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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
These cookies are sweet, crunchy, and keto! Bake these Keto Chocolate Mint Cookies to satisfy all your sweet cravings.
Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Medium bowl
- Electric mixer
- Rolling pin
- 2-inch round cookie cutter
- Cookie sheet
- Medium microwave-safe bowl
- Parchment paper
Directions
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.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 15mg
- Sodium: 50mg
- Total Carbohydrates: 11g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%