Cozy Evening Peppermint Twist (Print Version)

Buttery keto cookies infused with cool peppermint and chocolate swirls for a cozy low-carb night.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol (or preferred keto sweetener)
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Chocolate Swirl

10 - 1/3 cup sugar-free dark chocolate chips
11 - 1 teaspoon coconut oil

→ Garnish (Optional)

12 - 2 tablespoons crushed sugar-free peppermint candies

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
03 - In a large bowl, beat the softened butter, egg, vanilla extract, and peppermint extract until smooth and creamy.
04 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
05 - In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
06 - Drizzle the melted chocolate over the dough and gently swirl with a spatula to create a marbled effect without overmixing.
07 - Scoop tablespoon-sized portions onto the prepared baking sheet, spacing 2 inches apart.
08 - If desired, sprinkle crushed sugar-free peppermint candies over the dough portions.
09 - Bake for 12 to 15 minutes, until the edges are just golden.
10 - Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely indulgent without the carb-induced guilt that usually follows dessert.
  • The peppermint flavor hits that perfect note between refreshing and cozy, making them feel like a treat you're getting away with.
  • They come together in under an hour, which means spontaneous baking actually works.
02 -
  • If your peppermint extract is strong, resist the urge to add more—you can always taste and adjust next time, but you can't take it back.
  • Almond flour batches vary wildly; sometimes the dough is wetter, sometimes drier, so if yours looks too sticky, add a tablespoon more coconut flour.
  • These cookies stay soft in the center even after they cool, which means they're perfect but also means they need an airtight container or they'll get hard.
03 -
  • Softening your butter at room temperature (cut it into cubes to speed this up) makes creaming easier and creates better texture than cold butter.
  • If you want deeper peppermint flavor without the extract overwhelming things, use half a teaspoon of extract and add a few crushed sugar-free peppermint candies directly into the dough.

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