Low Carb Keto Thin Mints

3.15 from 14 votes

The ultimate girl scout cookie! These Low Carb Keto Mint Thins are soft on the inside and crisp on the outside. Made from an almond flour center, you get a nice mix of vanilla and a mild hint of mint in the center and in the chocolate, too. Perfectly dunkable and ultimately moorish! Enjoy!

Prep Time 15

Cook Time 12

Servings cookies

Calories 136kcal

Author Jo Harding

Ingredients

Cookies

1.5 cups almond flour
¼ cup cacao powder
¼ teaspoon salt
½ cup unsalted butter softened
⅓ cup Allulose granulated
1 large egg white
½ teaspoon vanilla extract
¼ teaspoon peppermint extract

Chocolate Coating

6 ounces sugar free chocolate roughly chopped
¼ teaspoon coconut oil
¼ teaspoon peppermint extract

Instructions

Cookies

Add the almond flour, cacao powder and salt to a mixing bowl. Stir to combine.
In a separate bowl, whisk the butter and sweetener together with an electric whisk on medium speed until smooth and creamy, about 2 minutes.
In another clean mixing bowl, whisk the egg white until fluffy.
Add the vanilla and peppermint to the butter mix and gradually add the almond flour mix in½ cup amounts, whisking with an electric whisk until just combined. Gently whisk in the egg whites.
Roll the dough between two sheets of parchment paper (about ¼ inch thick) and place in the freezer for 15 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the top layer of parchment paper and cut circles using a 2-inch cookie cutter. Place the cut cookies on the prepared baking sheets with a 1 inch space between them. Re-roll the scraps of dough to make more cookies. If the dough becomes too soft just place back in the freezer as this makes it easier to cut.
Bake for 11 - 12 minutes. They still should be a little soft coming out of the oven as they will firm up as they cool. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Coating

Combine the chocolate, oil, and extract in a glass bowl and set over a pan of simmering water. Stir regularly and allow to melt.
Dip each cookie in chocolate using a fork to turn and allow the excess to drip off.
Place on a parchment lined baking tray and place in the fridge to set for about 15 minutes.

Storage

Fridge in an airtight container for 5 days.

Notes

Net Carbs 3g

Nutrition