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 ½ 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
- ½ cup coconut oil slightly softened
- 2 tablespoon coconut cream (or the thick part from a can of coconut milk)
- ½ cup powdered Swerve Sweetener
- 1 - 2 teaspoon peppermint oil or extract (depends on how minty you like it)
- 3 ounces sugar free dark chocolate chopped
- ½ ounce cocoa butter (or 1 tablespoon coconut oil)
- 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 ½ 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.