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 Keto Peanut Butter Blossoms Recipe
These Keto Peanut Butter Blossom Cookies are a  sweet Christmas treat without the sugar that the all family will love!
These Keto Peanut Butter Blossom Cookies are a sweet Christmas treat without the sugar that the all family will love!
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 35 minutes
Servings
cookies
Ingredients
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted butter
  • 1 cup brown sweetener
  • 1 large egg
  • 1/2 tsp Vanilla Extract
  • 1 1/4 cup almond flour
  • 1/4 cup peanut flour
  • 1/2 tsp baking soda
  • 1/4 tsp Sea Salt
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 35 minutes
Servings
cookies
Ingredients
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted butter
  • 1 cup brown sweetener
  • 1 large egg
  • 1/2 tsp Vanilla Extract
  • 1 1/4 cup almond flour
  • 1/4 cup peanut flour
  • 1/2 tsp baking soda
  • 1/4 tsp Sea Salt
These Keto Peanut Butter Blossom Cookies are a sweet Christmas treat without the sugar that the all family will love!
Instructions
Peanut Butter Cookies
  1. Preheat oven to 325ºF and line a large baking sheet with silicone liners or parchment paper. Use two sheets if your pans are smaller – you don't want to crowd the cookies.
  2. In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in the egg and vanilla until well combined.
  3. Add the almond flour, peanut flour, baking soda, and salt and beat until the dough comes together.
  4. Form the dough into 1 inch balls and place about 2 inches apart on the prepared baking sheet. Press down with the palm of your hand to about ½ inch thick.
  5. Bake 12 to 15 minutes, until soft and puffy, and just barely browned. Remove from the oven and use the back of a rounded teaspoon to form a well in the center of each cookie. Let cool completely.
Chocolate center
  1. In a microwave safe bowl, melt the chocolate chips and peanut butter together in 30 second increments, stirring until smooth.
  2. Use a small spoon to dollop the chocolate in the wells of the cookies. Refrigerate until firm, about 30 minutes.

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