Easy keto peppermint patties will make your heart sing and your tastebuds dance. These easy homemade peppermint patties are dairy free and sugar free. A healthy way to indulge in a childhood classic. Watch my video to see just how easy they are to make at home.
Do you remember the old peppermint patty commercial? I can see it clearly now. A woman unwraps York peppermint patty and takes a bite. Suddenly she’s skiing down a steep ramp and jumping high into the air, flying on the delicious flavors of peppermint and chocolate.
Did I just date myself with that reference? Ah well…
Peppermint patties were always a childhood favourite of mine. That intense minty taste as you bit into the chocolate shell was always a pleasurable one.
And it’s a surprisingly easy one to recreate in a healthy, sugar-free way. Shockingly easy, to be honest. I don’t know why I don’t have these around ALL the time. My kids love them too, which is added incentive for me.
This sugar free peppermint patties recipe is actually one of my favorites out of Easy Keto Desserts. It’s the first recipe in the book, and it’s a perfect recipe for showcasing how easy it is to make your own healthy treats. I decided it would be fun to do a video for it as well.
Now go easy on me! This video was shot in my kitchen entirely by me and me only. No crew, no assistant, just me, two cameras, some coconut oil and some chocolate. It was a fair bit of work, I will admit, and I made plenty of mistakes along the way. But I think it came out quite well, in the end.
How to Make Keto Peppermint Patties
There are plenty of homemade peppermint patty recipes out there, but many of them are shockingly full of sugar. Some are even made with corn syrup. Egads! I’ve also seen a number of low carb patties but many of them are made with cream cheese as the base. I wanted something less tangy and more true to the original.
So I opted for coconut oil with the addition of a little coconut cream to make it extra creamy. This is a combo I hit upon a while back when making some dairy free frosting for peppermint brownie bites. It comes together like buttercream and it’s so tasty. It’s pretty soft when warm but it hardens up nicely in the fridge.
I originally planned to roll it into a log and slice it but it was too soft to cooperate. I simply couldn’t get it to roll into a nice log and it just stuck to the waxed paper. So instead, I scooped it onto the paper and spread it into circles. A bit messy but then you can lick your fingers and the bowl and it will all be worth it, I promise!
Tips and Tricks for Recipe Success
- You need to soften your coconut oil, but don’t let it melt! Coconut oil can be really hard at room temperature during the colder months so you want to just gently zap it a bit until you can press into it easily. It will be much easier to beat into a smooth creamy filling that way.
- Coconut cream is really just the thick part from the top of a can of full fat coconut milk. There is actual canned “coconut cream” that comes in smaller cans, and I like to use it only because that way I don’t waste a full can of coconut milk.
- You need a bulk powdered sweetener here to give the coconut filling the right consistency. I always recommend Swerve but you can probably use any powdered erythritol or xylitol.
- If you’re someone who experiences the cooling sensation from erythritol, let me assure you that that this is the PERFECT recipe for it, since peppermint patties are supposed to taste and feel minty and cold!
- Add as much or as little mint extract as you like. I like mine very minty so I go with 1 1/2 to 2 teaspoons. But peppermint oils and extracts can differ in strength so I suggest going with the smaller amount and then tasting the mixture before adding more.
- Patience! The patties need to freeze fully before they can be dipped in chocolate. Make sure they are solid and can be peeled easily off the paper before proceeding.
- I thin my chocolate coating out with some cocoa butter, because it melts more smoothly and thinly, making it much easier to coat the patties properly.
- Use a double boiler to melt your chocolate! Always the best way to keep chocolate from seizing. You want the water just barely simmering, so that the heat is very gentle.
Keto Peppermint Patties
Ingredients
- 1/2 cup coconut oil, slightly softened
- 2 tbsp coconut cream, (or the thick part from a can of coconut milk)
- 1/2 cup powdered Swerve Sweetener
- 1 - 2 tsp peppermint oil or extract , (depends on how minty you like it)
- 3 ounces sugar free dark chocolate, chopped
- 1/2 ounce cocoa butter, (or 1 tbsp coconut oil)
Instructions
- In a medium bowl, beat the coconut oil and coconut cream together until smooth. Beat tin the powdered sweetener and 1 teaspoon of the peppermint extract. Taste and add more extract if desired.
- Line a baking sheet with waxed or parchment paper. Dollop a heaping tablespoon of the mixture onto the paper and spread out to a 1 1/2 inch circle. Repeat with the remaining mixture and freeze until firm, about 2 hours.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cacao butter together, stirring until smooth. Remove from heat.
- Working with one frozen patty at a time, drop into the melted chocolate and toss to coat. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate.
- Place on a wax or parchment paper lined tray and let set. Repeat with the remaining patties.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Love these. One of my favorites of your fantastic desserts.
Just had my first bite and wow it’s delicious! Made exactly as written with 2 tsp of peppermint, yum yum yum.
Thank you!
Be still my heart! My all-time favorite candy. Thank you! Thank you!
Easy to make a delicious liked by even my none low carb friends
I made these today for the first time. I used refined coconut oil and unsweetened coconut cream along with confectioners Swerve. I used about 3/4 teaspoon of peppermint extract, as mine is rather potent. The flavor was spot on with the sugary commercial product. I also experienced the same issue as one of your other commenters where the melted chocolate (Lily’s dark chocolate 45% cacao) and cacao butter mixture just didn’t stick well, especially on the bottom after I put them back on the waxed paper. It’s like it didn’t want to adhere to the coconut oil. I’m not keen on the texture of the filling; it just tastes like peppermint flavored coconut oil. The next time I make them I’m thinking of adding a little perfected xanthan gum to give just a bit of substance and texture to the filling.
I just wanted to say how much I love these; my fav sweet treat.
I do use unsweetened chocolate chips (trader joe’s or Ghirardelli) and add stevia drops to make the chocolate coating mildly sweet, and I make them much smaller to make small bites. they’re really perfect! 🙂
Glad you like them!
I liked the flavor of these but did really taste the coconut by using unrefined coconut oil. Next time I might just use butter because I don’t need them to be vegan.
After purchasing and immediately retuning a box of well known commercial keto peppermint patties which tasted like vaguely mint flavored play doh, I tried this recipe. My only addition was a pinch of salt in the mint mixture to help tame the sweetness. They are absolutely (almost too) delicious.
What a great idea!
Just made these as a special treat for my husband (and myself!). Delicious!!! What is the best way to store them after dipping the patties in the melted chocolate-cocoa butter coating?
Also, if I want to make a double or triple batch of the mint cream and the coating but only form, freeze and dip part of that amount (because of limited freezer space for baking sheets of formed patties), can I just store the prepared filling and coating separately in the fridge and then form and freeze more patties, remelt the coating and dip the new batch of frozen patties at a later date?
Thanks so much! ❤️
Thanks for that clarification.
I was watching your video and reading the corresponding recipe for Keto Peppermint Patties. I can’t wait to make it. BUT I notice you use unsweetened dark chocolate. Dark chocolate is not sweet enough and if it is unsweetened dark chocolate it really is not sweet enough . I’m worried that the chocolate being bitter will ruin the taste of this? Do you just expect the filling to provide enough sugar taste so that the chocolate won’t taste bitter? Or should I put some Swerve into the chocolate when I melt it?
No, I don’t use unsweetened chocolate in EITHER the recipe or the video. It clearly states “sugar free” dark chocolate. That means it’s sweetened with something, just not sugar. I used Lily’s and it’s plenty sweet. FYI, it’s linked in the recipe so whenever you have questions, you should click the link to see what I am referring to.