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Perfect Keto Peppermint Thumbprint Cookies

Prep Time: 30m
Cook Time: 20m
Total Time: 50m

Nothing says it's the holiday season like peppermint and desserts! Now combine the two in Perfect Keto Peppermint Thumbprint Cookies and you have a new holiday hit.

This recipe for tasty keto holiday cookies combines two seasonal favorites into one dessert. The classic thumbprint cookie makes for a great chocolatey base for the peppermint bark filling. To make the festive filling, use our white chocolate chips with peppermint extract and fill those thumbprint cookies up! Top with holidays inspired keto sprinkles or edible glitter and serve.

If your cookie plate empties quickly, don't say we didn't warn you!

These holiday keto cookies come to us from Carolyn at All Day I Dream About Food.

Makes 18 cookies. Macros per serving (1 cookie):
Calories: 153 | Fat: 14.1g | Net Carbs: 3g | Protein: 3.4g

Ingredients

Keto Chocolate Cookies:

  • ½ cup butter, softened
  • ½ cup granular sugar substitute
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • 2 cups almond flour
  • ⅓ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt

 

Sugar Free White Chocolate Filling:

 

Keto Friendly Garnishes:

  • sugar free sprinkles
  • edible glitter
  • crushed candy canes

 

Directions

Keto Chocolate Cookies:

  1. Preheat the oven to 325F and line a large baking sheet (or two smaller ones) with silicone liners or parchment paper.
  2. In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
  3. Add the almond flour, cocoa powder, baking powder and salt and beat until well combined. Roll the dough into 1 ½ inch balls and place a few inches apart on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.
  4. Use your thumb or a blunt rounded kitchen utensil to make an indentation in the center of each.
  5. Bake 12 minutes, until the cookies are puffy but still quite soft to the touch. Remove and immediately re-indent the centers. Let cool on the pan.

 

Sugar Free White Chocolate Filling:

  1. In a heatproof bowl set over a pan of barely simmering water, combine the sugar free white chocolate chips and cocoa butter. Stir until melted and smooth. Stir in the peppermint extract.
  2. Spoon the sugar free white chocolate chips into the wells in the center of each cookie. Sprinkle with a few sugar free garnishes, if desired.
  3. Let set 1 hour. You can also refrigerate to set the chocolate faster.

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