Why You’ll Love This Recipe

1. A Classic Cookie, Made Keto: Who doesn’t love a good Thin Mint cookie? The classic flavor combination of chocolate and mint is timeless. With this keto version, you get all the nostalgic vibes of the original—but without the sugar and carbs.

2. Guilt-Free Pleasure: At only 127 calories and 7.1g net carbs per serving, these cookies are a dream come true for anyone on a ketogenic or low-carb lifestyle. You can finally indulge without derailing your goals.

3. Simple, Real Ingredients: You don’t need a degree in chemistry to understand what’s in these cookies. Almond flour, cocoa powder, peppermint extract—everything you need is likely already in your keto pantry.

4. Perfect for All Occasions: From holiday cookie swaps to late-night snacks, these Thin Mint Cookies fit in everywhere. Plus, they’re freezer-friendly, so you can always have a stash ready to go.

Fun and Attention-Catching Introduction

Imagine biting into a crisp cookie, your taste buds instantly awakened by a cool blast of peppermint followed by rich, velvety chocolate. You close your eyes, and for a split second, you’re back in Girl Scout cookie heaven. But here’s the kicker: you’re still totally within your keto macros. Welcome to the magic of Keto Thin Mint Cookies!

These little chocolatey discs of joy are more than just a sweet treat—they’re a full-on nostalgic experience. They deliver everything you loved about the original Thin Mints without the sugar crash or the carb overload. Whether you’re in it for the flavor, the macros, or the minty-fresh satisfaction, this recipe is here to revolutionize your snack game.

Ingredients with Measurements

Cookies:

🍪 1 3/4 cups (180 g) almond flour
🍫 1/3 cup (78.86 g) cocoa powder

🍬 1/3 cup (60.67 g) Swerve Sweetener
🧂 1 tsp baking powder
🧂 1/4 tsp salt

🥚 1 large egg, slightly beaten
🧈 2 tbsp butter, melted
🌿 1/2 tsp vanilla extract

Chocolate Coating:

🍫 1/2 ounce (1 tbsp) cocoa butter, or 1 tbsp coconut oil
🍫 7 oz (198.45 g) Lily’s dark chocolate, chopped

🌿 1 tsp peppermint extract

Step-by-Step Directions

1. Preheat and Prep: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. This step is essential to prevent sticking and ensure even baking.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.

3. Add Wet Ingredients: Stir in the slightly beaten egg, melted butter, and vanilla extract until a soft dough forms.

4. Roll and Cut: Place the dough between two pieces of parchment paper. Roll it out evenly to your desired thickness, but no more than 1/4 inch.

5. Cut Out Cookies: Use a 2-inch cookie cutter to cut out circles of dough. Gently lift them and place on the baking sheets. Gather leftover dough, reroll, and repeat until used up.

6. Bake the Cookies: Bake for 20 to 30 minutes, depending on the thickness. Cookies should be firm to the touch. Let them cool completely on a wire rack—they’ll crisp up even more as they cool.

7. Freeze the Cookies (Optional): Once cooled, pop the cookies into the freezer for 10-15 minutes. This will help the chocolate coating set faster.

8. Melt Chocolate Coating: Place a heatproof bowl over a pot of gently simmering water. Melt the chocolate and cocoa butter together, stirring until smooth. Remove from heat and stir in the peppermint extract.

9. Dip the Cookies: Using two forks, dip each cookie into the chocolate coating. Tap the fork on the bowl’s edge to shake off excess chocolate.

10. Set the Cookies: Place dipped cookies on a waxed paper-lined tray. Refrigerate until fully set. Enjoy!

How to Serve and Present Your Keto Thin Mint Cookies

1. Classic Style: Serve them chilled, just like the originals. Pair with a glass of unsweetened almond milk or your favorite keto-friendly beverage.

2. Dessert Platter: Stack them on a beautiful tiered dessert tray alongside other keto goodies for an impressive dessert table.

3. Holiday Treat Bags: Wrap in festive cellophane bags with a ribbon for the perfect homemade holiday gift.

4. Crumbled Topping: Crumble a few cookies over keto ice cream or mix into fat bombs for a mint chocolate twist.

Storage Tips: How to Store and How Long They Last

Room Temperature: Store in an airtight container at room temperature for up to 5 days.

Refrigerator: For a longer shelf life, store in the fridge for up to 2 weeks. They’ll stay crisp and cool—perfect for that Thin Mint vibe.

Freezer: These cookies freeze beautifully. Place in an airtight container with parchment between layers and freeze for up to 3 months. Thaw at room temperature before enjoying.

FAQs

1. Can I use coconut flour instead of almond flour? Not directly. Coconut flour is much more absorbent. Stick to almond flour or adjust significantly.

2. What if I don’t have cocoa butter? You can use coconut oil instead, though cocoa butter adds a richer mouthfeel.

3. Are these cookies gluten-free? Yes! Almond flour is naturally gluten-free.

4. Can I use other sweeteners besides Swerve? Yes, you can use Monk Fruit, Erythritol, or any 1:1 sugar substitute.

5. How do I make them extra crispy? Roll them thinner and bake a little longer. Just watch they don’t burn.

6. Can I skip the peppermint extract? Sure, but you’ll lose the classic Thin Mint flavor.

7. Can I double the recipe? Absolutely. Just be sure to bake in batches.

8. How do I avoid chocolate clumping during melting? Melt slowly over low heat and stir constantly. Avoid any water getting into the chocolate.

9. Can I make the dough ahead of time? Yes! Wrap it in plastic and refrigerate for up to 3 days before rolling and baking.

10. Are these cookies kid-friendly? Yes! Even kids who aren’t on keto will love them.

Conclusion:

Keto Thin Mint Cookies are a little miracle in a bite. They’re nostalgic, easy to make, and perfect for anyone following a keto lifestyle or just looking to reduce sugar. With this recipe, you can indulge smartly, deliciously, and guilt-free. So go ahead—pour yourself a cold glass of almond milk, grab a cookie (or three), and savor the minty magic. You deserve it!

Keto Thin Mint Cookies

Author: Rachel Mills
Total Time: 1 hour

Yield: 20

Print Recipe

Description

These cookies are a delightful blend of rich chocolate and refreshing mint.

Instructions

Cookies

Preheat the oven to 300°F and line two baking sheets with parchment paper.

In a large bowl, combine almond flour, cocoa powder, sweetener, baking powder, and salt. Add in egg, butter, and vanilla extract and stir well until dough comes together.

Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off the top piece of parchment and set aside.

Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.

Bake cookies until firm to the touch, 20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.

Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.

Chocolate Coating

Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.

Dip the cookies into the chocolate, using two forks to turn over and fully coat the cookie.

Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.

Refrigerate until fully set.