Easy Keto Peppermint Patties
This is a yummy recipe for homemade Easy Keto Peppermint Patties which are really easy to make, and taste so good you’ll never know they are sugar-free. Easy Keto Peppermint Patties – You must try this recipe.
Whether you love York Peppermint Patties, Junior Mints, or just occasionally have a sweet tooth on Keto, these Easy Keto Peppermint Patties sure do the trick.
There is something crisp and refreshing about the mint chocolate tasty combo of cooling peppermint and creamy chocolate.
They are so easy to make and once you make a batch you can put them in an airtight container and put them in the freezer so then you can take them out one at a time when you feel like a yummy treat.
If you like this, you can try similar recipes:
- Keto No-Bake Cookies
- Low Carb Coconut Chocolate Chip Cookies
- Keto Lemon Cookies
- Keto Salted Caramel Chocolate Chip Cookies
- Low Carb Chocolate Zucchini Cookies
- Low-Carb Almond Cinnamon Butter Cookies
- Chewy Keto Chocolate Cookies
- Low Carb Chocolate Chip Cookies
- Keto Peanut Butter Chocolate Cookies
- Low-Carb Keto Peanut Butter Cookies
- Keto Gingersnap Cookies
- Best Keto Oreo Cookies
- Low Carb Vanilla Latte Cookies
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Easy Keto Peppermint Patties
Course: DessertCuisine: American15
servings15
minutes15
minutes126
kcalThis is a recipe for homemade Easy Keto Peppermint Patties which are really easy to make, and taste so good you’ll never know they are sugar-free.
Ingredients
4 ounces sugar free chocolate chips
1 1/2 teaspoons non-hydrogenated shortening
1/2 cup powdered low carb sweetener
1/2 teaspoon stevia glycerite
1/2 cup coconut oil must be the kind that gets solid in the fridge
2 teaspoons peppermint flavor extract
1/2 teaspoon vanilla extract
1 tablespoon heavy cream
Directions
- Line two baking sheets with wax paper, parchment paper or non-stick silicon mat.
- In a chocolate melter, melt chocolate chips with shortening. Keep warm after chocolate chips melt completely.
- With an electric mixer, blend the sweeteners with the coconut oil. If the coconut oil is very hard, you may need to warm it slightly before mixing it with the sweeteners. Then add the extracts and cream. The peppermint filling should be a creamy paste.
- Using a cookie scoop or spoon, drop tablespoon sized mounds evenly onto one of the baking sheets lined with the non-stick sheet. Flatten each mound slightly with a knife or spoon.
- Place baking sheet into freezer for about 15 minutes.
- Dip each frozen filling into the chocolate and place onto the other lined baking sheet. Be sure to place the bumpy side down with the flat side up because it will result in better looking chocolate coated candies.
- Store covered in the refrigerator.
- Enjoy!
Notes
- Makes 15 candies with less than1g net carb each.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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