Once upon a time, in a cozy kitchen nestled in a bustling neighborhood, lived Sarah, a passionate baker with a love for all things sweet. Sarah had a weakness for Girl Scout cookies, especially the iconic Thin Mints, but as she embarked on her keto journey, she found herself longing for a low-carb alternative.
Determined to satisfy her cravings without straying from her keto lifestyle, Sarah embarked on a delicious experiment. Armed with her trusty apron and a sprinkle of creativity, she set out to recreate the irresistible flavor of Thin Mints in a completely keto-friendly way.
After several batches and a few failed attempts, Sarah finally perfected her recipe for Completely Keto Mint Chocolate Cookies. With a blend of peppermint extract, Lily’s Chocolate Chips, and chopped pecans, these cookies captured the essence of Thin Mints without the guilt-inducing carbs.
As she shared her creation with friends and family, Sarah’s Mint Chocolate Cookies quickly became a hit, earning praise for their decadent flavor and guilt-free indulgence. With each bite, Sarah couldn’t help but smile, knowing that she had created a treat that allowed her to enjoy the flavors she loved while staying true to her keto lifestyle.
Ingredients
- 2 tsp peppermint extract
- 12 oz Lilly’s Chocolate Chips
- 2 Tbsp xanthan gum
- 1/4 tsp baking powder
- 1/2 tsp Pink Himalayan Salt
- 3 Tbsp butter
- 2 eggs
- 1/2 cup Swerve
- 2 cup chopped pecan
Instructions
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Grease two baking sheets with parchment paper and set oven to 350 degrees.
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Mix the salt, xanthan gum and baking powder.
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Put half of the chocolate in a small pot with the butter and melt on low while stirring. Let it cool once fully melted.
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In a larger pot (because this is the pot where all the batter will come together) mix the peppermint extract, eggs and swerve on a low flame. Keep mixing until it's warm. Take off the flame and combine into that pot the melted chocolate and xanthan gum mixtures.
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Pour the nuts and other half of chocolate slowly into the pot. Spoon the batter in table spoons on the baking sheet, leaving enough space for cookies to bake and not conjoin together (about 2 inches).
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Bake for about 13-14 minutes. Let it cool and voila.
