Keto Thin Mints
Enjoy a guilt-free version of classic Thin Mint cookies that are low in carbs and perfect for satisfying your sweet tooth.
Ingredients
Main Ingredients
- 1 cup almond flour Can be substituted with another nut or seed flour.
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or other sugar substitute Adjust quantity to taste.
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 tsp alcohol-free vanilla extract
- 1/2 tsp alcohol-free peppermint flavouring Add extra drops for more mint flavor.
- 1/2 tsp baking powder
- 1 cup sugar-free chocolate chips for coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, cocoa powder, erythritol, and baking powder.
- Pour in the melted coconut oil, egg, alcohol-free vanilla extract, and alcohol-free peppermint flavouring, then mix until a dough forms.
- Roll the dough into small balls and gently flatten them into cookie shapes.
Baking
- Arrange the cookies on a parchment-lined baking sheet and bake for 10-12 minutes.
- Once baked, let the cookies cool completely.
Coating
- While cooling, melt the sugar-free chocolate chips in the microwave or using a double boiler.
- Dip each cooled cookie in the melted chocolate, then place them back onto the parchment to set.
Notes
Store leftovers in an airtight container at room temperature for up to a week or freeze for up to three months. Layer with parchment paper to prevent sticking.