Keto Thin Mint Cookies | Copycat Thin Mint Cookies

Chocolate coated cookies stacked on top of one another on a piece of brown parchment paper with a mint leaf next to them.

5 from 2 reviews

These thin mint keto cookies are chocolatey, pepperminty, and taste exactly like regular thin mint cookies. In fact, I think they taste even better considering each cookie has under 3 NET CARBS! Honestly, these might the best keto cookies you can make.


Dry ingredients: 

Just less than 1 3/4 (184g) Cup Blanched almond flour 

Heaping 1/2 (80g) Cup Confectioners Swerve sifted

Heaping 1/3 (40g) Cup Unsweetened cocoa powder

1 teaspoon (4g) Baking powder

Pinch of salt

Wet Ingredients:

6 Tbsps (84g) Melted salted butter

1 Room Temp. Large egg

1 teaspoon Vanilla extract

Chocolate Coating:

1 1/4 cups (225g) Keto chocolate chips

1 Heaping Tbsp (18g) Refined coconut oil

Heaping teaspoon (5g) Peppermint extract


  1. Preheat your oven to 325°F.
  2. Add the dry ingredients to a large bowl and mix to combine - set the bowl aside.
  3. Next, add all of the wet ingredients into a medium-sized bowl and whisk to combine. 
  4. Pour the wet ingredients into the bowl with your dry ingredients. Use a spatula to mix all of the ingredients until a thick, doughy batter forms. 
  5. Then use your hands to form a ball of dough out of the batter.
  6. Use a 1 Tbsp. sized scooper to scoop out equal amounts of the dough and add it to a couple of baking sheets lined with parchment.
  7. Use the bottom of an icing spatula to flatten the dough and then use your hands to finish working it into the shape of a cookie.
  8. Bake the cookies for 10-14 minutes. You want the cookies to be firm around the edges but soft in the middle.
  9. Remove the cookies from the oven and let them cool on the tray. 
  10. Once they've set, transfer them to a wire rack to finish cooling - and leave them like this overnight for an extra crisp cookie.
  11. To make the chocolate coating, add all of the ingredients into a small bowl and give them a quick mix.
  12. Microwave for around 30-45 seconds - or until the chocolate has fully melted.
  13. Mix the ingredients with a spoon until it has a syrup consistency.
  14. Add each cookie one-by-one into the chocolate and coat them thoroughly.
  15. Transfer the chocolate coated cookies back to the baking sheets lined with parchment paper and let them chill in the fridge for at least an hour - or until the chocolate sets.


The scale up function does not change the gram measurements.


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