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Keto Thin Mints

These Keto Thin Mints are a delicious low-carb twist on the classic cookie, combining rich chocolate and refreshing mint in an easy, guilt-free treat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American, Keto
Keyword: Chocolate, Easy, Keto, Low-Carb, Mint
Servings: 12 servings

Ingredients

  • 2 tbsp cocoa powder for that rich chocolate flavor
  • 1 cup almond flour the perfect low-carb flour substitute
  • 1/8 tsp salt to enhance the flavors
  • 1 tsp pure vanilla extract for a warm, aromatic touch
  • 1/8 tsp pure peppermint extract for that refreshing minty taste
  • Pinch uncut stevia OR 3 tbsp pure maple syrup to sweeten your cookies without the carbs
  • 3 tbsp water only if using stevia, to achieve the right consistency
  • 1/2 cup chocolate chips or sugar-free chocolate chips for a luscious coating
  • 1/4 tsp additional pure peppermint extract for an extra kick of mint
  • 2 tsp oil optional, to help with the chocolate coating

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking and crispiness.
  • In a mixing bowl, whisk together the almond flour, cocoa powder, and salt to create the dry base of your cookie.
  • In another bowl, mix the vanilla extract, peppermint extract, and your chosen sweetener (stevia or maple syrup). If using stevia, add 3 tablespoons of water to dissolve it properly.
  • Combine the wet mixture into the dry mixture and stir until a slightly sticky but cohesive dough forms.
  • Roll out the dough on a clean flat surface to about 1/4 inch thickness. Use a cookie cutter to cut out cookies and place them on a parchment-lined baking sheet.
  • Bake the cookies for 10-12 minutes until firm to the touch, then cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Melt the chocolate chips in a double boiler or microwave. Optionally add oil for a smoother coating and stir in the additional peppermint extract.
  • Dip each cooled cookie into the melted chocolate to coat fully, then place back on parchment paper to set.
  • Let the chocolate harden at room temperature or refrigerate for 15-20 minutes to speed setting.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • Whisk or spatula
  • Double boiler or microwave-safe bowl
  • Cookie cutter or round cutter

Notes

  • Use sugar-free chocolate chips to keep the cookies keto-friendly and low in carbs.
  • Adjust peppermint extract amounts to suit your taste preferences for mintiness.
  • Store cookies in an airtight container to maintain freshness for up to a week or freeze for longer storage.
  • Repeat the chocolate dipping for a thicker, richer coating if desired.
  • Try adding nut butter to the dough for extra richness and flavor variations.