When I first tried the Brown Butter Low Carb Keto Peppermint Cookie, I was struck by the delightful balance of rich, nutty flavors and the refreshing zing of peppermint. It’s hard to believe something so indulgent can fit into a low-carb or ketogenic lifestyle. If you’re curious about how to make these impressive cookies and elevate your dessert game, you might just find a new favorite treat. Let’s explore what makes them so special.
What kind of recipe is it?
The Brown Butter Low Carb Keto Peppermint Cookie is a delightful twist on a classic holiday treat, perfect for those following a low-carb or ketogenic diet.
With its rich, nutty flavor from brown butter and a refreshing hint of peppermint, this cookie is both indulgent and guilt-free.
It’s a great choice for health-conscious individuals who still want to enjoy festive sweets without compromising on their dietary goals.
Ideal for gatherings or personal enjoyment, these cookies bring joy to anyone eager for a tasty holiday bite.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | ½ cup (1 stick) |
| Granulated erythritol | ¾ cup |
| Almond flour | 2 cups |
| Coconut flour | ¼ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| Sugar-free peppermint candies | Optional, for decoration |
| Sugar-free chocolate chips | ½ cup (optional) |
| Egg | 1 large |
This table provides the detailed list of ingredients and their respective quantities required to prepare the Brown Butter Low Carb Keto Peppermint Cookie.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | Used for combining ingredients, mixing dry and wet components. | Any large, deep bowls or even pots. |
| Measuring Cups (Dry and Liquid) | Essential for accurately measuring all the ingredients. | Standard coffee mugs (for dry ingredients) and clear glasses or jars for liquid. |
| Measuring Spoons | Necessary for precise measurements of smaller quantities (e.g., baking powder, extracts). | A set of regular kitchen teaspoons and tablespoons. |
| Stand Mixer or Hand Mixer | Aids in mixing ingredients thoroughly and efficiently, especially for creaming butter and sugar. | Manual mixing with a wooden spoon or whisk (more effort required). |
| Rubber Spatula | Ideal for scraping down the sides of the bowl and folding in ingredients without losing air. | Any flexible plastic or silicone spatula, or even a spoon. |
| Wooden Spoon | Great for mixing stiff doughs, and can be used for stirring ingredients together. | A regular spoon or an old-fashioned wooden stick. |
| Baking Sheets (2-3) | Used for placing cookie dough and baking the cookies evenly. | Any flat, oven-safe tray or sheet. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to baking sheets and makes cleanup easier. | A lightly greased baking sheet or reusable baking mats made from other materials. |
| Cookie Scoop or Spoon | For portioning out cookie dough for uniform cookie sizes. | A regular tablespoon or ice cream scoop. |
| Cooling Rack | Allows cookies to cool evenly without getting soggy bottoms. | A clean metal rack or the back of a baking sheet turned upside down. |
| Oven Thermometer | Ensures the oven is at the correct temperature for accurate baking. | A simple oven calibration check using a thermometer can serve as a makeshift alternative if you suspect inaccuracies. |
This table provides a comprehensive overview of the essential kitchen equipment needed to prepare the Brown Butter Low Carb Keto Peppermint Cookies, detailing the purpose of each tool and suggesting affordable alternatives where necessary.
Cooking Steps
- Gather all ingredients: unsalted butter, granular erythritol sweetener, almond flour, coconut flour, peppermint extract, baking powder, chocolate chips (sugar-free), and sea salt. Measure out 240 ml (1 cup) of unsalted butter and place it in a medium mixing bowl.
- Preheat your oven to 175 °C (350 °F). Position the oven rack to the middle for optimal baking results.
- Melt the unsalted butter in a small saucepan over medium heat, stirring continuously with a wooden spoon until it turns golden brown and develops a nutty aroma, about 5–7 minutes. Remove from heat once it reaches a deep amber color.
- Pour the brown butter into a large mixing bowl and allow to cool slightly, about 5 minutes.
- Add 200 g (1 cup) of granular erythritol sweetener to the brown butter and whisk together until fully combined, creating a smooth, light mixture.
- Mix in 2 large eggs and 5 ml (1 tsp) of peppermint extract into the butter-sweetener mixture, whisking until fully incorporated.
- In a separate bowl, combine 120 g (1 cup) of almond flour, 30 g (1/4 cup) of coconut flour, 5 g (1 tsp) of baking powder, and 2 g (1/2 tsp) of sea salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined, ensuring not to overmix.
