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.
Easy keto peppermint patties will make your heart sing and your tastebuds dance. These easy homemade peppermint patties are dairy free and sugar free.
- 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)
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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.
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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.
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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.
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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.
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Place on a wax or parchment paper lined tray and let set. Repeat with the remaining patties.
Nancy says
These are amazing! I love a peppermint patty now and then, could not keep my hands out of the refrigerator to stop “tasting” them!
Carolyn says
So glad you like them!
Dee Gee says
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!
Carolyn says
Perfect! So glad to help 😉
Carol Moore says
I’m Keto, but not dairy free: could I substitute butter for the cocoa butter for the chocolate coating?
Carolyn says
No butter always makes it much thicker. The dairy does something with the chocolate and it ends up too thick to coat the patties.
Christine says
Can you recommend something else besides coconut milk, I am not a huge fan of that flavor. Thank you in advance for your response 😁
Carolyn says
Sorry this recipe is coconut oil based. But you don’t taste it at all… all you get is mint and chocolate.
Nicole says
I’ve made these before and used a splash of heavy cream instead of coconut milk. Comes out perfect and delicious.
Sue Henkel says
These are so good! As a “non-baker” so simple. As always deeply appreciate your hard work for us!
Rose Mary George says
Can’t wait to try this. Love peppermint patties!
Anna says
Loving this low-carb version of my favorite candy! So delicious!
Jocleyn says
This is right in line with my health goals and my sweet tooth!
Tara says
Peppermint patties are my fave. You’ve nailed the recipe!
Becky Hardin says
These are amazing. I am loving that they are keto too!!!
Jessica Bailey says
These were amazing! Thank you so much!
Becky Mazzarella says
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.
Carolyn says
Hope he loves it!
Erin McNamara says
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!
Sue Hammock says
I imagine these could be made with other flavors like maple?
Carolyn says
Sure, why not?
Joan says
Love the idea of the mini muffin pans, thank you for sharing
Barbara says
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!
Carolyn says
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.
belinda chavez says
Love these peppermint payties. I ysed a silicone candy mold & the result was pefrect round patties!
Thank you, b
Darla M Childs says
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 🤗
Robin Pankiw says
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.
Carolyn says
Thanks for the tip!
Terry says
OMG, these deserve 10 freaking stars!!! Simply amazing
Ronalyn Hurley says
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?
Carolyn says
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.
Elisa says
Can I omit the coconut cream? I have all the ingredients except for that
Jill MacKellar says
What cocoa butter do you use or where doni find it in a store(baking area or oils or butter section)??? Thank you
Carolyn says
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
Sarah W says
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.
Julie Wilson says
These sound amazing is there anything I can sub the coconut cream with?
Carolyn says
No, it’s required for the right consistency here.