• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Gluten Free » Peanut Butter Blossoms – Keto Cookie Recipe

    Published: Dec 8, 2018 · Modified: Oct 30, 2022 by Carolyn

    Peanut Butter Blossoms – Keto Cookie Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    43.5K shares
    Jump to Recipe Print Recipe

    Peanut Butter Blossoms have been keto-fied! Soft low carb peanut butter cookies with a “kiss” of sugar free chocolate in the center. These easy Keto Christmas cookies will help you make it through the holidays.

    Keto peanut butter blossom cookies on a white plate

    My low carb peanut butter blossom cookies get a shiny new update with a brand new video! They were first published back in December 2013, but since then I have found ways to make them easier, softer, and even more delicious.

    You have no idea how much it pains me to say this but I might be getting a little tired of low carb Christmas cookies.

    And if you know ANYTHING about me, 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.

    Banner for pinterest to save recipe

    Spooning sugar free chocolate ganache into low carb peanut butter blossoms

    I always 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.

    Fret not, dear readers. I shall recover. By the time Christmas actually rolls around, I will be back in top form, enjoying all the keto Christmas cookies I have made and frozen in advance.

    I have tackled a lot of the classic holiday cookies 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 have 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.

    How To Make Peanut Butter Blossom Cookies

    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?

    But for a keto version, both the cookie and the kiss needed a little work. Or rather a lot of work.

    Keto peanut butter cookies with chocolate ganache

    A combination of low carb flours: For the keto peanut butter cookies, I originally had a recipe that was made mostly with peanut flour. I loved the flavor but the cookies were a bit on the dry side and were stiffer than I’d like.

    So I re-worked them last year and found that less peanut flour and more almond flour produced a more tender cookie but still with plenty of peanut flavor. Yes, this recipe takes THREE different flours but it works best. If you want to skip the coconut flour, that’s fine but you need to make it up with a bit more peanut flour.

    Low carb sweetener options: I always use granular Swerve Sweetener. But the new Swerve Brown would make for some delectable peanut butter blossoms, and you could try Bocha Sweet as well (although I worry it would make the cookies a bit too soft).

    Use your hands: You want to roll these into balls and then press down with the heel of your hand. Or use a glass coved in plastic wrap to press them down. Then use your thumb to create an indentation in the center of the cookie. As they bake, the cookies will puff up a bit so you need indent them again when they come out of the oven. They will be very soft at that point.

    If you want to get that same “rolled in sugar” look, I suggest sprinkling the cookies with a little granulated sweetener when they are hot out of the oven.

    Easy sugar free chocolate kisses: Once the cookies are cool, you simply make a thick chocolate ganache to put in the center. All you have to do is melt some sugar free dark chocolate, such as Lily’s, with some butter. I do this in a pan over low heat but you could also do it in the microwave. Let it cool for a bit so it thickens before you add it to the cookies. It makes a better chocolate kiss that way.

    Big batch baking: Let me just say that this recipe make a LOT of cookies. About 60 of them. It is designed for sharing and gift giving, but feel free to cut it in half if that works best for you.

    Low Carb Peanut Butter Blossom Cookies

    And the result? These low carb Peanut Butter Blossoms are absolutely delicious and worthy of your keto holiday dessert tray

    Although the process is very different than the conventional version, the flavour is spot on. And dare I say that using good sugar free chocolate instead of a Hershey’s kiss results in even better flavor?

     Enjoy and Happy Holidays!
    Low Carb Peanut Blossoms
    Keto peanut butter cookies with chocolate ganache

    Peanut Blossoms - Low Carb and Gluten-Free

    Peanut Butter Blossoms have been keto-fied! Soft low carb peanut butter cookies with a "kiss" of sugar free chocolate in the center. These easy Keto Christmas cookies will help you make it through the holidays.
    4.84 from 24 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto peanut butter cookies, peanut butter blossoms
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 30 servings (2 cookies per serving)
    Calories: 165kcal

    Ingredients

    Cookies:

    • 1 ½ cups peanut flour
    • 1 cup almond flour
    • 3 tablespoon coconut flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup creamy peanut butter
    • ¾ cup butter softened
    • 1 cup Swerve Sweetener
    • 2 eggs
    • 1 teaspoon vanilla
    • ¼ cup Swerve or granulated erythritol or xylitol for sprinkling optional.

