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.
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.
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.
Looking for the best low carb holiday cookie recipes?
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.
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.
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?
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.
- 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.
- 6 oz sugar free dark chocolate
- 2 tbsp butter
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Preheat oven to 325F and line several large baking sheets with parchment paper.
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In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt.
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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.
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Beat in peanut flour mixture until dough comes together.
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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.
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Use your thumb to press an indentation into the center of each cookie.
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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).
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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.
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Let cool on pan 5 to 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.
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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.
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Let set 1 hour.
Angie says
Definitely not sick of Christmas cookies yet! Thank you for all the wonderful cookie recipes you’ve given us this season!
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.
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?
Carolyn says
You can sub cocoa butter for the butter but instead of a soft ganache-like center, it will be quite hard.
Melanie says
I was just craving these cookies! Would you say these are a soft peanut butter cookie or a more firm/crisp cookie?
Carolyn says
They are soft, but definitely thicker and denser than cookies made with flour.
Alyssa (Everyday Maven) says
These used to be one of my favorites as well! We never made them but I always had them at my BFF’s house every Christmas growing up. Fun to see a low carb version 🙂 Merry Christmas!
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.
Carolyn says
Thank you, you too! Merry Christmas.
mellissa @ ibreatheimhungry says
These look fantastic and are one of my favorite cookies, so I’m excited that you’ve cracked the low carb code on this one! Also, I am LOVING that starlight mint napkin that’s in the photograph!!!!
Ruth E. Chidley 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!
Carolyn says
Thanks, Ruth!
Alison says
Thanks Carolyn. You are brilliant and nervy to take on all these baking challenges. Bravo!
Merry Christmas!
Carolyn says
Thanks so much!
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!
Life With Amir says
These cookies look awesome! Are they ketogenic friendly? I’m a little bit more extreme because of the sport that I compete in.
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.
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!
MJ says
That’s a great tip, Thank! My first batch was super crimbly & very disappointing. Fingers crossed that the second batch comes out better!
Melissa says
I did the same with the chocolate, and my cookies came out dry as well. I’m sure I did something wrong 🙁
Rosie says
These are delicious! Definitely need to drink them with a glass of milk 🙂
Joi says
Any recommendations for a favorite brand of creamy peanut butter for these? Thanks!
Cecilia says
hola Carolyn, como puedo reemplazar los edulcorantes de tus recetas, no puedo con ellos y hacen daño. Muchas gracias por compartir tantas ideas. Y Feliz Navidad..!
Carolyn says
Swerve measures like sugar, so you can just use any sweetener you prefer, and use as much as it would measure equivalent to sugar. Hope that helps!
Theresa says
Hey Carolyn – Love your recipes, creativity, and humor! For this one, are you using regular creamy peanut butter or the ‘all natural’ kind? I know the ‘regular’ has sugar but wanted to double check which one to use. Thanks so much!
Carolyn says
You could use either but truth be told, I just can’t stomach the natural ones. We do Jif Natural or sometimes Skippy Natural. For PB, that’s as natural as we get. 🙂
Theresa says
Perfect, thanks so much. Hope you and your family have a wonderful holiday!!!
Fran H says
New to Keto eating and cooking.
Holidays are here and not complete until cookies, bars,etc are made. Today I made your Peanut Butter cookies and they turned out wonderful! I subsituted the peanut flour for almond flour and my cookies came out so nice, soft and not too dark!
Thank you so much and enjoy your holidays!
Bryceson says
I know I am really late, but I would like to know if you could use peanut butter powder instead of peanut flour.
Carolyn says
Yes, it’s essentially the same thing. I’ve discovered, however, that it’s better with less…only do 1 cup.
Jean says
Could THM Baking blend be substituted for the almond & coconut flours in this recipe?
Thank you!
Jean
Carolyn says
I am not sure, I haven’t used it in a while. My experience with it is that it’s quite dry so I would go light on it and add more as you need.
Jean says
Thank you! I am going to try it and see. I made these last year and they are delicious!!!
Jodi says
Is it one cookie per serving? I didn’t see that in the nutritional info. Thank you!
Carolyn says
It’s actually 2 per serving. This makes about 60 cookies! (you can always make a half batch).
Fixing my nutritional info now. It’s one that didn’t transfer over well when I switched recipe cards.
Tory says
Omigod, how did I ever miss your Mincemeat Tarts????? Probably because I didn’t find you til maybe 2014? Anyway, mincemeat is one of my favorite things (along with Fig Pudding)… I used to make it from scratch (complete with suet) and eventually developed a favorite with green tomatoes!
Needless to say I’ll be starting on dried cranberries this very week in order to make this a VERY special Christmas.
Thank you, Carolyn!!
Carolyn says
Enjoy!
Sommer says
I can’t believe these are low carb… They’re SO delicious!!
Kara says
These are a favorite cookie at my house. Thanks for coming up with a healthier version!
Erin says
Such a classic cookie and has been my favorite for years! Love this low carb version.
Anna says
Loving this low-carb version of our favorite cookie! I need to make a new batch soon!
Becky Hardin says
Peanut Butter Blossoms are the best! A must make at Christmas time.
Amy says
Do you think I could make my own peanut flour first by processing roasted, salted peanuts in a food processor? I have made peanut butter this way, but maybe the flour would not be fine enough?
