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    Home » Dessert Recipes » Cookies & Bars » Keto Thin Mints

    Keto Thin Mints

    Dairy Free RecipesGluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Dec 7, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto thin mints
    pinterest image for keto thin mints

    Today is going to feel like Christmas when you realize you can enjoy Keto Thin Mints at any time of year! The decadent flavor of peppermint combined with chocolate is something you won’t soon forget. You will be smacking your lips thinking about these homemade thin mints that are also gluten-free, dairy-free, grain-free, Trim Healthy Mama, and low carb. 

    stack of keto thin mints covered in chocolate

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

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    Raise your hand if you have always been a fan of Girl Scout cookies! I know I used to love Girl Scout cookies, but once I started eating low carb, there were zero options for me. This was a shame, but I wasn’t going to let it get me down. I knew with a little creativity and playing around in the kitchen; I could make something amazing. Guess what...it worked perfectly!

    Now you can enjoy a low carb keto treat that you can have any time of year you want. You don’t have to wait for the Girl Scout season to hit. We make these cookies for parties, holidays, and whenever we are craving something with chocolate and mint. There are days that are too hot to enjoy a Keto Peppermint Mocha and a frozen thin mint really hits the spot!

    stack of keto thin mints

    How To Make Keto Thin Mints

    I know that you are probably thinking that making Thin Mints has to be hard to do. But, I am excited to tell you that they are actually reasonably easy. Let’s get started!

    ingredients for the cookie recipe

    First Step: Warm up the oven to 350 degrees F and line a baking sheet with parchment paper. 

    Second Step: Mix together the cocoa powder, almond flour, salt, pure vanilla extract, peppermint extract, stevia, and water together in a medium bowl.

    a bowl with ingredients

    Combine the mixture until it forms a dough. Then freeze the cookie dough for 5-10 minutes, so it becomes easier to work with. After you remove it from the freezer, roll out the cookie dough and cut it with a cookie-cutter. You can also use a small jar lid, or a champagne glass turned upside down. Bake the cookies for 7 minutes. They will get more firm as they cool down. 

    circles of cookie dough on a baking mat

    Third Step: Freeze the cookies so that the chocolate coating will stick properly. Prepare the chocolate coating by combining the coconut oil and chocolate chips and melt them. This will be smooth and creamy and easy to coat the cookies. Add the peppermint extract after the chocolate is melted. Then dip the cookies one at a time and put them on a plate that has been lined with parchment paper. Freeze and enjoy once they are set up. Enjoy!

    keto thin mints covered with chocolate on a metal rack

    Do These Keto Thin Mints Taste Like The Real Thing?

    While they are not identical to actual Girl Scout Thin Mint Cookies, they are indeed very similar and will help you with your cravings. Realistically, no one can make cookies that taste identical to actual Girl Scout cookies, but I am certain you are going to be pleased when you taste them. They are minty and have a lovely amount of chocolate too. Plus, you will know all the added ingredients, so you already know they aren’t loaded with preservatives or other unhealthy ingredients. 

    chocolate covered cookies on a rack

    Can I Make Keto Thin Mints In Advance?

    Yes, making these gluten free keto cookies in advance is a great way to prepare for a party or an event. Bake them as directed and just keep them frozen until you are ready to serve. Keeping the cookies frozen or at the very least refrigerated will make them easier to eat. They will last longer when frozen too.

    Freeze the cookies up to 3 months, or leave them in the fridge for up to one week. Either way, making the cookies in advance is a great way to keep them on hand for last-minute house guests or a potluck too. If you make cookies for friends or family for the holidays, it’s handy to be able to make a few batches of keto Thin Mints and keep them chilled until you are ready to give them away. 

    Once the middle of November comes along I make a batch of these cookies along with a few other keto recipes like Tagalong Cookies, Keto Lemon Cookies, Keto Almond Shortbread Cookies, and Butter Pecan Cookies to pop in the freezer for last-minute holiday entertaining.

    a tall stack of cookies on a pedestal

     

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    close up of a pile of thin mint cookies

    Keto Thin Mints

    Today is going to feel like Christmas when you realize you can enjoy Keto Thin Mints at any time of year!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 22 minutes
    Cook Time: 8 minutes
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American
    Servings: 18
    Calories: 60
    Author: Taryn

    Ingredients

    Chocolate Cookies:

    • 1 cup almond flour
    • 3 tablespoon water
    • 2 tablespoon cocoa powder
    • 1 teaspoon vanilla
    • ⅛ teaspoon peppermint extract
    • ⅛ teaspoon salt
    • 1/16 teaspoon stevia extract (a pinch)

    Chocolate Coating:

    • ½ cup sugar free chocolate chips
    • ¼ teaspoon peppermint extract
    • 2 teaspoon coconut oil
    US Customary - Metric
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    Instructions

    • Preheat oven to 350 F. Line a baking sheet with parchment.
    • Combine all the cookie ingredients in a bowl. Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
    • Once frozen roll out the dough about ¼ inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
    • Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
    • For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract.
    • Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
    • I stored these in the freezer once done for the classic crispiness of Thin Mints!

    Notes

    Nutrition: these have 2 NET carbs per cookie.
    To Store: the cookies will last much longer when they are cold. And they are crisper when frozen. Keep the cookies in an airtight container for 7 days in the fridge. 
    To Freeze: store the cookies in a container with a tight-fitting lid for up to 3 months in the freezer. 
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in most of my recipes. This particular recipe works best using stevia extract. Make sure you choose a stevia with no added ingredients. The only ingredient should be stevia.

    Nutrition

    Serving: 1cookie | Calories: 60 | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 17mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg | Iron: 1mg
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    Comments

    1. freda says

      November 18, 2021 at 6:38 pm

      I am happy to see a recipe using stevia !! I have had difficulty adapting recipes to substitute other sweeteners for stevia which I prefer. Great to have it done for me!5 stars

      Reply
    2. Angela says

      March 28, 2021 at 11:56 pm

      Hi, what are the net carbs for each cookie? Would it be 3 - 1 -1 = 1g net carbs per cookie?

      Reply
      • Taryn says

        March 29, 2021 at 9:57 am

        3 grams of carbs - 1 gram of fiber = 2 net carbs

        Reply
    3. Renae says

      December 24, 2020 at 12:52 pm

      First off, these are yum!
      A little hiccup though—even after freezing 10 minutes, (with no success) then overnight freezing, no success, they would not roll out successfully. Very sticky to rolling pin and work surface. Took me a few frustrating attempts to figure out to roll in-between two pieces of wax paper. That worked!
      I followed recipe to a t but had that happen. Strange.
      But it’s a good alternative cookie!

      Reply
    4. Debbie Ebert says

      December 08, 2020 at 5:41 pm

      So do you bake then for 7 minutes or 10 minutes or 17 minutes? It's confusing. Thanks

      Reply
      • Taryn says

        December 09, 2020 at 10:54 am

        It should have said "cool for 10 minutes". Sorry about that! I just fixed it.

        Reply

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