Ingredients
• 1 ½ cups blanched almond flour
• ¼ cup powdered erythritol (or powdered sugar for non-keto)
• 3 tbsp cold butter or coconut oil
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 2–3 tbsp unsweetened cocoa powder (for rolling)
• 2 oz sugar-free dark chocolate, melted
• 2 tbsp crushed sugar-free peppermint candies (or regular)
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
- In a bowl, mix almond flour, erythritol, salt, butter, and vanilla until a soft dough forms. Chill 10 mins if too sticky.
- Roll dough into 12 small balls, coat lightly in cocoa powder, then place on sheet.
- Press thumb gently into center of each to form a well (don’t go all the way through).
- Bake 12–14 mins until edges are golden and set. Cool 5 mins, then carefully re-press wells if they puffed.
- Fill each with ~½ tsp melted chocolate, then sprinkle with crushed peppermint. Let set 10 mins.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 13 mins, Total Time: 28 mins (+ cooling), Servings: 12
Calories: 95, Net Carbs: 2g, Fats: 8g, Protein: 2g