A Keto Thin Mint Cookies – Low Carb Cookie Recipe
Do you have a craving for Girl Scout cookies but on a ketogenic diet? Well,
no need to worry – here is a Keto thin mint cookie recipe. A simple and
quick low carb cookie recipe to make a copycat Girl Scout thin mint cookie.
A cookie bursting with chocolate and mint flavor with a crispy inside and
then coated in chocolate.
A coconut flour keto cookie that taste amazing and is super easy to prepare.
I am not sure I have tasted a better copycat Girl Scout cookie recipe and the
best part we can enjoy this one as it is keto friendly. A gluten free, sugar free
cookie that is healthy.
This cookie has been enjoyed by everyone who has tasted it. Great to bring
to parties, eat as a delish keto dessert, treat or keto grab and go snack. No
need to buy store bought keto cookies or desserts when you can make homemade.
This is recipe that you will want to keep in you recipe box.
So are you ready to get in the kitchen turn on the oven and bake up some of the
best keto cookies? You DO NO want to pass up these low carb keto thin mint cookies!
So grab some keto essential ingredients and bake up some tasty cookies.
You won’t be disappointed with these amazing low carb cookies that are
perfect for a ketogenic diet. Great for a treat, snack or dessert!
Bring together the room temperature butter and the erythritol and mix
until the erythritol is dissolved
add vanilla and mint extract in and stir
Add the dry ingredients and mix until the flour is incorporated
Wrap the dough in foil and allow in the fridge for 20-30 min to cool
Preheat oven at 160 C/320 F;
Once the dough has cooled, roll it in between two sheets of baking paper
and cut it with the help of a shot glass or a round cookie cutter
Bake at 160 C/320 F for 8 minutes; remove from the oven and allow to
completely cool on a rack
While the cookies are cooling, bring the chocolate and oil to low heat and melt
Dip the cookies in the chocolate melt, remove excess chocolate and allow
to harden in the fridge for 20 minutes
Ingredients
- 25 grams butter, room temperature
- 1/4 cup erythritol
- few drops vanilla extract
- few drops mint extract
- 1 cup coconut flour
- pinch of salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup cocoa powder
Chocolate melt:
- 50 grams Lily’s chocolate
- 1/2 tbsp coconut oil
Instructions
- Bring together the room temperature butter and the erythritol and mix until the erythritol is dissolved; add vanilla and mint extract in and stir
- Add the dry ingredients and mix until the flour is incorporated
- Wrap the dough in foil and allow in the fridge for 20-30 min to cool
- Preheat oven at 160 C/320 F
- Once the dough has cooled, roll it in between two sheets of baking paper and cut it with the help of a shot glass or a round cookie cutter
- Bake at 160 C/320 F for 8 minutes; remove from the oven and allow to completely cool on a rack
- While the cookies are cooling, bring the chocolate and oil to low heat and melt
- Dip the cookies in the chocolate melt, remove excess chocolate and allow to harden in the fridge for 20 minutes
Recipe Notes
Serves: 24
Prep Time: 10’
Cooking Time: 8’
Additional Time: 20’
Keto Thin Mint Cookies – Low Carb Cookie Recipe
Do you have the nutrition information? And is coconut flour any better of different from Almond flour in reference to this?