Looking for a crunchy, minty, and chocolate-dipped treat that brings back all the bold flavor of your favorite store-bought cookies—without sugar or unnecessary carbs? These Keto Mint Milano Cookies are exactly what you need. With their crisp almond flour base, creamy mint filling, and silky dark chocolate dip, this low-carb version delivers all the richness of classic sandwich cookies—while keeping it keto-approved and gluten-free.
Perfect for holiday baking , kids’ snacks , or when you’re craving something sweet but staying in ketosis, these handheld treats use simple ingredients like powdered erythritol, natural peppermint extract, and sugar-free chocolate to bring bold flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love nostalgic sweets with a twist, these keto Mint Milanos will quickly become a go-to dessert in your weekly rotation.
In this article, we’ll walk you through how to make these perfect keto Mint Milano cookies from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, minty, high-fat chocolate bliss!
Why You’ll Love These Keto Mint Milano Cookies
These aren’t just any old shortbread—they’re a sweet, crunchy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in cookie form!
Here’s why they stand out:
- 🍪 Crisp cookie layers : Made with almond flour and butter for bakery-style crunch.
- 🍬 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- 🌿 Bold mint flavor : Fresh peppermint extract gives that signature holiday punch.
- 🍫 Dark chocolate dip : Adds richness without carb overload or sugar crash.
- 🥣 Easy to make : Just mix, shape, bake, and dip—no fancy tools needed!
- ⏱️ Ready in under an hour
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and one tray = easy prep!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a holiday gathering, these keto Mint Milano cookies will quickly become a go-to handheld dessert.
Ingredients You’ll Need
For the Cookie Base:
- 1 cup almond flour
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/4 tsp salt
- 1/3 cup melted coconut oil or butter
Optional: Add 1/2 tsp vanilla extract or lemon zest for extra depth
For the Mint Filling:
- 8 oz cream cheese or mascarpone, softened
- 1/4 cup powdered sweetener
- 1/2 tsp peppermint extract
- Pinch of salt
Tip: Use room temperature dairy for smooth blending and no lumps.
For the Chocolate Dip (Optional):
- 1/2 cup sugar-free dark chocolate chips (90% cacao recommended)
- 1 tbsp coconut oil or butter
Optional: Crushed nuts or edible gold dust for garnish
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease a baking sheet or line with parchment paper.
Pro Tip: Use silicone molds for even easier release and uniform shapes.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
- Almond flour
- Powdered sweetener
- Salt
Mix well until evenly incorporated.
Note: Sift if using finely ground almond flour for best texture.
Step 3: Add Wet Ingredients
Add melted coconut oil or butter and stir until a firm dough forms.
Press into small rounds or heart-shaped molds.
Poke a few holes in each cookie with a fork before baking.
Step 4: Bake Until Golden
Bake at 325°F (160°C) for 12–15 minutes , or until lightly golden around the edges.
Let cool completely before adding the mint filling.
Step 5: Beat the Mint Cream Filling
In a large mixing bowl, beat softened cream cheese or mascarpone with powdered sweetener until smooth.
Add peppermint extract and a pinch of salt.
Beat until light and airy.
Pro Tip: Chill the mixture for 10–15 minutes before spreading for cleaner assembly.
Step 6: Sandwich the Cookies
Spread a dollop of mint filling onto half of the baked cookies.
Top with remaining cookies to form sandwiches.
Press gently to seal.
Step 7: Dip in Chocolate (Optional)
Melt sugar-free chocolate chips with coconut oil in a microwave-safe bowl or double boiler.
Dip each cookie halfway into the chocolate, or drizzle for a more delicate touch.
Let set in the fridge or freezer for 30 minutes .
Step 8: Serve and Enjoy!
Enjoy cold with a glass of unsweetened almond milk, black coffee, or herbal tea.
Store in an airtight container in the fridge for best texture.
Savor every minty, chocolatey bite of your Keto Mint Milano Cookies !
