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Keto Double Chocolate Peppermint Cookies Recipe

Soft and chewy Keto Double Chocolate Peppermint Cookies with rich chocolate flavor and a refreshing minty twist. Perfect for anyone on a keto diet or looking for a low-carb treat that’s easy to make and delicious!

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1/2 cup granulated erythritol
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/3 cup sugar-free chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, cocoa powder, salt, and baking soda.
  3. In a separate bowl, cream the softened butter and erythritol until light and fluffy.
  4. Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until combined.
  5. Gradually mix in the dry ingredients until the dough forms. Avoid overmixing.
  6. Fold in the sugar-free chocolate chips.
  7. Scoop out 1 tablespoon of dough, roll into balls, and place on the baking sheet, leaving 2 inches of space between each cookie.
  8. Bake for 8–10 minutes, or until the edges are set but the centers are slightly soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • If the dough feels sticky, chill in the fridge for 15 minutes before shaping.
  • Use high-quality cocoa powder for the best flavor.
  • These cookies store well in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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