Victor's Peppermint Bark "Keto" Cookie, BY JELES

INGREDIENTS:

1/2 cup Monkfruit

1 1/2 cups Anthony’s Almond flour

1/2 tsp Xanthan Gum

pinch of salt

1 large Egg

1 tsp Peppermint extract

1/2 tsp Vanilla extract

1 stick salted butter, cold and sliced

1/2 cup of crushed sugar free peppermints

1/2 cup of Lily's Sugar Free dark chocolate chips

(you can use milk chocolate chips if you wish)

Topping:

Top with a piece of Peppermint prior to sticking them in the oven

INSTRUCTIONS:

Preheat oven 325*

Line the Cookie sheet with parchment paper (Do not spray)

In a large mixing Bowl add your almond flour, monk fruit, xanthan gum, extract, salt and egg mix well

Now start adding the butter in slices as the mixer continues to mix...

Add the crushed peppermints and chocolate chips and fold into mixture, making sure all your dough has both well incorporated

NOW:

Take the dough and make 24 balls, place in to the mini cupcake holders then on to the parchment paper

Take the cookie sheet with your cookies and place in the freezer for 15 minutes

After 15 minutes remove from the freezer and place in the oven (freezing them is important)

ANOTHER IDEA: IMPORTANT NOTE: If you do not use the mini cupcake holders freeze the cookie balls for 45 minutes and just place on a cookie sheet and bake (they will flatten)

Bake for 15-20 minutes (until a light golden color)

Once the 15 minutes or so have passed check the color of the top of the cookies

Once the cookies are done pull out of the oven let them cool for 15 minutes before moving them off the cookie sheet

Optional: melt some chocolate in the microwave and drizzle on each cookie in the mini cupcake holder

NOTE: These will freeze well

Enjoy!

Holiday’s~ Christmas ~ Peppermint Bark Cookies~ Dessert ~ Cookies ~Peppermint~ Jeleszinhas recipes

Total Servings: 24 mini cookies ~ Serving size: 3 mini cupcake cookies ~ Calories: 108 ~ Net. Carb: 2

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