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Christmas is by far my favorite holiday for baking, even more than fall and Thanksgiving if you can believe that (sorry pumpkin recipes, I still love you!) But seriously, in December, my kitchen transforms into a mini bakery, with all the Christmas cookies you can imagine. And one of my all-time favorite Christmas cookies to bake are peanut butter blossoms. There’s just something about the combination of creamy peanut butter and rich chocolate that makes these cookies irresistible—and they’re so cute! But as someone who prefers not to eat a ton of refined sugar or carbs, I’ve made it my mission to create a version of these classic Christmas cookies that’s keto-friendly and gluten-free— which resulted in this keto peanut butter blossoms recipe!
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Trust me when I say this gluten free peanut butter blossoms recipe tastes just like the real thing, with that perfect soft cookie base and chocolate “kiss” on top. They’re also flourless (well, almost—just 2 tablespoons of coconut flour!), gluten free, and incredibly versatile. Whether you need a dairy-free option or want to experiment with other nut butters, this recipe has you covered.
Consider this gluten free peanut butter blossoms recipe a sneak peek inside my limited-edition Keto Holiday Cookie eBook! My collection of 35+ keto Christmas dessert recipes (mostly cookies) includes low-carb versions of all your favorite holiday classics. If you’re looking to build the ultimate keto Christmas dessert table, this ebook has everything you need. It’s available for only a few more weeks, so don’t miss your chance to grab it!
Now, let’s get into the details of how to make these delicious low-carb peanut butter cookies, why each ingredient is important, and how you can customize them to fit your dietary needs.
Why I Love These Keto Peanut Butter Blossoms
Christmas cookies are such a nostalgic treat for me. Growing up, peanut butter blossoms always had a special place on the holiday dessert table. I remember sneaking warm cookies straight off the cooling rack and marveling at how the chocolate melted just slightly when pressed into the soft peanut butter cookie.
When I stopped eating gluten and added sugar, I thought I’d have to say goodbye to these cookies forever. But after some experimenting, I’ve created a version that’s just as good as the original—if not better. They’re soft, slightly chewy, and have that same rich peanut butter flavor. But these cookies have only 2 net carbs each, so they fit perfectly into a low-carb or keto lifestyle.
If you’re building a spread of keto Christmas desserts, these cookies are a fantastic addition. They’re festive, delicious, and will make even non-keto eaters fall in love!
Ingredient Breakdown
Each ingredient in this recipe has a purpose, so let’s break it down!
Unsweetened Creamy Peanut Butter
The star of the show! Peanut butter gives these cookies their signature flavor and rich, creamy texture. Make sure to use unsweetened, natural peanut butter to keep the carbs low. If you’d like to switch things up, almond butter, cashew butter, or even sunflower seed butter work great too. These substitutions make the cookies just as tasty and allow you to cater to different dietary preferences or allergies.
Unsalted Butter
Butter helps create a tender, melt-in-your-mouth texture for the cookies. I prefer unsalted butter so I can control the saltiness of the recipe, but if you only have salted butter, just skip the added salt later. Want to make this recipe dairy free? No problem—just use a plant-based butter substitute. There are so many great options out there now!
Large Egg
The egg binds the ingredients together and gives the cookies structure, which is especially important due to the lack of flour and sugar in the recipe. Without it, the cookies wouldn’t hold their shape.
Vanilla Extract
Vanilla is the secret ingredient that enhances all the other flavors. It adds a warm, sweet aroma that pairs beautifully with the peanut butter and chocolate.
Powdered Sugar-Free Sweetener
To keep this recipe keto-friendly, I use a powdered sugar-free sweetener like an erythritol monk fruit blend. The powdered version dissolves beautifully into the dough, giving the cookies a smooth texture and just the right amount of sweetness.
Coconut Flour
This recipe is almost flourless, with just a small amount of coconut flour to help thicken the dough and provide structure. Coconut flour is a gluten free flour that is highly absorbent, so even a little bit goes a long way. It also keeps the recipe gluten-free and low-carb.
Baking Soda
Baking soda gives the cookies a bit of lift, ensuring they’re light and tender rather than dense.
Salt
A pinch of salt balances the sweetness and enhances the overall flavor. It’s a must, even in dessert recipes!
Granulated Sugar-Free Sweetener
Rolling the cookie dough balls in granulated sweetener before baking creates a delightful crunchy coating. I use an erythritol monk fruit blend. It also adds a touch of sparkle to the finished cookies—perfect for the holiday season!
