Flourless Protein Peanut Butter Blossoms

Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Set aside.

In a large bowl combine the peanut butter, equip protein, 1/2 cup allulose, and egg. Mix well until well combined.

Using an ice cream scoop or 1 tablespoon measuring spoon, scoop out rounds of dough, roll them in a ball.

Place balls of dough on prepared cookie sheet, leaving an inch of space in between each cookie.Place pan in preheated oven and then reduce heat to 325 degrees (F). Bake for 10 minutes. 

Remove from the oven. Gently pressing with the end of a measuring tablespoon in the center of each cookie to make a divot for the chocolate. Sprinkle with granulated allulose.

Cool on the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the cookies bake, make the chocolate topping. Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, extract and salt. Stir, then allow to sit for 3 minutes. Stir again until completely smooth. 

aste and adjust sweetness to your liking. Allow to cool a little before placing on the cooled cookies. 

Store protein peanut butter blossoms in an airtight container in the fridge for up to 9 days. Can be frozen for up to a month.