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St. Patrick's Day Keto Thin Mints

Keto Thin Mints are our keto take on this classic girl scout cookie and are perfect for St. Patrick's Day. They feature a mint cookie covered in melty chocolate that are so so good! These cookies are keto, low-carb, grain-free, and gluten-free!
Cook Time15 mins
Freeze Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 55 Cookies
Calories: 89kcal

Ingredients

For the Cookies

  • 2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup 2 sticks softened grass-fed butter
  • 3/4 cup monk fruit sweetener
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract

For the Chocolate Coating

  • 12 oz. keto-friendly dark chocolate we used Lily's dark chocolate baking chips
  • 1/2 teaspoon coconut oil
  • 1/4 teaspoon peppermint extract

Instructions

For the Cookies

  • Mix the almond flour, cocoa powder, xanthan gum, and salt in a medium bowl.
  • In a large bowl, beat the butter and monk fruit sweetener together with an electric hand mixer for a few minutes. Stir in the egg white, vanilla, and peppermint extract.
  • Beat in the dry ingredients to your wet ingredients in 3 small batches, beating between each batch.
  • Split the dough in half.
  • Roll out each half in between two layers of parchment paper into a large rectangle until the dough is about 1/4 - 1/3 inches thick.
  • Carefully, transfer the dough (still between the parchment paper) to a baking sheet and freeze for 1 hour.
  • Remove the dough from the freezer and use a cookie cutter to cut out 2-inch circles from the dough.
  • Heat your oven to 350°F and line a baking sheet(s) with parchment paper.
  • Bake for 8-10 minutes.
  • Let the cookies cool completely (about 15 minutes) before coating in chocolate.

For the Chocolate Coating

  • Add all ingredients to bowl and melt using a double-boiler or by melting in the microwave at 30 second intervals, stirring in between.
  • Use a fork to carefully dip each cookie into the melted chocolate.
  • Lay each cookie to dry on a wire rack that is over a parchment lined baking sheet.
  • Allow the cookies to cool completely before removing from the wire rack.

Nutrition

Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg