Whether you love York Peppermint Patties, Junior Mints, or just occasionally have a sweet tooth on Keto, these 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. The one debate we always have is whether they taste better in a more traditional Dark Chocolate, or if they are better with a Milk Chocolate coating. You’ll have to decide for yourself.
Now that Lily’s and ChocZero and Lakanto all have sugar-free chocolate chip options on the market (just to name a few) you can easily find sugar-free chocolate chips in just about any grocery store these day (including Walmart!)
While these chocolate-covered goodies may taste incredibly sweet, thanks for the monkfruit and erythritol used in the powdered sweetener and the chocolate, the net carbs are actually really low. There is less than 1g of Net Carbohydrates per patty based on our calculations. Some times the labels of products containing Erythritol can be confusing, but rest assured that it is a non-glycemic sweetener so it does not affect the blood sugar and can be fully deducted from the total carbohydrates. Better yet, erythritol contains no calories, and is much gentler on the stomach than many other types of sugar-free alternatives.
KETO PEPPERMINT PATTIES
EASE OF PREPARATION: Easy
PREP TIME: 10 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 30 Minutes
- 6 & 1/2 Cups Lakanto Powdered Monkfruit
- 2 Cups Sugar-Free Chocolate Chips
- 1/2 Cup Heavy Whipping Cream
- 1/4 TSP Pure Peppermint Extract
- Grass-Fed Butter (optional)
- Prepare a Large Baking Sheet with Parchment Paper.
- In a Large Mixing Bowl, add the 6 & 1/2 Cups Lakanto Powdered Monkfruit, 1 TSP Heavy Whipping Cream, and 1/4 Teaspoon of Pure Peppermint Extract. This will be the core of the Keto Peppermint Patties. Fold these ingredients together. If you can’t find the Lakanto brand at your local grocery store you can also substitute the Swerve Confectioners sweetener, even though it is made with Stevia instead of Monkfruit. Some people may find Stevia to have a slightly bitter aftertaste though, and some people do not.
- Slowly add in the remaining Heavy Whipping Cream, a little at a time. Continue to mix together until it begins forming a ball.
- Take one tablespoon of formed dough, roll into a small ball and press flat onto a baking sheet lined with Parchment Paper. The Parchement Paper helps prevent the candy from sticking. Continue until all peppermint patties are formed.
- Freeze the flattened Keto Peppermint Patty cores for 1 hour.
- In a microwave safe bowl, add chocolate chips, microwave for 30 seconds and stir (approximately 1 ½ minutes). Depending on the brand and type of chocolate chips used (semi-sweet. dark, milk chocolate, etc) you may need to add a tiny bit of Grass-Fed Butter to it before melting. For some reason, some of the sugar-free chocolates tend to soufflé in the microwave and actually cook into an airy mixture instead of melting. You may want to experiment with the ones you’ve got if you haven’t melted them before.
- With a fork, quickly dip peppermint patties into the melted chocolate before it has time to cool off, tap onto the edge of the bowl to remove excess chocolate and place back onto parchment paper to allow chocolate to set. The chocolate should set at room temperature.
- If you want to quicken the chocolate setting, you can place the patties in the freezer for 5-10 minutes.
- Store any leftovers in an air-tight container, refrigeration is optional.