Keto Thin Mints are crispy keto cookies with a sugar-free mint chocolate coating. They’re the perfect way to indulge in Girl Scout cookies without all the sugar and carbs.
Fact: Nothing derails a keto diet faster than a box of Girl Scout Cookies. But never fear, Keto Thin Mints are here!
These are the low carb cookie recipe of your dreams. Or maybe my dreams. Perhaps we’ve been dreaming about this together. This thin mint cookie recipe was first posted in 2011.
Those Girl Scouts will be knocking on your door soon, and I so thought it was time I gave these beloved sugar free cookies a little update. Because you need all the help you can get to ward off the sugary temptation.
Sugar-free Girl Scout cookies
If you have trouble resisting the sweet and tasty treats sold by Girl Scouts, you are not alone.
The only possible solution? Making your own healthier versions at home. Whatever your favorite flavor is, I have a keto-friendly version. Such as keto tagalong bars, keto Samoa bars, and even keto Do-si-do cookies.
And of course, these delicious Keto Thin Mints.
All of these recipes really satisfy that craving for cookies. And best of all, they’re easy enough to make any time you need them.
Ingredients
This Keto Thin Mints recipe uses standard low carb ingredients that are readily available at most grocery stores. You will need:
- Almond flour
- Cocoa powder
- Erythritol sweetener (such as Swerve)
- Baking powder
- Salt
- Egg
- Butter
- Vanilla extract
- Peppermint extract
- Cocoa butter (or coconut oil)
- Sugar-free dark chocolate
How to make keto thin mints
It’s easy to make these crispy keto chocolate cookies. Be sure to check out the video in the recipe card for step-by-step instructions.
The cookies
Thin mints start with a good crisp chocolate wafer. I use these same wafers in my keto oreos too!
- Use finely ground almond flour: As always, a good fine almond flour produces the best results in keto baking. Your cookies will be more cohesive and crisp up better. Read more about baking with almond flour.
- The sweetener matters: I know everyone has their preferences but only erythritol-based sweeteners, such as Swerve, produce crisp cookies.
- Roll the dough evenly: I like to roll mine less than 1/4 inch thick, so that I get a lot of cookies. But what matters most is that they are all of an even thickness, so that they bake evenly.
- Cut out circles: Grab a 2-inch round cookie cutter and get cutting!
- Bake at a low temperature: I keep my oven at 300 degrees Fahrenheit for these keto thin mints, so that they crisp up without burning. How long they take depends on how thinly you rolled out the dough.
The coating
Now for the fun part… dipping the wafers in a minty chocolate coating.
- Don’t use unsweetened chocolate! Several readers have made the mistake of using unsweetened chocolate, which has absolutely no sweetener whatsoever. And of course the keto thin mints turned out quite bitter! Make sure you are using a good no-sugar-added chocolate like Lily’s, which is sweetened with erythritol and stevia.
- Set up a double boiler: A double boiler allows you to melt the chocolate more gently, without overheating it.
- Add a little oil to thin the chocolate coating, making it easier to dip the wafers.
- Mint extract to taste: I recommend using an oil-based extract, to make the chocolate less likely to seize. I use a teaspoon of Frontier peppermint flavor but you can always use more if you prefer a stronger flavor.
- Dip the wafers: Drop them into the melted chocolate, toss them to coat, and lift out with a fork. Then tap the fork on the side of the bowl to remove excess chocolate. Place the keto thin mints on a waxed paper lined baking sheet until set.
Pro tip: Freeze the wafers before you start dipping them, so that the chocolate sets faster. It’s much less messy that way!
Frequently Asked Questions
Sure thing! Try using sunflower seed flour in place of the almond flour. You may need a little bit more to firm up the dough properly.
That works too! Try using coconut oil in place of the butter for the cookies and make sure to use dark chocolate for the coating.
If you want crisp cookies, you must use an erythritol based sweetener such as Swerve or Lakanto. Any amount of allulose will make these cookies very soft and spongey.
You could do that, but if you want nice even circles, I recommend rolling the dough out and cutting with a cookie cutter. The slice-and-bake method would be just as much work, in my opinion.
There are a couple of possibilities. You may have let the heat get too high when melting it. And you may have gotten some liquid in there, as any amount of water will cause seizing.
Yes! They are a great make-ahead cookie. You can either just make the wafers, and dip them when ready, or you can make the finished cookies and freeze those.
Storage Instructions
Store the cookies at room temperature in a covered container for up to a week, or in the fridge for 10 days. They can also be frozen for several months.
