- Butter - Erythritol-Based Keto Sweetener - Egg - Almond Flour - Cocoa Powder
Beat the egg and peppermint into the butter/sugar mixture, then slowly add the dry ingredients. The mixture will be very thick and a bit crumbly.
Wrap the cookie dough in plastic wrap and refrigerate for 1 to 2 hours (or overnight) - or until chilled enough to roll out.