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!
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.