Keto Thin Mint Cookies
Peppermint and chocolate flavors are combined to form this thick, chewy keto thin mint cookie.
12
Servings
238
Calories
21.7g
Fat
5g
Protein
3.4g
Net Carb
12.6g
Total Carbs
Keto Thin Mint Cookies Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Thin Mint Cookies Ingredients
5 oz. dark chocolate (70% cacao or higher), melted
1/3 cup coconut oil
1 3/4 cups almond flour
1/4 cup Cacao Bliss or 100% unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract
1 tablespoon sugar-free maple syrup
2 eggs
1/4 cup sugar-free chocolate chips
1/4 cup monkfruit blend sweetener (if using Cocoa Powder)
Keto Thin Mint Cookies Directions
-
Preheat
Preheat the oven to 350 degrees F.
-
Melt the chocolate
Using a microwave or a double boiler method, melt the dark chocolate at 30 second intervals or over low heat (respectively) until melted. Add in coconut oil and mix until smooth and combined. Set aside to cool.
-
Get a medium bowl
In a medium bowl, combine the almond flour, Cacao Bliss or cocoa powder, baking soda, baking powder and salt.
-
Add vanilla & peppermint
Stir in vanilla and peppermint extracts and sugar-free maple syrup into the chocolate mixture. Mix well. Then add to the dry ingredients.
-
Get the eggs & chocolate
Mix in eggs and sugar-free chocolate chips until fully combined.
-
Add dough to cookie sheet
Scoop out a tablespoon of cookie dough and place on a parchment lined baking tray. Place cookie dough about 1 inch apart. Flatten down with the back of a spoon if desired. Bake at 350 degrees for 10 minutes.
-
Let cool
Let cookies cool for 10 minutes on the baking tray after removing them from the oven. Then transfer to a wire rack.
Another knockout recipe Annie!! Delicious and my (very picky) daughter even loved them! Just enough sweetness but not overpowering. Yum!
Thanks for the tasty keto cookie recipe! Mine came out pretty well, although they didn’t look exactly like yours. We all loved them. Next time, I’m going to try omitting the peppermint extract and instead add some instant espresso powder for mocha-style cookies :).