For those of us still abiding by our rolling New Year’s Resolution of “losing weight” and have managed to avoid parting with the hefty price tag of $5 for a box of those deliciously sinful Girl Scout cookies, we got ya, fit fam.

I think it goes without saying that we all have our favorite(s); however, based on sales over the years, Thin Mints are holding strong at the top spot. While the jury is still out for the next-in-line favorites, I am partial to the Lemonades, and the two peanut butter options are divided between the mini-me’s.

Since keto is still a hot topic, I decided to make some keto girl scout cookie recipes that can hold their own in a taste test. My independent taste testers have said my version of Thin Mints buries the real thing, and we have some in the freezer, so I can really put the pin in the head-to-head contest.

4 Keto Girl Scout Cookie Recipes

1. Thin Mints

Cookie:

• 1 cup almond flour
• 3 Tbsp unsweetened cocoa powder
• 1/4 cup Swerve, granular sugar substitute
• pinch of salt
• 1 tsp vanilla
• 1 tsp peppermint extract
• 3 Tbsp butter, room temp
• 1 egg

Icing:

• 1 cup Lily’s mint chocolate chips
• 2 tsp coconut oil

Directions:

1. Preheat oven to 350 degrees.
2. Combine dry ingredients: flour, cocoa powder, Swerve, and a pinch of salt in a large bowl and mix together.
3. Add wet ingredients: vanilla, peppermint, butter, and egg.
4. Mix until dough forms a ball.
5. Store dough in refrigerator for up to 1 hour (just to chill).
6. Roll balls of dough, and flatten to roughly ¼ inch. You could also use a rolling pin and a small circular cookie cutter.
7. Bake for 8 – 10 minutes.
8. While baking, melt chocolate chips and coconut oil, and set aside.
9. Once cookies are done and cooled, dip each cookie (fully) into melted chocolate, and then set aside to allow to cool, preferably on a rack.
10. Enjoy!

Chef Note: I have found that the chocolate dries much faster if you chill the finished products in the refrigerator before serving.

Chef Note: Just like the real thing, this keto thin mint recipe taste amazing when frozen!

Nutrition Data:
Yields 24 servings

• Calories: 74
• Total Fat: 7 g
• Total Carbohydrate: 8 g
• Fiber: 3 g
• Protein: 2 g

2. Tagalongs aka Peanut Butter Patties

Cookie:

• 2 1/2 cups almond flour
• 6 Tbsp butter, room temp
• 1/2 cup Swerve confectioner substitute
• 1 tsp vanilla

Peanut Butter Layer:

• 3/4 cup nut butter (of your choice)
• 2 Tbsp Swerve confectioner substitute

Icing:

• 1 cup Lilly’s chocolate chips
• 2 Tbsp coconut oil

Directions:

1. Preheat oven to 350 degrees.
2. Mix cookie ingredients together until a dough forms.
3. Roll dough into small balls and bake for 8 – 10 minutes.
4. As soon as cookies come out of oven, make a small indentation in the center of each.
5. Mix peanut butter and confectioner sugar together.
6. Place a small amount of peanut butter mixture on top of each cookie indentation.
7. Place cookies in refrigerator for approximately 1 hour, until peanut butter is solid.
8. Melt chocolate chips and coconut oil.
9. Dip each cookie (fully) into melted chocolate, and allow to cool, preferably on a rack.
10. Enjoy!

Chef Note: I have found that the chocolate dries much faster in this keto girl scout cookie recipe if you chill the finished products in the refrigerator before serving.

Nutrition Data:
Yields 48 servings

• Calories: 87
• Total Fat: 8 g
• Total Carbohydrate: 7 g
• Fiber: 2 g
• Protein: 2 g

3. Do-Si-Do’s aka Peanut Butter Sandwich

Cookies:

• 1 cup sliced almonds
• 1/3 cup nut butter
• 1/4 cup butter, softened
• 6 Tbsp Swerve granular alternative
• 1/3 cup Swerve brown sugar alternative
• 1 egg
• 1 tsp vanilla
• 1 ¼ almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Peanut Butter Filling:

• 3/4 cup nut butter (of your choice)
• 2 Tbsp Swerve confectioner substitute

Directions:

1. Preheat oven to 350 degrees.
2. Add almonds to a food processor or NutriBullet®, until they are the consistency of oats.
3. Combine peanut butter, butter, and sweeteners until light and fluffy.
4. Add egg and vanilla until well combined.
5. Add all remaining ingredients and continue mixing until a dough forms.
6. Roll small balls and place evenly on cookie sheet.
7. Bake 8 – 10 minutes. Set aside and allow to cool.
8. Combine peanut butter and confectioner sugar together.
9. Spread peanut butter mixture between two cookies to make a sandwich. Continue process.
10. Enjoy.

Nutrition Data:
Yields 24 servings

• Calories: 152
• Total Fat: 13 g
• Total Carbohydrate: 11 g
• Fiber: 5 g
• Protein: 5 g

4. Lemonades

Ingredients:

• 2 1/2 cups almond flour
• 6 Tbsp butter, room temp
• 1/2 cup Swerve confectioner substitute
• 1 tsp vanilla
• 1 tsp lemon extract
• 1 – 2 drops yellow food coloring

Icing:

• 1 cup Swerve confectioner sugar substitute
• 3 Tbsp water
• 1 tsp lemon extract
• 1 drop yellow food coloring

Directions:

1. Preheat oven to 350 degrees.
2. Mix cookie ingredients together until a dough forms.
3. Roll dough into small balls and bake for 8 – 10 minutes. Set aside to cool.
4. Mix icing ingredients and dip the bottom of each cookie into icing.
5. Place cookies upside down on cooling rack to dry.
6. Enjoy!

Chef Notes: I used a cookie press to obtain a flower-like shape. If you would like to create a lemon slice look/texture to the top of your cookie, you could use a pairing knife to add these indentations prior to cooking. If you have a cookie press with a lemon slice, that would be ideal.

Chef Notes: If you don’t have lemon extract, you could use True Lemon packets, which are perfect for this keto girl scout cookie recipe!

Nutrition Data:
Yields 48 servings

• Calories: 46
• Total Fat: 4 g
• Total Carbohydrate: 6 g
• Fiber: 0.6 g
• Protein: 1 g