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Keto Thin Mints

5 from 13 votes

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

Easy Homemade Keto Thin Mints (Low Carb Recipe)

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:


Oil Free



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!

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Keto Thin Mints

Crispy, minty, chocolatey, low carb keto Thin Mints.
Total Time 7 minutes
Yield 15 – 22 cookies
5 from 13 votes


  • 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


  • 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


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

Have you made this recipe?

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Healthy Peanut Butter Tagalongs

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Fat Bombs

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Avocado Chocolate Mousse

Avocado Chocolate Mousse

Keto Mug Cake

Keto Mug Cake Recipe

Low Carb Ice Cream

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Published on May 16, 2019

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    • 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!

  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!

    • 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!

  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!

    • 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 🙂

  8. Patti says

    I am very excited to try these! But where are the nutrition stats? I’ve looked over this many times but I can’t find any.

    • CCK Media Team says

      Almond flour is just finely ground almonds. It’s sometimes called almond flour because the texture is flour-like, but it’s really just almond meal.

  9. Gloria says

    5 stars
    Just ok. Couldn’t taste the peppermint. Very strong cocoa flavored. I liked them better frozen, but seemed very soft. My cookie didn’t get crispy, so possibly needed to be cooked longer. New to keto and not much of a cook, so maybe I used wrong ingredients. Had Swerve as my sugar substitute and used 1 1/3 tsp, maybe the granulated sugar can’t be substituted for powdered? I miss my desserts, but I wouldn’t make these again.

  10. Randy says

    This is my 2nd attempt, first time was terrific, to-day not so much. I’m pretty adequate in kitchen. I tried to moisten with oh so little egg white and even less water, and I mean drops of each.

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