Keto Thin Mint Cookies Low Carb
Super delicious keto thin mint cookies.
Make this amazing low carb copycat Girl Scout cookies recipe today.
Easy keto Girl Scout cookies with this homemade thin mint cookie recipe.
Yummy chocolate Thin mints for ketogenic diet.
Low carb thin mints to please any crowd.
Keto chocolate cookies for tasty low carb desserts, low carb snacks or treat.
Bake up the best keto low carb thin mint cookies.
How To Make Keto Thin Mint Cookies
In a mixing bowl, combine the cake mix, eggs
and 1 teaspoon of the peppermint extract.
Beat on high until well combined.
Place the batter into the freezer to set for 30 minutes to make it easier to handle.
Preheat the oven to 350 degrees.
Slightly wet your hands, and roll the dough into 24 even balls.
The water will keep the dough from sticking to your hands.
Flatten each of the dough balls into a small flat cookie shape, and place on a parchment lined baking sheet.
Bake for 8-10 minutes until cooked through.
Let the cookies cool completely.
In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil.
Heat at 30 second intervals until smooth and completely melted.
Stir the remaining ½ teaspoon of peppermint extract into the chocolate mixture once it has cooled a bit, and stir to combine well.
Dip each cooled cookie into the chocolate mixture, coating both sides, and place them on a parchment lined baking sheet.
Place the cookies into the freezer to set until the chocolate has hardened before serving.
Enjoy
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Keto Thin Mint Cookies
Ingredients
- 1 Box Swerve chocolate cake mix
- 3 Eggs
- 1 ½ tsp. Peppermint extract divided
- ½ C. Lily’s baking chips
- 2 Tbsp. Coconut oil
Instructions
- In a mixing bowl, combine the cake mix, eggs and 1 teaspoon of the peppermint extract. Beat on high until well combined.
- Place the batter into the freezer to set for 30 minutes to make it easier to handle.
- Preheat the oven to 350 degrees.
- Slightly wet your hands, and roll the dough into 24 even balls. The water will keep the dough from sticking to your hands.
- Flatten each of the dough balls into a small flat cookie shape, and place on a parchment lined baking sheet.
- Bake for 8-10 minutes until cooked through. Let the cookies cool completely.
- In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Heat at 30 second intervals until smooth and completely melted.
- Stir the remaining ½ teaspoon of peppermint extract into the chocolate mixture once it has cooled a bit, and stir to combine well.
- Dip each cooled cookie into the chocolate mixture, coating both sides, and place them on a parchment lined baking sheet.
- Place the cookies into the freezer to set until the chocolate has hardened before serving.
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