Nutritional Information (Per Cookie – Makes 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~4 g |
| Cholesterol | ~20 mg |
| Sodium | ~60 mg |
| Total Carbs | ~4 g |
| Dietary Fiber | ~1 g |
| Net Carbs | ~3 g |
| Protein | ~3 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Mint Milano Cookies
- Use high-quality peppermint extract – Ensures bold flavor without artificial aftertaste.
- Don’t skip cooling time – Keeps the cookies firm and prevents melting during dipping.
- Layer carefully – Ensures even distribution of mint and structure.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for gifting – Great for homemade presents or school snacks.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Orange Twist
Replace peppermint with orange zest and chocolate with white chocolate for citrus flair.
Peanut Butter Milano
Swap mint filling with natural peanut butter and dip in chocolate for nutty contrast.
Vegan Option
Use vegan butter, coconut yogurt, and maple-based sweetener for plant-based magic.
Fruit Lovers’ Version
Top with crushed strawberries or blueberries for fresh, colorful garnish.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~3g net carbs per cookie , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cookies?
Store cooled portions in an airtight container in the fridge for up to 5 days . Freeze for longer storage.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based chocolate bars or chips .
Can I make them in advance?
Yes! Make and chill, then freeze for future enjoyment.
Why This Recipe Works So Well
These Keto Mint Milano Cookies work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based cookies without grains.
- The mint filling adds freshness and contrast , balancing the richness naturally.
- And the dark chocolate melts into a glossy finish , completing the holiday experience.
It’s the kind of snack that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto Mint Milano cookies beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into mini bites and arrange on a platter with toothpicks for appetizer-style servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap individual pieces in clear cellophane and tie with ribbon for thoughtful homemade gifts.
Over Greek Yogurt
Crush a cookie and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Dark Chocolate (Sugar-Free)
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Almond Flour
High in vitamin E and healthy fats—great for brain function and satiety.
Coconut Oil / Butter
Provides fat-soluble vitamins A, D, E, and K—important for hormone production and digestion.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Cookie Lovers
These Keto Mint Milano Cookies prove that going low-carb doesn’t mean missing out on bold, comforting desserts. With their crispy shell, rich mint center, and silky chocolate coating, they’re the kind of treat that turns a simple cookie into something magical.
Whether you’re new to keto, looking for a weekend baking idea, or want to impress with homemade flair, these Mint Milans deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Mint Milano Cookies – Crispy, Chocolatey & Perfectly Low-Carb!
- Total Time: 1 hr 15 mins
Description
Buttery, chocolatey, and minty goodness in every delightful bite!
Ingredients
1/2 cup butter, softened
1/2 cup powdered Swerve Sweetener
1 large egg, room temperature 1 large egg white, room temperature
1 tsp vanilla extract
1 1/4 cup almond flour
1/4 tsp salt
1/4 cup heavy cream 2 ounces sugar-free dark chocolate, chopped
1 tsp mint extract
Instructions
Cookies
Preheat the oven to 325°F and line two baking sheets with silicone mats. You can use parchment instead but keep a close eye on your cookies as the bottoms may brown quickly.
In a large bowl, beat the butter with the sweetener until light and fluffy, about 2 to 3 minutes. Beat in the egg, egg white, and vanilla until well combined.
Add the almond flour and salt and beat until the mixture is uniform, scraping down the sides of the bowl and the beaters as necessary.
Cut a 1 inch diameter hole in a piping bag and fill with the dough. Pipe 2 inch long logs onto the prepared baking sheets, leaving at least 2 inches between each cookie.
Bake 18 to 25 minutes, until the edges are golden brown, and turn the oven off. Remove and let cool 15 minutes, then return to the still warm oven for another 15 to 20 minutes, keeping your eye on them, to help them crisp up.
Let cool completely before filling.
Chocolate Mint Filling
In a small saucepan over medium low heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
Add the mint extract and whisk until smooth and thick. Spread the bottom of one cookie with about 1 teaspoon of the chocolate filling. Top with another cookie. Place on a cooling rack until firm.
- Prep Time: 30 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 24 cookies
- Calories: 184
- Fat: 17.2g
- Carbohydrates: 2.5g
- Protein: 3.7g