Sugar Free Keto Peanut Butter Blossom Cookies
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!
Keto Peanut Butter Blossom Cookies (Sugar-Free, Gluten-Free, Low-Carb)
These classic peanut butter cookies got a better-for-you makeover! Soft, chewy, and perfectly sweet with a rich chocolate center, these Keto Peanut Butter Blossoms are the perfect holiday cookie platter addition.
They’re low-carb, sugar-free, gluten-free, and absolutely delicious — the kind of free peanut butter cookies you’ll be proud to serve at any gathering.
The Story Behind Peanut Butter Blossom Recipe
The original recipe for peanut butter blossom cookies dates back to 1957, when Freda Smith entered her recipe—then called “Black-Eyed Susans”—into a Pillsbury Bake-Off. Pillsbury later renamed them Peanut Butter Blossoms, and they became one of the most loved holiday favorites of all time.
Traditionally made with a Hershey’s Chocolate Kisses pressed into the center of each cookie, this classic recipe has been transformed into a low-carb version with the same nostalgic flavor and chocolate filling—just without all the added sugar.
Carbs in a traditional peanut butter blossom cookie with a Hershey’s kiss on top has 20 grams of carbs according to the Cronometer app. Much too high for anyone on a keto diet as that is about how many carbs you eat in one day one a ketogenic diet.
Why You’ll Love These Keto Peanut Butter Cookie Recipe
If you’ve been searching for keto cookie recipes that actually taste like the real deal, this is it! These cookies check all the boxes:
- Sweetened with low-carb sweeteners like monk fruit or allulose instead of brown sugar or sugar alcohols that can spike cravings.
- A gluten-free peanut butter blossoms recipe that’s grain-free, easy to make, and perfect for the holiday season.
- Just 3g net carbs per cookie, making them ideal for a low-carb diet or keto lifestyle.
- Using Lily’s baking chocolate chips are delicious and melt really well. I typically use milk chocolate chips but if you prefer dark chocolate chip that will work too.
You’ll love how these cookies bring back the nostalgia of your favorite peanut butter kiss cookies, but with none of the guilt!
Tips for Success
- Use natural peanut butter for the best texture and to avoid added sugar.
- You could add a combination of almond flour and coconut flour but just the peanut butter alone gives a soft, chewy texture without using wheat flour like the traditional cookie.
- Avoid over baking — they continue to set as they cool.
- Store in an airtight container at room temperature or freeze for up to a month.
These cookies also make wonderful holiday cookie platter additions or gifts in cute tins for teachers and friends!
Storing and Freezing
Once cooled, store in an airtight container or freezer-safe bag. You can freeze cookies for at least a month. Just thaw at room temperature before serving — they’ll still taste freshly baked!
You can even freeze the dough and bake fresh cookie balls whenever you need a sweet treat.
Low Carb Sweeteners
If you’re not a fan of the low-carb sweeteners I use, swap in your favorite low-carb version like Sukrin Gold, monk fruit sweetener, or erythritol blend.
Use my Low Carb Sweetener Conversion Chart to find the right ratio. Avoid added sugar or brown sugar if you want to keep your cookies keto.
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.
Each one fits beautifully into a low carb keto diet, making your holiday season extra sweet — without the sugar!
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
Whether you’re making a next batch for your holiday cookie platter or a low-carb version to enjoy with your coffee, these keto peanut butter blossoms will be your new favorite keto Christmas cookies.
Sugar Free Low Carb Keto Peanut Butter Blossoms
Sugar Free Low Carb Peanut Butter Blossom Cookies
Ingredients
- 4 tbsp butter salted
- 1 cup peanut butter unsweetened (if you have a peanut allergy use sunflower seed butter)
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 1 egg beaten
Chocolate center
- 4 ounces sugar-free chocolate chips I used Lily’s Sweets
- 2 tbsp butter salted
Instructions
- 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 sweetener until smooth.
- Mix in the egg and stir until smooth.
- Use a tablespoon to measure out 20 cookies and place them onto a parchment paper lined baking sheet.
- Use a rounded 1/4 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 keto chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
- Spoon melted chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
- Enjoy!
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
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?
They are delicious! Thank you for the recipe! What is the net carb and fat content per cookie?
Nutrition info is all under the directions of the recipe.
Thanks brenda but there is alot of swerve in it isnt it sweet enough with that? Also I dont have lillty just sugarfree chocholate chips those will work?
You might find they are sweet enough with the swerve but to me they were not sweet enough when I tested them without vanilla stevia added. Any chocolate will work to melt and place in the center.
