The perfect low carb, keto holiday cookie made with the classic peanut butter blossom in mind! This low carb Christmas classic was recreated to be sugar free, gluten free, and only 1 net carb each!
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Keto Christmas cookie season is upon us ! I was an avid baker long before my low carb and keto eating days. I am so thrilled to share this almond flour peanut butter blossoms cookies in hopes it makes your holiday season (keto or not) a little better and a little brighter!
Because, who doesn’t love an ooey gooey warm peanut butter cookie with a chocolaty center to top it all off? If you have made my Keto Skillet Peanut Butter Cookies, then you will without a doubt love these too.
This cookie uses sugar free, low carb peanut butter and is filled with a dark chocolate ganache center. They come together in one mixing bowl (yay for fewer dishes), roll out easily, and are a tender cookie that melts in your mouth! Totally opposite of these delicious, crispy Keto Almond Flour Biscotti (but just as good so you should make those too).
Check out the full video tutorial and the full recipe below. Read through this post for helpful tips about common keto baking ingredients, substitutes, and more!
- Hand Mixer
- Mixing Bowl
- Measuring Cups & Spoons
- Baking Sheet & Parchment Paper
- Rubber Spatula
- Cookie Scoop (optional but helpful)
This cookie is so easy to make, so do not stress if baking sometimes intimidates you! I truly believe you can make these with all the common keto baking staples you probably already have in your pantry (even better)!
Let’s bread down the ingredients and go over some common questions I get when it comes to keto baking and cooking:
Can I Substitute the Almond Flour for Coconut Flour?
Maybe, but probably not. Honestly, I haven’t tried it but I cannot recommend it as an alternative to the nut flour (sorry if you have a nut allergy). Coconut flour absorbs moisture much differently than almond flour. Though both flours are common in keto baked goods, they have different purposes and really aren’t a good substitute for one another.
Can I have Peanut Butter on a Keto Diet?
Good news! You can absolutely have peanut butter on a keto or low carb diet. The trick is finding the right brand, with the fewest carbs. This recipe yields two dozen cookies and only utilizes a 1/2 cup of sugar free peanut butter.
I prefer to use natural brands of peanut butter. Many health stores and grocery stores allow you to make your own peanut butter (like Whole Foods). You can also use the 365 Brand (Amazon Affiliate Link) as well (only 4 net carbs for the full batch of keto peanut butter cookies!
What Chocolate Can I Eat on a Keto Diet?
The chocolate center is not a classic chocolate kiss, though you could make them in Hershey kiss molds (Amazon Affiliate Link) if you’re feeling extra dedicated! I prefer to make an easy and delicious sugar free chocolate ganache. I found this to be the easiest way to mimic the flavors in the carb filled classic and felt it was the most economical (and easy) way for everyone to still be keto friendly.
I like Lily’s chocolate chips or Choc Zero brand. Alternatively, I’ll used a very dark unsweetened chocolate chip as well. Add it to heated cream and let it rest for a few minutes and then stir until it creates a beautiful and smooth ganache. Pour into the thumb prints and let rest until set at room temperature.
How To Make Keto Peanut Butter Blossoms?
The ingredients come together like a normal cookie dough using a hand mixer or stand mixer if you prefer. Cream the low carb sweetener, peanut butter, and butter together then add the eggs and dry ingredients. So simple!
The biggest trick to this Christmas cookie recipe, is to keep them even in size so they bake nicely. I used a standard cookie scoop, but a normal even spoonful should do the trick to create a 1″ round ball.
I rolled the dough between my palms first to form a nice round sphere. I tested out the “thumbprint” both before and after baking and found creating it before works the best. In fact, I recommend holding the ball of dough in your palm and using your other hand to create a thumbprint in the center.
It helps prevent the dough from cracking too much while baking and is better at holding the chocolate ganache. I opted to not roll these in low carb sugar (thought you can) as it melts into the cookies and overall doesn’t do much to impact the flavor in my opinion. Finally, place each round onto the baking sheet. Baking time is about 8 minutes and they will set on the pan pan. Fill each one with the ganache and let them cool!
Store the cookies in the fridge (because of the ganache, just to be safe). They should be good for up to one week, if they last that long! They also freeze well too for several months.
If you make these cookies, please leave a comment or at least a review below! I appreciate the feedback and so do others looking to make these cookies too. Save this recipe on Pinterest or even bookmark for later!
- 1/2 cup All Natural Peanut Butter (sugar free)
- 3 cups Almond Flour
- 2 Eggs
- 1/4 cup Butter, softened not melted
- 3/4 -1 cup Low Carb Sweetener (I use 3/4 cup personally add more if you like it a little sweeter)
- 2 tsp. Baking Powder
- 1/2 tsp Xanthan Gum (optional but really aids in creating a better texture to the cookie)
- Chocolate Ganache Filling-
- For Thin Ganache- 1/2 cup Sugar Free Chocolate + 1/2 cup Heavy Cream (my preference)
- For Thicker Ganache Rosettes (truffle texture)- 1/2 cup Sugar Free Chocolate + 1/4 cup Heavy Cream
- Preheat the oven to 350 F. Prep cookie sheets with parchment paper.
- In a bowl, combine the low carb sweetener (I prefer the Lakanto brand), softened butter, and peanut butter. Mix with a hand
- Next, beat in the eggs until the mixture is fluffy.
- Add in the dry ingredients (almond flour, baking powder, and xanthan gum) and mix until a cookie dough forms.
- Use a cookie scoop or spoon to evenly create 1" balls. Roll them evenly between your palms. The easiest way to create an thumbprint indentation, is to hold the ball in one palm and slightly cup your hand. Use your other thumb to create a thumbprint in the center. This worked the best for baking.
- Place the cookies 1" apart on the pan and bake for 8-10" minutes. Allow them too cool before filling with ganache. If option to add a homemade low carb Hershey kiss or chocolate bar, add this after a few minutes of rest after baking.
- For the ganache- In a microwaveable dish (I use a Pyrex measuring cup), heat the heavy cream for 40-60 seconds. Chop
the chocolate and add it to the hot cream and allow it to sit for 3-4 minutes and melt. Then, use a spoon or a whisk to thoroughly mix the melted chocolate into the cream. Pour the thinner ganache into the thumbprints or pipe a swirl or rosette if using the thicker ganache (but work quickly as this hardens much faster). Allow the cookies to set before storing. Store in a plastic container for 5-7 days.
Amount Per Serving: Calories: 137 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 21mg Sodium: 41mg Carbohydrates: 4g Net Carbohydrates: 3g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 5g