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 1/2 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
- 3/4 cup (193.5 g) creamy natural peanut butter
- 1/4 cup (56.75 g) butter, softened
- 2/3 cup (121.33 g) Swerve Brown
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup (112 g) almond flour
- 1/4 cup (30 g) peanut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Chocolate center
- 3 oz (85.05 g) keto chocolate chips
- 2 tbsp (32.46 g) 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 1/2 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.
Notes
Nutrition
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.
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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.
Just made these last weekend. What a delicious treat! Thank you for all you do.
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
Lakanto makes chocolate chips as well and those are sweetened with Monkfruit. I prefer those over Lily’s 100% of the time.
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!
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
Do you have a cookbook of just desserts
I do, in fact! https://amzn.to/42rgntP
I love your recipe!
So good & easy! Great macros as well!!
Hi Carolyn,
I scrolled through but didn’t see if you mentioned previously, can the dough be frozen?
Thank you in advance,
~ Mich
Sure.
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?
You could try a mix of almond and coconut flour but it will taste less peanut buttery.
Stephanie, do you have a Homegoods or TJMaxx near by? I just found peanut butter powder there the other day!
can I use all almond flour
You will need a LOT more of it to get the right consistency.
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!
Thank you!
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.
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!
Sure!
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.
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.
I tried it and it’s perfectttttt ????????????
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!
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.
Hello, can these be made with chickpea flour?
I have never worked with it so I am really not able to say.
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.