Keto Peppermint Bark Cookies Recipe
These Keto Peppermint Bark Cookies are the perfect holiday treat for those following a low-carb lifestyle. With a rich chocolate cookie base and a creamy, sugar-free white chocolate filling, they offer a delightful mix of flavors and textures. The added peppermint extract gives them a festive twist, making them a great choice for holiday gatherings or gifting. Plus, they're easy to make and keto-friendly, so you can enjoy the season without the sugar overload!
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.