Low Carb Thin Mint Cookies
Satisfy your craving for that classic minty-chocolate treat with this delightful Low Carb Thin Mint Cookies recipe! Perfectly crisp and coated in luscious sugar-free dark chocolate, these cookies bring the nostalgic flavors of beloved Thin Mints into a keto-friendly form. Made with almond flour, unsweetened cocoa powder, and powdered erythritol, every bite is indulgent yet low in carbs. A hint of peppermint extract lends refreshing coolness, while the optional coconut oil ensures the chocolate coating is silky smooth. Ready in just 30 minutes, these straightforward cookies are ideal for a guilt-free snack or an elegant dessert. Serve them chilled for an extra crunch or room temperature for a softer texture—either way, they’re guaranteed to impress your taste buds while keeping your carbs in check!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 cup Powdered erythritol (or any keto-friendly sweetener)
- 0.5 cup Unsalted butter, softened
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 0.25 teaspoon Salt
- 1.5 cups Sugar-free dark chocolate chips
- 1 teaspoon Coconut oil (optional, for thinning chocolate)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol, and salt. Mix until well combined.
Add the softened butter, vanilla extract, and peppermint extract to the dry ingredients. Mix until a dough forms. You can use your hands if needed to bring the dough together.
Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.
Using a small round cookie cutter (about 2 inches in diameter), cut out cookies and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are slightly firm. Be careful not to overbake them.
Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
While the cookies are cooling, melt the sugar-free dark chocolate chips in a double boiler or microwave in 20-second increments, stirring in between until smooth. If the chocolate is too thick, stir in the coconut oil to thin it out.
Once the cookies are cool, dip each cookie into the melted chocolate, using a fork to fully coat it and letting any excess chocolate drip back into the bowl.
Place the coated cookies on a sheet of parchment paper and let them set at room temperature. To speed up the process, you can place them in the refrigerator for about 20 minutes.
Store the cookies in an airtight container at room temperature or in the fridge for a crispier texture.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.7 g | 392% | |
| Saturated Fat | 149.6 g | 748% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 112.5 g | 402% | |
| Total Sugars | 8.5 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 2941 mg | 63% | |
*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.
