Low Carb Homemade Thin Mints
Indulge in guilt-free decadence with these Low Carb Homemade Thin Mints—a healthier twist on the classic treat that's rich in chocolatey flavor and refreshing peppermint goodness. Perfect for keto and low-carb lifestyles, this recipe combines almond flour, stevia-sweetened dark chocolate, and erythritol for a satisfying, sugar-free cookie experience. From the crisp cocoa-infused cookie base to the glossy chocolate coating infused with coconut oil, every bite delivers the nostalgic taste you love in a lighter, more wholesome package. Ready in under an hour, these easy-to-make cookies are ideal for snacking, gift-giving, or treating yourself without breaking your dietary goals. Make a batch today and enjoy a deliciously minty treat straight from your fridge!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup cocoa powder
- 0.5 cup erythritol or other low-carb sweetener
- 0.25 cup unsalted butter, softened
- 1 egg
- 1 teaspoon peppermint extract
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup dark chocolate chips (stevia-sweetened)
- 1 tablespoon coconut oil
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, erythritol, and salt. Stir until well mixed.
Add the softened butter, egg, peppermint extract, and vanilla extract to the dry ingredients. Mix until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes for easier handling.
Roll the dough between two sheets of parchment paper to about 1/8-inch thickness.
Use a round cookie cutter to cut out cookies and place them on the lined baking sheet.
Bake in the preheated oven for 8-10 minutes until set but not too brown. Allow them to cool completely on a wire rack.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Dip each cooled cookie into the melted chocolate, making sure it's fully coated, and place them back on the parchment-lined baking sheet.
Refrigerate the cookies for about 15 minutes or until the chocolate is set.
Store cookies in an airtight container in the refrigerator for up to two weeks. Enjoy your low carb Thin Mints!
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 7.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 453 mg | 35% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1488 mg | 32% | |
*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.
