These soft and chewy homemade sugar free peanut butter cookies are little bites of nostalgia. Only 1 net carb and 105 calories per cookie too! Add some of your favorite sugar free chocolate candy to the middle for a sugar free and keto peanut butter blossom!
We all have foods that are nostalgic for us. The smell alone can transport us back to a specific place in time. Isn’t it wild how memory is so attached to scent and thus, food?
I find that all so fascinating!
One of those foods, for me, are peanut butter blossom cookies. You know the ones. The round peanut butter cookies with a chocolate kiss in them middle?
My mom didn’t make them often but when she did, it was almost always the holiday season. I can still see her rolling the little balls of dough in sugar before placing them on the cookie sheet.
There was almost always a platter full of various Christmas cookies at our house during the holidays and those peanut butter blossoms made a regular appearance.
Now that I eat a (refined) sugar free diet, those Hershey Kiss cookies are a no go for me. Of course, I do make exceptions certain times through the year, Christmas being one of them, but I also like to have homemade sugar free recipes for all of my favorite recipes.
And these homemade sugar free peanut butter cookies were crafted for just that!
The Best Homemade Sugar Free Peanut Butter Cookies
And here’s why:
- Soft and chewy
- Simple ingredients
- Kid friendly
- A bite of nostalgia
- Only 1 net carb and 105 calories each
Making Your Keto Sugar Free Peanut Butter Cookies
These keto peanut butter cookies couldn’t be any easier to whip up!
The base for these sugar free peanut butter cookies is actually my chocolate chip cookie recipe!
Omitting the chocolate chips and adding a little peanut butter is a simple swap but it really transform this cookie!
One quick note about peanut butter: natural peanut butters can be very oily. When you’re making these cookies, you want to use a peanut butter that is not oily.
I tend to skip the natural peanut butters here because it makes the dough very difficult to work with. After all, all that oil has to go somewhere, right?
You can feel free to use a peanut butter without added sugar but I would avoid a “stir required” peanut butter.
Personally, I use Skippy Natural Peanut Butter (affiliate link). It has comparable macros, it’s thick, and tastes great.
Also worth mentioning, I have not tested this cookie with almond butter or other nut butters. I would expect using other nut butters that are naturally oily would yield the same oily and difficult dough that natural peanut butter did.
Personalize Your Sugar Free Peanut Butter Cookies
Remember how I mentioned loving peanut butter kiss cookies during the holidays?
Well, to transform these sugar free peanut butter cookies into blossom variety, I chopped up a ChocZero milk chocolate square into 4 pieces and pressed it into the fresh-out-of-the-oven peanut butter cookies.
Just as expected, the heat from the cookie softened the chocolate just so. It was like stepping back in time with each bite.
I have used ChocZero chocolate candies in several other recipes and they always turn out so perfect! Plus, I love that their products are refined sugar and sugar alcohol free!
The milk chocolate squares I added to the cookies are only 1 net carb each so after chopping each one up, you’re adding nearly 0 extra carbs to your sweet treat!
Of course, any sugar free chocolate candy can be used here. I am just partial to my beloved ChocZero!
You can save 10% off any ChocZero purchase when you use promo code “ketoinpearls”.
While I am a partner with ChocZero, this is not an affiliate code or sponsored post.
(word to the wise: stay way from the sugar free Hershey candies as they contain Maltitol which is known to cause gastrointestinal discomfort)
You can also use a fork to make the classic crisscross pattern that are commonly seen on peanut butter cookies!
I sure hope you enjoy these sugar free and keto peanut butter blossom cookies this holiday season! I love seeing your recreations on social media! Tag me @keto_in_pearls on Instagram!
- 8 tablespoons salted butter, softened
- 1/4 cup brown sugar substitute
- 1/2 granulated monkfruit (or erythritol) (plus more for rolling, if desired)
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup no sugar added peanut butter (see notes)
- 1.75 cups almond flour
- 1 teaspoon baking powder
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Using a stand mixer or hand mixer, beat the butter, brown sugar, and granulated sweetener together until fluffly.
- Add the egg and vanilla and mix until combined.
- Add the peanut butter and mix until combined.
- Add the almond flour and baking powder and mix on low until the dough is mixed well.
- Use a medium cookie scoop to make 24 cookie dough balls. Roll them in your hands if necessary.
- If desired, roll the cookie dough balls in extra granulated sweetener before baking.
- Bake for 13 minutes.
- If making peanut butter blossoms, press the chocolate candy into the cookies immediately upon removing from oven.
- Let the cookies cool 5 minutes before transferring them to a wire rack. Let them cool completely before eating or they will be too soft and fall apart.
- Store in an airtight container up to 1 week.
This recipe works best with peanut butter with a low oil count (i.e. not natural peanut butter). The oilier the peanut butter, the harder the dough is to mix and form. Do not use a "stir required" peanut butter.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 105 Total Fat: 9.6g Carbohydrates: 2g Net Carbohydrates: 1g Fiber: 1g Sugar: 0.5g Protein: 2.6g