Keto Peanut Butter Blossoms
{Low Carb, Sugar-Free, Ketogenic, THM:S}
Keto Peanut Butter Blossoms are an easy, low-carb, ketogenic take on a holidays classic. Chewy peanut butter cookies indented and filled with a whipped chocolate ganache. Sugar-free, kid friendly and crowd-pleasing for sure!
Whenever I have a weird new recipe to try, I always use something called “The 4-year Old Test.” Basically, I have a really picky 5-year old (she was 4 when the “test” was created) and if I want to know if a recipe is good, I have her eat some. She didn't even hesitate with these Keto Peanut Butter Blossoms, so I knew we were GO to share them with you today!
We are in full-on holiday baking mode here. In fact, I've been cranking out so many cookie recipes for ya'll, we brought the spare table up from the basement to cool, decorate, and photograph cookies on!
It's actually blocking my pantry, but I needed the extra space!
These cookies are incredibly simple. You throw all the ingredients in a bowl, mix them, then scoop, roll, and bake. My daughter helped me with these and loved it! (I'm hoping she grows up to loving cooking and baking like her mama!)
Here's What You'll Need:
For The Cookies:
1/2 cup Almond Flour
3/4 cup Pressed Peanut Flour
2 T Coconut Flour
1 tsp Baking Powder
1/2 cup Peanut Butter (no sugar added)
6 T Butter, softened
1 Egg
1 tsp. Vanilla Extract
1/4 cup Lakanto Confectioner's Sweetener
For the Blossoms:
1/8 cup Lakanto Confectioner's Sweetener
1/2 cup Lily's Chocolate Chips
1/4 cup Heavy Cream
4 oz Mascarpone
Directions:
Preheat oven to 325 and line a large baking sheet with parchment paper. Set aside.
In a mixing bowl, whisk together almond flour, peanut flour, coconut flour, baking powder, and Lakanto confectioner's sweetener. Set aside.
In a separate mixing bowl, cream together the peanut butter, butter, egg, and vanilla extract. Combine the wet and dry ingredients.
Use a cookie scoop to make 1″ balls of dough, placed 2″ apart on the cookie sheet. Flatten the dough balls, then bake them for 15 minutes. Let cool for 2-3 minutes, then use the back of a teaspoon the make an indentation in the center of each cookie. Move to a wire rack to cool.
Make the fudge blossoms: place the Lakanto sweetener, Lily's chips, and heavy cream in a microwave safe bowl. Microwave for 2 minutes, then whisk until the remaining chocolate chips are melted. Whip in the mascarpone until incorporated and fluffy. Place in a pasty bag with a large piping tip and pipe the fudge blossoms onto each cookie. Enjoy!
You May Also Enjoy:
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
3-Ingredient Keto Fudge
Keto Buckeyes
Chewy Ginger Cookies
Keto Berger Cookies
Keto Peanut Butter Blossoms
Your favorite Christmas treat, Peanut Butter Blossoms, make keto! Keto Peanut Butter Blossoms are a duplicate of the original recipe, but better for you and your family!
Ingredients
For The Cookies
- 1/2 cup Almond Flour
- 3/4 cup Pressed Peanut Flour
- 2 T Coconut Flour
- 1 tsp Baking Powder
- 1/2 cup Peanut Butter (no sugar added)
- 6 T Butter, softened
- 1 Egg
- 1 tsp. Vanilla Extract
- 1/4 cup Lakanto Confectioner's Sweetener*
For The Blossoms
- 1/4 cup Heavy Cream
- 1/2 cup Lily's Chocolate Chips
- 1/8 cup Lakanto Confectioner's Sugar*
- 4 oz Mascarpone Cheese
Instructions
Preheat oven to 325 and line a large baking sheet with parchment paper. Set aside.
In a mixing bowl, whisk together almond flour, peanut flour, coconut flour, baking powder, and Lakanto confectioner's sweetener. Set aside.
In a separate mixing bowl, cream together the peanut butter, butter, egg, and vanilla extract. Combine the wet and dry ingredients.
Use a cookie scoop to make 1" balls of dough, placed 2" apart on the cookie sheet. Flatten the dough balls, then bake them for 15 minutes. Let cool for 2-3 minutes, then use the back of a teaspoon the make an indentation in the center of each cookie. Move to a wire rack to cool.
Make the fudge blossoms: place the Lakanto sweetener, Lily's chips, and heavy cream in a microwave safe bowl. Microwave for 2 minutes, then whisk until the remaining chocolate chips are melted. Whip in the mascarpone until incorporated and fluffy. Place in a pasty bag with a large piping tip and pipe the fudge blossoms onto each cookie. Enjoy!
Notes
*save 20% with code "fitmomjourney"
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Lily's Dark Chocolate Premium Baking Chips - 4 Bags
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Monk Fruit: Best Sugar Substitute
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Bob's Red Mill, Organic Gluten Free Coconut Flour, 16 oz
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Organic Peanut Flour, De-fatted, (2lbs) by Anthony's, Light Roast 12% Fat, Verified Gluten-Free
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Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
Nutrition Information:
Yield: 15 Serving Size: 2 cookiesAmount Per Serving: Calories: 188Total Fat: 18gCarbohydrates: 6gFiber: 2gProtein: 8g
xoxo,
Gretchen
Ready to start your Keto journey? Let me show you how:
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Peg says
Was so excited to find this recipe. Taste is great, but they are so crumbly they fall apart. Yikes! I followed your recipe to a T. Any advice?