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.
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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!
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!
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.
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.
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!
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.
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.
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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
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
Amy Heit says
Hi, is that really correct that there’s only 1/16th teaspoon of stevia in the whole recipe, none in the chocolate coating? Thank you.
Taryn says
Yes, because the coating uses sugar-free chocolate chips which are sweetened already. If you want the coating sweeter you could add a tiny bit of stevia to that too.
Robin Harina says
These are wonderful! Very chocolatey, and minty and the erythritol makes it taste cool like a peppermint patty!
I am not a great cook and these were easy to make and a lot easier to eat! Love 'em, Thanks JFE!
freda says
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!
Angela says
Hi, what are the net carbs for each cookie? Would it be 3 - 1 -1 = 1g net carbs per cookie?
Taryn says
3 grams of carbs - 1 gram of fiber = 2 net carbs
Renae says
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!
Debbie Ebert says
So do you bake then for 7 minutes or 10 minutes or 17 minutes? It's confusing. Thanks
Taryn says
It should have said "cool for 10 minutes". Sorry about that! I just fixed it.