Sugar-free peppermint bark cookies
Almond-flour chocolate thumbprints filled with peppermint sugar-free white chocolate and optional festive sprinkles.
Prep30 min
Cook20 min
Rest35 min
Oven165°C
Servings18
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 115 g unsalted butter, softened rounded
- 91 g granulated erythritol baking sweetener rounded
- 50 g whole egg, 1 large egg rounded
- 2.5 ml vanilla extract rounded
- 210 g fine almond flour rounded
- 29 g unsweetened cocoa powder rounded
- 4 g baking powder rounded
- 1.5 g fine salt rounded
- 115 g sugar-free white chocolate chips rounded
- 14 g food-grade cocoa butter rounded
- 5 ml oil-based peppermint extract rounded
- 10 g sugar-free sprinkles, optional (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 163°C and line a large baking sheet.
- Beat the butter and granulated sweetener until lighter, about 2 minutes. Beat in the egg and vanilla.
- Add the almond flour, cocoa, baking powder and salt and mix thoroughly. Roll into 18 balls, space well apart and press to about 12 mm thick.
- Make a broad indentation in each centre with a thumb or rounded measuring spoon. Bake for about 20 minutes, then cool completely.
- Melt the sugar-free white chocolate and cocoa butter gently. Stir in the oil-based peppermint extract.
- Spoon into the indentations and immediately add optional sprinkles. Let the filling set before storing.
Notes
- An oil-based peppermint extract is preferred because alcohol-based extract can seize white chocolate.
- Sugar-free white chocolate brands melt differently. Cocoa butter thins the filling without introducing water.
- The source uses erythritol-based Swerve. Other sweeteners can change spread and texture.
- Contains dairy, egg and almonds and may contain soy. Actual ketogenic suitability depends on labels.
Sources consulted
Sources consulted
From Christoph Mayer