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Keto Peanut Butter Blossoms

Updated: Nov 23

Love the traditional peanut butter blossom around Christmas time, so I had to figure out a keto version! No grainy almond flour texture, just soft, chewy and delicious keto Peanut Butter Blossom! I doesn't look exactly like a traditional but I think it's better than having the traditional Hershey kiss that is hard to bite and makes the cookie fall apart.




For this keto recipe I literally took a peanut butter blossom recipe I found online and made it keto. I didn't change the recipe much besides swapping out the sweeteners and chocolate then making a keto flour mix. So first for the sweeteners I used half keto white granular sweetener and half brown sweetener just like the recipe. I used lakanto monkfruit/erythritol blend for both but swerve would work fine. Also you can use all brown or all white, I saw different recipes using one or the other. Using stevia or splenda would probably work also but they are usually on the sweeter side so just be mindful of that. The thing I like about the lakanto is it's one for one with regular sugar so it's easy to convert regular recipes using them.


For the Hershey Kiss you could obviously go the route of buying a Hershey kiss mold and making them out of keto chocolate chips (Yes they do have them on Amazon- https://amzn.to/31q1flE LOL) But I just piled Lily's milk chocolate chips in the middle of the cookies and smooshed them in. You can use any keto chocolate you like, even keto peanut butter cups! The macros may be different for you though, depending on the carbs in the chocolates you use. And I think I actually liked it better this way because the cookie doesn't break away from the chocolate chips like when you bite into the big Hershey kiss. And because of that you get a nice bit of chocolate in every bite of the cookie. But if you really want the traditional look buy the mold and have fun!


For the flour mixture, even though these aren't nut free I still don't prefer the texture of almond flour and almost exclusively bake with coconut flour now. I feel like baked goods just come out better with coconut flour and you don't need a lot so it's very low carb. Then I've been using unflavored whey protein isolate which I find gives a fluffier texture to our keto baked goods. I believe any good brand of unflavored whey protein will work but I'm scared to experiment because once I used iconic brand for a loaf of bread and it turned out horrible. I don't know if it was just the recipe I found or the protein powder but it was a lot of ingredients that went into the trash. Brands I know that work are perfect keto flavored whey protein isolate powders, quest protein powder flavors, and isopure is my go to brand.


I added some gelatin to this cookie recipe to give the cookie a little bit of chew, this especially comes through in the part of the cookie where the chocolate chips are squished down into the cookie, delicious! And the xanthan gum I added to this recipe is essential to all keto baked goods. It is our replacement for the lack of gluten in our keto "flours". It keeps our keto baked goods from crumbling and falling apart.


The only other notes for this recipe is you have to whip the butter, peanut butter and sweeteners together for a long time. This is very important for a soft, light and non-crystalized baked good. You want the mixture to get significantly lighter and fluffier than when you start mixing. For this recipe I recommend 8 minutes, scraping down several times to get everything evenly whipped. And make sure to use a natural no sugar added peanut butter for lowest and healthiest keto peanut butter blossom.


I use a stand mixer because of all the whipping required but you can use a hand mixer, your arm may get tired though!


Before whipped up:


After whipped up:


I did test freezing the dough and baking it later. I did all the steps before you would bake but put them in the freezer. Once frozen you can put them into a ziplock bag until you want to bake them. To bake them from frozen, pull out the dough and place onto a lined cookie sheet and turn the oven to 325. Once the oven is preheated cook for 12 minutes, turning half way through. Can also let defrost for 30 minutes and bake at 350 for 10 minutes.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Portion Scoops - https://amzn.to/3nAKgnD

Mixing bowls- https://amzn.to/32ZZclx

Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn

Scale - https://amzn.to/339tsKN

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K


Granular monkfruit- https://amzn.to/3u7ebGd

Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu

Xanthan Gum - https://amzn.to/3yPfpbw


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Keto Peanut Butter Blossom Recipe


4 oz. Butter (1/2 Cup, 112 g) (softened)

4 oz. Creamy Natural Peanut Butter (1/2 Cup, 112 g) (Stirred well then measured) (Crazy Richard's is the brand I used)

48 g Golden/brown Sweetener (1/4 Cup) (can use any brand)

48 g Granular Sweetener (1/4 Cup) (more to roll the dough in) (can use all golden or classic)

1 Egg (room temp)

1 tsp. Vanilla Extract

40 g Unflavored Whey Protein Isolate (approximately 6 Tbs.)

15 g Coconut Flour (2 Tbs.)

1 Tbs. Gelatin

1 tsp. Xanthan Gum

1/2 tsp. Baking Soda

1/2 tsp. Salt (if using unsalted butter)

144 g Keto Chocolate chips (I used Lily's Milk Chocolate Chips)


Instructions:

  1. Using a hand mixer or the paddle attachment on a stand mixer, beat the room temperature butter, peanut butter and sweeteners until light and fluffy, about 8 minutes, scraping down several times to evenly whip

  2. While that whips, measure, sift and whisk all dry ingredients together

  3. Add in the one room temperature egg and vanilla extract to the whipped butter and sweetener and beat until fully combined

  4. Add in all dry ingredient at once and mix until fully combined, scraping down several times

  5. Let chill for about an hour or spread dough really thin to chill faster

  6. Once chilled, preheat oven to 350 degrees, scoop about a tablespoon of dough onto a parchment lined baking sheet about 2 inches apart, will need to do 2 batches, makes 24-27 cookies, keep chilled between batches

  7. Once all scooped, roll into a ball and roll in granular sweetener and press down slightly onto the baking sheet, (can freeze at this point to cook later-after frozen place into a ziplock bag until needed. Place onto a baking sheet and turn oven to 325 and once oven is preheated cook for 12 minutes turning half way through. Can also let defrost fully and bake as normal.)

  8. Bake for 10 minutes, turning half way through and as soon as they come out place about 12 chocolate chips into the center of the cookies and smoosh down and let melt

  9. Let cool and get solid and enjoy!




Macros for full batch (If you use the same chocolate and peanut butter as I did)

2410 Calories

205 g fat

93 g Total Carbs

58 g Fiber

35 g Net Carbs

96 g Protein


1/24 of batch

100 Calories

8.5 g Fat

3.9 g Total Carbs

2.4 g Fiber

1.5 g Net Carbs

4 g Protein



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