Jennifer Sprinkles - Ketogenic Baking - Crispy Keto Thin Mints

Keto Cookies

Crispy Keto Thin Mints

These crispy thin mints taste pretty close to Girl Scout Thin Mint cookies!

Husband Rating – 5/5, “Still eating handfuls of them out of the freezer just like real Thin Mints.”

Best of all, one cookie is only 1.2 g net carbs and they stay fresh for a while since you store them in the freezer. My fiance’ thinks they needed a little bit more swerve sugar to so I’ll substitute the splenda and water for 2 tbsp of granular swerve next time. Nonetheless, I enjoyed these little chocolate mints!

The original recipe is linked below from Chocolate Covered Katie. She has amazing paleo recipes, and she’s beginning to post keto desserts as well. Her desserts are amazing!

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Step 1: Preheat oven to 350 degrees and line a baking pan with parchment paper. I like to prep my ingredients using my nest bowls before jumping into baking so I don’t forget any ingredients.

Step 2: Mix all ingredients in a mixing bowl. I’m obsessed with both of my kitchenaid mixers (yes, I have two), so I used it for easy mixing. The mixture will be crumbly, but it’s okay. Pretty soon you’ll be eating little chocolately mint morsels. 

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Step 3: Place and seal the mixture in a ziplock bag, roll into a ball, and place in your freezer for 15 minutes. This part is really important in order to make firm and perfectly round cookies.

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Step 4: Place the ball of chocolate dough on clean parchment paper and cover the top with plastic clear wrap. Use a rolling pin to roll out the dough to your desired thickness. I rolled out to 1/8 inch.

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Step 5: I used one of my nest bowls but you can use a small cup to cut out small circles in the dough. Freezing the dough beforehand helped make perfect little circles.

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Step 6: Bake for 7 minutes at 350 degrees on the middle oven rack.

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Step 7: IMPORTANT!!! Take those bad boys out and pop them back in the freezer for 30 minutes. This step ensures the cookies will stay intact when dipping into warm chocolate later.

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Step 8: While you’re waiting, you can make the dipping chocolate (this is the tastiest part). Did I lick the spatula when my fiance wasn’t looking? Of course I did, and it was delicious.

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Step 9: Turn the burner on between Low and Level 2 and melt the chocolate and oil. Once melted, mix in the mint extract and remove from heat. I was surprised how quickly this melted so don’t leave unattended.

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Step 10: Use tongs to dip each cookie into the liquid chocolate (be sure to coat both sides) and place on the parchment paper. Place back in the freezer for 30 minutes and, voila!

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These cookies taste best once given time to freeze. My fiance and I enjoyed ours with espresso. I hope you enjoy them as much as we did!

Link to original keto thin mints recipe

XOXO,

Jennifer

Keto Thin Mints

Nutrition Facts:
Calories: 35
Total Fat: 3g
Fiber: 1.2g
Protein: 1.3g
Sugars: 0.2g
Carbs: 2.4g
Net Carbs: 1.2g
Prep Time 5 minutes
Cook Time 7 minutes
Servings 15

Ingredients

Cookie:

  • 2 tbsp cocoa powder
  • 1 cup almond flour
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract
  • 1/8 tsp pure peppermint extract
  • 1 pinch uncut stevia or 4 drops liquid or 2 tbsp granular swerve
  • add 3 tbsp water (only if using stevia)

For melting the chocolate:

  • 1/2 cup sugar free chocolate chips
  • 1/4 tsp additional pure peppermint extract
  • 2 tsp mct oil or avocado oil (optional)

Instructions

  • Preheat oven to 350 degrees and line a baking pan with parchment paper. I like to prep my ingredients using my nest bowls before jumping into baking so I don’t forget any ingredients.
  • Mix all ingredients in a mixing bowl. I’m obsessed with both of my kitchenaid mixers (yes, I have two), so I used it for easy mixing. The mixture will be crumbly, but it’s okay. Pretty soon you’ll be eating little chocolately mint morsels. 
  • Place and seal the mixture in a ziplock bag, roll into a ball, and place in your freezer for 15 minutes. This part is really important in order to make firm and perfectly round cookies.
  • Place the ball of chocolate dough on clean parchment paper and cover the top with plastic clear wrap. Use a rolling pin to roll out the dough to your desired thickness. I rolled out to 1/8 inch.
  • I used one of my nest bowls but you can use a small cup to cut out small circles in the dough. Freezing the dough beforehand helped make perfect little circles.
  • Bake for 7 minutes at 350 degrees on the middle oven rack.
  • IMPORTANT!!! Take those bad boys out and pop them back in the freezer for 30 minutes. This step ensures the cookies will stay intact when dipping into warm chocolate later.
  • While you’re waiting, you can make the dipping chocolate. Turn the burner on between Low and Level 2 and melt the chocolate and oil. Once melted, mix in the mint extract and remove from heat. I was surprised how quickly this melted so don’t leave unattended.
  • Use tongs to dip each cookie into the liquid chocolate (be sure to coat both sides) and place on the parchment paper.
  • Place back in the freezer for 30 minutes and voila!

2 thoughts on “Crispy Keto Thin Mints

  1. Janet Stannard

    Those look delicious! I love those Girl Scout thin mint cookies!

    1. JenniferSprinkles

      🙂 Me too!

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