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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These sound amazing!!! I can’t wait to try them. You mention Swerve Sweetener and/or Stevia in your recipe. I don’t see mention of Erythritol. I would love to use erythritol as I enjoy the taste. Is it a 1:1 substitute for what you have listed as the sweeteners in the recipe?
I just read your response about Swerve being a brand of erythritol. I didn’t realize that. So you are referring to plain erythritol when you mention “Swerve sweetener”?
No, when I say Swerve Sweetener, I mean Swerve Sweetener. Because it’s a blend of erythritol and oligosaccharides designed to measure exactly like sugar.
I see a nutritional info disclaimer, but I do not see any nutritional info at all on this page for this recipe-where is it?
It’s all right at the bottom of the recipe.
Made these today! They are amazing I truly felt like
Was eating Girl Scout thin mints. Thank you so
Much!
Yay!
I followed this to the T. Awful. Bitter. Tried sweetening the chocolate coating to no avail. Expensive fail.
Why would you need to sweeten the coating? I suspect you used UNSWEETENED CHOCOLATE and not sugar-free dark chocolate. Which yes…would result in awfully bitter cookies.
I had to add about 1/4 cup of THM super sweet (which is erythritol and stevia) to the dough because it didn’t taste like it would be sweet enough for me after it baked, and I only had a 1 1/2” cookie cutter, and my cookies accidentally got baked at 350 so I took them out after 10 minutes. They crisped up wonderfully! I also added peppermint to the dough! These are so yummy and addictive! Thank you!
Is Stevia glycerite ok to use here?
Hi Carolyn. I prefer allulose to swerve…do you think that would work for the cookies? Obviously, I would need to use a little more…
NOPE! You won’t get anything close to a crisp cookie. Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Made these today, and they turned out great! I’ve always hated rolling and cutting out any cookie/crust, so I used two mini muffin silicone pans. Used a teaspoon cookie scoop amount in each well and pressed that down and baked them according to recipe time. Then, instead of taking the cookies out of the pan and dipping them, I melted some sugar free chocolate chips, added some coconut oil, and used the teaspoon scoop again to cover just the tops of the cookies with chocolate right in the pan. Cooled them a bit in the fridge and then popped them outta the pan. Pow! So easy and fabulous! Thanks, Carolyn!
I made the thin mints today. They are delicious but I had a problem with the coating. I had to substitute unsweetened chocolate for sugar free..so I added Splenda. It tastes good but the coating looks like it has sand in it. Is that the Splenda?
Yes, that would be the Splenda, it does not combine well with chocolate.
Hi! I’m making these right now. I am going to use the Lindt 90 % chocolate. Will I need to add any sweetener?
That depends on how much you like really dark chocolate. I like it so I wouldn’t add any.
Thank you! The cookies are cooling now. My house smells so good ? Thank you again for such a great recipe!!!
This recipe is called thin mints, but there is no mint in the recipe
where is it?
/
Take a look at the ingredients…it clearly states peppermint extract.
Fabulous & far superior to Girl Scout thin mints! Wow. Thanks, Carolyn.
I made these for the first time today after having them on my to do list forever. I was super excited. Dough came together and rolled beautifully and smelled (and maybe tasted) great. However after only 15 minutes the edges began to burn and after and additional 7 almost half the batch was burnt. I rolled to 1/8″ inch and baked at 300 on parchment, anyone else run into this problem? I’ll try them again soon, maybe just lower my oven temp.
Okay, so your oven must run hot and I would also say to put them on a higher rack. And take them out earlier if they look like they are burning. If you have a silicone mat, bake them on that.
Your link to Lily’s chocolate has it for sale at Amazon for $16.50 per ounce! That comes to $115.50 for just the chocolate to dip these. Uh, at over five dollars per cookie they better be good!
Actually, it’s not. If you look at the listing, it says (3×12), meaning there are 12 bars of Lily’s for $49.50. I don’t know why Amazon then says it’s $16 per ounce, but I think it somehow automatically calculates it off 3 ounces and not off 36 ounces.
Not going to lie, I was skeptical…. and I was wrong. THESE ARE SO GOOD. Make them. You won’t regret it. I’m thinking I’ll make a batch and freeze them so I can have a few whenever I want. They’re also really rich so two is PLENTY.
So glad I was right! 😉
Just tried this recipe. I used xylitol in mine. I thought the cookie part came out pretty good, although slightly chewy. I guess a bit thick though.
The chocolate part, the only thing I could find without sugar was 100% cocoa by Ghirardelli. The chocolate coating was a bit bitter because of it. But thinking maybe some sweetener might help. Wife isn’t into low-carb anything and telling me to do it with white chocolate. Overall, I thought my attempt turned out well for the first time doing this.
Thanks. Something to think about if I decide to try this one again.
Xylitol is more hygroscopic than erythritol, meaning it attracts more moisture, which is why the cookies weren’t crisp. You can definitely make the coating with unsweetened chocolate and add some powdered sweetener or stevia.
Thanks for the info. I wasn’t aware of the Xylitol and moisture… I’ll try again with a different sweetener and see how it goes.
Hello. I noticed you have 1/4 cup of swerve mentioned twice in the ingredients for the cookies. Is it really a 1/2 cup or just a misprint?
After just ending or cookie season today as or troops cookie mom, it was VERY TOUGH not eating a single cookie since i am working on Keto. But I’m proud to say I didn’t touch a single one ?
Thank you for this recipe. Looking forward to trying it soon.
Please read the ingredient list carefully. I am giving people the option of using stevia OR MORE Swerve. Hope that helps!
I am wondering if added oil or something. I followed your directions and mine stay nice and dirt like.
This was a great recipe; thanks so much for sharing it! Girl Scout Cookie season can really make you feel like you are missing out.
WOW! These are so good! I used peppermint essential oil to flavor the flavor chocolate. YUM! Thanks for all your hard work and sharing your genius with us all : )
Are these made with Blanched Almond flour or just Almond Flour?
I don’t consider unbalanced almond flour to be flour, rather a “nut meal”. Both actually work in this recipe, though!