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!
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.
Notes
Storage information: Store the cookies in a covered container on the counter for up to 5 days, or the in the fridge for up to 10 days. They can also be frozen for several months.