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March 5, 2019

Homemade Peppermint Patties – Keto and Dairy-Free

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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.

Easy homemade peppermint patties in a stack on a white background.

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.

Sugar Free Keto Peppermint Patties in a bowl, with a bite taken out of one.

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!

Homemade Peppermint Patties in a pile.

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.
5 from 20 votes
Homemade Peppermint Patties in a pile.
Print
Keto Peppermint Patties
Prep Time
20 mins
Cook Time
5 mins
Chill time
2 hrs
Total Time
25 mins
 

Easy keto peppermint patties will make your heart sing and your tastebuds dance. These easy homemade peppermint patties are dairy free and sugar free. 

Course: Dessert
Cuisine: American
Keyword: homemade peppermint patties, peppermint patty
Servings: 12 patties
Calories: 126 kcal
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
  1. 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. 

  2. 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.

  3. 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.

  4. 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. 

  5. Place on a wax or parchment paper lined tray and let set. Repeat with the remaining patties. 

Recipe Video

Nutrition Facts
Keto Peppermint Patties
Amount Per Serving (1 patty)
Calories 126 Calories from Fat 122
% Daily Value*
Fat 13.6g21%
Carbohydrates 2.9g1%
Fiber 1.4g6%
Protein 0.4g1%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Dairy Free, Low Carb, Other Desserts Tagged With: chocolate, coconut cream, coconut oil

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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.

Reader Interactions

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Comments

  1. Nancy says

    March 5, 2019 at 6:18 am

    5 stars
    These are amazing! I love a peppermint patty now and then, could not keep my hands out of the refrigerator to stop “tasting” them!

    Reply
    • Carolyn says

      March 5, 2019 at 8:55 am

      So glad you like them!

      Reply
  2. Dee Gee says

    March 5, 2019 at 11:27 am

    Amazing! Yesterday my husband popped a real peppermint patty into his mouth and I said, “I wish I had a recipe for those. I really miss them.”

    Whooo Hoooo!!! Thanks once again!

    Reply
    • Carolyn says

      March 5, 2019 at 1:44 pm

      Perfect! So glad to help 😉

      Reply
  3. Carol Moore says

    March 5, 2019 at 3:32 pm

    I’m Keto, but not dairy free: could I substitute butter for the cocoa butter for the chocolate coating?

    Reply
    • Carolyn says

      March 5, 2019 at 4:25 pm

      No butter always makes it much thicker. The dairy does something with the chocolate and it ends up too thick to coat the patties.

      Reply
    • Christine says

      March 6, 2019 at 5:26 pm

      Can you recommend something else besides coconut milk, I am not a huge fan of that flavor. Thank you in advance for your response 😁

      Reply
      • Carolyn says

        March 6, 2019 at 7:15 pm

        Sorry this recipe is coconut oil based. But you don’t taste it at all… all you get is mint and chocolate.

        Reply
      • Nicole says

        February 19, 2020 at 11:58 pm

        I’ve made these before and used a splash of heavy cream instead of coconut milk. Comes out perfect and delicious.

        Reply
  4. Sue Henkel says

    March 6, 2019 at 10:58 pm

    5 stars
    These are so good! As a “non-baker” so simple. As always deeply appreciate your hard work for us!

    Reply
  5. Rose Mary George says

    March 7, 2019 at 7:06 am

    5 stars
    Can’t wait to try this. Love peppermint patties!

    Reply
  6. Anna says

    March 8, 2019 at 1:14 pm

    5 stars
    Loving this low-carb version of my favorite candy! So delicious!

    Reply
    • Tara says

      November 6, 2020 at 9:55 pm

      I am trying these tonight. I do want to point out that Lily’s makes a mint chocolate variety as well. I may try mixing those with the dark and seeing how they turn out.

      Reply
  7. Jocleyn says

    March 8, 2019 at 1:35 pm

    5 stars
    This is right in line with my health goals and my sweet tooth!

    Reply
  8. Tara says

    March 8, 2019 at 2:23 pm

    5 stars
    Peppermint patties are my fave. You’ve nailed the recipe!

    Reply
  9. Becky Hardin says

    March 8, 2019 at 5:28 pm

    5 stars
    These are amazing. I am loving that they are keto too!!!

    Reply
  10. Jessica Bailey says

    March 8, 2019 at 6:34 pm

    These were amazing! Thank you so much!

    Reply
  11. Becky Mazzarella says

    March 13, 2019 at 11:45 am

    Just printed this off, and thinking they might work for Easter eggs! My husband is addicted to peppermint patties, and shouldn’t be eating the real ones.