Sugar-Free Chocolate Chips
These are the magic behind the “kisses” on top of the cookies. I like to melt the chocolate chips and pour them into a silicone mold to create that iconic shape, but if you’re short on time, you can simply press a few chocolate chips into the center of each cookie instead, use a piece of a sugar free chocolate bar, or any small sugar free chocolate candies that are similar in size to a Hershey’s kiss.
I used a silicone mold purchased from Amazon. Unfortunately they no longer sell the exact one that I used, but here is a similar option (not an affiliate link).
How to Make Gluten-Free Peanut Butter Blossoms
Making these cookies is surprisingly easy, and the result is well worth it. Here’s how to do it step by step:
1. Make the Chocolate Kisses
Start by melting sugar-free chocolate chips in the microwave in 15–30 second intervals, stirring until smooth. Pour the melted chocolate into a silicone mold, lightly tap to remove air bubbles, and use a toothpick to ensure the tips of the “kisses” are bubble-free. Pop the mold in the fridge to set while you prepare the cookie dough.
If you don’t have a chocolate kiss mold, no worries! You can press a few chocolate chips into each cookie after baking, or use store-bought sugar-free chocolate candies of a similar size.
2. Mix the Dough
In a large bowl, stir together the peanut butter and softened butter until smooth and creamy. Add the egg and vanilla extract, and mix again until fully combined. Next, stir in the powdered sweetener until dissolved. Finally, add the coconut flour, baking soda, and salt, mixing until the dough starts to thicken.
Chill the dough in the refrigerator for at least 2 hours (or overnight) to make it easier to roll into balls.
3. Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it into 1-inch balls. Roll each ball in granulated sugar-free sweetener to coat, then place them on the prepared baking sheet.
4. Bake and Add Chocolate
Bake the cookies for 6–8 minutes. They should still look slightly underbaked when you remove them from the oven—this keeps them soft and tender.
Immediately press one chocolate kiss into the center of each cookie while they’re still warm. The heat from the cookie will slightly melt the base of the chocolate, helping it stick. Let the cookies cool completely before serving.
Versatility: Make These Cookies Your Own
One of the reasons I love this recipe is how versatile it is. Here are a few ways you can customize it:
- Swap the Peanut Butter: If you have a peanut allergy or simply want to try something new, almond butter, cashew butter, or sunflower seed butter all work beautifully. Just make sure they’re unsweetened and natural for the best results.
- Go Dairy-Free: Substitute the butter with a plant-based alternative to make the recipe completely dairy-free.
- Experiment with Chocolate: If you don’t want to make the “kisses,” you can use sugar-free chocolate disks, bars, or other festive shapes.
- Add Extra Flavor: Sprinkle a little sea salt on top of the chocolate for a sweet-and-salty combo, or mix a pinch of cinnamon into the dough for a cozy holiday vibe.
Nutrition Information
Here’s the breakdown for these keto peanut butter blossoms (per cookie):
- Calories: 105
- Fat: 10g (4g saturated fat)
- Net Carbs: 2g
- Protein: 2g
- Fiber: 3g
- Sugar: 0g
With only 2 net carbs per cookie, these are perfect for satisfying your sweet tooth without derailing your low-carb lifestyle!
Why You’ll Love These Keto Peanut Butter Blossoms
- They taste just like the real thing! You’d never guess these are low-carb and gluten-free.
- Quick and easy to make. The dough comes together in minutes, and chilling it is the hardest part!
- Perfect for sharing. These cookies are always a hit at holiday parties and make a great addition to cookie trays.
If you’re making a selection of keto Christmas cookies, these are a must-try. They’ll fit right in alongside other festive treats like keto gingerbread cookies or low-carb sugar cookies.
Tips for Perfect Keto Peanut Butter Blossoms
Creating the perfect keto Christmas cookies isn’t just about following the recipe; it’s about nailing the little details that make a big difference. Here are some tips to help you make the best keto peanut butter blossoms every time:
1. Chill the Dough
Don’t skip the chilling step! Because this recipe doesn’t use traditional flour, the dough can be softer and harder to handle if it’s not chilled. Refrigerating the dough for at least 2 hours firms it up, making it much easier to roll into balls and ensuring the cookies hold their shape while baking.
2. Use the Right Sweeteners
Choosing the right sugar-free sweeteners is key for both taste and texture. I recommend using a powdered sweetener (like powdered erythritol or monk fruit blend) for the dough to avoid any grittiness and ensure smooth, even sweetness. For rolling, a granulated sweetener works best, as it gives the cookies that classic, slightly crunchy exterior.
