These Keto Thin Mints are my answer to the craving for that crisp, minty chocolate cookie that usually lives in store-bought boxes. They are simple, fast, and intentionally small so you can keep the bite-size satisfaction without derailing a low-carb day. The base is almond flour and cocoa, the mint is bright but measured, and the chocolate coating seals in the crisp.

I tested the texture until the cookies came out thin and crisp but not dry. The trick is in the dough consistency and chilling the cookies before you dip them. Follow the directions closely — they’re short, precise, and designed to avoid guesswork.

No fuss, no weird ingredients list. You’ll pick these up, roll or press, bake seven minutes, and in under an hour have freezer-ready cookies that stay crunchy. Read through the notes and gotchas below for practical tips that save time and improve results.

Ingredient List

2 tbsp cocoa powder — provides the chocolate flavor and color; use unsweetened for best control.
1 cup almond flour — the low-carb base that gives structure and a tender crumb.
1/8 tsp salt — balances the sweetness and deepens chocolate notes.
1 tsp pure vanilla extract — rounds the flavor and softens the cocoa’s edge.
1/8 tsp pure peppermint extract — the mint anchor; it’s concentrated, so measure carefully.
pinch uncut stevia OR 3 tbsp pure maple syrup — choice of sweetener; stevia keeps carbs lower, maple syrup adds moisture and chew.
Only if using stevia, add 3 tbsp water — hydrates the dough when using dry stevia so the texture isn’t crumbly.
1/2 cup chocolate chips or sugar-free chocolate chips — for coating; choose sugar-free chips to keep carbs down.
1/4 tsp additional pure peppermint extract — stirred into melted chocolate for an extra mint kick.
optional 2 tsp oil — smooths the melted chocolate for easier dipping and a shinier finish.

Keto Thin Mints Made Stepwise

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine 2 tbsp cocoa powder, 1 cup almond flour, 1/8 tsp salt, 1 tsp pure vanilla extract, and 1/8 tsp pure peppermint extract.
Add your sweetener choice: either a pinch of uncut stevia (and if you choose stevia, add 3 tbsp water) OR 3 tbsp pure maple syrup. Stir until the ingredients come together into a dough. If the dough is crumbly, press and compact it into a single ball. If it is too sticky to handle or roll, freeze just until firm enough to roll.
Place the dough inside a large resealable bag and flatten into a disk, or sandwich it between two sheets of parchment. Roll the dough evenly (you can roll from inside the sealed bag if using a bag) and trim any excess.
Cut dough into circles or other shapes with a cookie cutter or small jar lid. Transfer the cut cookies to the prepared baking sheet, leaving a little space between them.
Bake for 7 minutes. Remove from oven and let the cookies cool completely on the baking sheet or a cooling rack; they will firm up as they cool.
While the cookies cool, place the cooled cookies in the freezer so they are cold when you coat them (this helps the chocolate adhere).
Melt 1/2 cup chocolate chips (or sugar-free chocolate chips) in a microwave-safe bowl in short intervals, stirring between each, or melt over a double boiler. Once melted, stir in 1/4 tsp additional pure peppermint extract. If using, stir in the optional 2 tsp oil for a smoother coating.
Dip each chilled cookie into the melted chocolate to coat, place the coated cookies on a parchment-lined plate or tray, and freeze until the chocolate sets. Store the finished cookies in the freezer for best crispiness.

Top Reasons to Make Keto Thin Mints

If you miss that classic mint-chocolate cookie, this recipe gives you the flavor with far fewer carbs. You don’t need a long ingredient list or a complicated process; these rely on a handful of pantry staples and one careful chill step.

They’re tiny and portion-friendly. That matters when you want something chocolatey after dinner without a sugar crash. The coating technique locks in crunch and flavor, and storing them in the freezer preserves texture and makes them a grab-and-go treat.

Finally, they’re flexible. You can swap the coating for sugar-free chocolate, keep them maple-sweet if you’re not strict keto, or double up the peppermint for a candy-like pop. They’re fast: active hands-on time is short, so you get big reward for minimal effort.

Dairy-Free/Gluten-Free Swaps

These cookies are naturally gluten-free because they use almond flour. For dairy-free needs, choose chocolate chips labeled dairy-free or vegan; many sugar-free options are also dairy-free.

If you prefer to avoid refined oils when smoothing the chocolate, you can skip the optional 2 tsp oil — the chocolate will still set, though it may be slightly less glossy. For a dairy-free binder in other recipes, almond flour remains the friendly option here, so no swap needed.

Recommended Tools

Mixing bowls — at least one medium bowl for the dough.
Measuring spoons and cups — exact small amounts (1/8 tsp) matter for the peppermint and salt.
Resealable plastic bag or rolling pin and parchment — for rolling the dough thin and evenly.
Cookie cutter or small jar lid — to cut uniform rounds for even baking.
Baking sheet and parchment paper — for a flat surface and easy release.
Microwave-safe bowl or double boiler — to melt the chocolate gently.
Cooling rack and a tray/plate lined with parchment — for chilling and setting the chocolate-coated cookies.
Freezer space — these store in the freezer for best texture.

Easy-to-Miss Gotchas

Measure the peppermint extract carefully. It’s concentrated; too much will taste medicinal. The recipe calls for 1/8 tsp in the dough and 1/4 tsp in the chocolate — that balance gives a clear mint note without overpowering.

When using uncut stevia, keep to a pinch and add the 3 tbsp water exactly as written. Skipping the water will leave the dough dry and crumbly. If you use maple syrup, the dough will be moister — press it into a ball if it feels loose before rolling.

Don’t skip chilling the cookies before dipping. Cold cookies help the chocolate set quickly and adhere cleanly. If you try to dip warm or room-temperature cookies, the chocolate can slide off or create a soggy edge.

