These keto thin mints are a low carb and sugar free take on the classic Girl Scout cookies! No baking required, you only need 4 ingredients to whip these up! 3 grams net carbs per serving.
Keto Thin Mints
I feel like I’m in the minority when it comes to the mint and chocolate combination. Everyone I talk to tell me that it reminds them of eating chocolate with toothpaste. Personally, I love the combo, and have it whenever I can. Whether that be in ice cream or in a box of chocolates, they are always my first choice. My favorite peppermint chocolate dessert though, will always be thin mints.
What are thin mints?
Thin mints are a girl scout cookie that involves a chocolate cookie flavored with mint and covered in melted chocolate. While girl scout cookies are not keto friendly, you can easily make your own!
I’ve been meaning to share a keto thin mint recipe for quite some time. They are a simple and delicious dessert that actually requires no baking! Now, these cookies may look incredibly fancy but I promise you they are so easy to make. No sugar and no grains are needed, but you’d never tell. The texture is thick, soft, and fudgy in the middle, with a light chocolate coating. The cookies are sweet and full of chocolate and mint flavor, without being overpowering.
I had some friends over who are huge girl scout cookie fans and they could NOT believe these were low carb- They said the cookies tasted better than actual thin mints!
How do you make keto thin mints?
- Coconut flour– A low carb and grain free flour, coconut flour acts like a sponge so a little goes a very long way.
- Homemade Nutella– A homemade version that is healthier than store bought AND sugar free.
- Peppermint extract– Just a few drops to give some peppermint flavor.
- Water– Just to help the cookies bind together.
- Chocolate– To cover the cookies with! Either chocolate chips or a chopped up chocolate bar.
Start by mixing together your coconut flour and homemade Nutella until combined. Add the peppermint extract before slowly add water until a thick and smooth batter remains. Next, use your hands to form 12 balls of dough and place them on a lined baking tray. Press down on each ball to form a cookie shape. Place the baking tray in the refrigerator for 30 minutes, for the cookies to firm up.
Now, melt the chocolate. Remove the cookies from the refrigerator and using two spoons, dip each cookie in the melted chocolate until completely coated. Place back on the lined sheet. Refrigerate once more, until the chocolate has firmed up.
Can I bake these cookies?
These cookies are designed to be no bake cookies. You can bake them if you’d like them to be a little thicker and sturdier.
To bake: Place the flattened cookies in the oven and bake at 180C/350F for 10 minutes, until the edges are crisp.
Tips to make the best keto thin mint cookies
- Only add the water if your cookie dough is crumbly and hard to form into a smooth dough. You may need more or less than recommended.
- You must use peppermint extract, not mint or spearmint. The latter two don’t have the necessary mint flavor to work with the chocolate.
- If you don’t want to make homemade Nutella, make brownie bites and flatten them into a cookie shape instead.
- Be sure your cookies are firm before dipping them in the melted chocolate. This ensures they do not break apart once they hit the warm chocolate.
Storing and freezing low carb thin mints
- To store: Thin mints can be stored at room temperature, in a sealed container, for up to 2 weeks.
- To freeze: Place thin mints in a ziplock bag and store them in the freezer for up to 6 months.
More keto cookie recipes to try
Keto Thin Mints
- 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.
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