Keto Chocolate Mint Cookies
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Keto Chocolate Mint Cookies
If you’re looking for a way to bring some keto holiday cheer to your life then look no further.
These lovely Keto Chocolate Mint cookies are the perfect hostess gift or treat for Santa on Christmas Eve.
Kinda like a Brownie
A perfect balance between a cookie and a brownie with just a hint of mint make this cookie a true delight.
These cookies are a favorite because they are both chewy and crunchy.
Allulose
Using a mix of allulose and erythritol are the magic that make this recipe the perfect cookie texture. Allulose, The Rare Sugar is another one of those low carb sweeteners that you’re probably hearing about.
I use a mix of Allulose and erythritol because I want these cookies to be both soft, but hold together. This mix of low carb sweeteners is the only way I have found that you can get that cookie texture.
The Peppermint
There are two elements of the mint flavor in this recipe for Keto Chocolate Mint Cookies. First you have the peppermint extract that we add to the dough. 1 1/2 tsp of extract added to the dough gives the cookies the perfect amount of mint flavor.
The other element of mint comes from the crushed sugar-free candy on top of the cookies. It’s beautiful, right?
The peppermint candies are a visual effect and are NOT necessary.
These candies are available online or at the dollar store. For this recipe the sugar-free candies are optional. While the recipe only calls for 3 candies total, they are made with a sugar alcohol that has a higher glycemic index.
The Extra Drizzle
Another element of this recipe for Keto Chocolate Mint Cookies is the low carb white chocolate drizzle on top.
This step is an extra step. While I do not believe the drizzle is 100% necessary, I really think it adds a nice touch of holiday cheer to this low carb cookie.
Storage
After the cookies have fully cooled place them in an airtight container in the fridge or freezer.
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Keto Chocolate Mint Cookies
Ingredients
- 1/3 cup allulose
- 1/3 cup low carb sweetener powdered
- 3 tbsp peanut butter powder unsweetened
- 3 tbsp cocoa powder
- 1 cup almond butter natural smooth
- 1 1/2 tsp peppermint extract
- 2 eggs
- 1 tsp baking soda
- ⅓ cup low carb semi-sweet choc chips Lily's brand
- 1 tbsp butter melted
- 1/4 cup low carb white chocolate chips Lily's brand
- 1 tbsp cacao butter or coconut oil
- 3 Sugar Free Peppermint candies (optional) crushed
Instructions
- Preheat the oven to 350* and line a large baking sheet with parchment paper.
- Pour all ingredients into a large mixing bowl (except the candies). Thoroughly mix until fully combined. Batter should be sticky and stiff.
- Using a small ice cream scoop or two spoons place 1-2 tsp sized balls on to your parchment paper lined baking sheet about 1” apart.
- Bake for 8 minutes and remove promptly from the oven. Let cool for 1-2 minutes. Gently with a small glass or plate press each cookie slightly flatter.
- While cookies are in oven gently melt the cacao butter and low carb white chocolate chips in the microwave until fully melted and runny. Drizzle white chocolate over each cookie to your liking.
- Sprinkle each cookie with crushed peppermint candies (optional). Store in an airtight container in the fridge or freezer.
Notes
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.