Keto Almond Butter Blossoms

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    45 min

Keto Almond Butter Blossoms

5 ratings

These cookies are simple to make and are so tender, moist and delicious. Almond flour is blended into creamed butter, almond butter and brown sugar sweetener. They are then scooped with a small cookie scoop and rolled into granulated sweetener and baked. They only bake for a few minutes; then immediately after they come out of the oven, use the back of a teaspoon to make a well in the center of each cookie. The harder you press the more they crack, but the more ganache they can hold.

  • Net Carbs

    1.7 g

  • Fiber

    2 g

  • Total Carbs

    13.7 g

  • Protein

    3.7 g

  • Fats

    15.8 g

169 cals

Keto Almond Butter Blossoms

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter

    Butter

    1 stick

  • Brown Sugar Replacement by Swerve

    Brown Sugar Replacement by Swerve

    ½ cup

  • Almond Butter

    Almond Butter

    ⅓ cup

  • Raw Egg

    Raw Egg

    1 large

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Almond Flour

    Almond Flour

    1-½ cup

  • Coconut Flour

    Coconut Flour

    2 tablespoon

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    ⅓ cup

  • Chocolate Chips, Sugar Free

    Chocolate Chips, Sugar Free

    ¼ cup, whole pieces - regular

  • Heavy Cream

    Heavy Cream

    4 ounce

Recipe Steps

steps 8

45 min

  • Step 1

    Preheat an oven to 375 F. Cream room temperature butter and brown sugar sweetener together.
    Step 1
  • Step 2

    Add the almond butter and cream until well blended.
    Step 2
  • Step 3

    Add the egg and vanilla extract and blend.
    Step 3
  • Step 4

    Add the salt, baking soda and the flours. Blend well.
    Step 4
  • Step 5

    Using a teaspoon cookie scoop, scoop the dough and roll it into a ball. Then roll the ball in the granulated sweetener. Place the balls on a parchment lined cookie sheet a couple inches apart (they do not spread much). Bake for 5 minutes.
    Step 5
  • Step 6

    As soon as the cookies come out of the oven, use the back of a teaspoon to make an indentation into each cookie which will hold the ganache. Allow to cool on the cookie sheet and then transfer to a cooling rack.
    Step 6
  • Step 7

    In the meantime, heat the heavy cream in a microwave safe bowl until scalded, about 25-30 seconds. Add the chocolate chips and allow to sit for 5 minutes. Then stir it until it comes together into a ganache. Allow the ganache to cool. You do not want to wait too long or else the ganache will harden, but long enough that it is no longer drippy.
    Step 7
  • Step 8

    Fill each cookie with ganache. The ganache will continue to set. Store in an airtight container at room temperature.
    Step 8

Comments 7

  • Anonymous

    Anonymous 4 years ago

    My cookies turned out good. However, they are VERY sweet. I would cut back on the brown sugar. Also, I am not particularly fond of soft cookies, so I would cook them longer than 5 minutes. Otherwise, the recipe was easy to follow...after reading the comments below about 'cream' (mixing/blend). I can see how that could be confusing to a novice like myself.

    • matthly

      matthly 4 years ago

      My son has type 1 diabetes so I like these for a cookie replacement. They were fairly easy to make and they taste pretty good imo. All of my kids eat them too. The only place I am having trouble with is the ganache. Microwaved for 30 sec, added chocolate chips. Waited 5 min and when I try to mix it's like milk still. Left it on the counter for 10 more min, still milky.

      • lstone17b0de

        lstone17b0de 5 years ago

        It did not come out at all. The dough not sticky . Just a mess and. Waste of time and resources.

        • Autumn

          Autumn 5 years ago

          I have noticed that the recipes I have made are missing a few ingredients in the ingredient list. I find the missing ingredient in the directions but some do not have the amount listed for that ingredient, if you follow me. To whom is typing the recipe needs to recheck you listings and directions.

          • KLan

            KLan 5 years ago

            Followed the recipe to a T but it didn’t make dough. Too liquidy to roll into ball. Spooned blobs onto the tray and hoped for the best but of course they melted into one big mess. I have half my “dough” left; will try to add more almond flour and see if I can salvage the rest. Jus realized why this recipe didn’t work. It lists 4oz of heavy cream then in the directions has you adding cream to the cookie mixture. Then again ask you to use cream for the ganache. Very confusing. Should indicate each time how much is to be used. Was I supposed to use half the listed cream for the cookie dough and half for the ganache??

            • Shaay

              Shaay 5 years ago

              I had to re-read to see what you saw. I get your confusion! “Cream” the ingredients together means to mix them until well blended and creamy in texture. It’s a verb, an action, rather than another ingredient. But when heavy cream is also an ingredient, it’s a very confusing direction!

            • Baby Girl

              Baby Girl 5 years ago

              You might have gotten confused where it says add almond butter and cream until well blended. And that don’t mean add the heavy cream it says to cream the almond butter until well blended. I can see why you would think to add the heavy cream there