Girl Scout Cookie Season Isn't Over for Keto Dieters! Recreate Your Favorites With These 3 Recipes.

Keto Chocolate Peppermint Cookies

You thought Girl Scout Cookie season was over...think again! We can’t get enough of these keto peppermint treats. You know the old trick, stick them in the freezer and enjoy a nice cold thin mint that’s just as good! Recipe and photo by @ketodashapril.

What You'll Need:

- Keto and Co Keto Shortbread Cookie Mix (also on Amazon)

- 1 cup butter (2 sticks), softened

- 1 large egg, beaten

- 1 cup of Lilly’s Sweets Chocolate Chips 

- 4 tsp of peppermint extract

- 2 Tbsp cocoa powder

- parchment paper and rolling pin

Cooking Instructions:

  1. Preheat oven to 350 F and grease or line a baking sheet
  2. Combine cookie mix, butter, egg, 3 tsp of peppermint extract and 2 tbsp of cocoa powder in a medium mixing bowl and stir until smooth dough forms
  3. Roll dough between 2 sheets of parchment paper to ¼ “ thick
  4. Cut into 16 3-inch rounds and place on baking sheet
  5. Bake for 10-15 minutes or until edges are lightly browned
  6. Microwave Lilly’s Sweets Chocolate Chips and the remaining peppermint extract for 15 seconds
  7. Once the cookies are cooled, dip them in the melted chocolate, cool completely and enjoy! 


Makes 16 cookies. Each cookie has:

Calories: 174 calories

Net Carbs 2g

Fat: 17g

Protein: 3g


Keto Coconut Caramel Brownies

Chocolate, caramel, coconutall of the makings of recreating your fan-favorite treat. Easily whip up a batch of @ketodashapril's spin on these chocolate, caramel cookies using our Keto Fudge Brownie Mix! 

What You'll Need:

For the Brownies:

- Keto and Co Fudge Brownie Mix (also on Amazon)

- ¾ cup butter (1 1/2 sticks), melted

- 3 large eggs, beaten

- 1 cup shredded coconut, unsweetened

- 2 Tbsp sugar-free chocolate chips

- 1 tsp coconut oil

For the Keto Caramel:

-1 stick salted butter

-1 cup heavy whipping cream

- 4 1/2 tbsp Wondrose or your favorite powdered sweetener (also on Amazon)

-1 tsp vanilla extract

Cooking Instructions:

Instructions for Keto Caramel: 

  1. Melt butter in a pan over low heat
  2. Once butter is melted add preferred sweetener.
  3. Cook over low heat until butter is golden brown and continue to stir
  4. Once butter is golden brown, add heavy whipping cream and vanilla extract
  5. Continue to cook over low heat until mixture is again golden brown and will coat back of spoon
  6. Stir frequently while cooking

For Brownie Mixture: 

  1. Bake Keto and Co Fudge Brownie Mix according to the instructions (and let it cool down at least 20 minutes)
  2. On low heat toast coconut in a medium pan
  3. When coconut turns golden brown, add 1/2 cup of caramel
  4. Mix until fully combined (add more caramel if needed)
  5. When brownies are cooled down, pour coconut/caramel mixture evenly on top of brownies
  6. Microwave chocolate chips and coconut oil for 15 seconds or until smooth and drizzle on top
  7. Enjoy!!


Makes 16 brownies. Each brownie has:

Calories: 316 calories

Net Carbs 3.2g

Fat: 32g

Protein: 3g



Keto Hazelnut Cookies

We couldn’t give you Girl Scout Cookie recipes without including your favorite peanut butter shortbread cookies with a twist! Subbing out peanut butter for hazelnut, these classic delights are brought to you by @fit_jade are just as easy to eat as they are to bake! 

What You'll Need:

- Keto and Co Shortbread Cookie Mix (also on Amazon)

- 1 cup butter (2 sticks), softened

- 1 large egg, beaten

- 2 tbsp hazelnut butter

- 1 tsp coconut flour

- 2 Tbsp greek yogurt

-2-3 tsp coconut milk

-6 whole hazelnuts

-½ bar of dark chocolate 

-1 tsp coconut oil

-Flakey sea salt

-Parchment paper and rolling pin

Cooking Instructions:

  1. Follow Keto and Co Shortbread Cookie Mix package instructions and portion out half the dough.
  2. Shape the dough into 6 rounds then use a measuring spoon or your fingers to make a divot in the center. 
  3. Bake and let cool. 
  4. To make the filling, mix hazelnut butter, coconut flour, Greek yogurt, and coconut milk to get a smooth and fluffy mixture. 
  5. Spoon a small dollop of hazelnut cream into the center of cookies and press in a whole hazelnut, spreading the cream to cover the nut. Freeze filled cookies until firm. 
  6. Melt dark chocolate and coconut oil in the microwave or over a double boiler. 
  7. Dunk the cookies in chocolate to coat. 
  8. Sprinkle with sea salt as they are about to set, freeze again to help set.
  9. Enjoy!

Older Post Newer Post