Keto Thin Mints

Yield: 55 cookies

Keto Thin Mints

These crispy little cookies are seriously addicting.

ingredients:

For the Cookies
  • 2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) softened butter
  • 3/4 cup monk fruit sweetener (or sweetener of your choice)
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
For the Chocolate Coating
  • 12 oz. dark chocolate of your choice (like 85% dark)
  • 1/2 teaspoon coconut oil
  • 1/4 teaspoon peppermint extract

instructions:

For the Cookies
  1. Mix flour, cocoa powder, xanthan gum, and salt in medium bowl. In large bowl, beat butter and sweetener together with hand mixer for a few minutes. Add egg white and extracts. Add the dry ingredients to your wet ingredients in 3 batches, beating between each.
  2. Split dough in half. Roll out each half in between two layers of parchment paper until they are about 1/4 - 1/3 inches thick. Freeze for about an hour. Cut your circles. Heat oven to 350 and bake for 8-10 minutes. Let cool before coating in chocolate.
For the Chocolate Coating
  1. Add all ingredients to bowl and melt using a double-boiler or by melting in microwave at 25 second intervals, stirring in between. Use fork to dip each cookie. Lay cookie to dry on wire rack the is over a parchment line cookie sheet. Allow cookies to cool completely before removing from wire rack. Enjoy!

NOTES:

1. Make sure your dough is pretty frozen, but not too frozen when you go to cut your circles. The dough gets kind of sticky when it is warming it’s way back to room temperature and it won’t give you those nice clean edges.
2. Try to cut the circles with a 2” round cutter. They do poof a little bigger in the oven.
3. These cookies are pretty difficult to tell when they are done baking since they are already a dark brown color. You are going to have to just use your best cooking intuition and really follow the 8-10 minutes. They will still be soft when you first take them out, but should crisp up when cooled. Good luck.
4. Use a double-boiler method to melt the chocolate or just microwave the chocolate in a bowl. Just take it out ever 25 seconds to stir it and make sure it hasn’t seized up.
5. Use a fork to coat the cookies in the chocolate, then transfer to a wire rack that has a parchment lined cookie sheet under it.  
6. Make sure your cookies are completely cooled before you try to take them off of the wire rack.

2.2 grams of net carbs per cookie if using 85% dark chocolate for coating
Created using The Recipes Generator