When you're wanting a holiday treat - without messing up your diet - these keto candy cane cookies are perfect! Low carb, high protein!
I meant to develop several more keto Christmas cookie recipes, with visions of entirely low carb Christmas cookie trays dancing in my head a few months ago.
Then I got on a big charcuterie kick (Have you seen my Charcuterie Tree or Charcuterie Wreath yet? More coming!), and forgot all about Christmas cookies for a while.
THEN I tried to develop a keto gingerbread cookie, and messed up the attempt.
Well, Christmas time is officially a week away, so I wanted to share at least ONE recipe that could be a fun, low carb addition to your cookie exchange or holiday cookie box: my festive candy cane cookies!
These crisp, crunchy cookies are a lower carb version of my Gluten-free Candy Cane Cookies, and have a texture similar to my Keto Biscotti.
I also used a fair amount of protein powder in them, as I know that *I* could always use some more protein this time of year!
As a result, there is 6 grams of protein and 9 grams of TOTAL carbs per cookie.
The sugar alcohols in the granulated sugar substitute account for 7.58 grams of carbs per cookie.
Add that to the 1 gram of fiber per cookie, subtract it from the 9 grams of total carbs, and you're looking at less than ½ gram net carb per cookie!
Merry Christmas!
Ingredients
If you’ve made any of my other keto cookie recipes, there’s a good chance that you already have the ingredients on hand.
A few notes on what you’ll need to make this low carb candy cane cookies recipe:
Keto Flour Mix
As I wanted to do these as a high protein - but nut free - cookie, I kept things very simple.
Sugar Substitute
I use an Erythritol / Monkfruit Blend Sweetener, and recommend it!
Swerve Granular Sweetener is another great option.
Gel Food Coloring
As with pretty much anything I do that requires food coloring, I recommend using a gel food coloring for this recipe, rather than a paste or liquid.
Specifically, I recommend Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!).
They’re just so much more potent than liquid food coloring. You’d need to use a lot more if using liquid - which would add too much moisture to the dough!
Everything Else
Rounding out this recipe, you will need:
Unsalted butter
2 Large eggs
Pure Peppermint Extract (NOT essential oil!)
Baking Powder
Salt
... I just don’t have anything to add, for any of these last few ingredients!
How to Make Keto Candy Cane Cookies
The full recipe follows in the recipe card at the end of this post - here is the pictorial walk through!
Make the Dough
In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
Add the eggs to the mix, one at a time, beating well between each addition. Add peppermint extract, and mix until well incorporated and smooth.
With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
On a clean work surface, divide dough into 3 balls - 2 larger balls of about the same size, and one smaller ball (about half the size of the other two)
Knead in until colouring is evenly incorporated in each dough ball.
Wrap dough balls - separately - in plastic wrap, chill for 1 hour. This is an important step for gluten free cookie dough, don’t skip it!
Assemble and Bake Your Cookies
Divide each dough ball into 3 equal pieces, and each of those 3 pieces into 4 pieces. You should have 12 pieces of each colour.
Roll each of the small dough balls into long snakes of dough, about 10" in length. Aim to get them relatively even in thickness throughout the length of each rope.
Roll the joined dough pieces together gently, just to secure and form a single, rounded rope about 10" in length.
Cut your rope into 2 equal lengths of about 5" each.
Gently twist each length to form the spiral design, then shape the twisted ropes into a candy cane shape, place each on a prepared baking sheet as you form them.
Preheat oven to 375F, line cookie sheets with parchment paper.
Bake cookies for 10-12 minutes, or until golden brown on the bottom.
It’s easy enough to scrape off with a sharp knife - if you get it while it’s still warm!
Once completely cool store in an airtight container until serving.
More Low Carb Holiday Recipes
Looking for some low carb or keto options to serve at the holidays? Here are some super tasty Christmas recipes and other holiday treats for you!
Bacon Wrapped Halloween Mummy Meatloaf
Charcuterie Christmas Tree
Cream Cheese Mints
Easter Deviled Eggs
Eggnog
Funeral Potatoes
Gingerbread Cookies
Gingerbread Pancakes
Halloween Deviled Eggs
Holiday Desserts
Holiday Main Dishes
Holiday Side Dishes
Paska [Ukrainian Easter Bread]
Pumpkin Pie Fat Bombs
Sauerkraut Buns
Stuffing
Turkey Meatballs with Cranberry Glaze
Witch Finger Cookies
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Candy Cane Cookies
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 ⅓ cups Unflavoured whey isolate
- ⅓ cup Coconut flour
- 1 ½ teaspoon Xanthan gum
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter softened
- 1 cup Granulated sugar substitute
- 2 Large eggs
- 1 ½ - 2 teaspoon Peppermint extract
- Gel food colouring
Instructions
- In a medium bowl, whisk together all dry ingredients (except sugar substitute) until well combined, set aside.
- In a separate bowl - the bowl of a stand mixer fixed with a paddle attachment, or a large bowl, if using a hand mixer - cream butter and sugar until smooth and fluffy.
- Be sure to scrape down the sides of the bowl a few times, to make sure everything is incorporated into the mix.
- Add the eggs to the mix, one at a time, beating well between each addition. Add peppermint extract, and mix until well incorporated and smooth.
- With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.
- On a clean work surface, divide dough into 3 balls - 2 larger balls of about the same size, and one smaller ball (about half the size of the other two)
- Add food colouring to the balls - red to one of the larger ones, white to the other (optional), and green to the smallest.
- Knead in until colouring is evenly incorporated in each dough ball.
- Wrap dough balls - separately - in plastic film, chill for 1 hour. This is an important step for gluten free cookie dough, don’t skip it!
- Divide each dough ball into 3 equal pieces, and each of those 3 pieces into 4 pieces. You should have 12 pieces of each colour.
- Following your choice of directions in the post, roll the dough balls out into thin logs, cut in half, and roll into candy cane cookies. Place on prepared baking sheets as you finish them.
- Cover and chill for 30 minutes.
- Preheat oven to 375F, line cookie sheets with parchment paper.
- Bake cookies for 10-12 minutes, or until golden brown on the bottom.
- Once completely cool store in an airtight container until serving.
Video
Notes
Nutrition
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