You won’t believe how easy it is to make these amazing keto peppermint patties at home! They taste just like the peppermint patties we all LOVE, but without all the sugar and carbs that would kick you out of ketosis.
The secret to making these patties taste so good is using high quality dark chocolate and just the right amount of peppermint extract.
The coconut oil and cream give them a smooth, creamy texture that melts in your mouth, while the cocoa butter helps the chocolate coating stay firm at room temperature.
Making these peppermint patties is a great weekend project. While they do need some time in the freezer, the actual hands on work is pretty simple.
You can make a batch and keep them in the fridge for whenever you need a sweet treat.
👍 Why You’ll Love This Recipe
Perfect Texture Match: These patties have that exact same texture as regular store bought mint patties – a firm chocolate shell with a creamy, melty center.
When you bite into one, you get that satisfying snap from the chocolate coating, followed by the smooth, creamy filling that melts in your mouth.
Budget Friendly: Making these at home costs way less than buying sugar free candy at the store.
Clean Ingredients: Unlike commercial sugar free candies that often contain maltitol, artificial flavors, and preservatives, these patties use simple, clean keto ingredients.
Freezer Friendly: These patties stay fresh in the freezer for up to 3 months. You can make a big batch and always have a keto treat ready when cravings hi
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the coconut cream and oil to a medium bowl. Beat them together until smooth.
Step 2
Add the powdered sweetener and peppermint extract. Mix well.
Step 3
Prepare a baking sheet and line it with parchment paper. Place dollops of the mixture (about 1 tablespoon each) on it and spread each into a 1.5-inch circle. Repeat for the whole mixture. Freeze for 2-3 hours until firm.
Step 4
Place a heatproof bowl over a pan of barely simmering water.
Step 5
Add the chocolate and cacao butter. Stir until melted and smooth, then remove from the heat.
Step 6
Drop each frozen patty (one by one) into the melted chocolate and coat it. Then lift it out and place on parchment paper to set.
💡Tips
1. Get The Right Temperature
Start with coconut oil that’s soft but not completely melted – think room temperature butter consistency. If your oil is too hard, let it sit on the counter for 30 minutes.
If it’s completely liquid, put it in the fridge for 10-15 minutes until it starts to firm up. This helps create the perfect creamy filling texture.
When your oil has the right consistency, it’ll mix smoothly with the other ingredients without any lumps.
2. Measure The Peppermint Extract Carefully
Peppermint extract is super strong, and even a few extra drops can make your patties taste like toothpaste.
Use measuring spoons rather than eyeballing it. Start by measuring exactly what the recipe calls for, then taste the mixture. If you want stronger mint flavor, add just 2-3 drops more at a time.
3. Perfect Your Chocolate Coating
When melting the chocolate and cocoa butter, use very low heat and stir constantly. If the chocolate gets too hot, it can become grainy or seize up. The water in your double boiler should be barely simmering – not boiling.
You should be able to hold your hand over the water comfortably. Once melted, let the chocolate cool for about 1-2 minutes before dipping.
This helps it coat the patties more evenly and prevents the chocolate from becoming too thin from the heat.
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FAQ
1. Can I use milk chocolate instead of dark chocolate?
For a truly keto friendly recipe, stick with dark chocolate. Milk chocolate contains too much sugar and will kick you out of ketosis. Look for dark chocolate that’s at least 70% cocoa or higher.
If you really don’t like dark chocolate, you can use sugar-free milk chocolate alternatives, but check the ingredients carefully – many contain maltitol which can raise blood sugar levels.
2. Can I use coconut milk instead of coconut cream?
Coconut milk won’t work as well because it’s too thin. Coconut cream is thicker and helps create the right texture.
If you only have coconut milk, you can put the can in the fridge overnight – the cream will rise to the top and solidify.
Scoop out just this solid part and use it in the recipe. Don’t use the liquid part, as it will make your filling too soft.
Keto Peppermint Patties
Print RecipeIngredients
Instructions
- Add the coconut cream and oil to a medium bowl. Beat them together until smooth.
- Add the powdered sweetener and peppermint extract. Mix well.
- Prepare a baking sheet and line it with parchment paper. Place dollops of the mixture (about 1 tablespoon each) on it and spread each into a 1.5-inch circle. Repeat for the whole mixture. Freeze for 2-3 hours until firm.
- Place a heatproof bowl over a pan of barely simmering water.
- Add the chocolate and cacao butter. Stir until melted and smooth, then remove from the heat.
- Drop each frozen patty (one by one) into the melted chocolate and coat it. Then lift it out and place on parchment paper to set.