Preparation

• Start by melting the sugar-free chocolate chips in a microwave-safe bowl. Heat them in 15-30 second intervals, stirring between each interval until the chocolate is smooth. Pour the melted chocolate into molds, filling each cavity. Tap the mold gently to remove any air bubbles, and place it in the refrigerator to let the chocolate harden.
• In a mixing bowl, combine the peanut butter and softened unsalted butter. Stir until the mixture is smooth and creamy.
• Next, add the egg and vanilla extract to the peanut butter mixture. Stir until everything is well combined and smooth.
• Mix in the powdered sugar-free sweetener until fully dissolved. Then add the coconut flour, baking soda, and salt. Combine all the ingredients until you have a thick dough.
• Cover the bowl with the dough and refrigerate it for 1-2 hours.
• Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Once the dough is firm, roll it into 1-inch balls. Then, roll each ball in the granulated sugar-free sweetener until well coated.
• Place the rolled balls on the prepared baking sheet and bake for 6-8 minutes.
• As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each cookie.
• Allow them to cool down, and enjoy your delicious Keto Peanut Butter Blossoms.