Easy Keto Peanut Butter Blossom Cookie Recipe

This peanut butter blossom cookie recipe has been ketofied with a few, quick and easy, swaps! I used almond flour, monk fruit, homemade peanut butter, and sugar-free chocolate to bring this holiday favorite to your low-carb diet!

Now, you don’t HAVE to use homemade peanut butter. But it’s so easy to make, that once you start making your own peanut butter, you’ll never go back to store-bought again!

It’s truly as simple as dumping peanuts into your food processor ?

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How to Make Keto Peanut Butter Blossom Cookies

Before you get started, preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

While the oven is heating up, beat together the Lakanto Classic, Lakanto Golden, egg, salt, and vanilla extract in a large bowl until well combined.

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Don’t worry if the mixture isn’t “smooth” yet.

Next, mix in the almond flour, coconut flour, and baking powder.

And finally, add the peanut butter and beat until well combined.

The mixture will be very sticky at this point, so cover the bowl with plastic wrap and chill in the refrigerator for 1 hour. This will slightly harden the dough and make it easier to work with.

Once chilled, scoop the cookie dough onto the prepared baking sheet using a 1-inch cookie scoop.

Use your thumb to press an indention into the center of the cookie.

Another option is to use another kitchen tool to get the indentions more evenly shaped than what you can accomplish with your thumb.

I found that using the dropper that came with my gummy bear silicone molds worked PERFECTLY for this!

Related: Love baking? Then, you need these keto baking essentials!

Bake the peanut butter cookies for 12-15 minutes, until they just start to become golden brown around the edges.

Pull the cookies out of the oven and allow to cool for about 5-10 minutes before transferring to a cooling rack.

If needed, reform the “thumbprint” with a spoon or dropper before the cookies cool all the way down.

Sprinkle lightly with Lakanto Classic, and allow the cookies to finish cooling.

Related: New to the keto diet? Learn about the basics of keto.

Because Hershey hasn’t started selling sugar-free kisses (at least, none that I could find), I had to improvise on the chocolate middle.

The look won’t be exactly the same as the pointy Hershey’s Kisses, but at least we can get the flavor on point by using Lily’s Chocolate bars!

For the chocolate middle, simply melt the Lily’s Chocolate bars and and butter together in a small saucepan over low heat.

Allow the chocolate mixture to cool slightly and thicken just enough so you can spoon a dollop onto each cookie without it running.

And if it’s thick enough to form a small peak, like a kiss…WINNING! (I did not wait to see if I could achieve this or not, so let me know if you do!)

Let the cookies set for at least 1 hour, or until chocolate has solidified.

More Keto Cookie Recipes

Cookies are awesome, and I love finding keto versions of my favorite cookies or coming up with my own recipes.

And needless to say, my family is always more than happy to taste test the new recipes! Here are a few more cookie recipes that you might enjoy 😉

Soft Batch Chocolate Chip

Pumpkin Cheesecake Thumbprint Cookies

Christmas Cut Out Sugar Cookies (with Frosting)

Gingerbread Cookies