Keto Peppermint Cream Cheese Cookies

Ingredients

• 8 oz cream cheese softened
• 1/2 cup butter room temperature
• 1 1/4 cup Swerve granular
• 1/2 tsp xanthan gum
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp pepperment extract
• 2 1/2 cups almond flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• Red and green food coloring

Instructions

1. 1

   Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper or use silicone mats.

2. 2

   Combine wet ingredients in one bowl: In medium sized bowl, beat cream cheese and butter together until smooth and fluffy. Add Swerve and beat until fully incorporated. Add eggs and extracts and mix.

3. 3

   Combine dry ingredients in second bowl: In a separate medium-sized bowl, whisk together the flour, baking powder, xanthan gum, and salt.

4. 4

   Mix ingredients together: Add dry ingredients to the wet mixture and stir just until combined.

5. 5

   Separate dough, add food coloring, and chill: Separate the dough into three small bowls. Add red food coloring to the mixture in one bowl. Green into another and leave one bowl without any coloring. Refrigerate for 60 minutes. If dough is still hard to work with, chill longer.

6. 6

   Gently mix doughs together into balls: To create marbled cookie, scoop about 1 tsp of each color dough into your hands and GENTLY roll together between the palms of your hands, forming a ball. Do not over mix or colors.

7. 7

   Place on sheet and chill again: Place marbled dough ball on prepared baking sheets and chill for 30 minutes in the refrigerator. You can flatten them a bit before refrigerating if you want more of a cookie look or leave in a ball, so they’re a bit thicker and more cake-like. They will spread a little, so don’t put them too close together. Dough tends to warm up after handling it, so refrigerating helps some with the spreading.

8. 8

   Bake cookies: Bake 18-20 minutes. Cookies should be light in color and will seem a bit under-cooked, but do not over bake.

9. 9

   Cool cookies on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up yet remain soft and a bit cake-like.

10. 10

    Enjoy and store: Store in a tightly sealed container for up to two weeks, or in the freezer for up to 3 months.