Keto Chocolate Chip Mint Cookies
Lauren Lester- Ready in 20m
- 3.2 g net carbs
- 65 kcal
- Serves 16
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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!
Tips & Sunstitutions
Please note that this recipe is very sweet. If you don't like too much sweetener, you can't simply omit it from this recipe. Instead, use almond flour as a replacement. Use only 50% or even 25% of the sweetener and replace it with an equivalent amount of almond flour. This will result in a crispier texture (instead of the chewy texture you'll get with 2 cups of sweetener).
Step-by-step
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
In a medium sized mixing bowl whisk together the egg whites, vanilla, and peppermint extract.
Add in the dry ingredients and mix until a very thick batter forms.
Add the chocolate chips and combine well.
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.
Bake the cookies for 10-12 minutes until the tops are glossy and the edges are set.
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.
Recipe
Keto Chocolate Chip Mint Cookies
★★★★★4.8Low-carb chocolate cookies with a soft fudgy center that tastes like brownies! This decadent holiday treat can ...
- Hands on
- 10m
- Overall
- 20m
- Servings
- 16
- 3.2 g
- Net carbs
- 2.9 g
- Protein
- 4.8 g
- Fat
- 65
- kcal
Ingredients makes 16 cookies
Instructions
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
In a medium sized mixing bowl whisk together the egg whites, vanilla, and peppermint extract.
Add in the dry ingredients and mix until a very thick batter forms.
Add the chocolate chips and combine well.
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.
Bake the cookies for 10-12 minutes until the tops are glossy and the edges are set.
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.
Nutrition per cookie
Carbs 19%Protein 17%Fat 64% of calories
- Net carbs
- 3.2 g
- Total carbs
- 24.6 g
- Fiber
- 2.5 g
- Sugars
- 1.6 g
- Protein
- 2.9 g
- Fat
- 4.8 g
- Saturated fat
- 2.6 g
- Calories
- 65 kcal
- Sodium
- 56 mg · 2.42% RDA
- Magnesium
- 45 mg · 11.1% RDA
- Potassium
- 151 mg · 7.55% EMR
Nutrition by ingredient
| Per cookie | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg white, fresh | 0.1 g | 1.1 g | 0 g | 5 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 1 g | 0 g | 0 g | 4 |
| Cocoa powder, raw (cacao) | 1.1 g | 1.1 g | 0.7 g | 12 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Extra dark chocolate, 90% cocoa (cacao) | 1 g | 0.7 g | 4.1 g | 41 |
| Total | 3.2 g | 2.9 g | 4.8 g | 65 |
Serving size cookie
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (15)
The flavor is good, but mine didn't flatten out at all. So the mouth feel or texture is a bit too thick and chewy. Following others recommendations and the recipe, I replaced 1/2 the swerve with cashew flour which I would imagine is close enough to almond that it should have worked.
Thank you Brenna, I'll try to make these again to figure out what might have gone wrong but they should be chewy although not too thick. Did you use a kitchen scale? I wonder if this has to do with the size of the egg whites.
I made these today. I don't think I did anything wrong, but mine certainly did not turn out as illustrated! I took on board the comments about sweetness and reduced the erythritol to half a cup, and made up the difference with almond flour. Looked like the pictures, all the way to putting them in the oven. There the similarity ended! After the cooking time, they were still the same ball shaped, no flattening, no glossy top or firm edges - just very firm, not crispy but now cooked balls! Taste okay, but not exactly cookies! Any ideas?!
Hi Christiana, I think that reducing the sweetener had an effect on this as the extra Swerve would cause them to caramelize and get that glossy fudgy look. It also depends on the sweetener. If you by any chance can get allulose, it would be the best fit for chewy cookies. I hope this helps!
Please edit the amount of sweetener. No one should make this recipe the first time with that ridiculous amount of sweetener. It's just a waste of money. I can see them being good with 25% the sweetener. First time trying a recipe from you guys, not the best first impression. Honestly, this recipe is inedible.
I see your point regarding sweetness but this recipe is meant to be very sweet and chewy. You can reduce the amount of sweetener but them you have to add a touch more almond flour instead. If you don't do that, the texture will be off. If you use almond flour, it's won't be as chewy though, it will be crispy. I think that the amount of sweetener depends on your personal preference.
I don’t see any listing of almond butter in the ingredients, but in the nutritional value it is listed. Should there be some put in?? It looks like an amazing cookie, but I don’t want to mess it up by leaving it out!
Thank you for noticing! I somehow managed to add nutrition fact for another cookie recipe because I was probably posting them one after another. It's all fixed now, thank you!
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)!
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 😊
Awesome recipe
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.
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): 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.)
Is it necessary to mix NY hand or can we use a mixer or blender.
You can use a hand or a stand mixer - it will be easier to combine.