Candy cane cookies evoke a sense of nostalgia and holiday cheer. For those following a ketogenic or low-carb lifestyle, traditional candy cane cookies are off-limits due to their high sugar and refined carbohydrate content. Fortunately, with a few clever ingredient substitutions, it's possible to create delicious and visually appealing keto-friendly candy cane cookies that everyone can enjoy.
Why Keto Candy Cane Cookies?
These cookies offer a guilt-free way to indulge in the flavors of the holiday season while staying true to your dietary goals. They are:
- Low in Carbs: Made with almond flour and sugar substitutes, these cookies minimize the impact on blood sugar levels.
- Gluten-Free: Almond flour replaces traditional wheat flour, making them suitable for those with gluten sensitivities.
- Festive and Fun: The iconic candy cane shape and red and white swirls make them a delightful addition to any holiday gathering.
Recipes
Recipe 1: Keto Candy Cane Shortbread Cookies
These keto candy cane shortbread cookies are a delightful treat that captures the essence of the holiday season without the guilt. They might require a bit more effort to assemble, but the end result is well worth it.
Ingredients:
- [The user has not provided a specific ingredient list for this recipe. A typical keto shortbread cookie recipe might include almond flour, butter, sweetener, and vanilla extract.]
Instructions:
- Prepare the Dough: Divide the dough into two equal portions.
- Color the Dough: Add red food coloring to one portion of the dough and mix until evenly colored.
- Roll into Strips: Roll out each portion of dough (red and white) into long, thin strips.
- Twist and Shape: Pinch the ends of a red and a white strip together. Twist the two strips around each other. Pinch the other ends together, and bend the twisted dough into a candy cane shape. If the dough tears, simply pinch it back together.
- Bake: Bake the cookies until golden brown.
Recipe 2: Coconut Flour Candy Cane Cookies
This recipe uses coconut flour as a base, offering a unique texture and flavor profile.
Ingredients:
- 1 ½ cup coconut flour
- 1 ½ cup tapioca flour + extra for rolling out
- ½ cup organic coconut or cane sugar
- 1 can coconut milk (for coconut cream and coconut water)
- ¼ cup coconut cream (refrigerate a can of coconut milk and scoop out just the hardened cream)
- 2 Tbsp coconut water (water from coconut milk can)
- 3 eggs
- 1 tsp vanilla extract
- ½ cup coconut oil melted + extra for brushing top of cookies
- zest from 1 lemon
- ½ tsp sea salt
- ¼ tsp baking soda
- 2-3 organic candy canes crushed
Instructions:
- Combine Dry Ingredients: In a medium size bowl combine coconut flour, tapioca flour, sugar, sea salt and baking soda. Mix well.
- Combine Wet Ingredients: In a small bowl combine coconut cream, coconut water, vanilla extract, zest from 1 lemon, coconut oil and 3 eggs. Mix well.
- Mix Wet and Dry: Combine dry and wet ingredients using a mixer.
- Prepare for Rolling: Dust counter lightly with tapioca flour. Take half the dough and knead slightly with hands to bring it together then role carefully until about ⅛" - ¼" thick.
- Cut Out Shapes: Cut out using a round cookie cuter or glass (I used a glass that was 2"D).
- Brush with Coconut Oil: Lightly brush with melted coconut oil.
- Add Candy Cane Topping: Crush candy cane in a baggie and top each cookie with a small sprinkle. Lightly press candy cane with hands to ensure it is stuck to cookie.
- Bake: Bake at 350 degrees for 15 min.
Recipe 3: Low-Carb Hershey’s Kiss Candy Cane Chocolate Cookies
This recipe combines the rich flavor of chocolate with the refreshing taste of peppermint.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- Pinch of kosher salt
- 1 large egg (room temperature)
- 2 tablespoons soft unsalted butter (1/4 stick)
- Hershey’s kisses candy cane (peppermint flavor)
Instructions:
- Preheat Oven: Preheat the oven to 350 °F (~175°C).
- Combine Dry Ingredients: In a medium mixing bowl, add all the dry ingredients: almond flour, cocoa powder, sugar, baking powder, and salt. Mix well.
- Combine Wet Ingredients: In a large mixing bowl, beat the egg and butter together with a fork. Then add the mixed dry ingredients, blending thoroughly with the fork. The dough should be moist and a bit sticky.
- Shape Cookies: Prepare a baking sheet lined with parchment paper. Using a tablespoon, scoop out a spoonful of dough and roll it into a small ball (~20 g). Place it onto the baking sheet, leaving space between each ball.
- Bake: Bake for 10 minutes.
- Add Hershey's Kisses: Unwrap the same number of Hershey’s Kisses as the cookies. Remove the baking sheet from the oven. While the cookies are still hot, gently press one Hershey’s Kiss onto each cookie.
- Cool and Enjoy: Let the cookies cool a little before consuming.
Tips for Perfect Keto Candy Cane Cookies
- Use Quality Ingredients: Opt for high-quality almond flour, coconut flour, and sugar substitutes for the best flavor and texture.
- Don't Overbake: Keto cookies can dry out quickly, so keep a close eye on them and remove them from the oven as soon as they are golden brown.
- Let Them Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This will prevent them from breaking.
- Get Creative with Decorations: Use sugar-free sprinkles, melted chocolate, or crushed nuts to add extra flair to your cookies.
- Experiment with Flavors: Add extracts like peppermint, vanilla, or almond to customize the flavor of your cookies.
- Rolling the Dough: When rolling out the candy cane strands, you can experiment with what works best for you. Refrigerating the dough for 10-20 minutes can make it easier to handle, especially if it's too soft.
- Rolling Technique: Grab a small portion of dough, begin rolling it into a thick strand in your hands, then place it on the parchment and continue rolling it on the parchment paper (not in your hands) to get it thinner.
Variations and Adaptations
- Dairy-Free: Substitute coconut oil for butter in the shortbread cookie recipe for a dairy-free option.
- Nut-Free: Use sunflower seed flour or coconut flour instead of almond flour for a nut-free version.
- Chocolate Candy Cane Cookies: Add cocoa powder to the dough for a chocolatey twist.
- Peppermint Extract: Enhance the peppermint flavor by adding a few drops of peppermint extract to the dough.
Serving and Storage
- Serving: Serve these cookies as a festive treat during holiday gatherings, or enjoy them as a guilt-free dessert any time of year.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or in the freezer for longer storage.
Common Mistakes to Avoid
- Overmixing the Dough: Overmixing can lead to tough cookies. Mix the ingredients until just combined.
- Using the Wrong Sweetener: Some sugar substitutes can have a cooling effect or a bitter aftertaste. Choose a sweetener that you enjoy and that works well in baking.
- Not Allowing Enough Cooling Time: Keto cookies are often fragile when warm. Allow them to cool completely before handling them.
The Joy of Keto Baking
Baking keto-friendly treats can be a rewarding experience, allowing you to enjoy your favorite desserts without derailing your health goals. With a little creativity and the right ingredients, you can create delicious and satisfying cookies that everyone will love.
Adapting to Dietary Needs
The user shared a heartwarming anecdote about navigating dietary restrictions during the holidays. Her child, Nora, who has epilepsy and follows a special diet, was offered sugary candy canes. Instead of making a fuss, Nora politely declined, explaining her dietary needs. To ensure Nora didn't feel left out, the user decided to bake keto-friendly candy cane cookies. This story highlights the importance of finding creative solutions to accommodate dietary needs and make everyone feel included during special occasions.
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