What better way to wake up on Christmas day than with a mug of Keto Peppermint hot chocolate. My cocoa mix recipe is great to have on hand and then customize it based on the occasion. This season I'm finding that peppermint has my heart (and my kids'). 

The easiest way to make peppermint hot chocolate is to use my Keto hot chocolate mix and add a drop of pure, peppermint essential oil to your batch. I recommend Young Living's brand of essential oils based on their high standards or purity and seed to seal guarantee. They are also the only essential oil brand recognized by the FDA with a whole line of consumable essential oils. You can read more about their company here. (Note that in order to purchase from Young Living you will need to be a member. You DO NOT need to make regular purchases unless you want to. We love Young Living for their efficacy and commitment to non-toxic oils and products. Contact me for more information or join here). If you do not have essential oils you can use peppermint extract, though you will need to explore on the amount you need.

This recipe is so easy and such an simple way to get into the holiday spirit. Enjoy!

Makes:
2 cups of hot chocolate

Ingredients:
16 oz hot water
4 tablespoons TKF Hot Cocoa Mix
1 drop Peppermint Essential Oil**
2 teaspoon stevia (optional)
Garnish: Sugar-free peppermint candies, white chocolate chips, whipped cream (optional)
 
Directions:

1. Warm your hot water. I like to use the tea kettle.
2. Pour your hot water over your mix and stir vigorously. The hotter the water, the more easily the mix will dissolve.
3. Add your drop of Peppermint Essential Oil.
   PLEASE NOTE: Not all essential oil brands are created equally. Young Living is the only essential oil company with an FDA approved line of CONSUMABLE essential oil. Please DO NOT cook or consume essential oils unless they are from Young Living or if you've verified its purity.
4. Garnish with some smashed sugar-free peppermint candies, white chocolate chops and keto whipped cream. Enjoy!

Make it with our current product fav

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Gingerbread cookies. The epitome of Christmas. Funny thing is I never ate or decorated gingerbread cookies when I was young, but my kids asked for them last year so I set off on a mission to make a keto-friendly gingerbread recipe. Personally I like gingerbread cookies that are crunchy with a nice balance of sweet and spicy. I'm not a huge fan of overly sweet or overly spicy versions. If you're looking for a lightly sweet, crunchy keto gingerbread cookie recipe, then this one is for you.

Crunch
There are couple secrets to crunchy cookies when baking keto. Believe it or not the type of sweetener you use contributes to the final texture of the piece. It not only has a different sweetness profile (so be careful when substituting sweeteners when they are listed on a keto recipe. They can be listed because of their end property or sweetness level. Always use the sweetener lists to get the closest results. I know, there are A LOT of different keto sweeteners, but trust me, choosing the right one can be the difference between chewy or crunchy, sickly sweet or the perfect sweetness.)

For this recipe I use Monkfruit sweetener a combination of the classic version and just a tablespoon of the Gold version. Why? Monkfruit crystalizes after it is warmed so the result is an extra level of crunch that you wouldn't get otherwise from a different sweetener. Also, Monkfruit is on the milder side of sweet so if you use something else, I would gut your sweetener down a bit. The Monkfruit Gold version is much sweeter so 1 tablespoon is sufficient.

Lastly a tablespoon of psyllium husk brings all the ingredients together and allows it to firm up and hold the best.

I hope you enjoy this recipe. Look out for my icing recipe to be posted soon!

Yield:
Recipe makes 12-15 cookies
 
Ingredients:
2 cup almond flour
1 tablespoon coconut flour
1 tablespoon psyllium husk
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons group ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground clove
4 tablespoons butter, softened
1 egg, beaten
1/4 cup sweetener (I like Monkfruit for this)
1 tablespoon sweetener, gold (I like Monkfruit for this)
1 tablespoon black strap molasses
 
Directions:

1. In a medium sized bowl combine almond flour, coconut flour, psyllium husk, salt, baking powder and spices. Whisk together to remove any lumps. Set aside.
2. In a separate bowl whisk together egg, softened butter, molasses and sweeteners. 
3. Add dry ingredient to your wet and mix until combined. It will look like there isn't enough moisture but just keep mixing until well combined.
4. The dough will be moist, but crumbly. However when you press it together, it should stick together and not crumble apart. If its too dry add an extra table of melted butter.
5. Split the dough into 2 parts. Roll each part flat between 2 sheets of parchment to about 1/4 thickness.
6. Put the flattened dough in the refrigerator for 10-15 minutes.
7. Once chilled use cookie cutters to cut the shapes out.
8. Use a spatula to loosen the shapes from the parchment paper. Transfer to a cookie sheet with a fresh clean sheet of parchment paper.
9. Bake in the oven at 320° for 13-15 minutes. 
10. Turn off the oven and open the oven door for 10 minutes. DO NOT REMOVE THE COOKIES OR COOKIE SHEET. Close the oven door back up and leave the cookies in there for 1-2 hours (TRUST ME). Remove the cookies and transfer them directly to an air-tight container to maintain its crunchiness! 

 
Net Carbs: 2.68g Net Carbs per cookie
Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.

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