Keto Thin Mint Cookies 
Crispy chocolate almond flour cookies coated in a rich sugar-free mint chocolate layer.
Ingredients
For the Cookies:
1½ cups almond flour
¼ cup unsweetened cocoa powder
⅓ cup powdered keto sweetener
¼ teaspoon salt
4 tablespoons melted butter
1 large egg
1 teaspoon vanilla extract
For the Mint Coating:
1 cup sugar-free chocolate chips
1 teaspoon peppermint extract
1 teaspoon coconut oil
Instructions
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
Add the melted butter, egg, and vanilla. Mix until a dough forms.
Place the dough between two sheets of parchment paper and roll to about ⅛-inch thickness.
Cut into small circles using a cookie cutter or glass.
Transfer to the baking sheet and bake for 10–12 minutes.
Cool completely; the cookies will crisp as they cool.
Melt the sugar-free chocolate chips and coconut oil together until smooth. Stir in the peppermint extract.
Dip each cooled cookie into the mint chocolate coating and place on a parchment-lined tray.
Refrigerate for 15–20 minutes, or until the coating is set.
Storage Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
Why You’ll Love Them: Crispy, chocolatey, refreshing, and perfect for satisfying sweet cravings while keeping carbs low.
