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Sugar Free Low Carb Peanut Butter Blossom Cookies
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
20
cookies
Calories
134
kcal
Author
Brenda Bennett | Sugar-Free Mom
Ingredients
4
tbsp
butter
salted
1
cup
peanut butter
unsweetened
1
tsp
vanilla extract
1
tsp
vanilla liquid stevia
1/2
cup
Swerve confectioners sweetener
1
egg
beaten
Chocolate center
4
ounces
sugar-free chocolate chips
I used Lily's Sweets
2
tbsp
butter
salted
Instructions
Preheat oven to 350 degrees.
In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
Stir in the vanilla extract, stevia, and Swerve until smooth.
Mix in the egg and stir until smooth.
Use a tablespoon to measure out 20 cookies and place them onto a parchment lined baking sheet.
Use a rounded 1/4 teaspoon and push the bottom of the teaspoon in the center of each cookie.
Bake for 10 minutes.
Remove from oven and use the teaspoon again to the center of each cookie.
Allow to cool completely.
Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
Enjoy!
Notes
This recipe was first published in November 2016.
Nutrition
Serving:
1
cookie
|
Calories:
134
kcal
|
Carbohydrates:
3
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
17
mg
|
Sodium:
75
mg
|
Potassium:
3
mg
|
Vitamin A:
120
IU
|
Calcium:
2
mg