Delicious soft and chewy crushed peppermint cookies will be the biggest hit on your Keto holiday baking list. And no one will ever know they're sugar free!
The holidays just don't feel complete without baking cookies. That can be a challenge for those on Keto or a low carb diet. Great news! These white chocolate chip peppermint cookies made with almond flour are gluten free. So you can enjoy all the joys of holiday baking without the guilt.
Crushed sugar free peppermint candies are added to delectable white chocolate chip sugar cookie dough. As the cookies begin to bake, the candies melt into them creating a chewy and most flavorful cookie!
They are pretty too! The red and white of the peppermint peeps through giving these cookies such a festive look.
If you're invited to a cookie swap or covered dish social, this quick and easy Keto cookie recipe will be the perfect addition and you won't have to feel deprived from partaking of the holiday goodies!
What's in Keto White Chocolate Peppermint Cookies
- Super fine almond flour
- Oat fiber
- Swerve confectioners
- White chocolate chips
- Sugar-free peppermints
- Vanilla extract
- Baking soda
- Xanthan gum
- Peppermint extract
*Exact measurements are listed in the recipe card below.
How to Make Keto White Chocolate Peppermint Cookies
Add the butter and Swerve confectioners in a separate bowl, then cream together using a hand mixer.
Add in the egg, peppermint extract and vanilla extracts and continue mixing.
Mix in the dry ingredients, only until combined.
Fold in the white chocolate chips and ½ cup of the crushed peppermints, making sure they are evenly distributed throughout the dough.
Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper or a Silpat. Add the remaining ¼ cup of the crushed peppermints over the top. Gently press down to flatten the dough slightly. Bake the cookies for 12-13 minutes or until the edges are golden.
Be sure to allow the cookies to cool slightly, before moving them to a cooling rack. Makes about 26 cookies.
It will be impossible to wait until these cool completely before grabbing one to try, but for best results, allow then to cool slightly, about 10 minutes, before moving.
While they are still slightly warm, they'll be nice and chewy and oh so delicious. When they cool completely, the candies will harden some which will give the cookies an amazing little crunch.
Tips for the Best Keto Peppermint White Chocolate Cookies
This Keto cookie recipe is so easy, basically fail proof but there are a few things that will help you to make these the best low carb cookies:
What Makes Crushed Peppermint Keto Cookies Chewy?
Xanthan gum is used to help gluten free cookies stay together, as well as adding some chewiness.
To get that perfect texture, it's really important that you not skip this ingredient, but be careful with it because a little bit goes a long way.
How do I Bake Gluten Free Cookies Evenly?
To make sure each cookie bakes evenly, use a cookie scoop to help make even pre-baked portions.
A Silpat sheet also helps keep the bottoms of your cookies from over baking before the tops get done.
What Sweetener is Best for Keto Cookies?
For this recipe, I prefer using Swerve confectioners. If you only have the granular form, you can grind it in a coffee grinder, so your cookies won't be gritty.
Alternatively, you can use monk fruit, which would be a 1:1 substitution or you can use Allulose confectioners, which is a little less sweet, so you'll want to use around ¾ cup, instead of the ⅔ cup of Swerve confectioners called for in this recipe.
How do I Properly Freeze Low Carb Cookie Dough?
It's easy to freeze cookie dough for when you need fresh baked Keto cookies in a flash. The best way to do this is by doing a quick pre-freeze. Portion out your dough using the mini cookie scoop and place them on the Silpat in the freezer for about an hour.
More Keto Cookie Recipes
- Lemon Curd Thumbprint Cookies
- Chocolate Chip Cookies
- Easy Peanut Butter Cookies
- Chocolate Dipped Shortbread Cookies
- Pumpkin Whoopie Pies
- White Chocolate Macadamia Nut Cookies
- Snickerdoodle Cookies
- Double Chocolate Chip Cookies
What are the Carbs in Keto Peppermint White Chocolate Cookies?
This recipe takes a traditional cookie recipe and transforms it into the best Keto cookie recipe by making some low carb substitutions. Almond flour and oat fiber make these a great low carb dessert with only 3 net carbs per 2 cookie serving.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
FREE 20 EASY KETO RECIPES EBOOK
Keto White Chocolate Peppermint Cookies
- Add the butter and Swerve confectioners in a separate bowl, then cream together using a hand mixer.
- Add in the egg, peppermint extract and vanilla extracts and continue mixing.
- Mix in the dry ingredients, only until combined. Fold in the white chocolate chips and ½ cup of the crushed peppermints, making sure they are evenly distributed throughout the dough.
- Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper or a Silpat. Add the remaining ¼ cup of crushed peppermints over the top. Gently press down to flatten the dough slightly, then bake for 12-13 minutes or until the edges are golden. Be sure to allow the cookies to cool slightly, before moving them to a cooling rack.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.