Seven minutes in the oven is short but intentional. Almond flour browns faster than wheat flour; bake longer and you’ll lose that tender center. Remove them and let them cool fully — they crisp up as they cool.

Substitutions by Diet

Keto/Low-Carb: Use the pinch of uncut stevia plus the 3 tbsp water and sugar-free chocolate chips. That keeps carbs minimal.

Not Keto / Lower-Sugar-Restrictive: Use 3 tbsp pure maple syrup as directed. Expect slightly chewier cookies and a higher carb count, but the mint-chocolate profile will be very close to the classic.

Vegan: Follow the maple syrup option and choose vegan chocolate chips. The other ingredients are plant-based.

Gluten-Free: The recipe is already gluten-free; just ensure your almond flour is certified gluten-free if you have a sensitivity.

Notes on Ingredients

Almond flour: Use finely ground almond flour (not almond meal with large pieces) for a smooth thin cookie. The finer the flour, the neater your dough and the thinner the final cookie.

Cocoa powder: Unsweetened cocoa gives strong chocolate flavor without adding sugar. If you prefer a milder chocolate note, you can reduce to 1.5 tbsp, but the recipe balance was tested with 2 tbsp for clear chocolate presence.

Peppermint extract: Quality varies. Pure peppermint extract is more intense than imitation, so stick with the amounts given. If your extract is homemade or very mild, you may increase a touch, but add dropwise and taste the melted chocolate mixture before coating the whole batch.

Stevia vs. Maple Syrup: Stevia keeps carbs lowest and requires the 3 tbsp water to hydrate the dough. Maple syrup adds moisture and flavor but increases carbs. Choose based on your goals.

Chocolate chips: Sugar-free chips behave a bit differently when melting — they can seize if overheated. Melt slowly and stir often. The optional 2 tsp oil will help provide a glossy finish and smoother dipping consistency.

Keep-It-Fresh Plan

Store these cookies in the freezer for best texture. Layer cookies between sheets of parchment in an airtight container so they don’t stick together. They keep well for at least 6–12 weeks in the freezer; I recommend using within 2 months for peak flavor.

To serve, take a few cookies out and let them sit at room temperature 5–10 minutes so the chocolate softens slightly — you’ll get the ideal snap and melt. Do not store in the refrigerator; the humidity can soften the coating and make them less crisp.

Ask the Chef

Q: My dough is crumbly even after adding water for stevia. What now?

A: Press and compact the crumbs into a single ball as step 3 says, then flatten and roll between parchment or in a sealed bag. If it remains too dry, a teaspoon of water at a time will help, but add sparingly — you want pliable, not sticky.

Q: The chocolate is grainy after melting. Did I ruin it?

A: Graininess often means it was overheated. Stop heating, stir thoroughly, and add the optional 2 tsp oil a little at a time to smooth. For future melts, use short microwave bursts and stir between each, or melt gently over a double boiler.

Q: Can I skip the freezer steps?

A: You can chill in the refrigerator, but the freezer speeds everything up and helps the coating set without softening the cookie. The flavor and texture are best when the cookies are cold before dipping.

Before You Go

These Keto Thin Mints are a quick fix for mint-and-chocolate cravings with options for keto or maple-sweet versions. Small steps — correct peppermint amounts, chill before coating, and careful melting — give you professional-feeling results at home. Make a double batch if you plan to gift or keep a stash in the freezer.

If you try them, leave a note about which sweetener you used and whether you added the oil to the chocolate. I love hearing what tweaks people make. Happy baking — and enjoy the crisp, minty bites.

Print Recipe Save it for later

Keto Thin Mints

These Keto Thin Mints are a delightful twist on the…

Prep Time23

Cook Time41

Total Time1 4

Servings: 15 servings

Ingredients

2 tbspcocoa powder
1 cupalmond flour
1/8 tspsalt
1 tsppure vanilla extract
1/8 tsppure peppermint extract
pinchuncut steviaOR 3 tbsp pure maple syrup
Only if using stevia add 3 tbsp water
1/2 cupchocolate chips orsugar free chocolate chips
1/4 tspadditional pure peppermint extract
optional 2 tsp oil

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine 2 tbsp cocoa powder, 1 cup almond flour, 1/8 tsp salt, 1 tsp pure vanilla extract, and 1/8 tsp pure peppermint extract.
Add your sweetener choice: either a pinch of uncut stevia (and if you choose stevia, add 3 tbsp water) OR 3 tbsp pure maple syrup. Stir until the ingredients come together into a dough. If the dough is crumbly, press and compact it into a single ball. If it is too sticky to handle or roll, freeze just until firm enough to roll.
Place the dough inside a large resealable bag and flatten into a disk, or sandwich it between two sheets of parchment. Roll the dough evenly (you can roll from inside the sealed bag if using a bag) and trim any excess.
Cut dough into circles or other shapes with a cookie cutter or small jar lid. Transfer the cut cookies to the prepared baking sheet, leaving a little space between them.
Bake for 7 minutes. Remove from oven and let the cookies cool completely on the baking sheet or a cooling rack; they will firm up as they cool.
While the cookies cool, place the cooled cookies in the freezer so they are cold when you coat them (this helps the chocolate adhere).
Melt 1/2 cup chocolate chips (or sugar-free chocolate chips) in a microwave-safe bowl in short intervals, stirring between each, or melt over a double boiler. Once melted, stir in 1/4 tsp additional pure peppermint extract. If using, stir in the optional 2 tsp oil for a smoother coating.
Dip each chilled cookie into the melted chocolate to coat, place the coated cookies on a parchment-lined plate or tray, and freeze until the chocolate sets. Store the finished cookies in the freezer for best crispiness.