Peppermint Bark Cookies
These festive keto peppermint bark cookies combine rich chocolate almond flour bases with a creamy sugar-free white chocolate drizzle and a sprinkle of crushed peppermint—minus the sugar and carbs. Crisp edges, soft centers, and full holiday flavor in every bite.
- Prep Time: 10 min
- Cook Time: 10–12 min
- Total Time: 25 min
- Yield: 20 cookies 1x
Ingredients
Chocolate Cookies
1 ¾ cups almond flour
¼ cup cocoa powder (unsweetened)
½ tsp baking soda
¼ tsp salt
⅓ cup butter, softened (or coconut oil)
½ cup powdered monk fruit sweetener
1 egg
1 tsp vanilla extract
½ tsp peppermint extract
Topping
½ cup sugar-free white chocolate chips (melted)
2 tbsp crushed sugar-free peppermint candies
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, whisk almond flour, cocoa powder, baking soda, and salt.
In another bowl, cream butter and sweetener until smooth. Mix in egg, vanilla, and peppermint extract.
Combine wet and dry ingredients into a soft dough.
Scoop dough into 1-inch balls and flatten slightly on baking sheet.
Bake 10–12 minutes. Let cool fully on the pan—they’ll firm as they cool.
Drizzle with melted sugar-free white chocolate and sprinkle crushed peppermint on top. Let set.
Nutrition
- Calories: 100
- Fat: 9g
- Carbohydrates: 2g
- Protein: 2g
Find it online: https://thecomfortspoon.com/peppermint-bark-cookies/