Are you craving something sweet but dreading the carb overload? Prepare to be amazed by these incredible Keto Gluten Free Thin Mints that taste just like the classic cookie, but without the sugar crash! These decadent chocolate-mint treats will satisfy your dessert cravings while keeping you perfectly aligned with your low-carb lifestyle. Imagine biting into a crisp, chocolatey cookie with a refreshing mint punch – all without breaking your ketogenic diet!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup erythritol
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring the surface is evenly covered.
- In a large mixing bowl, combine almond flour, cocoa powder, erythritol, and salt. Whisk these dry ingredients together until completely incorporated and free of lumps.
- In a separate bowl, cream the softened butter until smooth. Add the egg and peppermint extract, mixing thoroughly until the wet ingredients are well blended.
- Gradually fold the wet ingredients into the dry ingredients, stirring until a cohesive dough forms. The mixture should be slightly sticky but manageable.
- Transfer the dough onto a piece of parchment paper. Place another parchment paper on top and roll out the dough to approximately 1/8 inch thickness using a rolling pin.
- Using a small round cookie cutter (about 2 inches in diameter), cut out uniform circles from the rolled dough. Carefully transfer the cut cookies to the prepared baking sheet.
- Bake the cookies for 8-10 minutes, watching carefully to prevent burning. The edges should be slightly firm but the center still soft.
- Remove from oven and let the cookies cool completely on the baking sheet for 10 minutes, then transfer to a wire rack.
- Melt the sugar-free chocolate chips using a double boiler or microwave, stirring until smooth and fully liquid.
- Once cookies are completely cooled, dip each cookie into the melted chocolate, ensuring full coverage. Place dipped cookies on a parchment-lined tray.
- Refrigerate the chocolate-coated cookies for 15-20 minutes until the chocolate sets completely.
- Store the finished Keto Thin Mints in an airtight container in the refrigerator for up to one week.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent dough texture.
- When rolling out the dough, use parchment paper to prevent sticking and achieve an even thickness.
- For perfectly uniform cookies, invest in a small round cookie cutter or use the rim of a shot glass.
- Be careful not to overbake – these cookies should be slightly soft in the center when you remove them from the oven.
- For a smoother chocolate coating, add a teaspoon of coconut oil to the melted sugar-free chocolate chips.
- Allow cookies to cool completely before dipping in chocolate to prevent crumbling.
- Use a fork to dip cookies in chocolate for a more even and professional-looking coating.
- Store cookies in the refrigerator to maintain their crisp texture and prevent melting.
Nutrition Facts
Calories: 85kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: 3g
Cholesterol: 15mg
