My Favorite Keto Cookie Recipe for the Holidays (Even My Non-Keto Friends Love Them!) | Ep. 472

I’m sharing my keto cookie recipe that’s perfect for holiday celebrations. It’s even been well-received by friends and family who don’t follow the keto diet! In the video, I walk you through every step.

WHAT I SHARED: I demonstrated how to make these keto cookies from start to finish, including ingredient selection and the mixing process.

THE RECIPE:

Dry Ingredients:

• 2.5 cups almond flour
• 1 teaspoon baking soda
• 0.5 teaspoon xanthan gum (This is critical for texture!)
• 0.5 teaspoon salt (A specific brand was mentioned in the video)
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg

Wet Ingredients & Flavorings:

• Butter (softened manually)
• 0.5 cup Swerve brown sugar
• 0.25 cup organic granulated sweetener
• 1 egg
• 1.5 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Add-ins:

• White chocolate chips (My preference, but you can adjust)

Process:

1. Combine all dry ingredients in a bowl and mix evenly.
2. In a separate mixer, add the manually softened butter, 0.5 cup Swerve brown sugar, and 0.25 cup organic granulated sweetener.
3. Use a whisk attachment or handheld mixer for 2-3 minutes until fluffy.
4. Add 1 egg, 0.5 tsp vanilla extract, and 1 tsp peppermint extract. Blend well, but do not over-mix.
5. Gradually mix in the pre-prepared dry ingredients until you get a doughy consistency.
6. Incorporate the white chocolate chips. I prefer using my hands for this to preserve their shape.
7. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This is key for texture!
8. Preheat the oven to 350°F. (You can start this midway through the chilling process).
9. Use a tablespoon scoop to portion dough onto baking sheets lined with parchment paper, about 1.5 inches apart.
10. Bake for 10-20 minutes. I check for browning after 10 minutes.
11. Let the cookies cool on the pan before transferring them.

PRODUCTS I USED:

• Organic Almond Flour: https://amzn.to/4qOkKez
• Xanthan Gum (Don’t skip this!): https://amzn.to/3Xl8g0y
• Swerve Brown Sugar: https://amzn.to/4hN3hiE
• Organic Granulated Sweetener: https://amzn.to/47wquCl
• White Chocolate Chips: https://amzn.to/485z236
• Organic Baking Soda: https://amzn.to/4hUq8Jg
• Organic Peppermint Extract: https://amzn.to/496cYXe
• Organic Vanilla Extract: https://amzn.to/3Jo6vww
• Fine Salt (Recommended brand): https://amzn.to/49c0Q7e
• KitchenAid Artisan Series 5 Quart: https://amzn.to/47xJLDw
• OPTIONAL (if don’t have a mixer), Drill-Adapters: https://amzn.to/4hN69vW
• Mixing Bowls: https://amzn.to/3Lu1aEq
• Baking Sheets: https://amzn.to/4hRO7J8
• Parchment Paper: https://amzn.to/4p4AzfK
• Kerrygold Grass Fed Butter: https://amzn.to/43QVJFQ

IMPORTANT NOTES FROM THE VIDEO:

• Do not omit the xanthan gum, or you will get subpar cookies.
• I advise against using the microwave to soften butter due to nutrient loss; soften it manually.
• Chilling the dough for 30 minutes is key for optimal texture.

I’m confident these might be the best keto cookies available, comparable to those from bakeries. I hope you try the recipe and enjoy them with your family this holiday season!