Low Carb Inside Out Peanut Butter Blossoms

Low Carb Inside Out Peanut Butter Blossoms

Taking a classic American cookies recipe and flipping it inside out! For these low carb thumbprints, I made a chocolate cookie with a peanut butter center. They are fun and delicious.

Do note that the consistency of your filling will vary depending on what peanut butter you use. If it’s very oily and thin, you may need more powdered sweetener to help thicken it up properly. I also recommend a pinch of salt, if it’s unsalted.

(7 votes, average: 3.86 out of 5)
Low Carb Inside Out Peanut Butter Blossoms


  • 1 ¾ cup almond flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • Granulated sweetener equivalent to ⅔ cup sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Filling:
  • ¼ cup creamy peanut butter
  • 2 tbsp butter
  • ½ tsp vanilla extract
  • Powdered sweetener equivalent to ¼ cup sugar (more if needed)


    For the cookies:
  1. Preheat the oven to 325F and line a large baking sheet with a silicone mat or parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the butter with the granulated sweetener until well combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until thoroughly mixed.
  4. Roll into 1 inch balls and place an inch or so apart on the prepared baking sheet. Press down lightly with the heel of your hand to about ½ inch thick, then use your thumb to create a well in the center.
  5. Bake about 10 to 12 minutes, until a bit puffed. They will still be quite soft quite soft. Remove and let cool completely.
  6. For the filling:
  7. In a medium microwave safe bowl, combine the peanut butter and butter. Melt on high until it can be stirred together. Stir in the vanilla extract.
  8. Whisk in the powdered sweetener until smooth. Let rest for 10 minutes or so to cool and thicken (should be a thick glaze consistency - add more sweetener if needed to thicken).
  9. Spoon the filling into the wells of the cookies and refrigerate until set, about 30 minutes.

Yield: Makes 30 cookies (2 per serving)

Food energy: 180 kcal

Total fat: 16.21g

Carbohydrate: 4.71g

Protein per serving: 4.54g

Total dietary fiber: 2.15g

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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Nancy L Irving
Nancy L Irving
3 years ago

Mine got all crumbly. I used ghee instead of butter-does that not work?

3 years ago

I can’t wait to try this!

susan M ordynowicz
susan M ordynowicz
4 years ago

what is powdered sweetener? Powder sugar or Splenda granulated?

3 years ago

A powered sweetener such as Swerve Confectioner’s sweetener.

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