These are the best keto peppermint dipped chocolate cookies ever… incredibly easy, delicious, and under two net carbs each! They have quickly become my favorite low carb holiday cookie.
Ever since I began following a ketogenic lifestyle, I have been busy adapting many of my recipes to be low carb. I couldn’t be happier with how this cookie recipe turned out! Other keto favorites are these Keto Caramel Turtle Cookies and Keto Peppermint Thumbprint Cookies.
Be sure to check out my Keto Back to Basics Course if you would like to learn more about finding success on keto.
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Ingredients needed:
- 1 cup butter, softened
- 1 1/2 cups Lakanto monk fruit granulated sweetener
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 1/2 cups of almond flour
- 2/3 cups unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- ½ cup Lily’s dark chocolate chips
- 2 bars Lily’s white baking chocolate, melted
- 12 Russell Stover sugar free peppermints, crushed
How to make keto peppermint dipped chocolate cookies:
- In a large bowl beat butter, eggs, sweetener and extracts until light and fluffy.
- Combine the almond flour, cocoa powder, baking soda and salt in a medium bowl.
- Stir into the butter mixture until well blended.
- Fold in the chocolate chips.
- Drop by rounded teaspoonfuls onto parchment lined baking sheets.
6. Bake for 10-12 minutes at 350 degrees.
7. Remove from the oven and place on a cooling rack.
I used Russell Stover mints and Lily’s white chocolate bars to recreate the yummy peppermint dip for these cookies.
8. Crush the sugar-free peppermints. Tip: a food processor works best for this.
9. Melt the Lily’s white chocolate in a small microwave safe dish. Tip: melt the chocolate in 15 second increments so that it doesn’t burn.
10. Stir the crushed peppermint into the white chocolate.
11. Dip cookies partially in chocolate and place on parchment paper to set.
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 or Dark Chocolate Almond Bars and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.
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.
My 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.
This keto cookie recipe makes at least 24 cookies that are each under two net carbs. Awesome right?!
If you love this easy recipe, please give it a five star review and help me share it on Facebook and Pinterest!
Keto Peppermint Dipped Chocolate Cookies
These are the best keto peppermint dipped chocolate cookies ever... incredibly easy, delicious, and under two net carbs!
Ingredients
- 1 cup butter, softened
- 1 1/2 cups Lakanto monk fruit granulated sweetener
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 1/2 cups of almond flour
- 2/3 cups unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- ½ cup Lily’s dark chocolate chips
- 2 bars Lily’s white baking chocolate, melted
- 12 Russell Stover sugar free peppermints, crushed
Instructions
- In a large bowl beat butter, eggs, sweetener and extracts until light and fluffy.
- Combine the almond flour, cocoa powder, baking soda and salt in a medium bowl.
- Stir into the butter mixture until well blended.
- Fold in the chocolate chips.
- Drop by rounded teaspoonfuls onto parchment lined baking sheets.
- Bake for 10-12 minutes at 350 degrees.
- Remove from the oven and place on a cooling rack.
- When completely cooled, crush the sugar-free peppermints.
- Melt the Lily’s white chocolate in a small microwave safe dish.
- Stir the crushed peppermint into the white chocolate.
- Dip cookies partially in chocolate and place on parchment paper to set.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 132Total Fat: 12.2gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6.2gCholesterol: 36mgSodium: 132mgCarbohydrates: 4.8gFiber: 3gSugar: 5gProtein: 2.7g
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.