    Reply
    • Carolyn says

      March 13, 2019 at 12:05 pm

      Hope he loves it!

      Reply
  12. Erin McNamara says

    March 15, 2019 at 8:15 am

    5 stars
    I love every recipe of yours that I have tried, but I think this might be my all time favorite Keto recipe. They are absolutely perfect. I have Easy Keto Desserts and have made them four times now. I’ve been putting them in a mini-muffin pan so I get 24. A couple weeks ago I brought a batch to a party and they went really fast and then everyone was talking about them all night. I’ll have to make a double batch next time!

    Reply
  13. Sue Hammock says

    April 15, 2019 at 3:57 pm

    I imagine these could be made with other flavors like maple?

    Reply
    • Carolyn says

      April 15, 2019 at 4:44 pm

      Sure, why not?

      Reply
  14. Joan says

    April 27, 2019 at 1:47 pm

    Love the idea of the mini muffin pans, thank you for sharing

    Reply
  15. Barbara says

    July 19, 2019 at 3:10 pm

    5 stars
    I used some old Swerve, along with a new bag, which ended up making the patties gritty. (insert sad emoji) I didn’t realize that Swerve wouldn’t last like regular sugar. That won’t happen again! Other than that, the patties were excellent. So glad I found your website!

    Reply
    • Carolyn says

      July 20, 2019 at 7:53 am

      It will last like regular sugar but just like regular sugar, you need to make sure moisture doesn’t get into it. I recommend storing it in an airtight container.

      Reply
  16. belinda chavez says

    August 11, 2019 at 11:29 pm

    Love these peppermint payties. I ysed a silicone candy mold & the result was pefrect round patties!
    Thank you, b

    Reply
  17. Darla M Childs says

    September 1, 2019 at 6:02 pm

    5 stars
    Just made these for my husband and he loved them! Recipe was very easy and will be making another batch tomorrow. Thank you for the recipe 🤗

    Reply
  18. Robin Pankiw says

    October 28, 2019 at 10:50 am

    5 stars
    Here is a tip to get a round patty easily – Use a cookie scoop (I used a smaller one to get smaller patties) and scoop filling onto parchment or wax paper about 2 inches apart. Cover with plastic wrap then take the lid from a vitamin bottle (larger in diameter than the finished patty and about 1/4 -1/2 high) and press down on the filling to create a round flat patty. Freeze for the recommended time then peel away the plastic wrap. I use this method when making keto shortbread cookies, too.

    Reply
    • Carolyn says

      October 28, 2019 at 11:54 am

      Thanks for the tip!

      Reply
  19. Terry says

    November 9, 2019 at 6:11 pm

    OMG, these deserve 10 freaking stars!!! Simply amazing

    Reply
  20. Ronalyn Hurley says

    January 4, 2020 at 3:56 pm

    5 stars
    I made these a couple of weeks ago, right after I received your cookbooks and loved them. I used Lily’s Dark Chocolate Chips but I would like to know what brand of sugar-free dark chocolate you used? Can I use Baker’s Dark Baking Chocolate and sweeten it with Swerve confectioners?

    Reply
    • Carolyn says

      January 4, 2020 at 5:58 pm

      I used Lily’s for these too. I don’t recommend using Baker’s or any unsweetened baking chocolate and trying to sweeten it. It gets very thick and it’s always on the bitter side.

      Reply
  21. Elisa says

    January 16, 2020 at 9:05 pm

    Can I omit the coconut cream? I have all the ingredients except for that

    Reply
  22. Jill MacKellar says

    January 19, 2020 at 12:06 pm

    What cocoa butter do you use or where doni find it in a store(baking area or oils or butter section)??? Thank you

    Reply
    • Carolyn says

      January 19, 2020 at 8:43 pm

      Cocoa butter isn’t in too many stores yet but Whole Foods does carry it. But it’s easy to find online and I like this one because it comes in easy to measure little wafers. https://amzn.to/2Rvy08o

      Reply
  23. Sarah W says

    February 14, 2020 at 10:10 pm

    5 stars
    Oh wow, these are tays-tee! I made mint, raspberry, lemon and orange creams with this recipe (using zest for the citrus flavoring). Love the texture too. I used Bakers unsweetened chocolate, cocoa butter and Swerve for the coating and it worked out fine. Will be looking for some shallow silicone molds for next time.

