New Year Peppermint Twist (Print Version)
Festive low-carb cookies featuring a refreshing peppermint twist, ideal for keto-friendly treats.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 cup powdered erythritol or monk fruit sweetener
04 - 1/4 teaspoon baking soda
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
→ Decorations
10 - 1/4 cup sugar-free white chocolate chips, melted
11 - 1/4 cup sugar-free dark chocolate chips, melted
12 - 1 to 2 tablespoons crushed sugar-free peppermint candies (optional)
# Step-by-step Instructions:
01 - Set oven temperature to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking soda, and salt until evenly blended.
03 - In a large bowl, beat the softened butter with the egg, vanilla extract, and peppermint extract until creamy and smooth.
04 - Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough is formed.
05 - Scoop one tablespoon portions of dough, roll into balls, place on prepared baking sheet, and gently flatten with your palm.
06 - Bake for 10 to 12 minutes until the edges are lightly golden. Remove and allow cookies to cool completely on the baking sheet.
07 - Drizzle the cooled cookies with melted white and dark chocolate chips, then sprinkle with crushed peppermint candies if desired. Let the chocolate set before serving.
# Expert Advice:
01 -
- You get to eat actual festive cookies without the guilt or blood sugar spike.
- They come together in under 30 minutes, so last-minute guests become an excuse, not a crisis.
- The peppermint flavor is bright and genuine, not that artificial aftertaste that lingers like an unwanted party guest.
02 -
- Room-temperature ingredients mix smoothly without creating lumps—cold butter breaks apart and leaves weird streaks in the dough.
- Almond flour varies between brands in texture and moisture, so if your dough feels too wet or too dry, trust your eyes more than the recipe.
03 -
- If your chocolate is too thick to drizzle, thin it slightly with a touch of coconut oil stirred into the melted chocolate.
- Don't skip cooling the cookies completely before drizzling—warm cookies will melt the chocolate into an oily puddle instead of a pretty topping.