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.
Edith says
I love your recipe!
John says
So good & easy! Great macros as well!!
Mich says
Hi Carolyn,
I scrolled through but didn’t see if you mentioned previously, can the dough be frozen?
Thank you in advance,
~ Mich
Carolyn says
Sure.
Stephanie Grover says
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?
Carolyn says
You could try a mix of almond and coconut flour but it will taste less peanut buttery.
Sandy says
Stephanie, do you have a Homegoods or TJMaxx near by? I just found peanut butter powder there the other day!
Lisa says
can I use all almond flour
Carolyn says
You will need a LOT more of it to get the right consistency.
Thomas Laughlin says
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!
Carolyn says
Thank you!
Nicole says
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.
Nicole says
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!
Carolyn says
Sure!
Kristi says
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.
Alice says
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.
Farah says
I tried it and it’s perfectttttt ????????????
Linda says
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!
Carolyn says
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.
Joy says
Hello, can these be made with chickpea flour?
Carolyn says
I have never worked with it so I am really not able to say.
josh says
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.
Dianna says
Made this delicious peanut & chocolate recipe over the weekend! YUMMY!!! Thank you for a great recipe that is so easy & successful!!
Cathy Moore says
Drink the cookies with a glass of milk ??? How stupid are you ???
Carolyn says
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.
sharon George says
That seems a bit harsh. Never made a grammatical error when typing or dictating?
MikeB says
is PB2 the same as peanut flour?
Carolyn says
It’s not exactly but it can be used. Just be sure to not use the one with added sugar.
Mel says
How would you make these if you did thwve peanut flour? I live in Australia and I’ve never seen it here.
Mel says
Ugh. That should say “don’t have peanut flour”
Carolyn says
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.
Mel says
Thanks! That’s what I was going to try.
Micheal Bolton says
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 !
Teresa says
So yummy!! I love to bake and you make it easy!
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.
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.