Keto Mint Chocolate Chip Cookies
These Keto Mint Chocolate Chip Cookies are perfect for low-carb cookie exchanges! Packed full of peppermint chips and dark chocolate chips, these keto treats have just 2.8 net carbs each!
Peppermint is generally the flavor of December and Christmas to me, but it’s possible to overdo it. I like little tastes of peppermint, usually paired with dark chocolate to balance the sweetness. I love my Chocolate Peppermint Whoopie Pies and Peppermint Keto Bark, but I wanted to make an easier option for holiday gifts this year. These Keto Mint Chocolate Chip Cookies are great for that!
I took my popular Keto Chocolate Chip Cookie recipe and modified it for the holidays. Including dark chocolate chips and peppermint chips (both sugar-free to be keto friendly) keeps them sweet without being too sweet. If you prefer less-sweet cookies, feel free to swap the amounts and have more dark chocolate than mint!
This recipe is easy to freeze and great for taking to work as they’re low-carb, diabetic-friendly, and gluten-free. If you really want a chocolate peppermint treat without a ton of carbs, enjoy these chewy, delicious cookies with a cup of Slow Cooker Peppermint Hot Cocoa!
Keto Mint Chocolate Chip Cookie Ingredients
- Almond Flour: I do not suggest any substitutions. This recipe was formulated for super fine almond flour only.
- Baking Soda, Baking Powder, Salt: You need all three to make the perfect chewy cookie.
- Butter: cold butter is necessary to get the correct texture.
- Golden Monkfruit: a keto-friendly sweetener perfect in these cookies
- Vanilla extract
- Egg: size large
- Lily’s Peppermint White Chocolate Chips
- Lily’s dark chocolate chips
How to make Mint Chocolate Chip Cookies Keto
This is super simple–Just mix, chill, and bake. First you’ll combine your dry ingredients: Almond flour, baking soda, baking powder, and salt. In another bowl, beat butter, golden monkfruit, and vanilla (preferably in a stand mixer) until creamy. Once it’s nice and creamy, beat in the egg on low.
Gradually pour in the dry almond flour mixture and continue beating on low until well combined. Finally, fold in the peppermint and chocolate chips and chill the dough at least 30 minutes. The longer you chill them, the better set up the dough will be, leading to soft, chewy cookies. If you do not allow the dough to chill until the butter is solid and cookie dough is hard, your cookies will spread.
When the cookie dough is hard and you’re ready to bake, preheat your oven and scoop your dough into 1-inch balls. Place on a silicone-lined baking sheet so that they don’t stick (a lightly greased baking sheet will do in a pinch). Bake for 7-9 minutes or until golden brown and lightly set. Allow cookies to finish on the baking pan, then move once cooled.
Can you freeze keto cookies?
Yes, you can freeze keto cookies! This is a great option for meal prepping, and it helps to have low-carb treats available when the sweet tooth strikes! You can pull these out when company unexpectedly stops by, one-by-one for a lunchbox dessert, or save them for a work potluck.
My favorite way is to freeze the cookie dough for 6 months after chilling and scooping. This makes it super easy to pull out the specific number I need, and then we get freshly baked, delicious cookies! Alternatively, you could freeze these after baking (up to 2 months) then simply leave out on the counter or in a lunchbox to thaw.
Tips for the perfect keto cookies
- You must chill the cookie dough. I know it’s hard to be patient, but these cookies just aren’t the same otherwise! Without chilling, the cookies spread and do not come out chewy and soft.
- If you prefer more chocolate and less peppermint, switch the amounts. The darker the chocolate, the less sweet the cookies will be.
- Be careful with the baking time. The cookies will continue cooking as they cool on the pan, and you don’t want to overcook them. I strongly recommend pulling them out at 7 minutes and waiting 10 minutes as they finish on the pan.
More Keto Cookie Recipes:
- Keto Sugar Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- Keto Snickerdoodles
Want more? Check out this list of the BEST Keto Cookies!
Get the Recipe: Keto Mint Chocolate Chip Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed golden monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup Lily's White Chocolate Peppermint Chips
- 1/2 cup Lily's Semi Sweet or Dark Chocolate Chips
Equipment
Instructions
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in the peppermint and chocolate chips.
- Chill the mixture at least 30 minutes, preferably longer, until the butter is solid and the cookie dough is hard. DO NOT SKIP THIS STEP.
- When ready to bake preheat the oven to 350 degrees F.
- Using a small cookie scoop drop the cookies onto a silicone lined baking sheet (or lightly greased baking sheet) evenly spaced.
- Bake for 7-9 minutes or until  golden brown and lightly set. DO NOT OVERBAKE! Allow the cookies to cool completely before moving from the pan.
Notes
- Do not skip the chilling step. The cookies will spread too much and will not be soft and chewy.
- I used a 1-inch scoop to get 28 cookies. If you use smaller or larger scoops, the cooking time will need to be adjusted.
