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!
Preparation timeHands-on: 10 minutes Overall: 20 minutes
| Total Carbs | 5.6 | grams |
| Fiber | 2.5 | grams |
| Net Carbs | 3.2 | grams |
| Protein | 2.9 | grams |
| Fat | 4.8 | grams |
| of which Saturated | 2.6 | grams |
| Energy | 65 | kcal |
| Magnesium | 45 | mg (11% RDA) |
| Potassium | 151 | mg (8% EMR) |
Macronutrient ratio: Calories from carbs (19%), protein (17%), fat (64%)
Ingredients (makes 16 cookies)- 5 large egg whites
- 1 tbsp sugar-free vanilla extract
- 1/2 tsp peppermint extract
- 2 cups powdered Erythritol or Swerve (320 g/ 11.3 oz)
- 1 cup cacao powder or Dutch process cocoa powder (85 g/ 3 oz)
- 1/4 tsp sea salt
- 115 g sugar-free dark chocolate chips such as Lily's or 85-90% dark chocolate chips (4 oz) - you can even make your own sugar-free chocolate
- Preheat oven to 175 °C/ 350 °F 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.
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