Servings: Yields 24; Calories: 63kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 122mg | Potassium: 43mg | Fiber: 1g | Vitamin A: 95IU | Calcium: 17mg | Iron: 0.6mg

For the keto thin mint cookies: subheading: For the keto thin mint cookies:
1 1/3 cup almond flour *see. notes for a 'milk chocolate' version 1 ⅓ cup almond flour *see. notes for a 'milk chocolate' version
2/3 cup cocoa powder *see. notes for a 'milk chocolate' version ⅔ cup cocoa powder *see. notes for a 'milk chocolate' version
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/2 teaspoon xanthan gum ½ teaspoon xanthan gum
1/2 teaspoon baking soda ½ teaspoon baking soda
5 1/2 tablespoons unsalted (grass-fed!) butter at room temperature 5 ½ tablespoons unsalted (grass-fed!) butter at room temperature
8 tablespoons erythritol 8 tablespoons erythritol
1 egg 1 egg
 
For dipping: subheading: For dipping:
12 ounces dark chocolate such as Lily's, melted 12 ounces dark chocolate such as Lily's, melted
1-3 teaspoons coconut oil as needed (to adjust thickness) 1 to 3 teaspoons coconut oil as needed (to adjust thickness)
1/4-1 teaspoon peppermint extract to taste ¼ to 1 teaspoon peppermint extract to taste

Add almond flour, cocoa powder, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer, 1 minute. Add in sweetener and continue to beat until light and fluffy, about 8 minutes.
Add in the egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated.
Mix in the rest.
Wrap cookie dough with plastic wrap and refrigerate for 1 hour (or overnight).
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Roll out the dough between two pieces of parchment paper and cutout the rounds (thin mints are roughly 2 inches).
Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake for 8 to 12 minutes. Since the cookies are dark already and you can't guide yourself by color, I suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
Once cookies are cool and crunchy, melt chocolate and coconut oil in a water bath or microwave and incorporate peppermint extract little by little to taste. Dip the cookies into the chocolate using a fork and transfer to a parchment paper until set. You can always pop them in the freezer for a few minutes to instantly set them.
Store in an airtight container for up to a week or in the freezer for a couple months. And keep in mind that these cookies can be baked, once shaped, straight from the freezer (the batter keeps well frozen for up to 3 months).

*If you prefer milk chocolate to dark, you may want to increase the almond flour to 1 1/2 cups (144g) and decrease the cocoa powder to 1/2 cup (50g)  *If you prefer milk chocolate to dark, you may want to increase the almond flour to 1 ½ cups (144g) and decrease the cocoa powder to ½ cup (50g)
The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).  The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2 to 3 minutes more to the baking time).