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.
“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.
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.
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.
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 Peanut Blossoms Recipe
- 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.
- 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.