These keto chocolate candy cane cookies are perfect for this time of year and sharing with friends and family during the holidays.
I have been busy baking up a storm in the kitchen as I prepare to host a keto baking exchange this week. I am a huge fan of having a selection of goodies to choose from whenever I host a holiday gathering. When you follow a ketogenic lifestyle that means having a selection of keto goodies too!
These keto chocolate candy cane cookies are seriously super easy to make and absolutely delicious!
We also love these festive Keto Caramel Turtle Cookies and Keto Chocolate Peppermint Thumbprint Cookies!
They combine two of my favorite baking flavours, chocolate and peppermint. I love the rich texture of this cookie with its crunchy bits of peppermint.
How to make these Keto Chocolate Candy Cane Cookies:
To start you will need to buy sugar-free peppermint candies. They are the “candy cane” portion of this recipe. I found these peppermint candies at my local Shoppers Drug Mart.
- In a stand mixer combine dry ingredients.
- Add egg, extract and cream cheese.
- Combine until a soft dough forms.
- Add half of the chocolate chips and mix.
- Use a small cookie scoop to place walnut size balls of dough onto a parchment lined baking sheet.
- Bake for 12 mins at 350.
- In a small microwave safe bowl, melt remaining chocolate chips. Tip: heat for only a few seconds at a time, stirring frequently.
- Drizzle melted chocolate over the cookies.
- Top with crushed peppermint. Tip: work quickly before the chocolate hardens otherwise the crushed peppermint bits will not stick to the cookies.
Sprinkling the cookies with crushed peppermint bits is my favorite part because this final step gives the cookies a fun festive look. They look so great all plated up for the holiday season! I have adapted this recipe to use ingredients that are sugar free, low carb and keto friendly.
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Kitchen essentials for baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
These cookies are perfect for the holidays and look amazing on a cookie tray for Christmas parties and gatherings. I plan on adding a few of them to my annual keto baking exchange this year. They are easy to make and are absolute show stoppers.
Tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and stevia instead of cane sugar.
- Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Peppermint Dipped Cookies and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
Try making these keto chocolate candy cane cookies for your next holiday gathering! Would you share these cookies with friends? They are so good that I have a hard time sharing and often just keep them in the freezer to pair with my morning coffee.
If you loved this keto cookie recipe please give it a five star review and share on Facebook or Pinterest!
Keto Chocolate Candy Cane Cookies
These keto chocolate candy cane cookies are perfect for this time of year and sharing with friends and family during the holidays.
Ingredients
- 1/2 cup almond flour
- 125 grams cream cheese, room temperature
- 1/4 cup unsweetened cocoa
- 3 tsp stevia
- 1 tsp peppermint extract
- 1 tsp baking powder
- 1 egg
- 1/2 cup Lily's dark chocolate chips (reserve 1/4 cup for chocolate drizzle)
- 10 sugar-free peppermint candies, unwrapped and crushed
Instructions
- In a stand mixer combine dry ingredients.
- Add egg, extract and cream cheese.
- Combine until a soft dough forms.
- Mix in half of the chocolate chips.
- Use a small cookie scoop to place walnut size balls of dough onto a parchment lined baking sheet.
- Bake for 12 mins at 350.
- In a small microwave safe bowl, melt remaining chocolate chips in the microwave.
- Drizzle melted chocolate overtop of the cookies.
- Top with crushed peppermint.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 70mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 2g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
