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
Scale
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