3. Watch the Bake Time
One of the biggest mistakes when making low-carb peanut butter cookies is overbaking them. These cookies bake quickly, so keep an eye on them! They should look slightly underbaked when you take them out of the oven. As they cool, they’ll firm up and remain soft and tender inside.
4. Customize the Kisses
If you’re feeling creative, you can customize the chocolate “kisses” to suit your preferences. Here are some ideas:
- Peppermint Chocolate Kisses: Add a drop of peppermint extract to the melted chocolate before molding.
- White Chocolate Version: Use sugar-free white chocolate chips for a festive twist.
- Drizzle Option: Instead of a kiss, drizzle melted chocolate over the cookies for a modern and elegant look.
5. Double the Batch
Trust me, these cookies disappear fast! If you’re baking for a party or gifting, consider doubling the recipe. The cookies freeze beautifully, so you can also make them ahead of time and store them for up to a month in an airtight container.
These extra tips will help ensure your keto peanut butter blossoms turn out perfectly every time, whether you’re baking for a cozy family evening or preparing a tray of keto Christmas desserts to share with friends and loved ones. Let me know in the comments if you try any of these tips or if you have your own special tricks for making holiday cookies extra magical!
Share the Love!
I hope you love these gluten-free peanut butter blossoms as much as I do. And if you’re looking for even more inspiration, be sure to grab my limited-edition Keto Holiday Cookie eBook! It’s packed with 35+ keto Christmas desserts, including all the low-carb versions of holiday classics you could ever want. Don’t wait—it will only be available for a few more weeks!
If you give this recipe a try, I’d love to hear what you think! Rate the recipe, leave a comment below, and don’t forget to post a photo on Instagram. Be sure to tag me so I can see your creations.
Happy baking and happy holidays!
XO,
Sarah
Not sure what to bake next? Check out my recipes for Keto Snowball Cookies or Keto Pecan Pie Bars!
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Keto Peanut Butter Blossoms
The best recipe for keto, gluten-free peanut butter blossoms! These low carb Christmas cookies taste just like the classic, with only 2 net carbs per cookie. Perfect for your low-carb holiday dessert table!
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Ingredients
- 1/2 cup unsweetened creamy peanut butter 128g
- 1/4 cup unsalted butter softened (56g)
- 1 large egg
- 1/2 tsp vanilla extract 2.5ml
- 1/4 cup powdered sugar-free sweetener 48g
- 2 Tbsp coconut flour 14g
- 1/4 tsp baking soda 1.5g
- 1/4 tsp salt 1.5g
- 2 1/2 Tbsp granulated sugar-free sweetener 30g
- 5 Tbsp sugar-free chocolate chips melted (70g)
Instructions
- Make chocolate “kisses”: Melt chocolate chips in the microwave in 15- 30 second intervals, until smooth. Fill each cavity in the mold with melted chocolate. Lightly tap to remove air bubbles, then poke a toothpick into each one to remove any air bubble that may form at the tip. Refrigerate until hardened, then remove each kiss from the mold.
- Add peanut butter and softened butter to a bowl and stir or beat until smooth and combined. Add egg and vanilla and stir again until smooth.
- Mix in powdered sweetener until dissolved, then add coconut flour, baking soda, and salt, until combined and mixture begins to thicken.
- Place bowl of dough in the refrigerator until firm, usually at least 1-2 hours.
- Preheat oven to 350 °F. Line a baking sheet with parchment paper.
- Add granulated sweetener to a small bowl. Remove dough from the fridge, and roll into smooth 1-inch balls.
- Roll each ball in granulated sweetener, then place on cookie sheet.
- Bake for 6-8 minutes.
- Remove from oven and immediately press one chocolate “kiss” into the center of each cookie. Allow to cool.
- Enjoy!
Notes
To make the “kiss” shapes, I used a silicone mold purchased from Amazon. Unfortunately they no longer sell the exact one that I used, but here is a similar option (not an affiliate link). If you don’t want to get a chocolate kiss mold, you can also just press a few chocolate chips into the center of each cookie (about 1 tsp per cookie), or use any similar-to-a-Hershey-kiss sized sugar free chocolates.
Nutrition
Calories: 105kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 19mgSodium: 82mgPotassium: 54mgFiber: 3gSugar: 1gVitamin A: 110IUCalcium: 7mgIron: 0.5mg
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4 Comments. Leave new
These are great! The recipe is easy to follow.
I’m actually shocked these don’t really have any flour in them! I just used a broken up chocolate bar because I didn’t have the mold for kisses and it worked perfectly.
Can you use regular flour?
I haven’t tried that, but it might work! Coconut flour is very absorbent and has a very different texture to regular flour, so the amount may need to be adjusted as well.