Description
Keto peanut butter blossoms are soft, chewy cookies made with sugar-free ingredients and topped with a sugar-free chocolate center. They offer all the nostalgic flavor of the classic holiday treat in a low-carb, gluten-free form.
Ingredients
- 1 cup natural peanut butter (no sugar added)
- 2/3 cup granulated keto sweetener (like erythritol or monk fruit blend)
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt (if using unsalted peanut butter)
- 18–20 sugar-free chocolate kisses or chunks
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together peanut butter, sweetener, egg, baking soda, vanilla, and salt (if needed) until smooth.
- Roll dough into tablespoon-sized balls and place on baking sheet, spaced apart.
- Bake for 8–10 minutes until set and lightly golden.
- Immediately press a sugar-free chocolate kiss or chunk into the center of each cookie.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use almond or sunflower seed butter for a nut-free version.
- Sprinkle sea salt on top for a sweet-salty combo.
- Substitute chocolate kisses with dark chocolate squares or chips.
- Freeze unbaked dough balls and bake straight from frozen as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
