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 boiler 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. 😉
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Guilt-free Girl Scout Cookies!
- 1 3/4 cups almond flour
- 1/3 cup raw cacao powder
- 1/3 cup Lakanto Classic (or other keto-approved sweetener)
- 1 tsp baking powder
- 1 organic egg, beaten
- 2 Tbsp organic butter, melted
- 1/2 tsp vanilla extract
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl, combine: almond flour, cacao, sweetener, baking powder and salt. Once fully combined, add egg, butter and vanilla. Stir well to incorporate until dough begins to form.
- Roll dough between two sheets of parchment paper (roughly 1/4 inch thick). Lift top piece of parchment paper and set aside.
- Using a 2-inch diameter cookie cutter, cut out circles (or desired shapes). Lift circles with a spatula and place on parchment-lined baking pan. Gather scraps of dough and repeat until all the dough has been formed into cookies.
- Bake cookies until firm, 20-30 minutes (depending on how thinly you rolled the dough). Remove from heat and let cool, 10-15 minutes. The cookies will crisp as they cool.
- Fill a saucepan with 2-3 inches of water and bring to a gentle simmer. Place a glass or metal bowl over saucepan (be sure the water is not touching the bowl). Melt the chocolate and cacao butter, stirring until smooth. Remove from heat and stir in peppermint extract.
- One-by-one, place a crisp wafer in chocolate and flip (covering both sides). Remove with slotted spoon. Allow excess chocolate to fall off before sliding onto baking sheet (freshly lined with parchment paper).
- Refrigerate until fully set, 10+ minutes.*
Option to use butter or coconut oil instead of cacao butter. Though keep in mind, cacao butter offers the best consistency.
Most Thin Mint freaks know they taste best straight out the freezer, these are no exception.
- Serving Size: 2 Cookies
- Calories: 116
- Sugar: 0g
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 3g
Keywords: Girl Scout, Homemade, Thin Mints, Gluten-free, Low-carb
What if you like Thin Mints but prefer Tagalongs? Don’t worry— I’ve got you!
Brand New to Keto?
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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.