    Chocolate "Kisses":

    • 6 oz sugar free dark chocolate
    • 2 tablespoon butter

    Instructions

    • Preheat oven to 325F and line several large baking sheets with parchment paper.
    • In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt.
    • 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.
    • Beat in peanut flour mixture until dough comes together.
    • 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 ⅓ inch thick.
    • Use your thumb to press an indentation into the center of each cookie.
    • 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).
    • 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.
    • Let cool on pan 5 to 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.
    • 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.
    • Let set 1 hour.
    Nutrition Facts
    Peanut Blossoms - Low Carb and Gluten-Free
    Amount Per Serving (2 cookies)
    Calories 165 Calories from Fat 127
    % Daily Value*
    Fat 14.1g22%
    Carbohydrates 6.4g2%
    Fiber 2.7g11%
    Protein 4.6g9%
    * Percent Daily Values are based on a 2000 calorie diet.

    43.5K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. John says

      January 04, 2023 at 3:01 pm

      5 stars
      So good & easy! Great macros as well!!

      Reply
    2. Mich says

      December 17, 2022 at 2:18 pm

      Hi Carolyn,

      I scrolled through but didn’t see if you mentioned previously, can the dough be frozen?

      Thank you in advance,
      ~ Mich

      Reply
      • Carolyn says

        December 18, 2022 at 9:54 am

        Sure.

        Reply
    3. Stephanie Grover says

      December 10, 2022 at 11:12 am

      Carolyn, I love your recipes!! Thank you for bringing a different way of baking to those of us trying to control our sugars!! I want to make these peanut butter blossoms…I live in Helena, Montana and there is no peanut flour to be found!!! I’ve gone in or called every.single.grocery or natural food store in town. I think I’ll need to order the flour online. Is there a brand you prefer for these cookies?

      Reply
      • Carolyn says

        December 11, 2022 at 8:47 pm

        You could try a mix of almond and coconut flour but it will taste less peanut buttery.

        Reply
      • Sandy says

        December 13, 2022 at 3:55 pm

        Stephanie, do you have a Homegoods or TJMaxx near by? I just found peanut butter powder there the other day!

        Reply
    4. Lisa says

      December 09, 2022 at 3:36 pm

      can I use all almond flour

      Reply
      • Carolyn says

        December 09, 2022 at 4:28 pm

        You will need a LOT more of it to get the right consistency.

        Reply
    5. Thomas Laughlin says

      December 04, 2022 at 3:42 pm

      Caroline. I love you. You have been a guiding light in my quest to control my diabetes, understand keto baking, and I admire your grit and dogged determination to bring this know how, this knowledge, to the masses. Thank you and Happy Holidays and the Happiest of New Years!

      Reply
      • Carolyn says

        December 05, 2022 at 7:50 pm

        Thank you!

        Reply
    6. Nicole says

      November 08, 2022 at 7:13 pm

      5 stars
      Definitely want to try theses. If I don’t have peanut butter flour how would I go about just using the almond flour and peanut butter. What amounts should I use? Thanks.

      Reply
    7. Nicole says

      August 25, 2022 at 10:21 pm

      Can these be made with regular peanut butter? I am having a dinner party on Saturday and would love to make these but only have almond and coconut flour in the house. I know I can use those but would still like them to have that PB flavor!

      Reply
      • Carolyn says

        August 26, 2022 at 8:30 am

        Sure!

        Reply
      • Kristi says

        October 28, 2022 at 9:50 am

        4 stars
        Did you make them with regular peanut butter? And if so how did they turn out and how much did you use? I like the idea of using actual peanut butter vs peanut flour because I think it may help with the moistness of the cookies.

        Reply
    8. Alice says

      January 17, 2022 at 5:07 pm

      5 stars
      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.

      Reply
      • Farah says

        October 11, 2022 at 1:37 pm

        5 stars
        I tried it and it’s perfectttttt ????????????

        Reply
    9. Linda says

      December 09, 2021 at 11:31 pm

      I’ve been looking at this recipe, on my kitchen counter, for weeks & finally just made them. Prepared 4 cookie sheets & was rotating them in & out of the oven. The timer went off on 1 of the pans, I opened the oven door & then I saw it! Am I the only one who forgot to smash the cookie ball down? I quickly smashed them down & returned them back to the oven for a few minutes. They’re not as perfect looking as the others so I guess those ones will just have to stay home with me … oh darn! Delish!

      Reply
      • Carolyn says

        December 10, 2021 at 8:03 am

        Oh darn! No, I am pretty sure you’re not the only one… I’ve turned around after getting cake in the oven, only to discover that I never put baking powder in! It happens.

