is my husband’s favorite low carb cookie. I don’t know if it is because of the peanut flour (Protein Plus) I use or what, but I have to cut the bake-time way down to about 8 minutes or they are dry as sawdust. That being said, don’t over-bake them and they should be great!


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