Low Carb Keto Thin Mint Cookies

Low Carb Keto Thin Mint Cookies

My kids sang the sweetest song this morning as I made these thin mint cookies for them.

 Low Carb Keto Thin Mint Cookie Recipe

I don't usually write about the kiddos, but today they were extra cute.  They sang me the song "Remember Me" from the Disney film Coco (below).  And no, I'm not crying.  I must have something in my eye.   

But let's set aside the cuteness for a minute and talk low carb cookies.

Thin Mint cookies to be exact, just like the addictive sugary ones you can buy from the Girl Scouts.  I got the idea for these cookies from the Peanut Butter Pie I made the other day.  The chocolate crust was so tasty that I wanted to come up with a way to use it in a cookie.  And it worked!  These cookies are minty, chocolately, crispy and delicious.  And they only have 1g net carb per cookie, so they make the perfect low carb snack or dessert.

Just promise that you'll remember me, as you eat these low carb cookies.  Remember me!

 Low Carb Keto Thin Mint Cookie Recipe

Low Carb Keto Thin Mint

Ingredients

Crust:

  • 1/4 cup butter, melted
  • 1/2 cup super fine almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup Swerve or equivalent granulated sweetener

Chocolate Coating

  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons coconut oil, melted
  • 3 tablespoon Powdered Swerve or equivalent powdered sweetener
  • 2 teaspoons peppermint extract

Instructions

1.  Preheat oven to 375 degrees F and line a spring form pan with parchment paper.

2.  Add butter to a medium sized bowl and melt in the microwave.  Once melted, add the almond flour, cocoa powder and sweetener. Mix well to combine.

3.  Add filling to a 2 1/2 inch wide cookie cutter in 1 tablespoon portions.  Press the cookie dough with your fingers until it completely covered the bottom of the cookie cutters.  Carefully lift the cookie cutter up and smooth any edges so that they are completely round.

4.  Bake for 8-10 minutes.  Check in at 8 minutes to make sure they aren't burning.  Allow to cool on the pan completely before adding chocolate coating, 1 hour. 

5.  Mix together the chocolate coating ingredients.  Dip the cooled cookies into the chocolate on the top side and return to the cookie sheet.

6.  Freeze for 15 minutes so that the chocolate hardens.  Store in the freezer.

SERVINGS: 9

PREP TIME: 15 MIN   COOK TIME: 10 MIN   

NUTRITIONAL INFO:  Serving Size: 1 cookie  Calories 127 Fat 13g Protein 2g Carbs 3g Fiber 2g Net Carbs 1g

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