Keto Peanut Butter Blossoms will be the star of your holiday cookie tray. These soft low carb peanut butter cookies have a kiss of sugar free chocolate in the center, and taste just like the real deal!
In case you haven’t yet noticed, I am obsessed with making Keto Christmas Cookies. Every year, I look forward to the Christmas baking season with all the eagerness of a child awaiting the arrival of St. Nick.
I have recreated a lot of the classic holiday cookies, the cookies of our childhoods, the ones that bring that sense of nostalgia of Christmas Past. Things like Keto Gingerbread Men, Keto Shortbread Cookies, and the classic decorated Keto Sugar Cookies are fan favorites.
And these Keto Peanut Butter Blossoms have been on my website since 2013. But I recently gave them a little update and now they are better than ever!
Why this recipe is so awesome
Peanut Butter Blossoms were not something I grew up making and eating at Christmas. But once I moved to the US, they seemed to be on everyone’s holiday cooke tray. And seriously, what’s not to love about a big soft peanut butter cookie with a chocolate kiss in the center?
In this updated version, I’ve made the cookies even more tender and delicious. And I added a touch of peanut butter to the chocolate center. This makes it easier to melt and gives it great flavor.
As always, they are super easy and fun to make and taste just like the cookies of your childhood. Maybe even better, since you know they fit your healthy diet! With only xg net carbs per serving, you can enjoy them guilt-free.
Reader Reviews
“Just finished making these and they taste just like the ones my mom used to make every Christmas. Thank You, Carolyn for another great recipe.” — Debbie W.
“Peanut butter, you don’t have to tell me twice!! I’m right there with you Carolyn!! I made these, so good, will make the again & again.” — Alice
“Made this delicious peanut & chocolate recipe over the weekend! YUMMY!!! Thank you for a great recipe that is so easy & successful!!” — Dianna
Ingredients you need
- Almond flour: One of the changes I made was to use more almond flour and less peanut flour. This results in a more tender cookie.
- Peanut flour: Adding peanut flour to cookie dough gives it more peanut flavor and the right consistency. Sometimes peanut flour is referred to as peanut butter powder. I really like the peanut flour from Hoosier Hill.
- Creamy peanut butter: Choose a sugar-free peanut butter to keep the carb count low. All natural peanut butters tend to separate, so blend it well before adding it to the cookie batter.
- Swerve Brown: A brown sugar replacement gives the cookies extra tenderness and flavor. Both the new and old formulas of Swerve Brown will work here.
- Sugar free dark chocolate: I like to use ChocZero or Lily’s.
- Kitchen staples: Butter, eggs, vanilla, baking soda, and salt.
Step-by-step directions
1. Beat the peanut butter: In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in the egg and vanilla until well combined.
2. Add the dry ingredients: Add the almond flour, peanut flour, baking soda, and salt and beat until the dough comes together.
3. Form the cookies: Form the dough into 1 inch balls and place about 2 inches apart on the prepared baking sheet. Press down with the palm of your hand to about ½ inch thick.
4. Bake the cookies: Bake 12 to 15 minutes, until soft and puffy, and just barely browned. Remove from the oven and use the back of a rounded teaspoon to form a well in the center of each cookie. Let cool completely.
5. Make the chocolate filling: In a microwave safe bowl, melt the chocolate chips and peanut butter together in 30 second increments, stirring until smooth
6. Fill the cookies: Use a small spoon to dollop the chocolate in the wells of the cookies. Refrigerate until firm, about 30 minutes.
Expert tips
If your peanut butter is the kind with oil at the top, stir it well prior to measuring it out.
Don’t press the cookies down too much prior to baking. They do soften and spread a bit so just press them down to about ½ inch. And leave plenty of space between the cookie!
I tried a new approach with these Keto Peanut Butter Blossoms. Instead of making a well in each cookie prior to baking, I simply formed it after with a rounded teaspoon. Because these cookies are so soft when you take them out of the oven, it works perfectly.
For the kiss in the center, you want a thick chocolate mixture that holds its shape but doesn’t firm up to hard. I find that melting some sugar free chocolate with a few tablespoons of peanut butter has just the right consistency. I do this in the microwave but you could do it in a pan as well. Just keep the heat low and stir until melted and smooth.
Sweetener options
I prefer Swerve Brown in these, but you can substitute other sweeteners. Other brown sugar replacements and granular sweeteners should work nicely. You could even do a mix of granular sweetener with some stevia or monk fruit extract.
Do keep in mind that using primarily allulose may make the cookies brown a little faster so keep your eye on them.
Frequently Asked Questions
Not all peanut butter is created equal. Some of the commercial brands are highly processed and full of sugar and preservatives. But natural peanut butter that has no added sugar has only about 5 to 6 grams of carbs per 2 tablespoon serving. Most people find they can use it sparingly on a keto diet without issue.
This keto bagel recipe has 7.6g of carbs and 2.8g of fiber per serving. That comes to 4.8g net carbs for two cookies.
This is a great make-ahead cookie recipe. You can make the cookies days or even weeks ahead. Store the finished cookies in an airtight container in the fridge for up to 10 days or in the freezer for several months. I recommend layering them between sheets of waxed paper.
More delicious holiday cookie recipes
Love low carb holiday cookies? Me too! Check out these fabulous recipes and consider grabbing a copy of my Holiday Cookies & Bars ebook!
