These keto peanut butter blossoms are so delightful, so easy to make, and dare I say it- a healthy peanut butter cookie. No refined sugar, gluten-free, low-carb, and even dairy-free, this peanut butter blossom recipe checks all the boxes. It’s even vegan-friendly. And, it’s good.
A chewy, slightly underdone peanut butter cookie with a dark chocolate center and flakes of sea salt? I’m sold. In fact, these keto peanut butter blossoms might just make an appearance year-round in my house. They’re soft on the inside and perfectly peanut butter-y and I just can’t be waiting around for Christmas every year to enjoy them. 😉
what are peanut butter blossoms?
If you don’t know what a peanut butter blossom cookie is, chances are you’d recognize them immediately. That was me. I received a few requests for a low-sugar, keto-friendly version of this classic Christmas cookie that I had never heard of. A quick Google search and I immediately had flashbacks of snagging several of these off of holiday cookie platters. You know the one. That soft and chewy peanut butter cookie with the Hershey kiss in the center? Friend, meet the Peanut Butter Blossom.
So, while the Hershey kiss center is out for obvious reasons, don’t worry. A keto peanut butter blossom is easy to make and BONUS: it won’t leave you (or, ahem- the kiddos) with a sugar rush afterward.
how do you make peanut butter blossoms from scratch?
These keto peanut butter blossoms are made with whole foods and low-carb almond flour. Natural peanut butter (make sure there is no added sugar!), granulated monk fruit sweetener, and keto-friendly chocolate come together for one epic keto peanut butter cookie recipe.
To make peanut butter blossoms, you will need the following the ingredients:
- all-natural peanut butter
- coconut oil
- granulated monk fruit sweetener
- unsweetened almond milk (or dairy-free milk of choice)
- egg, lightly beaten (can omit if vegan)
- almond flour (I like blanched, superfine almond flour and not almond meal)
- sea salt
- baking soda
- no-sugar-added chocolate chips (I use Lily’s dark chocolate)
- flakey sea salt (like Maldon salt) for topping, optional
One bowl and just a few minutes in the oven. This is my kind of recipe. It is low effort and the keto peanut butter blossoms are ready to enjoy in almost no time.
- Make the peanut butter blossom cookie dough. In a large bowl with a handheld mixer (or using a standup mixer), mix together the peanut butter and melted coconut oil on low speed. Mix in the monk fruit sweetener. Add the almond milk, egg and vanilla and continue mixing until it is well-combined. Stir in the almond flour, baking soda and salt. Mix the cookie dough for another minute to combine the dry and wet ingredients.
- Roll and bake. Scoop out tablespoons of dough, roll them in a ball and place them on a cookie sheet lined with parchment or a baking mat. Bake at 350°F for about 7 minutes. While they are baking, melt the chocolate chips with 1 teaspoon of coconut oil. You can do this in a double boiler setup or microwave the chocolate and oil together for about 30-45 seconds, stirring after each 15-second increment.
- Top with chocolate. Immediately after the cookies come out of the oven, press the bottom of a teaspoon into the center of each cookie to flatten it slightly and create the indent for the chocolate. Carefully drizzle about 1 teaspoon of the melted chocolate into the center of each cookie to create the “kiss.” Top with the flakey sea salt, if desired. Allow the peanut butter blossom cookies to cool on the baking sheet or place them on a cooling rack.
This recipe makes about 20-22 peanut butter blossom cookies.
about the chocolate center
A quick tip about the chocolate: I unintentionally discovered that if the chocolate sits for about 30 minutes after melting, you can actually spoon it into the center of the cookie and it will create a slight Hershey kiss shape. Not necessary at all, but thought you should know.
To help the chocolate set more quickly, I pop the cookies into the freezer for 10-15 minutes.
why are my peanut butter blossoms dry?
The keto peanut butter cookie dough appears a bit crumbly or dry, simply add an extra tablespoon of peanut butter or another tablespoon of almond milk to moisten the dough.
to make keto vegan peanut butter blossoms
If you are making these vegan, replace the egg with a flax egg. A regular egg helps bind the cookie and gives it a texture that is soft and chewy, but the vegan version should produce a very similar texture.
Enjoy, friends! I will be making Christmas cookie boxes this year and I can’t wait to include these little beauties. Since they are grain-free, dairy-free and gluten-free peanut butter blossoms, anyone can enjoy this keto peanut butter cookie recipe. I hope you love them!
more keto peanut butter cookies to enjoy!
- These peanut butter and jelly cookies remain a favorite of mine. They’re low-carb, gluten-free and made with sugar-free jam.
- Keto peanut butter cookie sandwiches the ultimate peanut butter treat. Soft cookies sandwich a creamy, pb filling. Vegan-friendly and so good.
- Okay, they’re not exactly peanut butter or a cookie, but these keto dark chocolate almond butter cups are a must-try! They’re a fun, Reeses-inspired chocolate treat.
- 1/2 cup all-natural peanut butter (with no sugar added)
- 2 tablespoons melted coconut oil + 1 teaspoon reserved (for the chocolate)
- 1/3 cup granulated monk fruit sweetener
- 2 tablespoons unsweetened almond milk (or any non-dairy milk)
- 1 egg
- 2 teaspoons vanilla
- 2 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup keto-friendly chocolate chips (I use Lily's dark chocolate)
- flakey sea salt for topping the chocolate (optional)
- Preheat the oven to 350°F. In a large bowl with a handheld mixer (or using a standup mixer), mix together the peanut butter and melted coconut oil on low speed. Add the monk fruit sweetener and mix for about 1 minute to incorporate.
- Add the almond milk, egg and vanilla and continue mixing until the mixture is well-combined.
- Stir in the almond flour, baking soda and salt. Mix the cookie dough for another minute to combine the dry and wet ingredients.
- Scoop out tablespoons of dough, roll them in a ball and place them on a cookie sheet lined with parchment or a baking mat. You can space them close- about 1 inch apart from each other- these cookies do not spread. Bake for 7-8 minutes.
- While the peanut butter blossom cookies are baking, melt the chocolate chips with the reserved 1 teaspoon of coconut oil. The easiest way to do this is to microwave the chocolate and oil in bowl for about 30-45 seconds. I stop the microwave and stir the chocolate after each 15-second increment.
- Immediately after the cookies come out of the oven, press the bottom of a teaspoon into the center of each cookie to flatten it slightly and create the indent for the chocolate.
- Carefully drizzle about 1 teaspoon of the melted chocolate into the center of each cookie to create the "kiss." Top with the flakey sea salt, if desired. Cool on the baking sheet or on a cooling rack for about 30 minutes or until the chocolate sets.
It's important to immediately press the teaspoon into each baked cookie to form the indent as soon as the cookies are out of the oven.
To help the chocolate set more quickly, pop the cookies into the freezer for 10-15 minutes.
To make a chocolate center that looks more like a Hershey kiss, let the melted chocolate cool for 20-30 minutes. When spooned into the center of the cookie, it should hold a kiss shape.
For a vegan cookie, replace the egg with a flax seed egg.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 158mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 3gProtein: 5g
This nutritional information is approximate and is provided for convenience as a courtesy.