Chocolate Mint Cake Cookie: Crumbl Copycat
To all my keto conquerors! This chocolate mint cake cookie is the ultimate low-carb copycat of Crumbl’s mint chocolate cake cookie flavor.
These craving-crusher cake cookies will not disappoint. When your taste buds are in a frenzy, pulling one of these cookies out of the freezer will bring you happiness in minutes.
The Cast of Your Chocolate Mint Cake Cookie
Crumbl may have cornered the bakery market on cake cookies but that doesn’t mean that you must destroy your healthy journey. This dangerously delicious version is a keto mint chocolate cake cookie that comes together with almond butter, coconut flour, and egg white protein.
Ingredients
- Butter: 8 ounces of creamy dreamy fat
- Allulose: 1/2 cup of this amazing sugar alternative that keeps your cookies soft
- Almond Butter: unsweetened 1/4 cup will add dimension to your cake cookie
- Eggs: 2 large eggs at room temp
- Cocoa Powder: Use a Dutch Processed blend for the ultimate in flavor
- Cake Texture: This comes from the gelatin, egg white protein powder, and coconut flour are the secrets to getting your cake cookie tasting like those full carby versions
- Baking Powder: 1 teaspoon is all you need
- Almond Milk: 1/4 cup, because nobody wants a dry cookie
Icing On The Cake (Literally)
- Butter and Cream Cheese: 4 tablespoons each at room temp
- Allulose: 1/4 Cup
- Mint Extract: Just a teaspoon will give you the power punch
- Natural Food Dye: This is optional and I prefer to keep all dyes out of my diet but seeing the light green does give this an appealing and obvious mint notion.
- Salt: Just a pinch to enhance the sweet and mint
Chocolate Garnish (Because Chocolate Mint Cake Cookies Need More Chocolate)
- Dark Chocolate: Just a few ounces of dark chocolate is all you need to complete this flavor. I use baking chocolate and add a touch of allulose for sweetness but you can use 90% Lindt if you cannot find sugar-free. The 90% version does have a gram of sugar. Just melt before assembling your cookies
We All Need To Indulge Sometimes
Indulging in this chocolate mint cake cookie or any keto treat on occasion helps to keep us on our health journey. I like to use keto treats for my refeed days.
One of the ways that I have been successful in weight loss is by constructing a couple of days per month to eat in a calorie surplus. This strategy helps with any cravings and isn’t a cheat day.
Practicing a refeed day means we eat over a calorie deficit and it has been shown to help with exercise performance and recovery. It has been shown to help with stress on the body from calorie restriction. It has also been shown to help with leptin and an increase in fat burning.
Refeed days can also help you psychologically. You can read more about that here
Just a note – these days do not exceed 50 grams of total carbs.
Nutritional Wrap-Up
The macros for this cookie are for 12 individual cookies. If you make large ones as displayed in this post. You will need to triple the macros for a large cookie.
Macros For The Chocolate Mint Cake Cookies: Crumbl Copycat
Calories 138
Total Carbs 4g (Net 3.4g)
Fat 12g
Protein 5.1grams
How Healthy Restored Inspired Can Help
The mission of this blog is to provide you with the tools necessary to hit your health goals. One of the ways we do that is with an 8 week program that combines protein as a priority in your eating. In addition, the program provides you with low fat keto, intermittent fasting on occasion, and refeed days. The program also ensures that you will gain all the knowledge to continue on beyond the 8 weeks. If you would like a sample of this program, you can download the free week 1 program called the Kickstart by clicking the button below. (I made it minty for a reason HAHA)
This 7 day will help you get into ketosis. If you ever cheat and fall off your journey, this is the best tool to get you back in within days. The recipes are simple and bursting with flavor. It’s also a way to get to know more about the 8-week program that has been crushing weight-loss goals.
That’s A Wrap
A keto version of the popular cake cookie will knock your socks off and keep your carb count low.
These cookies freeze well for up to 3 months. Bonus tip: because of the ingredients, they do not freeze solid. Take from the freezer and allow to thaw for 5-10 minutes for a chilled and minty taste of indulgence.
It’s like having your cake and eating it too, except it’s in the form of a cookie.
If chocolate and mint are not your thing, try one of these other Crumbl copycats
OR THESE GEMS!!!!
Peace be with you!
Chocolate Mint Cake Cookie: Crumbl Copycat
Equipment
- 1 Oven
- 1 Mixing Bowl
- 1 Hand Mixer or Standing Mixer
- 1 Baking Sheet
- 1 Parchment or Silicone liner
Ingredients
- 8 Ounces Butter, room temp
- ½ Cup Allulose
- ¼ Cup Almond Butter
- 2 Large Eggs, room temp
- ½ Tsp Salt
- 1 Tsp Vanilla
- 2 Tbs Dark Chocolate, melted
- 1.5 Tbsp Cocoa Powder, Recipe used Dutch Blend Cocoa
- 2 Tbsp Coconut Flour
- 2 Tbsp Egg White Protein Powder
- 1 Tbsp Gelatin, grassfed
- 1 Tsp Baking Powder
- ¼ Cup Almond Milk
Mint Icing
- 4 Tbsp Butter, room temp
- 4 Tbsp Cream Cheese, room temp
- 1 Tbsp Heavy Cream, can be made without but yields a fluffy frosting
- ¼ Cup Allulose
- 1 Tsp Mint Extract
- 1 Drop Natural green food coloring, optional
- 1 Pinch Salt
Dark Chocolate
- 4 Ounces Dark Chocolate, melted
Instructions
Chocolate Cookie
- Combine coconut flour, egg white protein powder, baking powder, mix well to distribute ingredients
- Cream together the butter and allulose until pale yellow, about 2-3 minutes
- Add almond butter and mix for 30-45 seconds
- Add the vanilla, melted chocolate, and cocoa powder. Blend well to incorporate.
- Add eggs and mix just until they are incorporated. Do not over beat or your cookie will be tough.
- Slowly begin adding the dry ingredients a third at a time.
- Add almond milk slowly to form your dough.
- Wrap the dough in plastic and allow to rest in the refrigerator for at least 30 minutes to an hour for best results.
- To bake, form 12 balls or 4 large cookies. Allow them to sit in the freezer while the oven preheats to 375℉
- Place the cookie dough on a lined baking sheet. Bake 8 minutes for small cookies and 10-11 minutes for large cookies.
Mint Frosting
- In a small mixing bowl, combine butter, cream cheese and allulose, beat for 2 minutes.
- Add Mint extract and food coloring (if using) Mix for at least a minute. If using heavy cream, add now and mix for another minute.
Chocolate Garnish
- Melt chocolate in a microwave in a small finger bowl just before garnishing cookie or chocolate will cool too much.
Assembling The Cookie
- Spread mint frosting on top of cooled cookie
- Garnish with melted chocolate. Can use whatever sugar free chocolate you choose.
Notes
