Keto Peanut Butter Blossoms

Try out this deliciously chewy and tender, keto friendly peanut butter blossom cookie this holiday season.

Cooking Tools Needed: – Hand Mixer – Mixing Bowl – Measuring Cups & Spoons – Baking Sheet & Parchment Paper – Rubber Spatula – Cookie Scoop (optional but helpful)

This recipe uses sugar free or low sugar added peanut butter. I suggest avoiding the homemade natural peanut butters, as they tend to separate and are oily.

For the best results, flavor, texture, and overall taste, I recommend using both the allulose sweetener and Sukrin gold as a low carb brown sugar sub.

Start by adding your low carb sweeteners, the peanut butter, and softened butter into a mixing bowl or stand mixer.

Next, add in the vanilla and the eggs and continue to mix until the cookie dough becomes light and whipped together.

To this mixture, add in your almond flour. Additionally, mix in the baking powder, salt, and xanthan gum. Xanthan gum helps with the texture (do not omit).

The dough should fully come together and be one cohesive mixture. It will be thick, but soft and not grainy.

Scoop the dough using a spoon or cookie scoop into small, one inch balls. Roll and toss in extra allulose.

Cover the baking sheet with parchment paper and place the dough balls onto the sheet, about 2 inches apart.

Bake the cookies until mostly cooked through, but still slightly soft in the center. Do not over bake!

Let them cool for 1-2 minutes and use a teaspoon to create a crevice into the center of each cookie.

Fill each cooled cookie with the chocolate and butter mixture (makes a frosting/ ganache). Let it fully set and cool in the fridge.

Serve the cookies up with my keto hot cocoa or even a delicious keto Kahlua cocktail. Grab all the details for these 2 net carb cookies below!

Love to bake and cook? Looking for more healthy recipes that fit a low carb/ keto diet? Find them by going to BONAPPETEACH.COM!