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Introduction
If you’re craving a delicious, festive treat that stays true to your keto lifestyle, these Keto Peppermint Bark Cookies are the answer! The combination of a rich chocolate cookie base with a creamy, sugar-free white chocolate filling is absolutely irresistible. Whether you’re preparing for the holidays or just treating yourself, these cookies offer a perfect balance of rich flavors with a refreshing peppermint twist. The best part? They’re low-carb and keto-friendly, so you can indulge without the guilt!
Ready to begin your keto journey? Our Keto Diet Plan for Beginners: Step-by-Step Guide is here to help you transition smoothly! Packed with helpful tips and expert advice, this guide is your perfect starting point for embracing the keto lifestyle with ease and confidence.
Why You’ll Love These Keto Peppermint Bark Cookies
These cookies hit all the right notes with their soft, chewy texture and the festive flavor of peppermint. Here’s why you’ll absolutely love this recipe:
- Rich and indulgent: The combination of chocolate and white chocolate creates the perfect balance of flavors.
- Keto-friendly: Sweetened with Swerve and made with almond flour, these cookies are completely low-carb.
- Perfect for the holidays: The peppermint flavor adds a seasonal touch that will impress your guests.
- Easy to make: The steps are simple and the result is a batch of delicious cookies you’ll be proud to share.
My Personal Experience
I’ve made these Keto Peppermint Bark Cookies countless times, and they’ve never failed to impress. The rich chocolate base with the sweet white chocolate filling is the perfect duo. I love how they’re not only a festive treat but also fit seamlessly into my keto diet. The cookies are soft, chewy, and just sweet enough to satisfy my dessert cravings without the usual sugar overload. They’re also great for holiday gifting—just pack them in a cute tin and they make the perfect low-carb present!
Required Equipment
To make these keto cookies, you’ll need a few essential kitchen tools:
- Baking sheets: I recommend using a good-quality baking sheet lined with parchment paper or a silicone baking mat. These help the cookies bake evenly without sticking.
- Mixer: A hand or stand mixer makes it so much easier to cream the butter and sweetener together. It saves time and helps create that light and fluffy dough.
- Measuring cups and spoons: Precise measurements are key in keto baking to ensure the texture and taste are just right.
- Cookie scoop or tablespoon: Use this for evenly sized cookie balls. It makes portioning the dough quick and easy.
- Blunt kitchen utensil (for indentations): I like using the rounded end of a stone pestle, but you can also use the back of a spoon. It’s perfect for creating a well for the white chocolate filling.
Ingredients & Substitutions
Chocolate Cookies:
- 1/2 cup butter (softened): This gives the cookies their rich, melt-in-your-mouth texture. If you prefer, you can use coconut oil as a dairy-free alternative.
- 1/2 cup Swerve Sweetener: This is a great sugar substitute that doesn’t affect your blood sugar. You can use another keto-friendly sweetener like erythritol or monk fruit sweetener if desired.
- 1 large egg (room temperature): Helps bind the ingredients together.
- 1/2 tsp vanilla extract: Adds a lovely depth of flavor.
- 2 cups almond flour: The base for the cookie dough. Almond flour keeps these cookies low-carb and adds a nice texture.
- 1/3 cup cocoa powder: Gives the cookies a rich, chocolatey flavor.
- 1 tsp baking powder: Helps the cookies rise and become light and fluffy.
- 1/4 tsp salt: Balances the sweetness and enhances the flavors.
White Chocolate Filling:
- 4 ounces sugar-free white chocolate chips: A creamy and sugar-free option for the filling. You can also use keto-friendly white chocolate bars, melted.
- 1/2 ounce cocoa oil: Helps make the white chocolate filling smooth and pourable.
- 1 teaspoon peppermint extract (oil-based): This adds that classic peppermint flavor to the filling. I find the oil-based peppermint extract works best for a stronger flavor.
Garnish (Optional):
- Sugar-free sprinkles, sanding sugar, or edible glitter for a festive touch!
How to Make Keto Peppermint Bark Cookies
- Preheat the oven to 325°F (163°C) and line a large baking sheet (or two smaller ones) with silicone liners or parchment paper.