    Reply
  24. Julie Wilson says

    February 22, 2020 at 12:02 pm

    These sound amazing is there anything I can sub the coconut cream with?

    Reply
    • Carolyn says

      February 22, 2020 at 3:16 pm

      No, it’s required for the right consistency here.

      Reply
  25. Linda A. says

    April 17, 2020 at 6:33 pm

    5 stars
    I’ve made these twice now, once with peppermint extract and once with orange extract. They were both delicious! And they were easy to make. Thank you so much for this recipe. Store-bought candy no longer tempts me.

    Reply
  26. Christiane says

    July 25, 2020 at 2:15 pm

    5 stars
    Wow ! very very good 🙂 thanks Carolyn ! Each time I’m looking for a good keto recepie, you’re there ! thank you for your help to make keto so easy and so good 🙂

    Reply
    • Carolyn says

      July 26, 2020 at 12:42 pm

      Thanks!

      Reply
  27. Julia says

    July 29, 2020 at 8:42 am

    5 stars
    What a great recipe!! I’ve been addicted too mint patties since I was little and now I can have them all the time, thank you 🙂
    One question though, I struggle a little with the coating, the chocolate pretty much instantly slides off the patty when the two come in contact. I take the patties straight from the freezer and try to be super swift, but 9 out of 10 get only a hint of chocolate and it slides off even more when I put them down. I thin the chocolate (hershey’s sugar free chips) with coconut oil, because I don’t have cocoa butter… any idea what I might be doing wrong? Thanks in advance, and again for the recipe!

    Reply
    • Carolyn says

      July 29, 2020 at 10:41 am

      Okay, it may be both the coconut oil (makes the coating thinner for sure) and the brand of chocolate. This doesn’t happen with Lily’s or ChocZero… but if you can get cocoa butter, it will be better. They sell it at Whole Foods now.

      Reply
      • Julia says

        July 29, 2020 at 1:15 pm

        Okay, thank you, I will give it a try!

        Reply
  28. Veronica says

    August 1, 2020 at 12:13 pm

    5 stars
    I have a coconut allergy, so I subbed in palm oil shortening for the coconut oil and mascarpone for the coconut cream. Also used better life allulose chocolate chips (tastes almost like the real thing IMHO). And I also used silicone candy molds. Came out perfect! Thank you for the recipe!

    Reply
  29. Nina B. says

    August 7, 2020 at 8:50 am

    5 stars
    I’ve never tasted anything so delicious! Only you could come up with mixing coconut oil & coconut cream together to get the perfect peppermint patty consistency! I’m trying to find synonyms for “amazing,” but it IS the best word to describe how delicious & easy these were to make! Once again, you’re the MVP!

    Reply
  30. Nancy Moon says

    November 21, 2020 at 4:40 pm

    5 stars
    Just Amazing! Thank you!

    Reply
  31. LeanneKen says

    December 5, 2020 at 12:09 pm

    5 stars
    I made these last year because they have always been my dads favourite special Christmas treat! I always bought the long narrow box of them they fit perfectly in his stocking every year! Well last year I made these and I made them in two different sizes. I made small pop in your mouth size and then the two bite size. I found the small ones worked out better and it makes a lot of them! I put all the coconut mixture into a ziploc bag and cut the corner off and piped little dots about the size of a nickel. It work out perfectly on a silicone mat on a sheet pan. I put them in the freezer to harden completely. After I dipped them in chocolate and put them back in the freezer until frozen solid and then I stored them all together in a ziploc bag. It worked out perfectly and the really awesome thing was when I took them out and added them in with a box of other goodies to give away in tins they remained hard at room temperature and the chocolate didn’t melt until you held it in your hands for a couple of minutes. My dad absolutely loved them and I asked him how they compared to the boxed kind and he said “These are fantastic, so much better because you know exactly what is in them and it’s all excellent ingredients and doesn’t have any sugar to make people sick” . So this year I’m going to make them again and I’m going to put them to the ultimate test of endurance and send them to my parents through the mail! I’m going to include ice packs and I hope they stay in one piece when they arrive. I’ll pack them in their own ziploc bag so if they do melt they can pop them in the freezer when they get them and if it’s a melted mess they can treat it like a peppermint bark and just break off pieces. Lol! I hope that won’t be the case though. Thanks again for the AWESOME RECIPE!!!

    Reply
    • Carolyn says

      December 5, 2020 at 1:52 pm

      Now that is a wonderful testimonial. Love that you’re doing this for your dad and love that he likes them just as much!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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