Servings: 20 Cookies
3 net carbs for 2 cookies
Ingredients:
Cookies:
- 1 ¾ cups almond flour
- ⅓ cup cocao powder
- ⅓ cup Swerve Sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg slightly beaten
- 2 tablespoon butter melted
- ½ teaspoon vanilla extract or mint extract
Coating:
- ½ ounce cocoa butter or 1 tablespoon coconut oil**
- 7 oz Lily’s dark chocolate chopped - Sugar free
- 1 teaspoon peppermint extract or more if you want
Instructions:
Preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocoa powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness, but no more than ¼ inch thick. Lift off top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and re-roll until too little is left to roll out.
Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.
Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.
Chocolate Coating
Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.
Dip the cookies into the chocolate, using two forks to turn over and fully coat cookie.
Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.
Refrigerate until fully set.
Notes:
Use finely ground almond flour: As always, a good fine almond flour produces the best results in keto baking. Your cookies will be more cohesive and crisp up better. Read more about baking with almond flour.
The sweetener matters: I know everyone has their preferences but only erythritol-based sweeteners, such as Swerve, produce crisp cookies.
Roll the dough evenly: I like to roll mine less than ¼ inch thick, so that I get a lot of cookies. But what matters most is that they are all of an even thickness, so that they bake evenly.
Cut out circles: Grab a 2-inch round cookie cutter and get cutting!
Bake at a low temperature: I keep my oven at 300 degrees Fahrenheit for these keto thin mints, so that they crisp up without burning. How long they take depends on how thinly you rolled out the dough.
THE COATING
Now for the fun part… dipping the wafers in a minty chocolate coating.
Don’t use unsweetened chocolate! Several readers have made the mistake of using unsweetened chocolate, which has absolutely no sweetener whatsoever. And of course the keto thin mints turned out quite bitter! Make sure you are using a good no-sugar-added chocolate like Lily’s, which is sweetened with erythritol and stevia.
Set up a double boiler: A double boiler allows you to melt the chocolate more gently, without overheating it.
Add a little oil to thin the chocolate coating, making it easier to dip the wafers.
Mint extract to taste: I recommend using an oil-based extract, to make the chocolate less likely to seize. I use a teaspoon of Frontier peppermint flavor but you can always use more if you prefer a stronger flavor.
Dip the wafers: Drop them into the melted chocolate, toss them to coat, and lift out with a fork. Then tap the fork on the side of the bowl to remove excess chocolate. Place the keto thin mints on a waxed paper lined baking sheet until set.
Pro tip: Freeze the wafers before you start dipping them, so that the chocolate sets faster. It’s much less messy that way!
Source: All Day I Dream About Food
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