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Keto Thin Mints

Crispy, minty, chocolatey, low carb keto Thin Mints – no flour required!

Easy Homemade Keto Thin Mints (Low Carb Recipe)

Red heart Thin Mints

You definitely don’t need to be following a vegan or keto diet to eat these thin mint cookies – the recipe is for everyone!

Even without using any sugar or flour at all, the cookies taste surprisingly similar to real thin mint Girl Scout cookies. Not exactly the same, but it really is surprising how close!

Also try this Keto Cheesecake Recipe 5 Ingredients

Low Carb Thin Mints

Low Carb Thin Mints

These secretly flourless thin mint cookies can be all of the following:

Vegan

Oil Free

Paleo

Keto

Gluten Free

Soy Free

Sugar Free

After I posted my vegan thin mints recipe, many of you asked if there was a keto version or if you could make the recipe with almond flour.

So of course I had to try it. Armed with a giant new bag of Bob’s Red Mill blanched almond flour (it was on sale!), I set out to experiment.

Using this Keto Cookies Recipe as a base, I added cocoa powder and covered them in a simple chocolate peppermint coating…

Keto Thin Mints Recipe

The cookies were softer than traditional Thin Mints right out of the oven, but they firmed up as they cooled and tasted SO CRAZY GOOD!

I recommend storing these in the freezer, because chilling the cookies will give them that classic Thin Mint crispiness.

Also, if you’re not on a keto diet, feel free to use the maple syrup version instead of the stevia.

If you try them, be sure to leave a review!

Trending Right Now: Keto BrowniesNO FlourKeto Low Carb Thin Mints

*For nut-free, try this Vegan Thin Mints recipe

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Keto Thin Mints

Crispy, minty, chocolatey, low carb keto Thin Mints.
5/5 (6)
Total Time 7 minutes
Yield 15 - 22 cookies

Ingredients

  • 2 tbsp cocoa powder
  • 1 cup almond flour
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract
  • 1/8 tsp pure peppermint extract
  • pinch uncut stevia OR 3 tbsp pure maple syrup
  • Only if using stevia, add 3 tbsp water
  • 1/2 cup chocolate chips or sugar free chocolate chips
  • 1/4 tsp additional pure peppermint extract
  • optional 2 tsp oil

Instructions

  • Preheat oven to 350 F. Line a baking sheet with parchment. Combine all but the last three ingredients in a bowl, and stir to form a dough. If too wet to roll out, freeze just until firm enough to roll. I find it’s easiest to place dough in a large Ziploc, smush into one large ball, and roll out from inside the bag. Once rolled out, cut dough into circles (or other shapes!) with a cookie cutter or small jar lid. Bake 7 minutes. Let them cool completely, during which time they will firm up.
    Freeze the cookies while you make the coating so the chocolate will adhere upon contact. For the coating, carefully melt the chocolate chips. I like to stir in the oil for a smoother sauce that makes the cookies easier to coat. Once melted stir in the extract. Dip cookies in chocolate, place on a parchment-lined plate, and freeze. I like to store these in the freezer to achieve the classic Thin Mint crispiness.
    View Nutrition Facts

Have you made this recipe?

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5/5 (6)

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Published on May 16, 2019

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Reader Interactions

26 Comments

Leave a comment or reviewLeave a rating
    • Jason Sanford says

      We haven’t tried it with liquid stevia, so I’d recommend possibly starting with whatever it says on your liquid stevia is equal in sweetness to the amount of maple syrup called for in the recipe, if that makes sense. If you experiment, be sure to report back!
      Jason

  1. Juanita says

    Nice surprise – they turned out IN SPITE OF ME! I had no idea what was meant by ‘uncut stevia’ so I used a healthy pinch of what I had: Now Better Stevia: Organic Extract Powder. Found I needed to freeze the dough more than once throughout the cutting/placement process. They baked up beautifully in the time specified and what I’ve tasted on utensils between the counter and the sink tastes great! My dilemma now? How do I ‘dip’ these fragile cookies? Did you really dip them? What did you hold onto them with? Or did you spread the chocolate over top of them with a spoon? I’m sure my friend will appreciate them however they look, but I’d like to know so I can add it to my copy of this marvelous recipe!

    • Jason Sanford says

      Hmm, ours were hard enough to pick up without breaking, but you could also place one on a spoon and then dip the whole spoon into the chocolate – if you try that, let me know how it goes!
      Jason

    • Kathryn says

      I made her original recipe a couple years ago. I tried dipping them with the spoon method, but mine were also too fragile. I spooned chocolate sauce over the top of them, and it worked just fine. They still tasted great.

    • Kathryn says

      Probably per each cookie (or serving size), but the recipe makes 22 cookies, so it’s the total net carbs divided by 22.

  2. Katie says

    Man on MAN these are fantastic!!! And JUST like the real thing! I’m excited to try some of your other recipes…new to the site. Thanks for sharing the Girl Scout’s secrets!

  3. Ellen Lederman says

    These are fabulous! Don’t need to buy Girl Scout cookies that are expensive and full of chemicals (and many not vegan). Yum yum yum! Really clear instructions. Thanks

  4. Hummingbird says

    Made these! Used peppermint essential oil, since I didn’t have any extract on hand. only used 3 drops in the cookie and 3 in the chocolate coating. I love them! Hubby even said he liked them better than the real girl scout cookies (which he bought 5 boxes of from our neighbor!). ?

  5. Julie Scriver says

    I made these today, used Walden Farms sugar free pancake syrup and they turned out fantastic! I got 24 cookies out of the batch. I will be making these again!

    • Melissa says

      I used 1/4 cup of monkfruit sweetener per 2 cups of almond flour. I also used 7 tablespoons of melted butter. This made a less crumbly cookie.

  6. Barb says

    So did I miss some ingredients? How are these supposed to hold together with no eggs or butter to bind it together? I added 1 egg and butter and 1/2 tsp xathum gum and they turn out crispy. Could’ve used a little more sweetener and a tad more peppermint.

  7. Jennifer says

    Great to see your Keto recipes!! I will share some on our Low-Carbing Among Friends’ Facebook page if that is okay with you? The only small drawback is no nutritional analysis (not an issue for me personally) and a few will complain about that no doubt. I use a program called FoodSmart (mine is ancient, but it works and is easy – it also allows you to put in custom foods or ingredients) but there are others out there that are more popular.

    • CCK Media Team says

      Hi Jennifer! Nutrition facts are linked right under the instructions and ingredients in the post. Hope that helps!

  8. Kes says

    I must have missed an ingredient. After following the directions I had a flour, not a dough, because the only liquid was peppermint extract and maple syrup. Had to add about a cup of water. They turned out very bland with an unpleasant texture, a little card board-y.

    • CCK Media Team says

      Hm, what brand of almond flour did you use? If you added a cup of water to a cup of almond flour, it would be soup! Unless you subbed coconut flour?

    • CCK Media Team says

      You can use melted coconut oil, vegetable oil, or another neutral oil – it just makes the sauce smoother and easier to dip the cookies in 🙂

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