Keto Chocolate Chip Mint Cookies

4.8 stars, average of 71 ratings

Keto Chocolate Chip Mint CookiesPin recipeFollow us 117.0k

These keto Flourless Mint Cookies are super decadent with their soft fudge like center. Just a few ingredients and only 10 minutes in the oven these low carb cookies are easy to make and everyone will love them.

We’ve added peppermint extract for the holidays but you can totally leave it out for a more traditional fudge cookie as well. I especially love the crispy edges paired with the fudge center, it’s reminiscent of a brownie!

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Hands-on Overall

Nutritional values (per cookie)

Net carbs2.3 grams
Protein3.3 grams
Fat15.3 grams
Calories157 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs3.6 gramsFiber1.3 gramsSugars1 gramsSaturated fat5 gramsSodium43 mg(2% RDA)Magnesium43 mg(11% RDA)Potassium113 mg(6% EMR)

Ingredients (makes 16 cookies)

Instructions

  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
  2. In a medium sized mixing bowl whisk together the egg whites, vanilla, and peppermint extract. Keto Chocolate Chip Mint Cookies
  3. Add in the dry ingredients and mix until a very thick batter forms. Keto Chocolate Chip Mint Cookies
  4. Add the chocolate chips and combine well. Keto Chocolate Chip Mint Cookies
  5. Drop the batter into 16 rounds (about 43 g/ 1.5 oz each) on the parchment lined baking sheet (you may need to use two sheets) and transfer to the oven. Keto Chocolate Chip Mint Cookies
  6. Bake the cookies for 10-12 minutes until the tops are glossy and the edges are set.
  7. Remove from oven and let cool 30 minutes before transferring to a plate or storage container. Store in an airtight container at room temperature for up to one week. Keto Chocolate Chip Mint Cookies

Ingredient nutritional breakdown (per cookie)

Net carbsProteinFatCalories
Almond & cashew butter
1.6 g2.6 g9.5 g100 kcal
Coconut oil, extra virgin
0 g0 g3.4 g30 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Eggs, free-range or organic
0 g0.4 g0.3 g4 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.5 g0.4 g2.1 g21 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per cookie
2.3 g3.3 g15.3 g157 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (7)

These are delicious and I love the texture but I found them VERY sweet.  I made smaller cookies for half of the batch, as I found a whole cookie was a bit too much (sweetness-wise)!

Reply

Thank you Jen! This is actually too sweet for me too - I'd use just 1/4 to 1/3 of the sweetener. I think this is a good recipe to start with if you like your treats very sweet but not if you follow keto for a while and you are not used to sweet taste anymore 😊

Reply

Awesome recipe

Reply

Hi...is there any way to make these crispy right through to the centre?Soft mushy cookies not going down well with the family....Thanks.

Reply

You'd need to use a different cookie dough like this: The Best Low-Carb Oreo Cookies
Or you could make these (shared on Instagram): www.instagram.com/p/Brv1twgngeW/ (Just one change: Cook them at 150 C/ 300 F fan assisted, for 12-15 minutes. Otherwise they will be soft in the middle, similar to snickerdoodle cookies.)

Reply

Is it necessary to mix NY hand or can we use a mixer or blender.

Reply

You can use a hand or a stand mixer - it will be easier to combine.

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