- Keto Italian Ricotta Cookies
- White Chocolate Cranberry Cookies
- Chocolate Peppermint Biscotti
- Keto Pecan Pie Cookies
- Keto Snowballs
Keto Peanut Blossoms Recipe
Ingredients
Cookies
- ¾ cup creamy natural peanut butter
- ¼ cup butter softened
- ⅔ cup Swerve Brown
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup peanut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Chocolate center
- 3 oz keto chocolate chips
- 2 tablespoon creamy natural peanut butter
Instructions
Cookies
- Preheat oven to 325ºF and line a large baking sheet with silicone liners or parchment paper. Use two sheets if your pans are smaller – you don't want to crowd the cookies.
- In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in the egg and vanilla until well combined.
- Add the almond flour, peanut flour, baking soda, and salt and beat until the dough comes together.
- Form the dough into 1 inch balls and place about 2 inches apart on the prepared baking sheet. Press down with the palm of your hand to about ½ inch thick.
- Bake 12 to 15 minutes, until soft and puffy, and just barely browned. Remove from the oven and use the back of a rounded teaspoon to form a well in the center of each cookie. Let cool completely.
Chocolate Center
- In a microwave safe bowl, melt the chocolate chips and peanut butter together in 30 second increments, stirring until smooth.
- Use a small spoon to dollop the chocolate in the wells of the cookies. Refrigerate until firm, about 30 minutes.
Nancy L Myers says
Just finished the first batch of these.
As expected, you have outdone yourself again!
They are perfection and will most likely be another favorite on our holiday cookie platter ☺️
Christine says
I am excited to try these but I cannot use almond flour – I have a tree nut allergy. Peanuts are ok. Any suggestions?
Carolyn says
You can try sunflower seed flour, but you need to add a tablespoon of lemon juice to offset the green reaction.
Margaret says
I made these twice before Christmas. They were a hit! I’m making them agin for New Year’s Day. Yum, yum!
Naomi says
Wondering how much peanut flour your previous recipe used? I would like more peanut butter flavor in the cookies. I think the almond flour sort of over-rides the peanut butter flavor.
Thanks!
Jessica says
Is the coconut flour no longer in these?
Carolyn says
Nope.
Julie says
I’m excited to try these! I saw in the blog post that other brown sweeteners will work. Has anyone tried the truvia sweet complete brown as the sweetener? So far I’ve only used it in some yogurt and in mug muffins and it was fine, but neither were very texture-specific. From what I can tell, it measures the same as brown sugar. Thanks in advance!
BarbaraJo says
Hi, what equals 3oz of the Chocolate Chips as far as measuring cup? or TBS? I plan on making these for my father in-law as a Christmas gift who waa recently diagnosed with diabetes.
thank you.
Carolyn says
It’s probably about 2/3 cup.
Rhonda says
Would these work with pecan flour instead of peanut flour?
Carolyn says
They are not the same at all. Peanut flour is very fine and powdery, whereas pecan flour is coarse.
Jo says
Oh thank you so much for this recipe. These are absolutely delicious. I made them the other day and think I need to do another batch. I used all almond flour (no peanut flour on hand) and they turned out fine. Carolyn these cookies may replace your chocolate chip cookies as my faves. And that is saying something! Thank you again.
Tara R says
These are SO good and they were easy to make. Definitely making again!
Julie says
Recipe says Peanut flour when I click on the peanut flour it comes up Peanut butter powder are these two items the same???
Carolyn says
Hi! I talk about that in the blog post! 🙂
John-Mark says
“This keto bagel recipe has 7.6g of carbs and 2.8g of fiber per serving. That comes to 4.8g net carbs for two cookies.”
Bagel cookies?
Now THAT sounds like breakfast!
Rich Dolbow says
I just made a batch of these a week ago using the old recipe. This new recipe looks even easier. They taste very similar to their non-keto counterparts.
One recipe additional that I would find very useful would be to include what size (number) cookie scoop/disher can be used to portion the cookie dough. For this recipe, a No. 50 scoop may be the correct one.
Carolyn says
I didn’t use a cookie scoop for these, which is why I simply say 1 inch balls. 🙂
Deb says
Thanks for noting that both the old and new Swerve Brown works. At times I am not sure in the newer recipes and don’t even attempt a recipe ’cause I won’t know if the sugar difference caused it to fail if I don’t like the texture.
I will be baking these as soon as my peanut flour gets here.
Geoff K says
Just made these last weekend. What a delicious treat! Thank you for all you do.
Pam says
Hi Carolyn, I would like to make these cookies but I can’t have the Lilly’s. What could I use for the chocolate center? Is there a recipe you have that I could make the chocolate filling. I hope I am asking clearly. Thank you. Pam
Randi says
Lakanto makes chocolate chips as well and those are sweetened with Monkfruit. I prefer those over Lily’s 100% of the time.
Carolyn says
They aren’t truly sweetened with monk fruit. if you turn over the back of your bag, you will see that the first ingredient in the sweetener is erythritol. Which really makes them quite similar to Lily’s. It’s a bit of a marketing gimmick but if you like them better, by all means use them!
Pam says
Thank you for your replies. I will search and figure out a recipe for the chocolate center. I’ve had to do this before but it’s been a long time. Pam
Donna Karns says
Do you have a cookbook of just desserts
Carolyn says
I do, in fact! https://amzn.to/42rgntP