Keto Thin Mints (High-Protein, No-Bake)

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Keto Thin Mints (High-Protein, No-Bake)

If you love Thin Mints but want something keto-friendly, high-protein, and ridiculously easy to make, these Keto Chocolate Protein Thin Mints are about to become your new go-to treat.

Keto Thin Mints are my high-protein, low-carb twist on everyone’s favorite Girl Scout cookie. They’re no-bake, made with just a handful of real ingredients, and deliver that nostalgic mint-chocolate crunch with none of the sugar crash.

Featuring Be Well Chocolate Mint Protein Powder

This blood sugar-friendly, healthy dessert recipe features brand new, limited edition Be Well Chocolate Mint Grass-Fed Protein Powder, a seasonal flavor that has quickly become a community favorite. It has the perfect balance of rich cocoa and cool peppermint; no artificial aftertaste, no weird texture, and zero sugar. Just smooth, crave-worthy flavor you can feel good about using in desserts, shakes, or holiday treats like these.

Why You’ll Love It:

  • 23 grams of complete, collagen-rich protein
  • Dairy-free, Gluten-free, Soy-free
  • Keto- and Paleo-friendly

Best of all?  It’s made the Be Well way, with only 4 intentionally chosen ingredients:

  • Grass-Fed Beef Protein Isolate: Highly bio-available, easy to digest, and supports lean muscle, metabolism, and fullness. From 100% grass fed, grass finished cows in Sweden.
  • Organic Cacao Powder: Sourced from 100% certified organic whole food cacao beans in Belgium for strict purity regulations and a smoother, richer taste.
  • Organic Monk Fruit: A clean, zero-sugar sweetener with no aftertaste.
  • Nothing Artificial, Ever: Our organic peppermint flavor contains no artificial flavors, colors, or junk. Just a clean, delicious flavor profile you can trust.

Healthy Dessert, Festive Feel 

Be Well No Bake Think Mint dupes are perfect for:

  • prepping festive goodies
  • stocking the freezer with better-for-you snacks
  • simply enjoying a guilt-free version of a classic cookie

These high-protein Thin Mints are going to be on repeat. They require just a few simple ingredients and only a couple of minutes of hands-on prep.

How to Enjoy Them (All Week Long!)

Be Well Tip: These little cookies are dangerously easy to keep on hand. I love storing my batch in the freezer. The chill makes them extra crisp and gives you that classic, Thin Mint snap. They last longer in the freezer, and it’s easier to grab one at a time. 

Perfect as a post-dinner treat, a blood-sugar-friendly afternoon pick-me-up, or a high-protein “something sweet” after a workout. Zero prep, zero guilt, all pleasure.

Make Them Your Own

This recipe is intentionally simple, but you can dress it up depending on your mood:

  • Add a sprinkle of flaky sea salt on top
  • Drizzle with extra melted chocolate
  • Mix a few cacao nibs into the dough for crunch

If you’re feeling festive, a dusting of crushed peppermint makes them holiday-party ready in seconds.

  • Prep Time

    5 minutes

  • Total Time

    20 minutes

  • Servings

    ~12 cookies

  • Freezer Friendly

    Yes

Ingredients

Cookie Base:

  • 1.5 cups almond flour (or 1 scoop Chocolate Vegan Protein Powder + 1 cup almond flour)
  • 1 scoop Be Well Chocolate Mint Protein Powder
  • 3 tablespoons coconut oil, melted

Chocolate Coating:

  • 1 cup dark chocolate (such as Hu), melted
  • 1 teaspoon coconut oil (optional, for a smoother coating)

Directions

  1. In a medium mixing bowl, combine the almond flour, Chocolate Vegan Protein, and Chocolate Mint Protein. Stir to evenly distribute the dry ingredients.
  2. Pour in the melted coconut oil and mix until a soft dough forms. If the mixture feels too dry, add an extra teaspoon of coconut oil. For a stronger mint flavor, mix in peppermint extract here.
  3. Roll the dough into small balls, then flatten each one into a thin disc (¼-inch thick) to mimic the shape of traditional Thin Mints. Place the discs on a parchment-lined baking sheet.
  4. Transfer the tray to the freezer for 10–15 minutes, or until the cookies are firm enough to dip.
  5. Melt the dark chocolate (and coconut oil, if using) in a microwave-safe bowl or double boiler until smooth and glossy.
  6. Remove the chilled cookies from the freezer and dip each one into the melted chocolate, coating both sides. Let excess chocolate drip off before placing them back on the parchment.
  7. Freeze the coated cookies for another 10–15 minutes, or until the chocolate has hardened.
  8. Enjoy straight from the freezer (the best way!), or store in an airtight container in the fridge for up to 1 week or freezer for up to 2 months.

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