- In a large bowl, beat the butter with the Swerve sweetener until the mixture is lightened and well combined (about 2 minutes). Add the egg and vanilla extract, then continue beating until fully incorporated.
- Add the dry ingredients: Almond flour, cocoa powder, baking powder, and salt. Beat until the mixture is well combined.
- Form the cookies: Roll the dough into 1 1/2-inch balls and place them a few inches apart on the prepared baking sheet. You should get about 18 large cookies. Press down with the heel of your hand to flatten them to about 1/2-inch thick.
- Indent the centers: Using your thumb or a blunt kitchen utensil (I love using the rounded end of my stone pestle), create a small indentation in the center of each cookie.
- Bake for 12 minutes, or until the cookies are puffy but still soft to the touch. Remove from the oven and immediately re-indent the centers (they will puff up a bit during baking). Let the cookies cool on the baking sheet.
- Prepare the white chocolate filling: In a microwave-safe bowl, warm the cocoa oil and white chocolate chips. Stir until the chocolate is fully melted and smooth. Stir in the peppermint extract.
- Fill the cookies: Spoon the white chocolate into the wells in the center of each cookie.
- Garnish: If desired, sprinkle with sugar-free sprinkles or edible glitter for a festive touch.
- Let set: Allow the cookies to set for about 1 hour at room temperature, or refrigerate them to speed up the process.
Tips for Keto Peppermint Bark Cookies
- Make sure your butter is softened before starting so it mixes more easily with the sweetener.
- The indentation step is important for holding the white chocolate filling, so don’t skip it!
- If you prefer a stronger peppermint flavor, feel free to add a little extra peppermint extract to the filling.
- You can double the batch to make more cookies for holiday gatherings or gifting.
Optional Additions
- Dark chocolate drizzle: Drizzle some sugar-free dark chocolate on top for an extra layer of flavor.
- Chopped nuts: Add chopped almonds, pecans, or walnuts for some extra texture.
Serving Ideas
These cookies make a fantastic holiday treat or a keto-friendly dessert to share with family and friends. They pair wonderfully with a cup of coffee or tea. Serve them at a holiday gathering or package them in a festive tin for a thoughtful gift!
Storage Recommendation
Store your Keto Peppermint Bark Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. If you want to keep them fresh for even longer, they can also be frozen for up to 3 months.
Reheating
You can enjoy these cookies straight from the fridge or let them come to room temperature. To reheat, simply pop them in the microwave for 10-15 seconds.
Frequently Asked Questions
Can I use a different sweetener? Yes! Feel free to substitute the Swerve sweetener with another keto-friendly option like erythritol or monk fruit sweetener.
Can I make these cookies dairy-free? Yes, use coconut oil or another dairy-free fat in place of the butter for a dairy-free version.
How can I make the filling set faster? If you’re in a rush, you can refrigerate the cookies after filling them to set the white chocolate quickly.
Nutritional Breakdown (Per Serving)
- Calories: 135
- Total Carbs: 4g
- Net Carbs: 2g
- Fat: 12g
- Protein: 3g
Keto Peppermint Bark Cookies Recipe
Equipment
- Baking sheets
- Mixer
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Blunt kitchen utensil (for indentations)
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz sugar-free white chocolate chips
- 1/2 oz cocoa oil
- 1 tsp peppermint extract
- Optional: Sugar-free sprinkles or edible glitter
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Beat the butter and sweetener until light and fluffy, then add the egg and vanilla.
- Mix in the almond flour, cocoa powder, baking powder, and salt until smooth.
- Roll dough into 1 1/2-inch balls and place on the baking sheet. Press to flatten to 1/2-inch thick.
- Indent centers of cookies, bake for 12 minutes, and re-indent after baking.
- Prepare the white chocolate filling by melting it with cocoa oil and adding peppermint extract.
- Spoon the white chocolate into the center of each cookie and garnish with sprinkles.
- Let set for 1 hour or refrigerate to speed up the process.
We’d love to hear from you! 💬 Drop your thoughts in the comments below—we’re excited to know how this recipe turned out for you. 😊 Don’t forget to follow us on Facebook for more delicious keto recipes, and save our site for all your low-carb favorites. New to keto? Check out our Keto Diet Plan for Beginners: Step-by-Step Guide to start your keto journey with confidence!
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