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!