Whisk together 1 cup almond flour, monkfruit sweetener, and cocoa powder in a medium bowl. Add softened butter and 1/4 teaspoon peppermint extract; beat with an electric mixer on medium until well combined. Cover and refrigerate 30 minutes.
These cookies are sweet, crunchy, and keto! Bake these Keto Chocolate Mint Cookies to satisfy all your sweet cravings.
Servings and Ingredients
|1 c. Good Graces almond flour, plus additional for dusting|
|2 tbsp. white monkfruit sweetener|
|1 tbsp. Hy-Vee baking cocoa|
|¼ c. Hy-Vee salted butter, softened|
|½ tsp. peppermint extract, divided|
|⅔ c. no-sugar-added semisweet-style baking chips|
|2 tsp. Hy-Vee refined coconut oil|
Things To Grab
- Medium bowl
- Electric mixer
- Rolling pin
- 2-inch round cookie cutter
- Cookie sheet
- Medium microwave-safe bowl
- Parchment paper
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper; set aside. Sprinkle work surface with additional almond flour; roll out chilled dough to 1/4-inch thickness. Cut into rounds using a 2-inch round cookie cutter.
Place rounds 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or until crisp. Transfer cookies to a wire rack; cool completely.
Combine baking chips, coconut oil, and remaining 1/4 teaspoon peppermint extract in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring each time.
Dip cookies into melted chocolate and place on parchment paper; let dry. Once set, drizzle with remaining melted chocolate. Refrigerate until ready to serve.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 15mg
- Sodium: 50mg
- Total Carbohydrates: 11g
- Protein: 5g