These peppermint keto chocolate cookies are the perfect rich buttery-soft low carb paleo treat that is sure to please your taste buds!
Baking is one of my favorite things to do, so I love it when I can create a recipe that doesn’t have loads of unhealthy ingredients or added sugar. Some of my favorite healthy dessert recipes to make are chocolate coconut haystacks, chocolate cream pie and 3-ingredient fudge. However, these cookies may be stealing my heart for the #1 spot because they are so delicious! For these cookies I used a combo of different flours including coconut flour, cocoa powder and almond flour to achieve a great texture.
Why I Love This Recipe:
- The flavor and texture are amazing! It has a rich creamy chocolatey flavor and a buttery soft melt-in-your-mouth texture.
- It’s a perfect treat if you are sugar-free or following a keto diet. Each cookie only has 1g net carbs per serving. These peppermint keto chocolate cookies are also gluten free and paleo!
- You don’t need any special skills or equipment for this recipe. You basically just combine all the ingredients and mix and put on the cookie sheet. Super easy!
Peppermint Keto Chocolate Cookies Recipe Tips:
- I used a combination of coconut and almond flours to achieve the right texture. It’s best not to substitute either of these flours since it won’t turn out the same.
- Make sure to use softened room temperature butter and cream it with the sweetener to start. Using melted butter or hardened butter may affect the recipe.
- Sifting the flours and cocoa powder will make a difference in the texture, so try not to skip this step!
- Butter is key to the flavor and texture of this recipe as well, so I can’t say whether a substitute like coconut oil would work, but if you try it please leave a comment and let us know how it turned out!
- The only substitutions that I know will work are the following: swapping cacao powder for cocoa powder; using another milk substitute (or regular milk) in place of almond milk; using organic cane sugar or any type of granulated sweetener; using 5-7 drops of food grade peppermint essential oils in place of peppermint extract. I cannot attest to any other substitutions for this recipe, so if you experiment know that it may not turn out right, but please leave a comment with your substitutions if it does come out well so other readers can benefit!
- The cookie dough may be a big more moist than what you are used to. Be sure to use either parchment paper, aluminum foil or generously grease the baking sheet with extra butter or oil to prevent sticking. Form the shape of the cookie that you want since they will only rise a very small amount.
- For me these cookies only lasted a few days because they got eaten up pretty quickly. I would imagine that they would last at least a week or so in the refrigerator and much longer in the freezer.
How to Make These Peppermint Keto Chocolate Cookies
Preheat oven to 350°. In a bowl, whip softened room temperature butter with an electric beater. Then, slowly pour in sifted sweetener while whipping. Beat in eggs to the mixture. Then mix in almond milk, vanilla, and peppermint extract.
Sift the cocoa powder, almond flour, and coconut flour, and add to the bowl and mix. Then, add in baking powder and salt and mix thoroughly.
Line a baking sheet with parchment and place heaps of the cookie dough evenly spread apart. Shape the dough into a cookie shape. Bake for 12-14 minutes or until firm and a toothpick inserted comes out clean. Dust with sifted keto powdered sugar and enjoy!
Did you like this Peppermint Keto Chocolate Cookies (Paleo, Low Carb)? Don’t forget to rate the recipe and leave me a comment below.
These peppermint keto chocolate cookies are the perfect rich buttery-soft low carb paleo treat that is sure to please your taste buds!
- 1/3 cup unsalted butter
- 3/4 cup granulated sugarless keto sweetener
- 3 large eggs
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup cocoa powder
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup powdered keto sweetener for dusting
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Preheat oven to 350°. In a bowl, whip softened room temperature butter with an electric beater. Then, slowly pour in sifted sweetener while whipping.
-
Beat in eggs to the mixture. Then mix in almond milk, vanilla, and peppermint extract.
-
Sift the cocoa powder, almond flour, and coconut flour, and add to the bowl and mix. Then, add in baking powder and salt and mix thoroughly.
-
Line a baking sheet with parchment and place heaps of the cookie dough evenly spread apart. Shape the dough into a cookie shape.
-
Bake for 12-14 minutes or until firm and a toothpick inserted comes out clean.
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Dust with sifted keto powdered sugar and enjoy!
- I used a combination of coconut and almond flours to achieve the right texture. It's best not to substitute either of these flours since it won't turn out the same.
- Make sure to use softened room temperature butter and cream it with the sweetener to start. Using melted butter or hardened butter may affect the recipe.
- Sifting the flours and cocoa powder will make a difference in the texture, so try not to skip this step!
- Butter is key to the flavor and texture of this recipe as well, so I can't say whether a substitute like coconut oil would work, but if you try it please leave a comment and let us know how it turned out!
- The only substitutions that I know will work are the following: swapping cacao powder for cocoa powder; using another milk substitute (or regular milk) in place of almond milk; using organic cane sugar or any type of granulated sweetener; using 5-7 drops of food grade peppermint essential oils in place of peppermint extract. I cannot attest to any other substitutions for this recipe, so if you experiment know that it may not turn out right, but please leave a comment with your substitutions if it does come out well so other readers can benefit!
- The cookie dough may be a big more moist than what you are used to. Be sure to use either parchment paper, aluminum foil or generously grease the baking sheet with extra butter or oil to prevent sticking. Form the shape of the cookie that you want since they will only rise a very small amount.
- For me these cookies only lasted a few days because they got eaten up pretty quickly. I would imagine that they would last at least a week or so in the refrigerator and much longer in the freezer.
