These Keto Triple Chocolate and Peppermint Cookies are the perfect holiday treat. The cookies are easy to make and come out super soft and chewy every time!
In a large mixing bowl, cream the butter, sugar substitute, and almond butter until the sweetener has begun to melt. Add the eggs and vanilla and mix until well combined then set aside.
In a separate bowl combine the almond flour, cocoa powder, salt, baking soda, cream of tartar, and gelatin.
Add ½ of the almond flour mixture to the butter mixture and stir just until combined, then repeat with the remaining almond flour mixture. Fold in the chocolate chips.
Place the dough into the refrigerator to chill for at least 30 minutes, but up to overnight.
While the dough is chilling, preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat.
Once the dough is chilled, remove it from the fridge and scoop out 1 ½-2 tablespoons of dough and form into a ball and then place on the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
Bake in the preheated oven for 15-18 minutes. or until the cookies have lightly browned. Note that the cookies will still be very soft, but will firm up after cooling.
The cookies will still be pretty round, you can leave them this way or use the back of a spoon to flatten them some when they come out of the oven.
Allow the cookies to cool slightly before transferring to a cooling rack.
Once the cookies have cooled completely begin to prepare the white chocolate and peppermint. Place the white chocolate chips in a small bowl and microwave on 15-second intervals, stirring after each interval until the chocolate is melted and smooth.
Dip the cookies, one at a time, halfway into the melted white chocolate. Then, sprinkle with the crushed peppermint. Set the dipped cookies on a piece of parchment or a silicone baking mat until the white chocolate has hardened.