Keto Thin Mint Cookies Recipe
Ingredients
Cookies:
- 1 3/4 cups (180 g) almond flour
- 1/3 cup (78.86 g) cocao powder
- 1/3 cup (60.67 g) Swerve Sweetener
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1 large egg, slightly beaten
- 2 tbsp butter, melted
- 1/2 tsp (0.5 tsp) vanilla extract
Coating:
- 1/2 ounce (1 tbsp) cocoa butter, or 1 tbsp coconut oil**
- 7 oz (198.45 g) Lily’s dark chocolate, chopped
- 1 tsp peppermint extract
Instructions
Cookies
- Preheat the oven to 300F and line two baking sheets with parchment paper.
- In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
- Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off top piece of parchment and set aside.
- Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
- Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.
- Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.
Chocolate Coating
- Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.
- Dip the cookies into the chocolate, using two forks to turn over and fully coat cookie.
- Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.
- Refrigerate until fully set.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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LOW CARB THIN MINTS??? You have created the greatest food ever. And with super dark chocolate. I'm dying to make these, they sound fabulous!
OH I love thin mints!! I can't wait to give this a try! 🙂
I have a box of GS thin mints in my freezer right now. I knew there was a GF version coming out somewhere! You saved me from trying to figure it out myself!
Anonymous: you can definitely make the coating with unsweetened baking chocolate, but you will probably want to sweeten it somehow. That unsweetened can be mighty bitter! And if you can get ahold of the Lindt bars, I recommend them because they actually have less carbs than unsweetened. I know that sounds crazy, but according to the package, there are 8g of carbs per serving, and 2.5 servings. It's a 3.5oz bar so that works out to 5.7g of carbs per oz, whereas most baking chocolate has 7-8g of carbs.
hey Carolyn, can I use unsweetened bakers choc?
I love the chocolate & mint combo and these thin mints look delicious!
I practically always use Lindt 85% chocolate when I bake, it's so good!
You have a beautiful blog and I love reading!
I would like to present you with the “One Lovely Blog “Award. Please drop by my site to pick it up when ever you are free.
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Ok, so my foodbuzz inbox kept 'timing out' when I wanted to check out this recipe, it also wasnt letting me go to your profile for whatever reason – so I just want you to know my love of girl scout cookies just made me spend a solid 10 minutes getting here via cranky Foodbuzz today! And Im glad I made it! These look and sound great – thin mints are one of my favorites!! I cant wait to try these.
Made these and they are delicious! I don’t want to share with anyone! However, the kids smelled them on my breath so . . . ???? The only thing I will do differently next time is roll them a slight bit thinner than 1/4 inch so the cookie vs. chocolate coating ratio is perfect.
Since I started low-carbing, when the cute little kids ask me to buy a box of cookies or a candy bar, I just give their leader/guide five bucks and tell them to keep their carbs; that if they tell HQ to start selling low-carb treats, I'll buy them by the truckload.
Oh honey, I loved you before, but NOW… blowing air kisses your way!
Good-bye Girl Scouts. 🙂
I loved this recipe and very nice details in the post. Great idea for Food and I Think very testy its food. interesting and beautiful recently post . really i loved that and thanks for nice sharing
I LOVED the vanilla sandwich cookies!! I can't believe you thought they were boring! They changed the supplier a few years ago and they're totally lousy now. But, they do sell the mint ones now and they are my favourite (although they are a bit different than these). Yours look wonderful!
I totally loved the vanilla ones to – always felt lucky because everyone else in my house liked the chocolate ones, so it was more vanilla for me! However, I DO love mint and chocolate and these ones are so much better than the original thin mints! I haven’t had the real ones for a few years now, but I remember them being waxy. I keep these in the freezer and they are perfect!
Wow, these look and sound amazing! We're featuring cookies this week at the M&T Spotlight and I'd love for you to submit this. http://www.makeandtakes.com/spotlight
Wow homemade thin mints, I'm so impressed! Your cookies are just gorgeous. 🙂
oh these are 10x better than the girls scout cookies! More nutrients and GLUTEN FREE! yes!
LC
Hi! These look so good. I tried to make them but there was no way I could roll the dough. I used the exact amount of almond flour and everything else… maybe the egg was too small??
Something was off… were they too dry? Then yes, more butter or egg would help. What brand of almond flour did you use? What cocoa powder?
I wouldn't be surprised if these are much better than the originals. Nothing beats a homemade version of processed foods, especially with high quality chocolate 🙂 I've been meaning to try making homemade versions of Girl Scout cookies for a while and I think this will be the recipe I try! Thanks for sharing.