Peanut Butter Blossoms have been keto-fied! Soft low carb peanut butter cookies with a “kiss” of sugar free chocolate in the center. These easy Keto Christmas cookies will help you make it through the holidays.
My low carb peanut butter bloom treats get a sparkly new update with a fresh out of the plastic new video! They were first distributed back in December 2013, yet from that point forward I have discovered approaches to make them simpler, milder, and surprisingly more delicious.You have no clue about the amount it torments me to say this yet I may be getting somewhat burnt out on low carb Christmas treats.
Furthermore, in the event that you know ANYTHING about me, you realize that this is much the same as blasphemy in my books. Consistently, I anticipate the Christmas heating season with all the energy of a kid anticipating the appearance of St. Scratch. I begin recording thoughts for every one of the treats I will make a long time ahead of time, imagining the pretty boxes of natively constructed prepared merchandise for companions and family.I consistently need to keep myself away from beginning too soon, in case this very thing ought to happen… that I ought to become ill of Christmas treats before Christmas is in reality here.
Peanut Butter Blossoms were not something I grew up making and eating at Christmas. However, when I moved to the US, they were by all accounts on everybody’s vacation cooke plate. What’s more, truly, what’s not to cherish about a major delicate peanut butter treat with a chocolate kiss in the middle?
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time5 0 minutes
Servings 30 servings (2 cookies per serving)
Calories 165kcal
Ingredients
Cookies:
- 1 ½ cups peanut flour
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup creamy peanut butter
- 3/4 cup butter softened
- 1 cup Swerve Sweetener
- 2 eggs
- 1 tsp vanilla
- 1/4 cup Swerve or granulated erythritol or xylitol for sprinkling optional.
Chocolate “Kisses”:
- 6 oz sugar free dark chocolate
- 2 tbsp butter
Instructions
- Preheat oven to 325F and line several large baking sheets with parchment paper.
- In a medium bowl, whisk together peanut flour, almond flour, coconut flour, baking powder, and salt.
- In a large bowl, beat together the peanut butter and butter until creamy. Beat in sweetener, and then beat in eggs and vanilla until well combined.
- Beat in peanut flour mixture until dough comes together.
- Form dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Wrap the bottom of a glass in plastic wrap and press each ball into a flat round, about 1/3 inch thick.
- Use your thumb to press an indentation into the center of each cookie.
- Bake about 15 minutes, until puffed and just barely beginning to brown (if you put more than one cookie sheet in the oven at a time, keep an eye on the one on the lower rack to make sure it doesn’t brown too
- Remove from oven. If needed, re-form the well in the center by gently pressing with the end of a wooden spoon. Sprinkle with granulated erythritol or xylitol of desired.
- Let cool on pan 5 to 10 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining dough.
- For the chocolate kisses, melt butter and chocolate together in a small saucepan over low heat. Let cool until thickened enough to “dollop” into the well in each cookie.
- Let set 1 hour.