Carolyn says
No you can’t, not just because of the fine-ness but because the flour is “defatted” which means about 50% of the fat has been removed. It’s part of what makes it so powdery and dry.
Amy says
Ok thanks!
Maria says
Hi Carolyn,
I am dying to try this recipe but I do not have peanut flour. Can I use more almond flour and also increase the amount of pb? Would this change the recipe too much?
Carolyn says
Almond flour is higher in fat and not as fine. You can try a combo of almond and coconut flour but I just can’t really guide you since I haven’t tried it myself.
Marisa says
These are best keto recipe I have made so far! Thanks for the recipe.
Carolyn says
So glad you like them!
Michelle Marcotte says
Hi, Your comment that you freeze your Christmas cookies has me intrigued. I thought that because the cookies don’t have wheat flour they might not freeze well. So, I am doing a baking blitz of several of your cookies on the 23rd to have them ready. But my life would be easier if they did freeze well!. Have you tried freezing Nanaimo bars, Gingerbread cake, pecan toffee bars and butter pecan cookies??
Carolyn says
Wheat flour has nothing to do with whether or not something freezes well. The butter pecan cookies and toffee bars both freeze well. So will the Gingerbread cake except frost it AFTER you thaw it. I worry that the filing of the Nanaimo bars will change in the freezer.
Stacy says
Can you use PB fit as the peanut flour?
Carolyn says
Readers have tried it and said it works well.
solange tremblay says
can you substitute peanut butter flour for peanut butter powder and what would be the quantity for this recipe ?
thks
Carolyn says
The same amount.
Thelma says
Can I substitute pb2 for peanut flour ?
Carolyn says
I’ve never tried it myself but other readers say you can.
Mary says
Peanut flour! I’ve never heard of it before. Will have to do some research. Hopefully, I’ll be able to find it on Amazon since we live in the boonies. My husband will be delighted if we can get it.
Carolyn says
it’s available on Amazon https://amzn.to/2R64OGK
Kelly says
Im curious about the chocolate… does it set up firm, similar to a Hershey kiss? And stay firm at real I’m temp? I ask, because I purchased large kiss silicone molds to use with this recipe. I could just use straight up Lilly’s chips, but feel like those would almost be too hard.
Carolyn says
It firms up quite a bit but not quite as hard as a Hershey’s kiss. It’s more like a thick chocolate glaze on a cake that firms up. They are fine at room temp unless it’s hot. I’ve given them away to friends and had no issues.
Kelly says
Awesome. Thanks for the response. I’m going to try them in the mold today and let you know how it goes! I’m in the Midwest, so heat is not an issue this time of the year ;). Your site and cook books art my go-to. Consistently reliable recipes, which is not necessarily easy to come by in the keto world. Thank you for your hard work. It is people like you that make this WOE sustainable long term — Game changer. Have a great holiday!
Carolyn says
Thank you! I actually just got those molds to try out but I am going to do my blossoms this way for right now…
Debbie Whitley says
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.
Carolyn says
So glad to hear it!
Melissa says
I’m so glad that I found your blog. We have absolutely loved many of your recipes and I’m sure we’ll love many more! Thank you for all you do.
That being said, like some other reviewers when I followed this recipe my cookies came out dry- like boxed pecan sandy dry. When I reduced baking time they were still dry and not very peanut buttery. Do you weigh or volume measure? Just trying to figure out what went wrong as your recipes are always great! Maybe that I had a different brand of peanut flour?
For anyone who struggled like me. I made a second batch where I weighed instead of volume measured. I added 3tsp unflavored gelatin a small amount (didn’t measure sorry) of peanut oil (wondering if my peanut butter or peanut flour was dryer) and reduced cooking time to 12 min. I also made the “kiss” gnocche with 3/4 dark Lilly’s and 1/4 milk chocolate Lilly’s. These came out like the peanut butter cookies of my youth and my household quickly became obsessed.
Carolyn says
You know, this recipe actually works as is and I have made it multiple times because my kids love it. Previous reviewers sometimes found it dry so I re-worked the recipe a few years ago and posted that. Since then, yours is the only review that has found them dry. So something is amiss on your end, although it’s very hard to say what. Can I ask what brand of peanut flour you are using?
What really strikes me as strange is that you say they weren’t very peanut buttery, but you used peanut flour, which should make them MORE so, not less. So I am stumped.
Paula says
Can you freeze the raw dough to make later? Since it’s such a big batch? If so for how long will it last and any tips before freezing?
Carolyn says
Yes you totally can! I have. Or you can do a half batch. Wrap it up tightly to freeze and then just thaw to room temp.
Sharon says
I made these for an intense springtime peanut butter chocolate craving. I halved the recipe as suggested for personal consumption, used half brown Swerve/half regular granulated Swerve, reduced the peanut flour to a half cup for the half batch and also reduced the cooking time by a few minutes. Just ridiculously amazing. Crave buster.
Amy says
HOLY SCHNIKEYS.
These are sooooo good. I followed the recipe to the letter, but only baked them for 13 minutes. I’m delighted to find a recipe that is substantially lower in carbs and sugars but tases JUST AS GOOD. Thank you, thank you, thank you!!
Denise says
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!
Carolyn says
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…
Denise says
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.
Denise says
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. 🙂
Carolyn says
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.
Teresa says
So yummy!! I love to bake and you make it easy!