Gluten-Free Keto Almond Butter Blossoms
These soft, chewy almond butter cookies feature a rich chocolate ganache center that makes them irresistible. Made with almond flour and sugar-free sweeteners, they deliver all the classic blossom cookie experience without the carbs. The combination of almond butter and butter creates a tender crumb, while the ganache adds an indulgent finish. Perfect for keto dieters who miss traditional holiday cookies or anyone seeking a lower-carb treat that doesn't compromise on flavor.
Ingredients
- 1 stick butter
- ½ cup brown sugar replacement by Swerveerythritol or monk fruit sweetener1:1keto
brown color may vary
- ⅓ cup almond butter
- 1 large raw egg
- 1 teaspoon vanilla extract
- ¼ teaspoon coarse kosher salt by Morton
- 1 teaspoon baking soda
- 1 cup almond flour
- 2 tablespoon coconut flour
- ⅓ cup the Ultimate Sugar Replacement Granular by Swerve
- ¼ cup chocolate chips, sugar free, whole pieces
- 4 ounce heavy cream
Instructions
- 1
Preheat oven to 375°F
- 2
Cream room temperature butter and brown sugar sweetener together
- 3
Add almond butter and cream until well blended
- 4
Add egg and vanilla extract and blend
- 5
Add salt, baking soda and flours, blend well
- 6
Scoop dough with teaspoon scoop and roll into balls
- 7
Roll balls in granulated sweetener
- 8
Place on parchment lined cookie sheet a couple inches apart
- 9
Bake for 5 minutes
- 10
Make indentations in hot cookies with back of teaspoon
- 11
Cool on cookie sheet then transfer to cooling rack
- 12
Heat heavy cream in microwave until scalded
- 13
Add chocolate chips and let sit for 5 minutes
- 14
Stir until ganache comes together
- 15
Allow ganache to cool until no longer drippy
- 16
Fill each cookie with ganache
- 17
Store in airtight container at room temperature
Tips
Don't overbake - 5 minutes keeps cookies soft and chewy
Make indentations immediately while cookies are hot for best shape
Let ganache cool to right consistency - not drippy but still spreadable
Good to Know
Room temperature in airtight container for up to 1 week
Cookies can be made 1 day ahead, add ganache day of serving
Room temperature for best texture and flavor
Common Mistakes
Don't overbake to avoid dry cookies
Make indentations immediately to avoid cracking cooled cookies
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
brown color may vary
FAQ
Can I make these without the ganache?
Yes, they're delicious plain cookies. You could also dust with powdered sweetener or press a sugar-free chocolate chip in the center instead.
How long will the ganache stay soft?
The ganache will firm up but stay creamy for several days. If it gets too hard, briefly warm the cookies to soften.
Can I freeze these cookies?
Yes, freeze without ganache for up to 3 months. Thaw and add fresh ganache before serving for best results.