Hi friends! I love, love, love the holiday season and have been hard at work adapting some of my favorite seasonal recipes to be keto friendly. These keto chocolate peppermint thumbprint cookies are perfect for this time of year and sharing with friends and family during the holidays…
These chocolate peppermint thumbprint cookies are actually super easy to make and absolutely delicious!
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 Keto Chocolate Peppermint Thumbprint Cookies:
To start you will need to buy sugar-free peppermint candies. 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.
- Use your thumb to create an indentation in the centre of each cookie. Tip: keep thumb clean and wet with water to help prevent it from sticking to the dough.
- Bake for 12 mins at 350.
- Repress thumbprints if needed.
- In a small pot melt remaining chocolate chips and add cream. Mix until completely combined and smooth.
- Spoon chocolate into centre of 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. If you are looking for alternatives for other recipes you could try these:
Flour Alternatives:
- Almond flour is my personal favorite for consistency and flavour. I like to purchase the Kirkland brand almond flour from Costco.
- Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour. I like the Red Mill brand.
- Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.
Sugar Alternatives:
- Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
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 Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
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. Try making these keto chocolate peppermint thumbprint cookies for your next holiday gathering!
Keto Chocolate Peppermint Thumbprint Cookies
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 filling)
- 2 Tbsp heavy cream
- 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.
- 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.
- Use your thumb to create an indentation in the centre of each cookie.
- Bake for 12 mins at 350.
- Repress thumbprints if needed.
- In a small pot melt remaining chocolate chips and add cream. Mix until completely combined and smooth.
- Spoon chocolate into centre of cookies.
- Top with crushed peppermint.
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