        Reply
    10. Joy says

      December 09, 2021 at 4:06 pm

      Hello, can these be made with chickpea flour?

      Reply
      • Carolyn says

        December 09, 2021 at 4:42 pm

        I have never worked with it so I am really not able to say.

        Reply
    11. josh says

      September 20, 2021 at 3:44 pm

      5 stars
      Another recipe to add to the repertoire. Growing up, these were called “Thumbprint Cookies.” I am absolutely loving these healthy peanut butter recipes you are posting. They are a big hit with the family.

      Reply
    12. Dianna says

      February 16, 2021 at 6:50 pm

      5 stars
      Made this delicious peanut & chocolate recipe over the weekend! YUMMY!!! Thank you for a great recipe that is so easy & successful!!

      Reply
    13. Cathy Moore says

      January 31, 2021 at 10:29 am

      Drink the cookies with a glass of milk ??? How stupid are you ???

      Reply
      • Carolyn says

        January 31, 2021 at 4:34 pm

        Wow. You come to my blog, you abuse another commenter, and you leave a 1 star rating on the recipe for no apparent reason. What’s up with that? I’d recommend re-considering your approach.

        Reply
      • sharon George says

        February 15, 2021 at 9:17 pm

        That seems a bit harsh. Never made a grammatical error when typing or dictating?

        Reply
    14. MikeB says

      December 23, 2020 at 9:23 pm

      is PB2 the same as peanut flour?

      Reply
      • Carolyn says

        December 23, 2020 at 10:35 pm

        It’s not exactly but it can be used. Just be sure to not use the one with added sugar.

        Reply
    15. Mel says

      December 14, 2020 at 12:16 am

      How would you make these if you did thwve peanut flour? I live in Australia and I’ve never seen it here.

      Reply
      • Mel says

        December 14, 2020 at 12:17 am

        Ugh. That should say “don’t have peanut flour”

        Reply
      • Carolyn says

        December 14, 2020 at 10:34 am

        You can do all almond but you will have to add quite a bit more (not sure how much… add until it’s like regular cookie dough). It will be somewhat higher in carbs.

        Reply
        • Mel says

          December 16, 2020 at 6:09 pm

          Thanks! That’s what I was going to try.

          Reply
    16. Micheal Bolton says

      December 11, 2020 at 11:24 pm

      I can’t tell you how happy I am to be able to make my husband his favorite Christmas cookie in Keto fashion! This is a delightful little cookie !

      Reply
    17. Teresa says

      January 01, 2020 at 3:07 pm

      5 stars
      So yummy!! I love to bake and you make it easy!

      Reply
    18. Denise says

      December 16, 2019 at 2:26 am

      Can you freeze these? And if they were made a week in advance, would it be best to freeze them or just leave them on the counter in a Tupperware? This batch is delicious! Especially with the chocolate in the middle. I got fancy and piped it in. 🙂

      Reply
      • Carolyn says

        December 16, 2019 at 10:10 am

        You can freeze the cookie without the chocolate centre, that’s the best way to make them ahead so your chocolate doesn’t “bloom” in the freezer. A week in advance, I’d probably store in a covered container in the fridge.

        Reply
    19. Denise says

      December 11, 2019 at 12:06 pm

      4 stars
      I enjoyed these, but they were quite dry and not as peanutty as I would like. I followed the recipe to a t, except reducing the bake time per someone earlier comments. I know the recipe was reworked to make it less dry, to I think it still needs work. I’m going to try a second batch with some added oil and see if that helps. I don’t want to use gelatin because I have a lot of vegetarians in my life. I will say, they softened and seemed less dry as they aged. They were in a Tupperware on the counter in FL for about a week and got better every day!

      Reply
      • Carolyn says

        December 11, 2019 at 1:02 pm

        Hi Denise… tell me what brands of flour you used, because that’s the most likely culprit. These definitely should not be dry but keto flours are hard to control…

        Reply
        • Denise says

          December 15, 2019 at 4:28 pm

          I’m not sure as I was visiting my folks in Florida at the time and left the packages there’s. However, I have since made a second batch with some modification from the comments. I added a bit of peanut oil. I replaced one egg with two yolks. And I cooked them a bit less. They came out a bit softer. I think my peanut flour is better this time, too, as they also taste more peanut butter ish. Thanks for a great recipe. I especially love that it makes so many, so they are great for holiday cookie plates, which is what I usually give as gifts.

          Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023