Peppermint patties – yes! I always wanted to make keto peppermint patties, and I knew that coconut oil would be my best bet to get the right melty-middle consistency, so today I went for it and I am NOT disappointed. I’ll be making and freezing batches of these forever and ever.
These minty morsels will melt in your mouth while keeping you in ketosis, thanks to their coconut oil middles. This recipe requires a silicone candy mold with 1-2” circles, it makes about 12.
Keto Peppermint Patties Recipe
Servings: 6
Prep Time: 30 minutes| Chill Time: 30 minutes+| Total Time: 1 hour
Nutritional Facts: 1g Net Carbs | 306 Calories | 33g Fat | 2g Carbs | 1g Protein | 1g Fiber
Ingredient:
- ½ cup coconut oil (solid)
- 2 tsp vanilla extract, divided
- 1 tbsp peppermint extract
- 1 tbsp heavy cream
- 2 tbsp powdered erythritol, divided
- 4 oz baker’s chocolate
- 6 tbsp unsalted butter
Steps:
- Over low heat in a small saucepan or in the microwave, melt coconut oil, then add vanilla extract, peppermint extract, heavy cream, and 1 tbsp erythritol and whisk until smooth.
- Please silicone candy mold on top of a small metal baking sheet that will fit in your freezer. Pour ½ tbsp of the liquid into 12 molds, then freeze on top of the baking sheet for at least 20 minutes.
- On the stove, or in the microwave, melt the chocolate then add butter until both chocolate and butter melt completely. Slowly pour 1 tbsp erythritol in, whisking as you go to keep it smooth, then add remaining vanilla and stir, it should be completely smooth.
- Remove mold and baking sheet from freezer. Place parchment paper on the chilled baking sheet, and using a spoon, create 12 1” thin chocolate circles that will serve as the bottom of your peppermint patties. Top with the coconut-mint fillings, then drizzle chocolate over the tops to finish off your candies. Re-freeze quickly to harden, then store in the refrigerator. Enjoy as fat-filled snacks and mini-desserts!
Peppermint Patties
These minty morsels will melt in your mouth, while keeping you in ketosis, thanks to their coconut oil middles. This recipe requires a silicone candy mold with twelve 1” circles.
- Prep Time: 30 minutes
- Cook Time: Freeze for 30 minutes+
- Total Time: 50 minutes
- Yield: 12 patties 1x
- Category: Dessert
Ingredients
- ½ cup coconut oil (solid)
- 2 tsp vanilla extract, divided
- 1 tbsp peppermint extract
- 1 tbsp heavy cream
- 2 tbsp powdered erythritol, divided
- 4 oz baker’s chocolate
- 6 tbsp unsalted butter
Instructions
- Over low heat in a small saucepan or in the microwave, melt coconut oil, then add vanilla extract, peppermint extract, heavy cream, and 1 tbsp erythritol and whisk until smooth.
- Please silicone candy mold on top of a small metal baking sheet that will fit in your freezer. Pour ½ tbsp of the liquid into each mold, then freeze on top of the baking sheet for at least 20 minutes.
- On the stove, or in the microwave, melt the chocolate then add butter until both chocolate and butter melt completely. Slowly pour 1 tbsp erythritol in, whisking as you go to keep it smooth, then add remaining vanilla and stir, it should be completely smooth.
- Remove mold and baking sheet from freezer. Place parchment paper on the chilled baking sheet, and using a spoon, create 12 1” thin chocolate circles that will serve as the bottom of your peppermint patties. Top with the coconut-mint fillings, then drizzle chocolate over the tops to finish off your candies. Re-freeze quickly to harden, then store in the refrigerator. Enjoy as fat-filled snacks and mini-desserts!
Nutrition
- Serving Size: 2 patties
- Calories: 306
- Fat: 33g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
Keywords: Peppermint Patties
