Crispy, minty, chocolatey, low carb keto Thin Mints – no flour required!
You definitely don’t need to be following a vegan or keto diet to eat these thin mint cookies – the recipe is for everyone!
Even without using any sugar or flour at all, the cookies taste surprisingly similar to real thin mint Girl Scout cookies. Not exactly the same, but it really is surprising how close!
Also try this Keto Cheesecake Recipe – 5 Ingredients
Low Carb Thin Mints
These secretly flourless thin mint cookies can be all of the following:
After I posted my vegan thin mints recipe, many of you asked if there was a keto version or if you could make the recipe with almond flour.
So of course I had to try it. Armed with a giant new bag of Bob’s Red Mill blanched almond flour (it was on sale!), I set out to experiment.
Using this Keto Cookies Recipe as a base, I added cocoa powder and covered them in a simple chocolate peppermint coating…
The cookies were softer than traditional Thin Mints right out of the oven, but they firmed up as they cooled and tasted SO CRAZY GOOD!
I recommend storing these in the freezer, because chilling the cookies will give them that classic Thin Mint crispiness.
Also, if you’re not on a keto diet, feel free to use the maple syrup version instead of the stevia.
If you try them, be sure to leave a review!
Low Carb Keto Thin Mints
*For nut-free, try this Vegan Thin Mints recipe
Keto Thin Mints
15-22 cookies, depending on lid size
- 2 tbsp cocoa powder
- 1 cup almond flour
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 1/8 tsp pure peppermint extract
- pinch uncut stevia OR 3 tbsp pure maple syrup
- Only if using stevia, add 3 tbsp water
- 1/2 cup chocolate chips or sugar free chocolate chips
- 1/4 tsp additional pure peppermint extract
- optional 2 tsp oil
Preheat oven to 350 F. Line a baking sheet with parchment. Combine all but the last three ingredients in a bowl, and stir to form a dough. If too wet to roll out, freeze just until firm enough to roll. I find it’s easiest to place dough in a large Ziploc, smush into one large ball, and roll out from inside the bag. Once rolled out, cut dough into circles (or other shapes!) with a cookie cutter or small jar lid. Bake 7 minutes. Let them cool completely, during which time they will firm up.
Freeze the cookies while you make the coating so the chocolate will adhere upon contact. For the coating, carefully melt the chocolate chips. I like to stir in the oil for a smoother sauce that makes the cookies easier to coat. Once melted stir in the extract. Dip cookies in chocolate, place on a parchment-lined plate, and freeze. I like to store these in the freezer to achieve the classic Thin Mint crispiness.
More Keto Recipes:
(Vegan, Keto Option)