Step 1

Preheat oven to 325 degrees.

Step 2

Melt 8 oz of chocolate in medium metal bowl or double boiler and set over saucepan of simmering water until melted and smooth. Add ½ cup of milk, and Swerve, Confectioners and whisk until smooth. Set aside ¼ cup of chocolate for decorating.

Step 3

Whisk almond flour, coconut flour, baking powder, salt, cocoa powder, and espresso powder in separate bowl and set aside.

Step 4

Beat butter and cream cheese until smooth and combined.

Step 5

Mix in Swerve, Granular until combined and creamy, scraping the sides of the bowl.

Step 6

Add egg, vanilla extract and peppermint extract and mix until combined.

Step 7

Add dry ingredients and mix until combined scraping down the sides of the mixing bowl.

Step 8

Measure 1 tablespoon of dough and place it on a cookie sheet lined parchment paper.

Step 9

Bake at 325 degrees for 10-12 minutes when cookie cracks and large crumbs come out on toothpicks.

Step 10

Let cookies cool on sheet for five minutes and then remove to baking rack with parchment paper.

Step 11

Once cookies cool, smash candy canes into tiny bits and set aside. Reheat chocolate on stovetop and mix in 1 tablespoon of milk. Take warm chocolate and with a spoon drizzle on cookies, and then sprinkle candy cane bits over each cookie.

*Note: If placing on top of each other when transporting or storing, I would place a piece of wax paper between each layer, so they don’t stick to each other.

Makes about 24 cookies.