Holiday Glow Peppermint Twist

I discovered these cookies by accident one December afternoon when my sister texted me a photo of keto cookies she'd found online, with a frustrated caption: mine always spread too much. That challenge stuck with me—I wanted to create something that would hold its shape and deliver that festive peppermint moment without derailing anyone's low-carb goals. After three attempts, the magic happened when I stopped overthinking the dough and just let the almond flour do its job. These Holiday Glow Peppermint Twist cookies became the edible proof that keto desserts don't have to taste like compromise.

I'll never forget handing a batch of these to my coworker Mark, who'd been quietly managing his blood sugar with diet and exercise, never mentioning it. He took one cautiously, then came back an hour later asking if I'd made them with real sugar. When I said no, he got this look—not shocked, but relieved. He ate four that day and asked for the recipe so he could make them for his family's Christmas Eve spread. That's when I realized these cookies were about more than just fitting macros; they were about inclusion.

Ingredients

• Almond flour: The foundation of everything here—it browns beautifully and gives the cookies that tender, almost buttery crumb you want. Make sure it's finely ground, not the coarse stuff, or your texture will be grainy.
• Coconut flour: A quarter cup is all you need to help bind and add subtle richness without overpowering the peppermint note. It absorbs liquid, so don't be tempted to add more or your dough will turn gritty.
• Powdered erythritol: This keto sweetener is smoother than granulated because it dissolves faster; granular versions can leave a sandy mouthfeel that ruins the experience.
• Baking powder: Half a teaspoon is the sweet spot—enough to give lift without making the cookies cake-like and fluffy, which would ruin the crisp-outside texture.
• Unsalted butter, softened: Cold butter won't cream properly, and the cookies need that air incorporation for the right structure. Leave it on the counter for 20 minutes if it's fresh from the fridge.
• Egg: One large egg is your binding agent and moisture—use room temperature eggs if you can, since they incorporate more smoothly into the butter.
• Peppermint extract: Half a teaspoon is bold without being medicinal; a full teaspoon tastes like you're eating toothpaste, so respect the measurement here.
• Vanilla extract: This rounds out the flavor profile and keeps the peppermint from feeling one-note.
• Sugar-free peppermint candies: Crush them just before topping the cookies so the flavor stays bright and the pieces don't dissolve into a wet paste.

Instructions

Set up your station:

Preheat your oven to 350°F and line a baking sheet with parchment paper. This temperature is lower than traditional cookie baking because almond flour browns faster and can scorch at high heat. Having everything ready means you're not fumbling when the dough is ready to bake.

Combine the dry ingredients:

In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until they're evenly distributed. The whisking breaks up any lumps in the flours and ensures the baking powder is spread throughout, so every cookie rises the same way.

Cream the butter:

Beat the softened butter in a large bowl for about 2 minutes until it's pale and fluffy—this is where the cookies get their tender crumb. You're literally beating air into the butter, which creates tiny pockets that crisp up in the oven.

Add the wet ingredients:

Drop in the egg, vanilla extract, and peppermint extract, mixing until the mixture is smooth and homogeneous. Don't overmix once you add the egg—just until everything is combined and there are no streaks of butter visible.

Build the dough:

Gradually add the dry mixture to the wet mixture in two or three additions, mixing gently between each addition to avoid overdeveloping the gluten and making the cookies tough. The dough should come together soft but not sticky; if it feels too loose, refrigerate it for 10 minutes.

Divide and color:

Split the dough in half on your work surface or directly in the bowl. Add 2 to 3 drops of red food coloring to one half and knead gently for about a minute until the color is even and swirled throughout. Don't overwork it, or the dough will warm up and become greasy.

Shape the twists:

Take a marble-sized piece of plain dough and roll it between your palms into a rope about 4 inches long, then do the same with a piece of colored dough. Lay the two ropes next to each other and twist them together in a spiral, then gently curl the ends to look like a candy cane or just coil it into a swirl. Place each finished cookie on your prepared baking sheet, spacing them about 2 inches apart because they will spread slightly.

Add the sparkle:

If you're topping with crushed peppermint candy, sprinkle a tiny pinch on each cookie now—this is optional but worth it for the festive crunch and extra peppermint burst. The candies will soften slightly in the oven and adhere to the dough.

Bake to golden:

Bake for 10 to 12 minutes, watching the edges carefully; they should just turn golden while the centers still look slightly underbaked. They'll firm up as they cool, and underbaked is better than overbaked here because overcooked keto cookies become hard and bitter.

Cool and cure:

Let the cookies rest on the baking sheet for 5 minutes—this gives them time to set without becoming brittle—then transfer them to a wire rack to cool completely. They'll continue to set as they cool, and by the time they're room temperature, they'll have that perfect crispness on the outside with a tender center.

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There's something quiet and special about pulling a tray of these cookies from the oven right before the sun sets on a December afternoon—the kitchen fills with this sweet peppermint steam, and for a moment, everything feels like the holidays, regardless of what else is happening outside. My niece, who's eight, asked me once why these taste like Christmas, and I realized it's because the smell is exactly what her brain has learned to recognize as festive and safe and joyful.

Making Twists Feel Natural

The first time I shaped these, I was tense—worried the dough would break or the colors wouldn't swirl right. Then I realized I was thinking about it like architectural precision when it should be like play. The ropes don't have to be perfectly uniform; a slightly thicker twist or a lopsided candy cane actually looks more homemade and charming. Roll the ropes on your work surface using gentle pressure with your palms; don't press down hard or you'll deflate the dough and lose the airiness you worked to build by creaming the butter.

Why Keto Sweeteners Matter Here

I've made these cookies with five different keto sweeteners, and erythritol is the only one that doesn't leave an aftertaste in a peppermint context—the cool of the peppermint somehow masks the cool of erythritol in a way that feels intentional rather than accidental. Monk fruit can work too, but cut it to about three-quarters of the amount because it's intensely sweet, and you don't want the cookies tasting like a pharmacy.

Storage and Keeping Quality

Store these in an airtight container at room temperature, and they'll stay crisp for up to 5 days—longer and they start losing their crunch and tasting a bit stale. If you want to make them ahead for a holiday gathering, bake them up to 3 days in advance and store them in layers separated by parchment to prevent them from sticking together.

• A silicone or glass container works better than plastic because plastic can trap moisture that makes the cookies soften.
• If you have a food saver or vacuum seal, sealing them completely flat keeps them fresh for up to a week—though honestly, they rarely last that long.
• Freeze the unbaked dough in rope form on a tray, then transfer to a freezer bag; you can bake directly from frozen by adding just 2 extra minutes to the baking time.

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These cookies are a reminder that holiday treats don't have to mean derailing your goals or feeling excluded from the festive table. They're proof that the holidays can taste like both celebration and care, all at once.

Recipe Questions & Answers

→ What makes these cookies low-carb?

They use almond and coconut flour instead of wheat flour and erythritol as a sweetener to reduce carbs.

→ Can I substitute almond flour for nut allergies?

Yes, sunflower seed flour works as a nut-free option without compromising texture.

→ How is the peppermint flavor incorporated?

Peppermint extract is mixed into the wet ingredients for an even, refreshing flavor throughout.

→ What is the purpose of the red food coloring?

It creates a festive swirl effect when the doughs are twisted together, enhancing visual appeal.

→ How should these cookies be stored?

Store in an airtight container at room temperature for up to five days to maintain freshness.