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    Home » Cookies » Thin Mint Truffles – Low Carb and Gluten Free

    Published: May 31, 2013 · Modified: May 12, 2018 by Carolyn

    Thin Mint Truffles – Low Carb and Gluten Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    10.7K shares
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    Low Carb Thin Mint TrufflesSweet mint chocolate cookie truffles coated in mint chocolate.  Deliciously good for you!

    I seem to be on something of a chocolate kick lately.  Well, in reality, I am always on a chocolate kick, because I love the stuff.  Worship the stuff.  This little brain of mine is always a-whirr with ideas for low carb chocolate recipes.  What I really mean is that I seem to be on a bit of a chocolate streak here on All Day I Dream About Food.  Usually I try to space it out a bit, have one chocolate-heavy recipe per week and then post some other baked goods and maybe, just maybe, a main course or a side dish.  But I looked the other day at the recipes I had developed and had ready to go and realized…they were all about chocolate.  Which isn’t necessarily a bad thing.  Unless you don’t like chocolate.  Or worse, are allergic to chocolate.  Oh dear, that would be my version of hell, actually.  Surrounded by chocolate and unable to eat it lest my throat swell up. Torture, pure torture.  I’d probably risk my life and eat it anyway.

    Low Carb Thin Mint Truffle Recipe

    Anyhoo, I digress.  Normally I try to strike a balance here and bring you recipes of all sorts.  And I have some fantastic ideas for savoury recipes, I just haven’t had time to execute them.  Some I’ve actually made, and they were so good, my family gobbled them up before I could photograph them.  So now you are stuck with chocolate because I don’t have anything else ready to post.  What a hardship, eh?

    So, these truffle thingies.  They’ve been on my mind for a while now.  About a zillion years ago, I made low carb thin mints.  I thought I was pretty freakin’ brilliant at the time.  And it seems some other people agreed, because that was my first ever post to go viral.  Mind you, back then, my idea of going viral was a couple of thousand views on one post.  And my “going viral” was aided by my dear Katrina, of In Katrina’s Kitchen, who posted them on a then-practically-unknown site called Pinterest.  Pinterest?  What the heck is Pinterest?  With her recommendation, I hopped on the Pinterest bandwagon early.  That may be the only time in my life I’ve ever jumped on a bandwagon early.  Or even on time.  I am usually so far behind the bandwagon, I can no longer hear the band playing.

    Low Carb Thin Mint Truffles

    I digress again.  Where was I?  The thin mints.  The truffles.  The two ideas come together.  I probably first saw the idea on Pinterest, because I see a lot of great ideas on Pinterest.   And then I can no longer remember where I saw them.  It hardly matters, it’s my idea now.  And it was so easy to create my own low carb thin mint truffles.  I simply made the dough for the cookies, rolled it out and baked it.  I didn’t bother to cut it out, I just baked it as one ginormous chocolate cracker.  And then I ground it up again in my food processor, mixed it with some cream cheese to hold it together, shaped it into balls, froze them and then dipped them in chocolate.

    Voila, low carb thin mint truffles.  Now go pin them, maybe they will go viral!

    Thin Mint Truffles 6

    Thin Mint Truffles

    Sweet mint chocolate cookie truffles in a mint chocolate coating. Low Carb and Gluten-Free. Deliciously good for you.
    Print Pin Rate

    Ingredients

    Truffle filling:

    • 1 ¾ cups almond flour
    • ⅓ cup cocao powder
    • ⅓ cup granulated erythritol
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 large egg slightly beaten
    • 2 tablespoon butter melted
    • ½ teaspoon peppermint extract
    • 4 oz cream cheese softened

    Chocolate Coating:

    • 1 oz food-grade cocoa butter
    • 1 oz unsweetened chocolate chopped
    • 3 tablespoon powdered Swerve Sweetener or other powdered erythritol sifted
    • ¼ cup cocoa powder
    • ¼ teaspoon mint extract extract

    Instructions

    • For the cookies, preheat the oven to 300F.
    • In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in egg, butter, and mint extract and stir well until dough comes together.
    • Roll out dough between two pieces of parchment paper and roll to about ⅛ inch thick. Lift off top piece of parchment and place on a large baking sheet.
    • Bake until firm, about 30 to 40 minutes. Remove and let cool completely.
    • Break the big cookie into chunks and place into the bowl of a food processor. Process until it resembles coarse crumbs.
    • Transfer to a medium bowl and add cream cheese. Mix until thoroughly combined.
    • Form mixture into 1 inch balls and place on a parchment or waxed paper lined baking sheet. Freeze for at least 1 hour.
    • For the coating, melt cocoa butter and chocolate together in a medium saucepan over low heat, stirring until smooth.
    • Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth.
    • Remove from heat and stir in mint extract.
    • Drop truffles, one at time, into melted coating and remove with a fork, tapping against the side of the pan to remove excess chocolate.
    • Place on another parchment or waxed paper lined baking sheet and chill until firm, about 30 minutes.
    • If you have excess coating, you can let it cool until it's thicker but not fully solidified. Then pipe over truffles in a decorative fashion.

    Notes

    Serves 15 (2 truffles each). Each serving has 5.6 g of carbs and 2.8 g of fiber. Total NET CARBS = 2.8 g.
    Nutrition Facts
    Thin Mint Truffles
    Amount Per Serving (2 g)
    Calories 0
    * Percent Daily Values are based on a 2000 calorie diet.
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    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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    1. Shirley H says

      December 06, 2016 at 2:49 am

      I tried to make these and the “dough” would not come together so I am left with some very expensive crumbs. Also they aren’t sweet and there is not enough mint flavor. I bought peppermint extract you called for even though I had mint extract which you called for in the coating. I have refrigerated the inside mixture in hopes of saving the very expensive almond four mixture. How should I proceed?

      Reply
      • Carolyn says

        December 06, 2016 at 8:54 am

        Melt about another 1/4 cup butter and mix it in. What brand of almond flour did you use?

        Reply
        • Heidi says

          December 23, 2017 at 9:26 pm

          Mine also did not hold together AT ALL.

          Reply
          • Carolyn says

            December 24, 2017 at 9:03 am

            Add more liquid until it does.

            Reply
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