Keto Candy Cane Cookies
Servings: 18 sugar cookies
Calories: 145kcal
Ingredients
- 3/4 cup salted butter softened 180g
- 3/4 cup powdered monkfruit/erythritol sweetener 144g
- 1 egg room temperature
- 1 1/4 tsp vanilla extract
- 1/4 tsp almond extract or peppermint extract optional
- 1 1/2 cups almond flour 168g
- 1/2 cup coconut flour 56g
- 1 tbsp arrowroot starch 8g or cornstarch is OK if you don't have it
- 3/4 tsp xanthan gum
- 1/8 tsp baking powder
- 1/8 tsp salt 1/4 tsp if using unsalted butter
- red food colouring
Instructions
- Pre-heat oven to 350*F.
- In a large bowl, beat together your butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
- In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
- Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
- Divide the dough in half (one half in one bowl and one half in another). I use my food scale to weigh it and make sure the halves are even but you can just estimate if you don't have one.
- Add red food colouring to one half of the dough and stir until you reach your desired colour.
- Next to make the candy canes, you can refrigerate your dough for 10-20min if you find it too soft. But I typically just go straight into making them.
- First line 2 large baking sheets or a counter with parchment paper.
- Take the "white" portion of the candy cane dough and roll it into strands about 5 1/2 inches long then place them on the parchment. Try to make them thin but thick enough that they don't break too easily (see photo). Also see above in this post for tips on the best way to roll these!
- Once you have all of the strands made for this portion of dough, you can begin rolling out red strands the same way. I tend to do one red strand at a time.
- Take the red strand you just made and pinch the top of it with one of the white strands then begin very gently folding the two strands over each other as if you were braiding. Pinch the bottom of the strands together as well and then gently bend the top to look like a candy cane. Repeat this process for the rest of the dough.
- Bake the candy canes directly on the parchment you formed them on by dragging it gently onto a baking sheet (if it isn't already on one) or VERY carefully transfer them to a baking sheet lined with parchment paper.
- Bake the cookies for 8-10min. They will be lightly browned on the bottoms yet still very soft but will firm up much more as they cool. Cool fully before transferring to a plate or container. Enjoy your Keto Candy Cane Cookies!
Notes
Ingredients Links
- Almond Flour
- Coconut Flour
- Arrowroot Starch
- Xanthan Gum
- Powdered Monkfruit/Erythritol Sweetener
- Vanilla Extract
- Almond Extract
Tips For Making Keto Candy Cane Cookies
- When rolling out your candy cane strands, you can experiment with what works best for you. I typically don't refrigerate my dough because I'm just an impatient person, haha. But you can refrigerate it as needed if you find it makes rolling it out easier. Just try to make the candy canes the day you make your dough because you'll find it becomes more dry and less pliable if it stays in the fridge too long.
- I always recommend rolling out the "white" strands of dough first so you don't end up transferring the red colour to them accidentally.
- I've found the best way to roll your candy cane strands is to grab a small portion of dough, begin rolling it into a thick strand in your hands, then place it on the parchment and continue rolling it on the parchment paper (not in your hands) to get it thinner. This prevents ends from getting too small then breaking off and makes the strands look more uniform.
- These cookies do take some practice so don't be frustrated if your first few don't look perfect. They will still taste great! If your strands tear while you are folding them over each other, simply pinch the section of dough back together and keep going.
Nutrition
Serving: 1sugar cookie | Fiber: 2.1g | Calories: 145kcal | Fat: 13.7g | Protein: 2.8g | Carbohydrates: 1.8g