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Candy Cane Cookies

Recipes   Gluten Free     Seasonal     Sweets    



  • ½ cup butter
  • ½ cup Swerve, confectioners
  • 1 egg, slightly beaten
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 tsp of peppermint extract or flavoring
  • 1 3/4 cup of almond flour
  • ¼ cup of coconut flour
  • ¼ cup whey protein powder
  • 1/2 tsp of salt
  • 1 tsp red natural food coloring (we use Watkins)


  • ½ cup of Swerve, confectioners
  • 2 tbs of skim milk
  • ¼ tsp peppermint extract/flavoring or to taste


  1. Combine first 10 ingredients and mix well.
  2. Divide dough in half.
  3. Add Red food coloring to one half of dough; mix well into half of dough.
  4. Place both balls of dough in the fridge for 30 minutes.
  5. On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch long rope.
  6. Place side by side, and gently twist together, place on ungreased cookie sheet and curve one end of the cane to form a candy cane- be careful to not let dough break.
  7. Bake at 325 degrees for 10-12 minutes just until edges brown.
  8. Let cookies cool on sheet.
  9. Mix glaze ingredients and gently brush onto each cooled cookie.

Makes about 24 servings.

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Nutrition Facts

Serving Size 1 cookie

Servings 24

Calories 90
Total Fat 8g
Total Saturated Fat 3g
Cholesterol 20mg
Sodium 55mg
Total Carbs 9g
Dietary Fiber 2g
Sugars 1g
Swerve 7g
Protein 3g
Net Carbs: 0g