Keto Peanut Butter Blossom Cookie
Recipe Found at So Nourished
Published Dec 10, 2020 by
Amanda Bochain
Many keto cookie recipes use almond flour however, this recipe uses peanut flour for a more peanut buttery taste into these cookies. You can find peanut flour online and in most health food stores. It is very similar to almond flour but a little denser. If you can’t find the peanut flour, almond flour will work as well!
Ingredients
1 1/2 cup peanut flour
1 cup almond flour
3 tbsp coconut flour
1 tsp baking powder
1 1/2 tsp salt
1 cup creamy peanut butter, unsweetened
3/4 cup butter
1 1/4 cup So Nourished granular eythritol
2 eggs
1 tsp vanilla extract
2 tbsp butter
Instructions
Preheat your oven to 325 degrees F and line two large baking sheets with parchment paper.
Beat together the peanut butter and ¾ cup butter until smooth and creamy.
Add 1 cup granulated erythritol to the bowl and beat until fluffy.
Add the eggs one at a time, scraping down the bowl after each addition.
Add the vanilla and mix.
Add the peanut flour, almond flour, coconut flour and salt to the mix and beat to form a smooth cookie dough.
Scoop the dough into 2 tablespoon-sized balls, roll the balls with your hands and then roll them in the remaining ¼ cup granulated erythritol to coat the outside completely. Place the cookie dough balls on the prepared sheet trays about 1 ½ inches apart.
Bake the cookies for about 15 minutes. Remove from the oven and immediately press the back of a spoon into the center of the cookie to create a well in the center. Let the cookies cool on the tray.
Melt the sugar free chocolate chips and butter together over a double boiler and then let the mix cool slightly to thicken.
Scoop about ½ teaspoon of chocolate into the center of each cookie, dropping it into the well and making it look like a chocolate kiss. Let the chocolate set and then enjoy!
