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Keto Thin Mints

Crispy, minty, chocolatey, low carb keto Thin Mints.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 7 minutes
Yield 15 - 22 cookies


  • 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.