Name: Keto Peanut Butter Blossoms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (unsweetened, no added sugar); 1/2 cup granular keto sweetener (erythritol, monk fruit blend, or allulose); 1 large egg; 1 tsp vanilla extract; 1/4 tsp baking soda; Pinch of salt; 1–2 tbsp almond flour (optional, for texture); 18 sugar-free chocolate kisses or chunks (or keto chocolate chips)

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Keto peanut butter blossoms are a low-carb take on the classic holiday cookie I grew up loving. Soft, chewy peanut butter cookies topped with a rich, sugar-free chocolate center—these are everything I want in a treat without the sugar or carb overload. I love how indulgent they feel while still fitting into a keto lifestyle.

Why You’ll Love This Recipe

I love this recipe because it delivers all the nostalgic flavor and texture of traditional peanut butter blossoms, but without any of the guilt. They’re made with just a few simple ingredients, come together quickly, and are perfect for holiday cookie trays or anytime I want a sweet bite without spiking my carbs. Plus, they freeze beautifully, so I can keep a stash on hand whenever the craving hits.

Ingredients

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

Natural peanut butter (unsweetened and no added sugar)
Granular keto sweetener (like erythritol, monk fruit blend, or allulose)
Egg
Vanilla extract
Almond flour (optional, for texture)
Baking soda
Salt
Sugar-free chocolate kisses or chocolate chunks (or keto-friendly chocolate pieces)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I mix together the peanut butter, sweetener, egg, vanilla, baking soda, and a pinch of salt until smooth.
If the dough feels too sticky, I stir in a tablespoon or two of almond flour to help it firm up.
I roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each.
I bake for 8–10 minutes, until the edges are set and the tops are just starting to crack.
Right after baking, I gently press a sugar-free chocolate kiss or chunk into the center of each cookie while they’re still warm.
I let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies and takes roughly 20 minutes total—10 minutes to prep and 8–10 minutes to bake.

Variations

I sometimes use crunchy peanut butter for a little extra texture.
For a different flavor, I swap peanut butter with almond butter or sunflower seed butter.
I’ve added a dash of cinnamon or nutmeg to the dough for a warm, spiced twist.
When I’m out of chocolate kisses, I use a small square of dark keto chocolate or a few sugar-free chocolate chips.
I’ve dipped the bottoms in melted chocolate for an extra indulgent touch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days, or in the fridge for about a week. They also freeze well—I lay them flat in a single layer, freeze, then transfer to a freezer bag. To enjoy from frozen, I let them thaw at room temperature or warm them for 10–15 seconds in the microwave.

FAQs

Can I use any peanut butter?

I use natural peanut butter with no added sugar or hydrogenated oils. It should be smooth and not overly oily for best results.

What sweetener works best for keto cookies?

I like erythritol or a monk fruit blend. Allulose also works well and gives the cookies a softer texture.

Why do my cookies fall apart?

It could be from using too much sweetener or not letting them cool enough before moving. I always let them set on the baking sheet for 10 minutes first.

Can I make these dairy-free?

Yes, just make sure the chocolate you use is dairy-free. The cookie dough itself doesn’t contain any dairy.

Do I need to chill the dough?

Not usually. But if the dough feels too soft or sticky, I chill it for 15–20 minutes to make rolling easier.

Conclusion

Keto peanut butter blossoms are the perfect way to enjoy a classic cookie without the carbs. With a chewy, nutty base and a melty chocolate center, they’re just as comforting and delicious as the original. Whether I’m baking for the holidays or just treating myself, these always satisfy my sweet tooth while keeping me on track.