These Keto White Chocolate Peppermint Cookies are a fun, festive option to add to your low carb holiday cookie spread. Great taste & texture!
I guess that’ll be a running theme here, as it’s been a while since I developed today’s recipe - Keto White Chocolate Peppermint Cookies - and photographed them.
See, this post was supposed to be published a year ago.
Whoops!
Anyway, the recipe is just as good as it was then, so ... better late than never, right?
I designed this cookie to be a very holiday themed keto cookie recipe, in the lead up to Christmas last year.
It’s got a great texture, and just the right amount of peppermint flavour - both in the cookie dough, and from the inclusion of crush peppermint candy.
It’s just a really nice cookie recipe, whether you’re looking to indulge your own sweet tooth, or to have something to set out as an inclusive addition to your desserts spread at any holiday gathering.
Speaking of inclusive - these are also naturally gluten free cookies!
Anyway, let’s look at what you’ll need for this low carb Christmas cookies recipe...
Nutritional Info
This recipe is designed to make 24 cookies.
The nutritional information provided is based on the use of Lily's White Chocolate baking chips - use of any other brand will provide different nutritional values.
As it, this recipe has 7.5 grams of carbs per cookie coming from sugar alcohols, and one from fibre = 1.5 grams net per cookie.
Ingredients
If you do any amount of keto baking from this blog, you’ll find that the ingredients are pretty basic ones.
As always, though, I have some notes for you:
The “Flour” Mixture
I use a mix of 3 flour alternatives - Super Fine Almond Flour, Vanilla Flavored Whey Protein Powder, and Coconut Flour - along with a little Xanthan Gum.
This is pretty much by go-to mix to replace all purpose flour in my keto cookie recipes. It’s low carb, tastes great, gives you a great texture, and you even get a bit of protein out of it!
As far as the protein powder goes, I use Revolution Nutrition's High Whey in Vanilla Cake, but any brand should work.
Just be sure to use one that you love the taste of, and that suits your macros.
Sweeteners
I use Granulated Allulose, as a white sugar replacement, to keep the base tasting and feeling as much like my classic chocolate chip cookie recipe as possible.
If you’d prefer to use Erythritol / Monkfruit Blend Sweeteners - like Swerve Granular Sweetener- use ½ cup instead.
Sugar Free White Chocolate Chips
I used Lily’s White Baking Chips as the sugar free chocolate chips in this recipe - and that’s what the nutritional information is based on.
You can use whichever sugar free white chocolate chips you like. Alternatively, sugar free milk chocolate chips or sugar free dark chocolate chips would also work.
Sugar Free Peppermint Candies
I use sugar free Starlight Mints for part of the peppermint flavour in this recipe. They’re available from various brands - and using different sweeteners - so just use whichever works for you!
Everything Else
Rounding out this recipe, you will need:
Unsweetened Almond Milk
Unsalted Butter
Large Eggs
Peppermint Extract
Vanilla extract
Baking Powder
Baking Soda
Salt
... Aside from the fact that you can use whatever kind of milk / milk substitute you like, I really don’t have anything to add, as far as these last few ingredients go. Straightforward stuff!
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How to Make Keto Peppermint White Chocolate Chip Cookies
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Unwrap the peppermint candies and place in a plastic baggie. Use a heavy rolling pin to crush the candies, set aside.
In a medium bowl, whisk together protein powder, almond flour, coconut flour, baking soda, salt, xanthan gym, and baking powder, set aside.
Add eggs, milk, vanilla extract and peppermint extract, beat until everything is fully incorporated and smooth.
Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.
Fold in the white chocolate chips and ¼ cup of the crushed peppermint candies, until well combined. Cover chill for 1 hour.
Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 24 cookies from the batch.
Gently press the tops of each slightly - flattening them a little. They flatten a bit on their own, but can use a little help getting started!
Sprinkle with remaining crushed peppermint candies.
Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
Cool completely to room temperature before storing in an airtight container, like a freezer bag.
Leftovers
Leftover cookies will keep for several days at room temperature, or a couple of weeks in the fridge.
Best served room temperature or warmer.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Valentine’s Chocolate Thumbprint Cookies
Witch Finger Cookies
... but wait, there's more! We have a desserts section for keto recipes - Keto Dessert Recipes! Check it out!
Festive Keto White Chocolate Peppermint Cookies [Low Carb & Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- ⅔ cup Vanilla Whey Protein Powder
- ½ cup Superfine Almond Flour
- ¼ cup Coconut Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Baking Powder
- ¾ cup Unsalted Butter softened
- ⅔ cup Granulated Allulose ½ cup if Erythritol
- 2 Large Eggs
- 1 tablespoon Unsweetened Almond Milk
- 1 teaspoon Vanilla extract
- ¼ teaspoon Peppermint Extract
- ⅔ cup Sugar Free White Chocolate Chips
- 18 Sugar Free Peppermint Candies Crushed. See post for notes about handling these.
Instructions
- In a medium bowl, whisk together protein powder, almond flour, coconut flour, baking soda, salt, xanthan gym, and baking powder, set aside.
- In stand mixer - or in a large bowl with an electric mixer - cream butter and sugar substitutes until fluffy.
- Add eggs, milk, vanilla extract and peppermint extract, beat until everything is fully incorporated and smooth.
- Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Fold in the white chocolate chips and ¼ cup of the crushed peppermint candies, until well combined. Cover chill for 1 hour.
- Preheat the oven to 350 F, line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 24 cookies from the batch.
- Arrange dough balls on baking sheets leaving at least 2" between cookies.
- Gently press the tops of each slightly - flattening them a little. They flatten a bit on their own, but can use a little help getting started!
- Sprinkle with remaining crushed peppermint candies.
- Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.
- Cool completely to room temperature before storing in an airtight container, like a freezer bag.
- Leftover cookies will keep for several days at room temperature, or a couple of weeks in the fridge.
- Best served room temperature or warmer.
Notes
Nutrition
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A brightly flavoured, festive keto cookie recipe for Christmas. Hope you love them as much as we do!