Best Keto Peppermint Chocolate Christmas Crack

Our Keto Christmas crack is made with a homemade almond flour cracker base that is topped with a browned butter and sweetener mixture. The browned butter mixture is poured over the almond crackers and baked to infuse all the flavors. The mixture is then chilled until firm and spread with melted sugar-free chocolate that has been combined with peppermint extract for a bright festive flavor. The Keto Christmas crack is topped with Keto-friendly chocolate chips and sugar-free sprinkles. This is an awesome kid-friendly recipe as well!

Can I use other Keto-friendly toppings?

Yes! Feel free to top this Keto Christmas recipe with other low carb chocolate chips. Nowadays, there are so many different flavors and varieties of sugar-free or naturally sweetened chocolate chips and candies. Even crushed sugar-free peppermint candies would be lovely on this.

What is the best way to store the Keto Christmas crack?

After the mixture has been broken into pieces, place it in a zip-top bag and store it in the fridge until ready to consume. The crack will last like this for up to one week in the refrigerator or up to a month in the freezer. So feel free to make it ahead of time for any Christmas gatherings.

Serving suggestions

To make the ultimate pairing, serve this with other Keto Christmas Recipes like this Keto Christmas Butter Rum Coffee:

https://www.carbmanager.com/recipe-detail/ug:d778b0ca-aa6c-7810-ec06-a32f1d81e8e5/keto-christmas-rum-butter-coffee

Net Carbs

5.4 g
Fiber

4.7 g
Total Carbs

21.8 g
Protein

6.3 g
Fats

23.7 g

276 cals

Quantity

Serving Size

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Almond flour

2 cup
Himalayan Pink Sea Salt

0.5 tsp
Baking powder

0.5 tsp
Raw egg

1 large
Butter

2 tbsp
Powdered Erythritol (Icing Sugar)

2 tbsp
Powdered Erythritol (Icing Sugar)

2 tbsp
Butter

2 tbsp
Pure Peppermint Extract

0.5 tsp
Chocolate chips, sugar free

6 oz
Coconut oil

2 tsp
White Chocolate Style Stevia Sweetened Swirl Baking Chips

66 chips
Rainbow Sprinkles (sugar-free)

4 tbp

Step 1

Preheat the oven to 300 F (149 C). Combine the almond flour, sea salt, baking powder, egg, 2 tbsp butter, and 2 tbsp powdered sweetener in a mixing bowl. The mixture will look dry but keep mixing and the dough will come together.
Step 2

Place the dough between two pieces of parchment paper. Roll the dough thin to ⅛” thickness using a rolling pin. Slide both sheets of paper onto a baking sheet. Then remove the top piece of parchment paper. Use a paring knife to score the dough into about 1 ½” x 1 ½” squares. Then bake the dough for 20-25 minutes until golden brown. Allow the dough to cool.
Step 3

Remove the crackers from the baking sheet. Line the baking sheet with foil now (the foil should go up the sides of the baking sheet). Line the same baking sheet with the crackers which have been broken up along the score lines. Make sure there are minimal gaps between the crackers. Place ½ cup butter (or 1 stick) into a small saucepan with ¾ cup powdered sweetener and a pinch of salt.
Step 4

Melt the butter over medium heat, stirring occasionally so the butter doesn’t burn. Once the mixture is completely melted, allow the mixture to come to a simmer. Simmer the mixture, swirling the pan occasionally until the mixture turns an amber color, about 8-10 minutes. Add in the peppermint extract. Pour the butter mixture over the crackers and bake at 300 F for 5 minutes. The mixture will be very liquid so be careful removing it from the oven. Allow the tray to cool slightly before placing the baking sheet into the fridge to cool until hardened.
Step 5

Once the crackers have cooled and hardened, begin to melt the chocolate. Melt the chocolate over a double boiler until smooth. Pour the melted chocolate over the crackers and spread with an offset spatula.
Step 6

Immediately sprinkle on the white chocolate chips and sugar-free sprinkles. Chill the baking sheet again in the fridge. Once chilled, break into pieces and serve!