- Stir in 90 g (1/2 cup) of sugar-free chocolate chips until evenly distributed throughout the dough.
- Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, portion out mounds of cookie dough (about 45 ml or 3 tbsp each) onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set and the tops are lightly golden, with a slightly soft center.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely, which helps maintain their texture.
- Store cooled cookies in an airtight container at room temperature for up to 1 week, or refrigerate them for longer freshness.
Variations
- Chocolate Peppermint Swirl: Add 50 g (1/4 cup) of cocoa powder to the dry ingredients for a rich chocolate twist and a peppermint chocolate cookie.
- Nutty Almond Delight: Fold in 100 g (1 cup) of chopped almonds instead of chocolate chips for a crunchy texture and added healthy fats.
- Dairy-Free Option: Substitute the unsalted butter with 240 ml (1 cup) of coconut oil for a dairy-free and vegan-friendly version.
- Chocolate Chip Protein Cookie: Incorporate 30 g (1/4 cup) of vanilla whey protein powder into the dry ingredients for an added protein boost while keeping the cookie texture intact.
- Cranberry Orange Bliss: Replace the peppermint extract with orange extract and add 100 g (1 cup) of dried cranberries for a festive flavor combination perfect for the holidays.
- Spiced Ginger Cookies: Add 5 g (1 tsp) of ground ginger and 2 g (1/2 tsp) of ground cinnamon to the dry ingredients for a warm, spiced cookie that’s perfect for winter.
- Sugar-Free Peanut Butter Cookies: Swap out half of the almond flour with 60 g (1/2 cup) of sugar-free peanut butter for a nutty flavor while keeping it low carb.
- Slow Cooker Variation: Make the dough and scoop into balls, then place them in a slow cooker on high for 2-3 hours with a towel under the lid for an easy, no-bake cookie option.
Tips on plating and presentation
While I enjoy the taste of these Brown Butter Low Carb Keto Peppermint Cookies, the presentation can elevate them to a new level.
Using simple plating techniques, like stacking the cookies neatly or arranging them in a festive pattern, enhances their visual appeal.
A sprinkle of crushed peppermint on top or a drizzle of sugar-free chocolate can add that extra flair.
What other dishes can I pair it with?
Pairing these Brown Butter Low Carb Keto Peppermint Cookies with other dishes can create a delightful dessert spread.
I love to include some keto-friendly chocolate truffles and almond flour brownies for rich cookie pairings.
You can also add a festive fruit platter alongside whipped cream or mascarpone to enhance the experience.
These combinations turn any gathering into a celebration of delicious, festive treats.
What drinks can I pair it with?
To enhance the flavor of my Brown Butter Low Carb Keto Peppermint Cookies, I’ve found that pairing them with certain drinks truly elevates the experience.
A rich cup of coffee makes the perfect companion, especially with a hint of peppermint syrup.
If I’m in the mood for something lighter, I enjoy almond milk or coconut milk alternatives, which beautifully complement the cookies’ nutty richness.
Frequently Asked Questions
Can I Freeze the Brown Butter Peppermint Cookies?
Absolutely, you can freeze the cookies! I recommend wrapping them individually in plastic wrap, then placing them in an airtight container. These freezing tips ensure they stay fresh and delicious for later cookie storage.
How Long Do the Cookies Stay Fresh?
The cookies stay fresh for about a week when stored properly in an airtight container. Their shelf life can increase if you refrigerate them, but I prefer enjoying them at room temperature!
Are There Any Vegan Alternatives for This Recipe?
Yes, I’ve found that using vegan butter works great in recipes like this. For nut substitutes, try sunflower seed butter or pumpkin seed butter. They keep the richness without compromising the flavor. Enjoy experimenting!
What Type of Sweetener Works Best for Keto Cookies?
I’ve found erythritol blends work best for keto cookies, as they mimic sugar’s texture and sweetness. Stevia alternatives can be great too, but sometimes I feel they leave an aftertaste that can be off-putting.
Can I Use Different Nuts in the Recipe?
Absolutely, you can use different nut options in the recipe! I’ve found that almonds, walnuts, or pecans each add unique cookie flavor, making the treat wonderfully versatile while still keeping it keto-friendly. Enjoy experimenting!