Keto Homemade Thin Mints
Indulge guilt-free with these Keto Homemade Thin Mints, a sugar-free twist on the classic cookie that’s perfect for satisfying your sweet tooth while staying on track. Crafted with almond flour, unsweetened cocoa powder, and erythritol sweetener, these low-carb delights boast a rich chocolate base paired with refreshing peppermint extract for that signature flavor. The cookies are dipped in a glossy coating of melted sugar-free dark chocolate, creating a crisp outer layer that complements their soft, buttery interior. Ready in under an hour, these gluten-free treats make a decadent snack or after-dinner dessert that’s as simple to prepare as they are irresistible. Perfect for anyone embracing a keto lifestyle, they’re sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups erythritol sweetener
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1.5 cups sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Add the vanilla and peppermint extracts, then beat in the egg until fully combined.
Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
Scoop small balls of dough (about 1 tablespoon each) onto the lined baking sheets, then flatten them with your fingers or a glass bottom to about 1/4 inch thickness.
Bake in the preheated oven for 10-12 minutes, or until the edges begin to harden. Remove from the oven and let them cool completely on a wire rack.
While the cookies cool, melt the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.
Dip each cooled cookie into the chocolate mixture, ensuring both sides are coated. Use a fork to lift the cookies out, allowing excess chocolate to drip off.
Place the coated cookies back on the parchment-lined baking sheets and refrigerate them until the chocolate is set, about 15-20 minutes.
Store the keto thin mints in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 174 mg | 4% | |
*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.
