Thanks to Avery Road Products for sponsoring this post and providing this product to review. Rest assured, all opinions are my own and my opinion is, they’re awesome.

Peanut Butter & Cookies 💕

If there were a food that could define me, it would be nut butter, mainly the pea variety, followed by cashew and almond. I’m convinced that without it I would suffer serious nutrient deficiencies and/or starvation and ultimately death. Which is why, for the sake of my own health and life, I decided it was time to bake low carb peanut butter cookies.

I should alert my insurance provider on my level of dedication to health. 

But these aren’t just any peanut butter cookies, no no. These are keto friendly Peanut Butter Blossoms and the blossom part is chocolate. What’s better? The chocolate blossom is not a Hershey Kiss(!!!) but a handmade kiss that is low carb friendly! Can you just imagine having these handy around the holidays? Not only can you make these cookies but you can make basically any other “treat” that requires the use of a *KISS*….which is amazing.

Small Batch Keto Cookies?

Finally, right?! No worries about having too many leftover peanut butter cookies to tempt you. This recipe makes exactly 12 cookies and does not use your entire jar of peanut butter, unlike some of those low carb peanut butter cookie recipes.

Just make sure to follow my tips below to make sure you get the best little blossom possible. 🙌

Keto Peanut Butter Cookies with Homemade Kisses

Because cookies need (low carb) kisses, too. 

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There are two parts to this recipe that are important:
The Cookie and The Chocolate.

The chocolate I used is the Lily’s Baking Chocolate but you can use any low carb variety you like.
The Large Chocolate Chip Molds from Avery Road make it sooooo easy.
Fill them with a ziplock or pastry bag full of melted chocolate.
Then use a toothpick (or as I did a chopstick) to push the chocolate to the tip and remove any air.

I like to get my cookies mixed and baking while the chocolate cools in the fridge.

They harden quickly, so it’s really an easy process.

Notice that I keep my cookie dough in balls and only slightly press where I want the chocolate.
That keeps them in the traditional shape and also keeps them from breaking apart too much post-baking.
Because these cookies are denser and are crumbly, you want to let them cool a bit, add the chocolate, then cool completely. Once these are cool, they won’t fall apart.

They WILL be firm on the outside and soft on the inside.

TIP: Adjust the sweetness to your liking. 
I make mine with Swerve but it can result in a drier, more crumbly cookie as they cool.
If you use Allulose:
 1/3 cup might be the perfect sweet or you may need a bit more but either way, the allulose will make a softer cookie if you have it on hand!
I recommend tasting it before you add the egg and adjusting it there.

Want More Fall-Inspired Treats?
Try These!

Baked Apple Cider Donuts – Keto Friendly & Gluten Free
Baked Apple Tartlets with Cinnamon Hemp Seed Crumbles
Swirly Cheesecake Pumpkin Bars with Spiced Cream Cheese Icing

Continue to Content

Flourless Peanut Butter Blossoms with Homemade Kisses! {Low Carb, GF}

Yield: 12 cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Low Carb Kisses melted on top of flourless peanut butter cookies. Is there anything better???

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Ingredients

For the Cookie

• 1/2 cup Natural Peanut Butter (the drippy kind)
• 1/4 cup granulated Swerve or 1/3 cup Allulose*
• 1/8 tsp Baking Powder, basically just a pinch
• 1/2 tsp Vanilla
• Pinch Flaked Salt, or sea salt
• 1 egg, lightly beaten

For the Chocolate

• 1 set Large Chocolate Chip Molds
• 1 cup Lily's Milk Chocolate, or favorite low carb chocolate

Instructions

1. Melt the chocolate and using a pastry bag or ziplock bag with the end cut off, pipe chocolate into the molds. Press the chocolate all the way to the tip using a toothpick or chopstick. Place in refrigerator to harden.
2. Heat oven to 400 and line a light baking sheet with parchment.
3. Mix the peanut butter, sugar, vanilla, baking powder and salt until combined. Taste for the level of sweetness and adjust if needed.
4. Add the beaten egg and mix well.
5. Roll into 12 balls and place on the baking sheet. Press a dimple in each cooking using your thumb.
6. Bake for 7 minutes, 8 at the most. Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a cooling rack.
7. Press the chocolate into the center of each cookie and let cool completely to prevent any crumbling.

Notes

*Allulose may give you a softer cookie but is not as sweet as Erythritol so you'll want to use about 1/3 cup Allulose depending on your preference for sweet!

Nutrition Information

Serving Size 1 cookie
Amount Per Serving Calories 106Total Fat 8gCarbohydrates 6gNet Carbohydrates 2gFiber 4gSugar 1g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous