A Minty Treat That Would Make Grandma Proud

Keto Thin Mint Cookies are the ultimate low carb and sugar-free treat for anyone craving a chocolate-mint fix without breaking their diet. Inspired by the beloved Girl Scout favorite, these cookies are crisp, cool, and dipped in a rich chocolate shell—just like the original, but totally keto-friendly. Growing up in an Italian-American household, cookies were always around, but nothing quite like these! Now, I keep a batch in the freezer year-round—ready for dessert, snacks, or whenever that nostalgic craving hits.

These Keto Thin Mint Cookies are crisp, deeply chocolatey, and coated in a refreshing sugar-free mint chocolate shell. They’re perfect for snacking year-round, whether chilled in summer or paired with hot tea in winter. And best of all, each cookie is guilt-free and easy to whip up in your own kitchen.

Why You’ll Love These Keto Thin Mint Cookies

Sugar-Free & Low Carb – Just 2g net carbs per serving
Perfect for Any Season – Serve chilled in the summer or with cocoa in winter

Rich Chocolate & Refreshing Mint – A nostalgic treat without the sugar spike
Easy to Make – Simple ingredients, keto pantry staples

Ingredients

For the Chocolate Cookie Base:

1 cup almond flour

1/4 cup cocoa powder (unsweetened)
1/4 cup powdered erythritol
1/4 tsp salt

1/4 tsp baking soda
1/2 tsp peppermint extract
1/2 tsp vanilla extract

1/4 cup butter, softened
1 tbsp almond milk (or as needed)

For the Chocolate Mint Coating:

3/4 cup sugar-free dark chocolate chips

1 tbsp coconut oil
1/2 tsp peppermint extract

Instructions

Step 1: Prepare the Dough

In a medium bowl, whisk together almond flour, cocoa powder, erythritol, salt, and baking soda.

Add softened butter, peppermint extract, and vanilla extract.
Mix until crumbly. Add almond milk a little at a time until a dough forms.
Roll the dough into a log, wrap in plastic, and chill in the fridge for at least 30 minutes.

Tip: Chilling helps the cookies keep their shape while baking.

Step 2: Slice & Bake

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Slice the dough log into 1/4-inch rounds and place them on the baking sheet.

Bake for 10–12 minutes until just set. Let cool completely before handling.

Step 3: Coat in Chocolate

Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals.
Stir in peppermint extract.

Dip each cooled cookie into the chocolate coating using a fork.
Let the excess drip off and place the cookies on parchment paper.
Chill until the coating is firm.

Storage Tips

Refrigerator: Store in an airtight container for up to 1 week.
Freezer: These freeze beautifully—just defrost in the fridge for 30 minutes before serving.

Nutrition (Per Serving – Makes 4 Servings)

Calories: 180

Fat: 16g
Net Carbs: 2g
Protein: 4g

Fiber: 3g

Tips for the Perfect Keto Thin Mints

Chill the dough: This keeps the cookies crisp and prevents spreading.
Use quality peppermint extract: It makes all the difference.

Don’t overbake: The cookies firm up as they cool.

Creative Twists

Add crushed sugar-free peppermint candies on top for crunch.
Pair with bulletproof coffee for a winter morning treat.

Crumble over keto vanilla ice cream for a summer sundae.

What Readers Are Saying

“These are better than the original Thin Mints! My kids devour them.” — Jennifer R.

“I made a double batch and froze half—amazing straight from the freezer!” — Tom D.

More Low Carb Recipes You’ll Love

Share Your Creations!

Tried these Keto Thin Mint Cookies? Tag me on Instagram @sarahcooksitalian or leave a comment below. I love seeing your low carb spins on the classics!

Keto Thin Mint Cookies (Low Carb + Sugar-Free)

Author: Diana Carrozza

Total Time: 27 minutes
Yield: 4 servings (about 12–16 cookies total) 1x

Print Recipe

Description

A Minty Treat That Would Make Grandma Proud

Growing up in an Italian-American household, our cookies were usually buttery biscotti or soft amaretti. But my love for Thin Mints came much later—thanks to a neighbor who introduced me to them during a winter cookie swap. When I transitioned to a low-carb lifestyle, Thin Mints were one of the hardest treats to give up. So I did what any devoted cookie-lover would do: I recreated them, keto-style.