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These keto Thin Mints recipe makes a low-carb, sugar-free version of the classic Girl Scout cookie! Made with 4 ingredients, I love that there’s ZERO baking needed!
Love keto desserts? Try my keto ice cream, almond butter cookies, and keto coconut clusters next.
My family and I always look forward to Girl Scout cookie season, and I’ve always loved Thin Mints.
As much as I love supporting my local troop, I don’t love all the sugar and artificial ingredients in their cookies. So, I decided to make a no-bake, keto-friendly version of my favorite cookie. I’m happy to report they’re even BETTER than the original.
Table of Contents
Why I love this recipe
- Diet-friendly. With no gluten, dairy, or sugar, they’re perfect for those of us with allergies and food sensitivities.
- 4 key ingredients. All you need is coconut flour, Nutella, peppermint extract, and chocolate.
- No oven needed. So you can make them on a whim whenever the inspiration strikes.
- So easy to make. These come together in minutes, and clean-up is a breeze.
Ingredients needed
- Coconut flour. I prefer coconut flour because it’s naturally low in carbs, high in fiber, and has a subtle sweetness. It also gives the cookies a nice cakey texture with no baking required.
- Sugar-free Nutella. I made my own homemade Nutella with sugar-free sweeteners. If you’re not strictly keto, you can use regular Nutella or make your own with white sugar.
- Peppermint extract. Just a few drops to give some peppermint flavor. Do NOT use ‘mint extract’ as it’s not nearly as potent as peppermint extract.
- Water. To help the cookies bind together.
- Chocolate. For the chocolate coating! Either sugar-free chocolate chips or a chopped-up chocolate bar.
Find the printable recipe with measurements below.
How to make keto Thin Mints
Step 1- Prep. Line a baking sheet or large plate with a piece of parchment paper.
Step 2- Make the cookie dough. In a large mixing bowl, combine the coconut flour and Nutella. Add the peppermint extract and water and stir until a smooth batter forms.
Step 3- Shape and refrigerate. Using lightly wet hands, form 12 small balls and place them on the prepared baking sheet. Press down on each ball to form a cookie shape. Refrigerate for 30 minutes.
Step 3- Melt the chocolate. Once the cookies are firm, melt the chocolate in a microwave-safe bowl or using the double boiler method. Whisk until smooth and melted.
Step 4- Coat the cookies. Use two forks to dip each cookie in the melted chocolate. Tap the cookie against the side of the bowl to remove the excess chocolate, then place it back on the lined sheet. Repeat and refrigerate until the chocolate has firmed up.
Arman’s recipe tips
- Save time. If I’m short on time, I like to make the cookie dough in a food processor.
- Freeze the dough. If the cookie dough balls become too soft to hold their shape as you dip them in chocolate, place them in the freezer for 15 minutes to firm up.
- Add more chocolate flavor. Swap the coconut flour for crushed chocolate wafers, or add 1-2 tablespoons of unsweetened cocoa powder to the dough.
- Change the consistency. When I make this recipe, sometimes I need more or less water, so only add enough water until the dough is no longer crumbly. If you accidentally add too much water, add a little coconut flour to thicken it.
- Don’t overdo the peppermint. The peppermint flavor will continue developing as the cookies firm in the fridge. Trust me, a little goes a long way!
- Swap the chocolate. I prefer dark chocolate since that’s what’s used in classic Girl Scout cookies, but you can use milk chocolate or sugar-free white chocolate if you prefer.
- Add flavor. Add one teaspoon of vanilla extract or top the cookies with coarse sea salt.
How to store leftovers
To store: Keto thin mints can be stored in the refrigerator in an airtight container for up to 2 weeks.
To freeze: Place the Thin Mints in a freezer-safe bag and freeze for up to 6 months.
More keto cookie recipes to try
Keto Thin Mints
Ingredients
- 1/2 cup homemade Nutella or sugar free Nutella
- 2 tablespoon coconut flour
- 1 teaspoon peppermint extract
- 1 tablespoon water
- 1 cup keto chocolate chips
Instructions
- In a large mixing bowl, combine your coconut flour and homemade Nutella and mix well until combined. Add the peppermint extract and water and mix until a smooth batter remains.
- Using your hands, form 12 small balls and place them on a lined baking sheet. Press down on each ball to form a cookie shape and refrigerate for 30 minutes, to firm up.
- Once firm, melt your chocolate. Moving quickly, use two spoons to dip each cookie in the melted chocolate until completely covered. Place back on the lined sheet and refrigerate until the chocolate has firmed up.
Notes
Nutrition
Originally published March, updated May 2024
