Keto Peppermint Swirl Cookies
How to Make It
Step 1
Preheat an oven to 350 F. Begin with room temperature butter and cream cheese. Cream the butter and cream cheese together in the bowl of a stand mixer fitted with a paddle attachment, for 1-2 minutes.
Step 2
Next, add the sweetener, almond flour, baking powder, kosher salt and peppermint extract. Beat again until well blended for about 1 minute.
Step 3
Divide the dough into three parts and place them into separate bowls. Color one bowl with a few drops of green food coloring and another bowl with a few drops of red food coloring. Start with a little at time and add more as desired.
Step 4
Place each dough side by side on a piece of parchment paper into a rough log shape. Freeze for 5 minutes until chilled. The dough should not be hardened, just firmer and easier to handle.
Step 5
Remove the log from the freezer. Pick it up and slap it down gently. Repeat this process turning it on all sides to form a log shape that is roughly 12” long. Cut the log into 16 equal pieces. Roll each into a ball and then place them on a baking sheet several inches apart.
Step 6
Use a measuring cup or a cup with a flat bottom to press each ball into a round cookie that is about ¼” thick. Press the bottom of the measuring cup or flat cup into some granulated sweetener and then press the cookie. This will help the cookie from sticking and give the cookie a nice crispiness after baking.
Step 7
Bake for 8 minutes or until the cookies are set with barely any browning on the outside edges. Allow them to cool completely before removing them from the baking sheet to a cooling rack. Store in an airtight container.
Ingredients
- Butter – 1 stick
- Cream Cheese – 1 ounce
- The Ultimate Icing Sugar Replacement by Swerve – ⅔ cup
- Almond Flour – 2-¼ cup
- Baking Powder – 1 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Peppermint Extract – 2 teaspoon
- The Ultimate Sugar Replacement Granular by Swerve – ⅓ cup