Keto Peanut Butter Blossoms are a low-carb twist on the classic thumbprint cookie. Each cookie has about 1g net carb and delivers rich peanut butter flavor with a chocolate center.
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If you love traditional Peanut Butter Blossoms, you’ll enjoy this keto-friendly version. Because Hershey’s Kisses aren’t available in a truly keto form, these cookies use keto-friendly chocolate chips pressed into a thumbprint for the familiar chocolate center. They’re simple to make, delightfully peanutty, and great for holidays or everyday treats.
Why You’ll Love These Keto Peanut Butter Blossoms
- The timeless flavor pairing of peanut butter and chocolate is irresistible.
- These cookies have a pronounced peanut butter taste without being overly sweet.
- They’re perfect for gatherings and make a lovely low-carb holiday cookie.
Can I Eat Peanut Butter Cookies on the Keto Diet?
Yes. The key is using unsweetened, natural peanut butter and replacing sugar with low-carb sweeteners. Many commercial peanut butter brands contain added sugars, so choose a no-sugar option with a low net carb count. Check ingredient labels to confirm there are no hidden sweeteners or oils with carbs.
More Keto Peanut Butter Ideas
- Peanut butter balls made with a keto sweetener and nut butter are a quick snack.
- Peanut butter desserts can be adapted to be low carb by swapping flours and sweeteners.
- Peanut butter chocolate chip cookies are an easy variation if you prefer a classic cookie shape.
- For a retro twist, try peanut butter and jelly cookies using a low-sugar jam.
- No-bake peanut butter bars and peanut butter fat bombs are great make-ahead options.
Ingredients Needed to Make Keto PB Blossoms
Exact quantities are shown in the recipe card below. Use the ingredient list as a quick reference when gathering supplies.
- Swerve Confectioners (or another powdered erythritol blend)
- Swerve Brown or a brown keto sweetener blend
- Coconut flour
- Unsweetened natural peanut butter (no added sugar)
- Large egg
- Vanilla extract
- Keto-friendly chocolate chips
How to Make Keto Peanut Butter Blossoms — Quick Overview
This quick overview highlights the main steps. Refer to the ingredient and instruction lists for exact amounts and full directions.
- Preheat the oven to 350°F.
- Whisk the dry ingredients together in a medium bowl.
- Add peanut butter, egg, and vanilla and mix until evenly combined.
- Form 12 equal dough balls and place them on a prepared baking sheet about 2 inches apart.
- Press an indent in the center of each cookie with the back of a spoon or teaspoon; smooth any cracks if desired.
- Place a few chocolate chips into the thumbprint on each cookie.
- Bake 10–12 minutes until the edges barely begin to brown and the chocolate is softened.
- Remove the cookies and gently spread the melted chocolate to fill the indent, then cool on a rack.
How Do I Make These Cookies Sugar Free and Gluten Free?
To keep these cookies both sugar free and gluten free, replace granulated sugar with a keto sweetener like erythritol, monk fruit blend, or allulose, and use alternative low-carb flours such as almond or coconut flour instead of wheat. Choose natural peanut butter with no added sugars or oils to keep carbs low.
- Almond flour or coconut flour are suitable wheat flour substitutes.
- Keto sweeteners (erythritol, monk fruit, allulose, or blends) replace sugar.
- Select natural peanut butter labeled with no added sugar for best results.
Nutrition Facts for This Peanut Butter Blossoms Recipe
Per cookie (recipe yields 12):
- 117 calories
- 10 g fat
- 5 g protein
- 1 g net carbs
Recipe
Keto Peanut Butter Blossoms
Keto Peanut Butter Blossoms are a low-carb take on a classic cookie—rich peanut butter centers with a small chocolate thumbprint, about 1g net carb per cookie.
Ingredients
- 1/2 cup powdered erythritol (confectioners-style)
- 2 tbsp brown keto sweetener
- 2 tbsp coconut flour
- 3/4 cup unsweetened smooth peanut butter
- 1 large egg
- 1 tsp vanilla extract
- About 36 keto-friendly chocolate chips (approximately 1 tbsp + 1 tsp total)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the powdered erythritol, brown sweetener, and coconut flour.
- Add the peanut butter, egg, and vanilla. Mix with an electric mixer or by hand until smooth and fully combined.
- Divide the dough into 12 equal portions and roll into balls. Place them on a greased or parchment-lined baking sheet, spacing about 2 inches apart.
- Use the back of a spoon or a teaspoon to press a shallow indent into the center of each cookie. Smooth any surface cracks if desired.
- Place about three chocolate chips in each indent to create the chocolate center.
- Bake for 10–12 minutes, until the edges are lightly golden and the chocolate chips have softened.
- Remove the pan from the oven and, while warm, use a spoon to gently spread the melted chocolate to fill the thumbprint.
- Transfer cookies to a wire rack to cool completely before storing.
More Sugar Free Dessert Recipes
Try other easy sugar-free dessert ideas for a variety of low-carb treats that are crowd-pleasers.
- Chocolate covered pecans and macadamia nuts make elegant, low-carb snacks.
- A keto pecan pie is a festive dessert that can be made sugar free and gluten free.
- Make sugar free fudge using a low-carb chocolate base and keto sweeteners.
- Build a healthy keto trail mix with nuts, seeds, and a few sugar-free chocolate pieces.
- For holiday flavor, try a sugar-free eggnog adapted for a low-carb diet.
If You Liked This Recipe
I hope you enjoy these easy low-carb cookies! If you found the recipe helpful, please share it with friends or bookmark it so you can make it again.
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are based on the ingredients and brands used. They are estimates and not guaranteed. If sugar alcohols are present in your sweetener, they may already be excluded from the total carbohydrate value shown.