Easy Peasy Keto Thin Mints
These easy Keto Thin Mints are simple to make and a healthier way to enjoy a classic treat. A delicious, sugar-free festive cookie for the holidays!
Equipment
- Baking Sheets
- Parchment Paper
- 2-inch round cookie cutter
- Heatproof Bowl
- Pot (for double boiler)
- Two forks
- Waxed paper-lined baking sheet
Ingredients
For the Cookies
- 1.75 cups almond flour
- 0.33 cup cocoa powder
- 0.33 cup erythritol sweetener (like Swerve)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 large egg lightly beaten
- 2 tablespoons butter melted
- 0.5 teaspoon vanilla extract
For the Mint Chocolate Coating
- 0.5 ounce cocoa butter or 1 tablespoon coconut oil
- 7 ounces sugar-free dark chocolate (like Lily's), chopped
- 1 teaspoon peppermint extract
Instructions
- Get Ready: First, preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. This helps prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, cocoa powder, erythritol sweetener, baking powder, and salt until they're well combined.
- Add Wet Ingredients: Now, pour in the lightly beaten egg, melted butter, and vanilla extract. Stir everything thoroughly until the mixture forms a soft, cohesive dough.
- Roll the Dough: Place your dough between two pieces of parchment paper. Roll it out evenly to your desired thickness, ideally no more than ¼ inch thick for that signature crispiness. The thinner you roll it, the crisper your cookies will be!
- Cut Out Shapes: Gently peel off the top layer of parchment paper. Use a 2-inch round cookie cutter to stamp out circles of dough. Carefully transfer these cutouts to your prepared baking sheets.
- Reroll Scraps: Gather any leftover dough scraps, gently press them together, roll them out again, and cut more cookies until you've used up all the dough.
- Bake Until Firm: Pop the baking sheets into your preheated oven. Bake for about 20 to 30 minutes, or until the cookies are firm to the touch. Baking time can vary based on how thin you rolled your dough. They'll continue to crisp up as they cool!
- Chill the Wafers (Pro-Tip!): Once the baked cookies are completely cool, place them in the freezer. Freezing them before dipping helps the chocolate coating set faster and makes the dipping process much cleaner.
- Melt the Chocolate: Set a heatproof bowl over a pot of gently simmering water (this is called a double boiler, and it melts chocolate smoothly). Add the chopped sugar-free dark chocolate and cocoa butter (or coconut oil). Stir frequently until the mixture is smooth and fully melted.
- Infuse with Mint: Remove the bowl from the heat and stir in the peppermint extract until evenly distributed.
- Dip the Cookies: Take your chilled cookie wafers and carefully dip them one by one into the melted mint chocolate. Use two forks to gently turn them over, ensuring each cookie is fully coated.
- Remove Excess: Lift out each coated cookie with a fork and gently tap the fork against the side of the bowl to let any extra chocolate drip off. This prevents thick, uneven coatings.
- Set & Enjoy: Place the chocolate-coated cookies onto a waxed paper-lined baking sheet. Refrigerate them until the chocolate coating is completely set and firm.
Notes
Nutrition Information (per serving):
- Calories: 127
- Total Carbs: 7.1g
- Net Carbs: 3.4g
- Fats: 11.5g
- Protein: 3.3g
