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Keto Girl Scout Thin Mint Cookies!

It's Girl Scout cookie season!!!! Love my girl scout cookies. I looked up the ingredients for thin mints and it was just a bunch of low quality, cheap ingredients. It didn't even help me in figuring out a keto version. Main ingredient was wheat, then sugar, vegetable oil made up of palm oil, palm kernel oil and soybean oil, cocoa and caramel color. So needless to say I was just gonna make my own recipe with good ingredients and chocolate.

The main ingredient to get a crispy keto cookie is egg white protein powder. Its essential and whey protein will not work. Whey protein gives a soft cookie texture plus it makes the cookie crumbly. I use It's Just brand from Amazon. You only need 2 tablespoons so you can make my thin mints, tagalongs and Oreo recipes a few times over with one package of egg white protein powder!!!

I did not try these cookies with almond flour because it's usually more grainy than coconut flour. If you want to try these cookies with almond flour you need to add 3-4 times more almond flour. I would start on the low end and add more to get the right consistency.

When you bake these cookies they will be very soft right out of the oven. At this point you can press them down if you want an even thinner cookie but be gentle because they are very fragile. Let them cool almost completely on the sheet tray. Once cooled they can be carefully transferred with an off set spatula onto a cooling rack to fully cool. Once cooled completely they are ready to dip.

The chocolate that would most like resemble the girl scout thin mint cookies is dark chocolate. Lily's dark chocolate chips are 1 carb per half ounce so using 7 ounces would be 14 carbs over the 24 cookies which isn't bad since the cookies them selves are only .5 net carbs per cookie. So using the dark chocolate from Lily's would make each cookie 1 net carbs. I choose to use Lily's semi-sweet chocolate chips which are 0 net carbs to keep the cookies .5 net carbs.

You can add stevia to any chocolate you use to make them as sweet as you like. I used peppermint stevia to reinforce the peppermint flavor plus peppermint extract. I would use my peppermint extract measurement to start out but if you use just liquid stevia or no stevia at all, I would up the peppermint extract a small amount at a time until the desired peppermint flavor is reached.

Coating things in chocolate can be tricky, I have many videos explaining how to temper chocolate because we don't have chocolate wafers that are pre tempered for us. But with the added coconut oil it makes it a little easier to get the chocolate to melt without over heating it. It didn't overheat for me when I was testing the recipe but when making the video it did overheat and the chocolate had steaks in it. They still taste good, just don't look as pretty. So just try to not exceed 90 degrees on your melted chocolate and you should be fine. If it goes over, just add a few chips at a time to bring the chocolate down to around 86 degrees.

Keto Thin Mint Cookies:

50 g Coconut Flour (5 1/2 Tbs.)

16 g Egg White Protein Powder (2 Tbs.)

48 g Granular Alternative Sweetener (I like Lakanto Monkfruit/Erythritol) (1/4 Cup)

12 g Cocoa Powder (2 Tbs.)

1/4 tsp. Xanthan Gum

Pinch Salt

60 g Coconut Oil (melted) (1/4 Cup)

1/2 tsp. Peppermint Extract

1/2 tsp. Peppermint stevia (optional but up peppermint extract to 3/4 tsp.)


  1. Preheat oven to 350 degrees and place parchment paper or silt pat on a large sheet tray

  2. Sift and whisk all the dry ingredients together well

  3. Melt the coconut oil in the microwave and add the extract and stevia

  4. Mix the coconut oil mixture into the dry ingredients

  5. Pour mixture out onto a clean work surface and pat the dough together and work it out to between a 1/4 to 1/8th inch thick

  6. Cut out circles with a glass or cookie cutter, I used a 1 1/2 inch round cutter and got about 24 cookies and they were about the right size of a thin mint cookie

  7. With a thin spatula, carefully move the cookies to a sheet tray (don't need to be far apart, they will not spread) they may break but you can reroll this dough as much as needed and if they crack you can just push and form them back together

  8. Once all dough is cut out, bake for 10 minutes, rotating half way threw

  9. Let cool on the sheet tray, can gently press them down if you want a thinner cookie

  10. Once almost completely cooled transfer to a cooling rack or just on another surface to use the sheet tray for finished dipped cookies

  11. Melt coating!

Cookie Coating:

7 oz. Naturally sweetened chocolate chips (I used Lily's Semi-sweet which is 0 net carbs) (about a cup)

1 Tbs. Coconut oil (refined if you don't want a coconut flavor)

1/2 tsp. Peppermint Extract10-20 Drops Peppermint Stevia (optional but I'd up the peppermint extract to 3/4 tsp.)


  1. Melt chocolate and coconut oil in microwave 50 percent power for 30 second intervals trying not to exceed 90 degrees, can also use a double boiler on the stove

  2. Once you got the coating grab a fork, place a cookie upside down into the chocolate and flip with the fork, scoop it up and tap on the edge of the vessel until most of the excess chocolate is tapped off

  3. Scrape the bottom of the fork across the edge of bowl or measuring cup and place onto the sheet tray

  4. Once all cookies are dipped, place in refrigerator until fully set

  5. Can store at room temperature in an airtight bag or container or in the fridge or freezer!

Macros for 1 Cookie if you get 24 cookies out of the batch

48 Calories

4 g Fat

3 g Total Carbs

1.8 g Fiber

.5 g Net Carbs

.7 g Sugar Alcohol

1 g Protein

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