These homemade sugar free copycat thin mint cookies taste like the real thing but our keto version uses healthy ingredients to make a delicious mint chocolate classic cookie without all the sugar and carbs! This favorite cookie has just 3 g net carbs!
Sugar Free Girl Scouts Thin Mints Recipe
These are the classic girl scout cookies made for anyone on a sugar free diet, low carb diet or keto diet!
Traditional thin mints are sugar filled and high carb and definitely a downfall for those who can't resist temptation when Girl Scouts are at every grocery store selling their famous cookies.
Don't give in my friends! These will most certainly spike your blood sugar and cause serious sugar cravings for more! It's not worth it.
The reason you can make this a sustainable way of life is when you never feel like you are missing out on anything and this recipe is the most perfect way to feel satisfied and not deprived.
But now, you don't have to give in to temptation because we've created the best keto cookies using amazing low carb ingredients for perfectly delicious sugar free thin mint cookies easily made at home!
Easy Sugar Free Thin Mint Cookie Recipe
These Low Carb Keto Homemade Thin Mints are soft on the inside and crisp chocolate cookie on the outside.
Made with an almond flour center, you get a nice mix of vanilla and a mild hint of peppermint flavor in the center and in the chocolate coating, too.
Perfectly dunkable crispy keto cookies with a minty flavor!!
Make the batch, enjoy one or two then freeze the rest for when that craving hits. Place in the fridge to defrost a bit and enjoy whenever you need a quick chocolate fix!
How to Make Sugar Free Thin Mints
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post for the recipe card.
Ingredients
Cookies
cacao powder or cocoa powder could be used
unsalted, room temperature butter
large egg white
Chocolate Coating
sugar free chocolate chips or bars or a dark high quality chocolate, 85% (We used Lily's dark chocolate chips)
Instructions
How to Make Thin Mint Cookies Recipe
Add the almond flour, cacao powder and salt to a large bowl. Stir to combine.
In a separate bowl, whisk the butter and sweetener together with an electric whisk on medium speed until smooth and creamy, about 2 minutes.
In another clean medium bowl, whisk the egg white until fluffy.
Add the vanilla and peppermint to the butter mix and gradually add the almond flour mix in½ cup amounts, whisking with an electric whisk until just combined. Gently whisk in the egg whites until the dough forms.
Use a rolling pin and roll the cookie dough between two sheets of parchment paper (about ¼ inch thick) and place in the freezer for 15 minutes.
Preheat the oven to 350°F. Line two baking sheets each with a piece of parchment paper.
Remove the top layer of parchment paper and cut circles using a 2-inch round cookie cutter.
Place the cut cookies on the prepared cookie sheet with a 1 inch space between them. Re-roll the scraps of dough to make more cookies. If the dough becomes too soft just place back in the freezer as this makes it easier to cut.
Bake for 11 - 12 minutes. They still should be a little soft coming out of the oven as they will firm up as they cool. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
How to Make Sugar Free Chocolate Coating
Combine the chocolate, oil, and extract in a glass bowl and set over a pan of simmering water. Stir regularly and allow to melt.
Dip each cookie in melted chocolate using a fork to turn and allow the excess to drip off.
Place on a parchment lined baking tray and place in the fridge to set for about 15 minutes.
How to Store
Place cookies in an airtight container and store in the fridge for 5 days. You can also freeze for up to 3 months.
FAQs
Can I swap Almond Flour with Coconut Flour?
No almond flour and coconut flour can not be evenly swapped in recipes. Coconut flour is dense and requires more eggs and liquid and less flour. ⅓-1/4 cup coconut flour is about equal to 1 cup almond flour.
How Can I make these low carb cookies nut free?
To make this thin mint recipe nut free, simply swap the almond flour with sunflower seed flour in the same amount. If you have sunflower seeds you can grind them yourself in a food processor to make your own flour.
Can I make this recipe dairy free?
Yes to make this recipe dairy free swap the butter with coconut oil. I recommend using refined coconut oil because it has no taste and your thin mint cookies will not have any coconut flavor.
Can I use a different low carb sweetener?
Yes if you can't find Allulose, you can swap it with another low carb sweetener you like. Use my Sweetener Guide and conversion chart to decide how much to use.
More Keto Cookie Recipes
Chewy Sugar Free Chocolate Chip Cookies
Sugar Free Low Carb Pecan Snowballs
Sugar Free Peanut Butter Blossoms
Homemade Keto Thin Mints
Low Carb Keto Thin Mints
Ingredients
Cookies
- 1.5 cups almond flour
- ¼ cup cacao powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅓ cup Allulose granulated
- 1 large egg white
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
Chocolate Coating
- 6 ounces sugar free chocolate roughly chopped
- ¼ teaspoon coconut oil
- ¼ teaspoon peppermint extract
Instructions
Cookies
-
Add the almond flour, cacao powder and salt to a mixing bowl. Stir to combine.
-
In a separate bowl, whisk the butter and sweetener together with an electric whisk on medium speed until smooth and creamy, about 2 minutes.
-
In another clean mixing bowl, whisk the egg white until fluffy.
-
Add the vanilla and peppermint to the butter mix and gradually add the almond flour mix in½ cup amounts, whisking with an electric whisk until just combined. Gently whisk in the egg whites.
-
Roll the dough between two sheets of parchment paper (about ¼ inch thick) and place in the freezer for 15 minutes.
-
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
-
Remove the top layer of parchment paper and cut circles using a 2-inch cookie cutter. Place the cut cookies on the prepared baking sheets with a 1 inch space between them. Re-roll the scraps of dough to make more cookies. If the dough becomes too soft just place back in the freezer as this makes it easier to cut.
-
Bake for 11 - 12 minutes. They still should be a little soft coming out of the oven as they will firm up as they cool. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chocolate Coating
-
Combine the chocolate, oil, and extract in a glass bowl and set over a pan of simmering water. Stir regularly and allow to melt.
-
Dip each cookie in chocolate using a fork to turn and allow the excess to drip off.
-
Place on a parchment lined baking tray and place in the fridge to set for about 15 minutes.
Storage
-
Fridge in an airtight container for 5 days.
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