Sugar Free Low Carb Peanut Butter Blossom Cookies
This better-for-you classic recipe brings together everything you love about peanut butter blossom cookies — creamy peanut butter, rich chocolate, and melt-in-your-mouth texture — but made completely sugar-free and keto-friendly.
Servings 20 cookies
Calories 134kcal
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
This recipe was first published in November 2016.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 3mg | Vitamin A: 120IU | Calcium: 2mg