These keto peanut butter blossoms are one of my favorite cookie recipes ever! I hope these delicious low carb sweets become one of your favorites too!
I have always loved peanut butter blossoms. The combination of sweet and salty that comes with combining the chocolate and peanut butter is just the right combination for me! When I changed to a low carb keto diet, I knew I had to recreate these cookies and make them keto! These do not disappoint, and I hope you enjoy them as much as my entire family does!
What is the best peanut butter for this recipe?
Many peanut butters contain ingredients that are not keto. It’s always important to read labels carefully. Many add sugar and some add oils which aren’t keto. I like the ones that contain only peanuts! I’m ok with a little added salt though.
What are the best chocolates to use for this recipe?
I enjoy dark chocolate. I prefer the Lindt 95% dark chocolate for this recipe since the cookie, without the chocolate, has a good sweetness level of its own. The 95% makes this cookie the perfect combination of sweet and salty for me. You could always use a keto semi sweet or milk chocolate if you’d like a sweeter option.
Can I make these and not add the chocolate on top?
These cookies are sweet on their own and you can absolutely make them without the chocolate. You may also want to make half the batch with chocolate and half without. Or you may want to double the recipe and do only half with chocolate. That way you can have about 30 cookies with chocolate and 30 without.
Helpful Hints:
*I like to spray just a spritz of avocado oil in the measuring cup before adding the peanut butter. This way the peanut butter doesn’t stick to the cup.
*My cookies took 12 minutes to bake. They were brown on the bottom and very soft in the middle. They firmed up perfectly while cooling.
*Make sure to let these cookies cool completely before eating or they may fall apart. They’d probably be good crumbled in a bowl and eaten warm with a spoon…but then they wouldn’t really be considered cookies.😂
Main Kitchen Equipment and Utensils:
- Large baking sheets
- Electric mixer
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***It is always worth it to do the right thing***
Keto Peanut Butter Blossoms
These keto peanut butter blossoms are one of my favorite cookie recipes ever! I hope these delicious low carb sweets become one of your favorites too!
Ingredients
- ¾ cup keto peanut butter
- ½ cup salted butter
- ¾ cup granulated sugar substitute (Swerve)
- ¼ cup brown sugar substitute (Swerve)
- 1¼ cups almond flour
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- Lindt 95% dark chocolate bar
Instructions
1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
2. In a large mixing bowl, combine peanut butter, butter, sugar, and brown sugar. Beat with an electric mixer until combined and creamy.
3. Add almond flour and baking powder. Beat until combined.
4. Add egg and vanilla. Beat until completely combined.
5. Roll dough into small balls (makes approximately 30).
6. In a small bowl, place 4-5 tablespoons of granulated sugar substitute. Roll each cookie ball in the sugar and place on parchment lined baking sheets. Leave space between cookies as they will spread out while baking.
7. Bake cookies for 12 minutes or until cookies are browned on the bottoms. Cookies will be very soft in the middle and will firm up while cooling.
8. While cookies are baking, break up Lindt chocolate bar. Break each individual piece into four smaller pieces.
9. Immediately upon removing cookies from oven, set a piece of chocolate in the middle of each cookie, pressing chocolate lightly into cookie.
10. Allow cookies to set for 5 minutes before carefully removing them to a rack to cool completely. Be careful when transferring cookies to rack to keep cookies as level as possible when moving as chocolate will be runny until cookie is completely cooled.
Notes
These cookies will last a week stored in a sealed container. They do not need to be refrigerated.
Nutrition Information:
Yield: 30 Serving Size: 1 cookieAmount Per Serving: Calories: 107Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 75mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 10gProtein: 3g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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