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:
Vegan
Oil Free
Paleo
Keto
Gluten Free
Soy Free
Sugar Free
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!
Trending Right Now: Keto Brownies – NO Flour
Keto Thin Mints
Ingredients
- 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
Instructions
- 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.View Nutrition Facts
Notes
More Keto Recipes:
Healthy Peanut Butter Tagalongs
(Vegan, Keto Option)
How much liquid stevia should I use in place of a pinch of uncut stevia?
We haven’t tried it with liquid stevia, so I’d recommend possibly starting with whatever it says on your liquid stevia is equal in sweetness to the amount of maple syrup called for in the recipe, if that makes sense. If you experiment, be sure to report back!
Jason
Nice surprise – they turned out IN SPITE OF ME! I had no idea what was meant by ‘uncut stevia’ so I used a healthy pinch of what I had: Now Better Stevia: Organic Extract Powder. Found I needed to freeze the dough more than once throughout the cutting/placement process. They baked up beautifully in the time specified and what I’ve tasted on utensils between the counter and the sink tastes great! My dilemma now? How do I ‘dip’ these fragile cookies? Did you really dip them? What did you hold onto them with? Or did you spread the chocolate over top of them with a spoon? I’m sure my friend will appreciate them however they look, but I’d like to know so I can add it to my copy of this marvelous recipe!
Hmm, ours were hard enough to pick up without breaking, but you could also place one on a spoon and then dip the whole spoon into the chocolate – if you try that, let me know how it goes!
Jason
I made her original recipe a couple years ago. I tried dipping them with the spoon method, but mine were also too fragile. I spooned chocolate sauce over the top of them, and it worked just fine. They still tasted great.
Really 1.2 net carbs for 22 cookies?
Probably per each cookie (or serving size), but the recipe makes 22 cookies, so it’s the total net carbs divided by 22.
Man on MAN these are fantastic!!! And JUST like the real thing! I’m excited to try some of your other recipes…new to the site. Thanks for sharing the Girl Scout’s secrets!
Meant to say “man OH man!!!” Oh well, you get the idea. These were amazing and worth a repeat in the near future.
Thank you so much for making them!
These are fabulous! Don’t need to buy Girl Scout cookies that are expensive and full of chemicals (and many not vegan). Yum yum yum! Really clear instructions. Thanks
Made these! Used peppermint essential oil, since I didn’t have any extract on hand. only used 3 drops in the cookie and 3 in the chocolate coating. I love them! Hubby even said he liked them better than the real girl scout cookies (which he bought 5 boxes of from our neighbor!). ?
How much Erythritol should I use instead of stevia?
I made these today, used Walden Farms sugar free pancake syrup and they turned out fantastic! I got 24 cookies out of the batch. I will be making these again!
Regarding the nutritional facts, there’s no mention of a serving size. I’m assuming a single serving is one cookie?
How much monk fruit sweetener can you use in place of the uncut stevia
I used 1/4 cup of monkfruit sweetener per 2 cups of almond flour. I also used 7 tablespoons of melted butter. This made a less crumbly cookie.
Is this the liquid sweetener or the monkfruit sugar?