These pretty low carb chocolate peanut butter thumbprint cookies are easy to make. It’s a basic gluten free almond flour base dough pressed down with a thumb then filled with sugar free chocolate.
When I was a child, my favorite cookies were called Peanut Butter Blossoms. My mother used the recipe she got off a bag of Pillsbury flour.
The cookies are the popular peanut butter cookies with the “chocolate kiss” on top. I knew I had to figure out a way to make them into a low carb version.
These low carb peanut butter thumbprint cookies are what I came up with. It’s just a gluten free almond flour base with added peanut butter.
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I used my thumb to make an indent on top of the dough balls. Rather than fill them with an kiss shaped chocolate candy, I used low carb chocolate chips.
You could use small pieces of high cocoa dark chocolate as well. Or, you could make your own homemade sugar free chocolate.
For each cookie indent, I used three small chocolate chips. One day, I may actually try to make these using homemade “kiss shaped” chocolates.
Low Carb Peanut Butter Thumbprint Cookies Recipe
- Preheat oven to 350 degrees F. Sift together the almond flour, erythritol and stevia.
- In large bowl, beat egg. Add peanut butter, butter, salt and vanilla extract. Gradually add in the dry ingredients.
- Use a cookie scoop to place dough balls about 2 inches apart on cookie sheet. Press each ball with thumb or back of spoon to make small indent on top. Fill indent with three sugar-free chocolate chips.
- Bake at 350 degrees for 10-12 minutes. Cool on rack.
Carbs per cookie: 2 g