Keto Peanut Butter Blossoms

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

Unsweetened Creamy Peanut Butter

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

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.

Why These Keto Peanut Butter Blossoms Are The Best

• 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 holiday cookie swaps.

Tips for Perfect Keto Peanut Butter Blossoms

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.

Try These Keto Peanut Butter Blossoms!

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!