Low Carb Thin Mint Cookies

Indulge guilt-free in the crisp, refreshing flavor of these Low Carb Thin Mint Cookies, a keto-friendly twist on the beloved classic! Made with almond flour, cocoa powder, and naturally sweetened with powdered erythritol, these cookies are delightfully crunchy and infused with a hint of peppermint for that iconic cool chocolatey flavor. Each cookie is coated in a luscious layer of melted sugar-free dark chocolate, creating the perfect balance of sweetness and richness. With just 20 minutes of prep time and only 10 minutes in the oven, this recipe is as easy as it is satisfying. Whether you're following a low-carb or keto diet, these cookies are the perfect treat to enjoy with your afternoon tea or as a post-meal delight. Store them in the fridge for an extra crispy bite, and you'll have a batch of irresistible homemade keto Thin Mints ready to satisfy your cravings!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Cocoa powder (unsweetened)
• 0.5 cup Powdered erythritol (or any keto-friendly sweetener)
• 0.5 cup Unsalted butter, softened
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Peppermint extract
• 0.25 teaspoon Salt
• 1.5 cups Sugar-free dark chocolate chips
• 1 teaspoon Coconut oil (optional, for thinning chocolate)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol, and salt. Mix until well combined.

Step 3

Add the softened butter, vanilla extract, and peppermint extract to the dry ingredients. Mix until a dough forms. You can use your hands if needed to bring the dough together.

Step 4

Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.

Step 5

Using a small round cookie cutter (about 2 inches in diameter), cut out cookies and place them on the prepared baking sheet.

Step 6

Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are slightly firm. Be careful not to overbake them.

Step 7

Let the cookies cool completely on the baking sheet before transferring them to a wire rack.

Step 8

While the cookies are cooling, melt the sugar-free dark chocolate chips in a double boiler or microwave in 20-second increments, stirring in between until smooth. If the chocolate is too thick, stir in the coconut oil to thin it out.

Step 9

Once the cookies are cool, dip each cookie into the melted chocolate, using a fork to fully coat it and letting any excess chocolate drip back into the bowl.

Step 10

Place the coated cookies on a sheet of parchment paper and let them set at room temperature. To speed up the process, you can place them in the refrigerator for about 20 minutes.

Step 11

Store the cookies in an airtight container at room temperature or in the fridge for a crispier texture.

Nutrition Facts

Serving size	(827.5g)

Amount per serving	% Daily Value*
Calories	3615.8

Total Fat 305.7g	0%
Saturated Fat 149.6g	0%
Polyunsaturated Fat g
Cholesterol 258.3mg	0%
Sodium 619.6mg	0%
Total Carbohydrate 386.0g	0%
Dietary Fiber 112.5g	0%
Total Sugars 8.5g
Protein 68.5g	0%

Vitamin D 0IU	0%
Calcium 410.4mg	0%
Iron 38.5mg	0%
Potassium 2941.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 6.0%

Carbs: 33.8%