Keto-style almond thin mint cookies
Units
Temperature
Servings
Ingredients
- 185 g fine almond flour rounded
- 80 g powdered erythritol baking sweetener rounded
- 40 g unsweetened cocoa powder rounded
- 4 g baking powder rounded
- 1.5 g fine salt rounded
- 84 g salted butter, melted and cooled rounded
- 50 g whole egg, 1 large egg rounded
- 5 ml vanilla extract rounded
- 225 g sugar-free dark chocolate chips rounded
- 18 g refined coconut oil rounded
- 5 ml peppermint extract rounded
Method
Method
- Heat the oven to 163°C and line a baking sheet.
- Whisk the almond flour, powdered sweetener, cocoa, baking powder and salt. Stir in the cooled melted butter, egg and vanilla to form a firm dough.
- Roll between parchment to about 5 mm thick. Cut 16 rounds and place on the prepared tray.
- Bake for 10 to 14 minutes until dry at the edges. Cool completely. For the crispest result, leave the cooled cookies uncovered overnight before coating.
- Melt the chocolate chips with the coconut oil gently, then stir in the peppermint extract. Dip each cookie, drain well and chill on parchment for about 1 hour until firm.
Notes
- Use powdered sweetener in the dough to avoid a gritty texture. The chocolate must be formulated to melt smoothly.
- Actual suitability for a ketogenic diet depends on the exact sweetener and chocolate labels.
- Refined coconut oil keeps the coating neutral in flavour. Peppermint oil is much stronger than extract and is not a volume-for-volume substitute.
- Contains almonds, dairy and egg and may contain soy. Verify every label when baking gluten-free.