Snowy Day Peppermint Twist Keto (Print Version)
Festive peppermint treats with crisp edges, chewy centers, and cool minty finish perfect for winter days.
# 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 sea 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
→ Extras
10 - 1/3 cup sugar-free white chocolate chips, optional
11 - 1/4 cup crushed sugar-free peppermint candies for garnish, optional
12 - Red gel food coloring for twist effect, optional
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until well blended.
03 - In a large bowl, cream the softened butter until light and fluffy. Add the egg, vanilla extract, and peppermint extract. Beat until thoroughly combined.
04 - Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft, cohesive dough forms.
05 - For visual appeal, divide dough in half. Tint one portion with red gel food coloring and knead until evenly colored. Twist small pieces from each portion together to create a marbled effect.
06 - Roll dough into 1-inch balls and arrange on the prepared baking sheet, leaving 2 inches of space between each. Gently flatten with your palm or the bottom of a glass.
07 - Press sugar-free white chocolate chips into the cookie tops and sprinkle with crushed peppermint candies, if using.
08 - Bake for 10 to 12 minutes, until edges begin to turn golden brown. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- You get that classic candy cane flavor without spiking your blood sugar
- The texture is honestly perfect, with crispy edges and chewy centers that rival any regular cookie
02 -
- Over measuring the coconut flour will make your cookies dry and crumbly, spoon it into the measuring cup and level it off carefully
- The cookies will look underbaked when you take them out but they firm up beautifully during the cooling time
03 -
- Chill the dough for 15 minutes if it feels too warm or sticky to work with
- Use a cookie scoop for uniform sizing so they all bake at the same rate