Keto Thin Mints

Even though they are Low-Carb and keto-friendly, they still have a crisp, wafer-like chocolate cookie covered in a to-die-for peppermint chocolate shell.

Ingredients

- Butter  - Erythritol-Based Keto Sweetener - Egg - Almond Flour - Cocoa Powder

Step 1

Whisk together the dry ingredients.

Step 2

Cream together ½ cup, or one stick, of softened butter and sweetener.

Step 3

Beat the egg and peppermint into the butter/sugar mixture, then slowly add the dry ingredients. The mixture will be very thick and a bit crumbly.

Step 4

Wrap the cookie dough in plastic wrap and refrigerate for 1 to 2 hours (or overnight)  - or until chilled enough to roll out.

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