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