Valentine’s Day is upon us. And you know what that means— piles of little heart-shaped chocolaty delights hanging around the office (or worse yet, at home). But let’s be honest— the last thing you really want to stuff your face with is a box of discount Walgreens chocolates. If you had it your way, you’d hulk-smash an entire sleeve of Girl Scout Thin Mints (or box— who’s judging)— am I right?
These Copycat Keto Thin Mints are unreal! SO good you might just fall for them under a blind taste test. But first things first, I can’t take credit for this exceptional creation. This recipe comes courtesy of Carolyn Ketchum, pulled right off her blog, All Day I Dream About Food. Carolyn is the queen of keto desserts— and this one is no exception. I’ve made a few tweaks to the recipe, ensuring the best outcome with the least frustration.
So let’s get started!
What You Should Know Before Getting Started
The key to a proper Thin Mint lies in the wafer. Sure the flavor matters. But if you’re biting into a soft, soggy cookie the whole experience is ruined. The cookie recipe itself is hard to screw up, but there are a few things to be aware of.
Here’s where things could go wrong:
- Not rolling the dough thin enough. 1/4 inch is an ideal width. You can work with it, it will hold together while dipping, but it’s not so thick that you’ve lost the whole wafer experience.
- Not fully cooling the wafer after cooking. The wafer isn’t going to be super crispy straight out the oven. However, as it cools, it will crisp up.
- Using unsweetened chocolate. Most keto dessert recipes are way too sweet for me— so I was certainly tempted to make this mistake. Thankfully, I read through Carolyn’s suggestions prior to preparing the cookies. Her recipe calls for Lily’s (55% cacao). That’s what I used, and the flavor was spot-on!
- Prying chocolate-dipped cookies off the parchment paper before they’re fully set. Once you’ve dipped the cookies and transferred them to the fridge it’s tempting to pluck one off the pan and taste your product. Be patient. If the cookie isn’t fully set, all you’ll get is a chocolate smeared finger (definitely tried that move).
You certainly don’t need a double broiler to make this recipe, but you will need to construct a makeshift one to get the job done. I filled a saucepan with a few inches of water and placed a glass bowl directly on top. Just be sure the water isn’t touching the glass bowl. The idea is to warm the chocolate without burning it.
Sure, you can get the job done with two forks, but it’s a heck of a lot easier with a slotted spoon, or even a spatula.
2″ Cookie Cutter
Again, this isn’t entirely necessary, but you will need some sort of tool to achieve the desired shape of the cookie. I used a wide-rimmed shot glass, and that worked just fine.
Again, this may not be imperative. However, it will make the whole process MUCH easier. Parchment paper will keep the rolling pin from sticking to the dough. It will also keep the chocolate-dipped cookie from breaking when scraping off the pan.
Don’t have one? A wine bottle will do. 😉Print
- 1 8oz carton fresh strawberries, sliced
- 1/2 cup filtered water
- 1 1/2 Tbsp Swerve granular
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 fresh lemon squeeze
- 1/2 tsp xanthan gum*
- 1/8 tsp vanilla extract
- Wash strawberries and chop off caps. Slice and toss in saucepan.
- Add the following ingredients to saucepan: water, Swerve, cinnamon, nutmeg, lemon juice and vanilla. Place burner on high heat and bring to a rolling boil.
- Once boiling, reduce heat to medium and begin slowly whisking in xanthan gum (1/8 teaspoon at a time).*
- After all the xanthan gum has been added, continue to cook for another 5 minutes, whisking frequently.
- Remove from heat and allow time to cool (at least 5 minutes).* As the sauce cools it will thicken into jam consistency.
- Store in refrigerator for 3-5 days.
If you’d prefer a thicker consistency, you can always up the amount of xanthan gum. However, keep in mind, the sauce will thicken once removed from the heat (and you don’t want to add more xanthan gum after sauce has fully cooled).
It’s important to add the xanthan gum slowly and whisk continuously while adding. If not, the xanthan gum could clump and disrupt the texture and consistency of the jam.
The longer you allow the sauce to cool, the thicker it will become. Placing it in the fridge will speed up thickening process.
- Category: Dessert
- Method: Cooking
- Cuisine: Keto
- Serving Size: 2 Tbsp
- Calories: 7
- Sugar: <1g
- Fat: <1g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: <1g
Keywords: Keto, Healthy, Homemade, Easy, How to Make
What if you like Thin Mints but prefer Tagalongs? Don’t worry— I’ve got you!
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.