Keto Peanut Butter Blossoms

Why You’ll Love This Recipe

I love these cookies because they deliver that perfect peanut butter and chocolate combo without breaking my carb count. The texture is soft and slightly chewy, the flavor is just like the classic version, and they look just as beautiful on a dessert platter. They’re also gluten-free and easy to customize based on what ingredients I have on hand. Whether I’m baking for a party or meal-prepping a week’s worth of treats, these never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:
½ cup unsweetened creamy peanut butter
¼ cup unsalted butter, softened
1 large egg
½ tsp vanilla extract
¼ cup powdered sugar-free sweetener
2 tbsp coconut flour
¼ tsp baking soda
¼ tsp salt

For rolling:
2½ tbsp granulated sugar-free sweetener

For the chocolate tops:
5 tbsp sugar-free chocolate chips, melted

Directions

1. Make the Chocolate “Kisses”
   I melt the chocolate chips in the microwave in 15–30 second intervals, stirring in between until smooth. Then I fill a kiss-shaped silicone mold with the melted chocolate, tap out the air bubbles, and refrigerate until firm. Once hardened, I gently remove the kisses from the mold.

2. Make the Cookie Dough
   In a mixing bowl, I stir together the peanut butter and softened butter until smooth. I add in the egg and vanilla and mix again. Next, I stir in the powdered sweetener, then add the coconut flour, baking soda, and salt until the dough thickens slightly.

3. Chill the Dough
   I place the dough in the refrigerator to firm up for at least 1–2 hours. This helps the cookies keep their shape while baking.

4. Prepare to Bake
   I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Then I add the granulated sweetener to a small bowl.

5. Form the Cookies
   I roll the chilled dough into 1-inch balls, then roll each ball in the granulated sweetener before placing them on the baking sheet.

6. Bake
   I bake the cookies for 6–8 minutes, just until the edges are set.

7. Add Chocolate Tops
   Immediately after removing the cookies from the oven, I press one chocolate “kiss” into the center of each cookie. I let them cool completely before serving.

Servings and Timing

This recipe makes about 15 cookies. Prep time includes chilling the dough, so it takes roughly 2 hours and 10 minutes total—2 hours to chill and about 10 minutes to mix and bake. Baking time is 6–8 minutes. These are great to make ahead and store for holiday gatherings or weekday treats.

Variations

• No Mold? No Problem – If I don’t have a chocolate kiss mold, I press 3–4 chocolate chips (about 1 tsp) into the center of each cookie right after baking.

• Nut Butter Swap – I’ve tried these with almond butter too. The flavor changes slightly but still tastes great.

• Coconut-Free – If I prefer, I can substitute almond flour for coconut flour, though I may need a bit more to get the same dough consistency.

• Double Chocolate – I mix a tablespoon of cocoa powder into the dough for a rich, double chocolate version.

• Spiced Holiday Version – I like to add a dash of cinnamon or nutmeg for a warm, seasonal twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days or refrigerate them for up to a week. For longer storage, I freeze them in a sealed container or freezer bag for up to 2 months. To serve, I just let them thaw at room temperature—no reheating needed.

FAQs

Can I skip chilling the dough?

I don’t recommend it. Chilling helps the cookies hold their shape and keeps them from spreading too much while baking.

What kind of sweetener works best?

I usually use a powdered erythritol-based sweetener for the dough and a granulated version for rolling. Monk fruit blends work well too.

Are these cookies really keto-friendly?

Yes, with only 2 net carbs per cookie, they’re great for low-carb or keto lifestyles. Just make sure to use sugar-free chocolate and sweeteners.

Can I use store-bought sugar-free chocolates instead of making the kisses?

Absolutely. Any small, kiss-sized sugar-free chocolate will work in the center.

Do I have to use coconut flour?

Coconut flour is used to help absorb moisture and bind the dough, but I’ve swapped it with almond flour in the past. Just keep in mind the textures may vary, and almond flour isn’t a 1:1 substitute—start with more and adjust as needed.

Conclusion

These Keto Peanut Butter Blossoms are everything I want in a low-carb holiday treat—delicious, simple to make, and full of classic flavor. They look just like the traditional version and taste just as good without all the sugar. Whether it’s Christmas cookie season or just another weeknight baking session, I love having this recipe in my keto lineup.

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