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
Ingredients
- 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)
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 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.
Cindy says
Thanks for that clarification.
Cindy says
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?
Carolyn says
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.
Caroline says
Wow! I must say Carolyn, you really have an amazing repertoire of ketofriendly recipes and I’m so thankful!
This is Thanksgiving weekend… and I believe you are one of the people I’m so Thankful for!
Your hard work, efforts and amazing foods I’m impressed!! The best!!
God Bless you and yours this thanksgiving!
Looking forward to discovering more from…alldayidreamaboutfood!❤️❤️❤️
Carolyn says
Have a wonderful Canadian Thanksgiving!
LeanneKen says
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!!!
Carolyn says
Now that is a wonderful testimonial. Love that you’re doing this for your dad and love that he likes them just as much!
Brittany says
Any update on how they shipped? I am also away from family and would love to hear how they shipped!
Thank you
Nancy Moon says
Just Amazing! Thank you!
Nina B. says
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!
Veronica says
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!
Julia says
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!
Carolyn says
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.
Julia says
Okay, thank you, I will give it a try!
Christiane says
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 🙂
Carolyn says
Thanks!
Linda A. says
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.
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.
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.
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
Elisa says
Can I omit the coconut cream? I have all the ingredients except for that