Do these have any fiber? Just wondering if the carbs listed is net carbs or total carbs.
Going to make these with flax egg to make them egg-free and vegan. Just one Tbs. fresh ground flaxseed mixed with 3 Tbs. water makes a flax egg.
I dont have the chocolate chips. Is there anything I can do with baking chocolate squares to make it taste sweet?
I used a bar, 4 ounces, of Bakers brand unsweetened. I melted it in the microwave with about half of the butter called for and some liquid stevia to taste. Err on the side of less stevia and add more as needed to taste.
I got sugar free mini Reese cups. Was planning on using mini muffin tin to bake cookies and press the Reese cup in center. Do u think will work?
Can you do unsalted butter with sea salt? If so, how much sea salt would you add to both the dough and the chocolate middle?
Yes unsalted is fine, I’d probably use 1 tsp in the dough, only if your peanut butter isn’t salted, maybe just 1/2 tsp if it is. No need to add salt to the chocolate, the butter is just a small amount to make it thinner.
These look great… Good Question…
1 drop or teaspooon of liquid stevia??
teaspoon
I’m stunned there is no almond flour or coconut flour to hold this together. Also, the 4th ingredient down says, “1 Vanilla liquid Stevia” ? ? ? 1 What?
Thanks
Thank you, just edited, it’s teaspoon.
I dont have the vanilla liquid stevia will taste okay with out it? Also how much is 4 oz of sugar free chocholate chips? thanks Brenda
It will work without the vanilla stevia but you need to add sweetener to replace it. If you don’t have a scale to weigh it, use about a cup worth.
Which Peanut Butter brand did you use and can I use Kerry Gold butter instead?
I like the 365 brand from Whole Foods.
I made these today and they turned out really good. I did have to add about 4 tsp of Almond Flour because the mix was too thin but I did not beat the egg, so thought maybe that was why the batter was thin. Next time I will beat the egg. Will definitely make these again because they taste very similar to the real thing. Thank you for the recipe.
Do these freeze well? I made a batch but they were that tasty and I gave no will power. ?
I think they will be fine to freeze.
Very happy to find your site.. my son just got diagnosed with Diabetes and struggling with not having all the carbs we were brought up on in ITalian family. This site is awesome.. Cant wait to try these Thank you
I made these today but I think that the brand of peanut butter and the xylitol I used must have made a huge difference to the outcome. They were very moist when I first mixed them and there is no way the mixture could have sat on the tray in a cute little mound like yours did. I added some almond flour and a bit of coconut flour and they turned out a treat. I am keen to try with another brand of PB and see if they are more dough-like after mixing. Regardless, I will make them again. What a decadent treat!
Ty Maureen. I am planning on making these tommorrow and I had the same concern if my brand of pb is going to make it the right consistency…its a learning thing I guess
Can I mix up some PB2 and use in place of peanut butter?
I’m sorry I’ve not tried that as a sub, but most likely it would work fine.
I had the hardest time with these, after cooking they fell completely apart
Did you let them cool completely before handling? Did you change any ingredients?
They came out delicious. Thank you for the recipe!
Thank you!
These are fabulous. Almost like candy! Wonder if one could double the recipe without messing it up. ?
I think it should work, thank you!
Is pyure powdered sweetener the same at the swerve confectioners sweetener?
Different brand which I’ve not tried, but should work, although need to be careful some brands of sugar free sweeteners are sweeter than others.
I have several newly gluten intolerant friends! These would be great for their friends-gifts this holiday season!
Thanks Brandy!
I have to try these! Every low-carb cookie I’ve made (not using your recipes!) has been awful. You could totally tell they used something other than sugar! Can’t wait. 🙂
Thanks Erin!
hi this is the only place I see I can make a comment above won’t let me, just wanna say I am enjoying very much the book your recipes your website, but I’ve noticed a few times a few recipes the “serving” size is not available to match the nutritional value. like these pb cookies it says 20 for serving but not exactly how many ei: 1 or 2 or 3 per serving. Your book has some of these issues also.
Thanks,
Linda
For these cookies, the serving is listed as one cookie, right at the bottom of the page in the nutrition info box. Under each title shows servings for the whole recipe and the bottom always has the nutrition box on my website. As far as my book, I was directed by the publisher to write it the way it is.
Omg these were a favorite of mine and somehow you made them look even better than the famed Hershey kiss ones!
Could you substitute almond butter for peanut butter?
I hope so, that is what I plan on doing.