These Classic Peanut Butter Cookies got a "Better-For-You" make over! These are the best sugar free cookies made keto, gluten free, sugar-free, and low carb and they are so easy to make!
SUGAR FREE PEANUT BUTTER COOKIES
The holidays are coming and that means lots of shopping, cooking and baking! Let's face it though, the holidays can also mean lots of stress, but the baking shouldn't be.
When you've got some fool proof, easy sugar free cookies in your arsenal you won't be stressing at all this holiday season!
WHY ARE THEY CALLED PEANUT BUTTER BLOSSOMS?
The original creator was Freda Smith who entered a Pillsbury Bake Off contest in 1957 and actually named these Black-Eyed Susans. Pillsbury changed the name to Peanut Butter Blossoms.
The original recipe can be found on the back of a Hersey's Kisses bag. The peanut butter blossom cookie is one of the most popular options for the holidays and making a keto peanut butter blossom cookie is very easy to do!
KETO SUGAR FREE CHOCOLATE KISS
Everyone is busy and it seems there isn't enough time to get everything done in a day during the holiday season. Baking holiday cookies and goodies for family and friends shouldn't be something that consumes all your time.
This easy, delicious and classic recipe for peanut butter blossom cookies is just what you need to add to your list for stress free baking. It's just one of those recipes everyone loves and looks forward to seeing on the holiday dessert table.
With a little improvising for the chocolate kiss, using sugar free chocolate chips, you won't get any complaints from anyone once they try these better-for-you keto cookies.
HOW TO MAKE KETO PEANUT BUTTER BLOSSOMS
The cookie itself is gluten free and grain free and comes together quite easily with just a few ingredients. A little melting, a bit of stirring and just 10 minutes of baking time, these can be prepped and made in under 30 minutes.
You've heard the phrase, "Butter makes everything better" right? Well even if you haven't, it sure holds true in this recipe. Salted butter is just what's needed to take ordinary peanut butter into extraordinary soft, chewy, sugar free cookie!
Preheat your oven to 350 degrees F. Place parchment paper onto a large baking sheet pan. I
n a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
Stir in the vanilla extract, stevia, and Swerve until smooth.
Mix in the egg and stir until smooth.
Use a tablespoon to measure out 20 cookies and place them onto the parchment lined baking sheet.
Use a rounded ¼ teaspoon and push the bottom of the teaspoon in the center of each cookie.
Bake for 8- 10 minutes until the edges of the cookie are slightly browned. Do not remove from pan or they will crumble.
Remove from oven and use the teaspoon again to the center of each cookie.
Allow to cool completely.
Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
Spoon chocolate into the center of each cookie, adding more in the center to create a little lift at the top to look like a chocolate kiss.
Allow to set or refrigerate for 30 minutes.
HOW TO STORE PEANUT BUTTER BLOSSOMS
These can be frozen for at least a month as long as they are carefully packaged after cooling and air tight. Make ahead then pack in a cute little holiday tin for teachers, friends and family as gifts.
SWAPPING LOW CARB SWEETENERS
If you aren't a fan of the low carb sweeteners I use in my recipes you can certainly swap them for any sweetener you like. Here is my Low Carb Sweetener Guide & Conversion Chart to help you decide how much to use in comparison to my sweetener in this recipe.
MORE KETO COOKIE RECIPES
I can't think of another sugar free cookie that is more loved than this one, at least not among my extended family and friends.
They honestly will never even realize these are sugar-free when they taste them and you'll be amazed at how less stressed you feel once you've made a batch ahead of the holiday rush.
Here are more keto cookie recipes you might like:
- Pecan Snowball Cookies
- Chocolate Snowball Cookies
- Chocolate Biscotti
- Cream Cheese Cookies
- Thumbprint Cookies
KETO PEANUT BUTTER BLOSSOMS
Sugar Free Low Carb Peanut Butter Blossom Cookies
- 4 tablespoon butter salted
- 1 cup peanut butter unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- ½ cup Swerve confectioners sweetener
- 1 egg beaten
- 4 ounces sugar-free chocolate chips I used Lily's Sweets
- 2 tablespoon butter salted
- Preheat oven to 350 degrees.
- In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
- Stir in the vanilla extract, stevia, and Swerve until smooth.
- Mix in the egg and stir until smooth.
- Use a tablespoon to measure out 20 cookies and place them onto a parchment lined baking sheet.
- Use a rounded ¼ teaspoon and push the bottom of the teaspoon in the center of each cookie.
- Bake for 10 minutes.
- Remove from oven and use the teaspoon again to the center of each cookie.
- Allow to cool completely.
- Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
- Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
It always seems that swerve is too sweet for us . Can I decrease the sweetener ?
I made these for Christmas and the taste is great however, the dough was too soft to spoon. I added a tablespoon of coconut flour and they turned out perfect. Thanks for the recipe.
I baked these last night. They tasted and looked great, but the cookie was very soft, fell apart when picked up. I used the Kirkland brand (Costco) organic peanut butter. What brand do you recommend? Thank you!
My family loves these. Though I always have a hard time keeping them from falling apart into a million pieces. I have made them a dozen times and they always do this.. any ideas?