Winter Peppermint Twist Cookies (Print Version)

Festive sugar-free peppermint swirl cookies with almond flour and a keto-friendly twist for holiday enjoyment.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/3 cup powdered erythritol
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon sea salt

→ Wet Ingredients

05 - 1/4 cup unsalted butter, softened
06 - 1 large egg
07 - 1 teaspoon peppermint extract
08 - 1/2 teaspoon vanilla extract

→ Peppermint Twist

09 - Red gel-based food coloring (sugar-free)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, erythritol, baking soda, and sea salt in a medium bowl.
03 - Beat softened butter until creamy. Add egg, peppermint extract, and vanilla extract; mix well.
04 - Gradually incorporate dry ingredients into wet ingredients until smooth dough forms.
05 - Divide dough in half. Add red gel food coloring to one half and knead until color is even.
06 - Roll small pieces of plain and colored dough into 5-inch ropes.
07 - Twist plain and colored ropes together, seal ends gently, and shape into candy canes or swirls. Arrange on baking sheet.
08 - Bake for 10 to 12 minutes until edges start to golden.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like the holidays without the sugar crash that usually follows a cookie binge.
  • The twist pattern makes them look impressive even if you're not a natural decorator.
  • You can eat three and still feel good about your choices, which is rare during December.
02 -
  • If your dough feels too sticky to roll, chill it in the fridge for 10 minutes and it'll be much easier to handle.
  • Gel food coloring is worth buying because liquid coloring makes the dough wet and the cookies spread too much in the oven.
  • Don't overbake or the cookies will be dry and crumbly instead of tender, and they continue cooking a bit on the hot pan after you pull them out.
03 -
  • Roll the dough ropes on a clean countertop instead of parchment for better traction and smoother twists.
  • If the red dough starts to bleed into the plain dough while twisting, your hands are too warm so rinse them under cold water and dry before continuing.
  • Use a kitchen scale to divide the dough evenly so all your cookies bake at the same rate and come out uniform.

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