While sugar-free, gluten-free, and plant-based, these simple DIY Keto Peppermint Patties are identical to York peppermint patties.
Despite being a delightful treat, peppermint patties can often include a lot of sugar, unlike our Keto Peppermint Patties.
For instance, although most homemade versions have nearly twice as much sugar as York Peppermint Patties, which have just 27 grammes. INSANE. We set out to transform this traditional candy into a naturally sugar-free treat.
This will prevent everyone from being forced onto a glucose roller coaster and allow everyone, not only your Keto buddies, to enjoy them.
These huge Keto peppermint patties can also be made into smaller versions. This recipe yields 18 patties if you make them large.
You would reach closer to 36–40 if you wanted to construct little versions. You have an option, but we’ll just state that these are RICH. It was more than enough for Alex and I to sate our sweet hunger for the entire day when we shared one.
WHY (IN OUR Humble Opinion) OUR KETO PEPPERMINT PATTIES ARE THE BEST
Although there are many different Keto peppermint patty recipes available online, we humbly believe that ours is the finest for a number of reasons.
What other recipes call for cream cheese as well? Simply no
We also wanted to make the method straightforward and the materials to a minimum. No complicated recipes are what we’re all about here. Just those that consistently work flawlessly.
STORAGE DIRECTIONS FOR HOMEMADE PEPPERMINT PATTIES
The Keto Peppermint Patties can be kept in the fridge for up to 7 days if they are kept in an airtight container. They can also be frozen for up to 6 months in a freezer-safe container; if frozen, they must thaw before consuming.
INGREDIENTS
one batch of our seven-ounce keto caramel sauce
two tablespoons of peppermint oil
3 cups of erythritol powder plus more for sprinkling
We use Lily’s Dark Chocolate Chips, which are 2 cups of sugar-free dark chocolate chips.
Coconut oil, two teaspoons
INSTRUCTIONS
Combine the caramel sauce, peppermint extract, and 2 cups of erythritol powder in an electric mixer. till well blended. Add the last cup of erythritol by beating it in. You need a dough that is thick and crumbly.
A small amount of erythritol should be sprinkled over a parchment paper or marble pastry board.
The dough should be kneaded 5–7 times to make a smooth ball.
(Should be pinched off)EIGHTEEN dough pieces. Form a ball out of each piece by using hands.
(use bottom of a glass with a flat bottom)Flatten each ball .
Place the flattened rounds on a baking sheet covered with parchment paper, then freeze for 20 minutes.
In a small cast-iron skillet, over simmering water, or in a glass bowl in the microwave, melt the chocolate chips and coconut oil until smooth. Allow the chocolate to cool a bit.
Work swiftly to quickly coat all sides of each piece of peppermint dough with chocolate. To get the extra chocolate to fall off, pick up the patties with a fork and tap it on the side of the saucepan. Put back to baking sheet. Until chocolate becomes firm, you need to refreeze one more for TEN mins .
If there is any leftover chocolate, spread it over the tops of the patties after placing them on a wire rack set over a baking sheet. After 5 minutes, return to the freezer to finish setting.
Keto Peppermint Patties
While sugar-free, gluten-free, and plant-based, these simple DIY Keto Peppermint Patties are identical to York peppermint patties
INGREDIENTS
one batch of our seven-ounce keto caramel sauce
two tablespoons of peppermint oil
3 cups of erythritol powder plus more for sprinkling
We use Lily’s Dark Chocolate Chips, which are 2 cups of sugar-free dark chocolate chips.
two teaspoons Coconut oil,
INSTRUCTIONS
Combine the caramel sauce, peppermint extract, and 2 cups of erythritol powder in an electric mixer. till well blended. Add the last cup of erythritol by beating it in. You need a dough that is thick and crumbly.
A small amount of erythritol should be sprinkled over a parchment paper or marble pastry board.
The dough should be kneaded 5–7 times to make a smooth ball.
(Should be pinched off)EIGHTEEN dough pieces. Form a ball out of each piece by using hands.
(use bottom of a glass with a flat bottom)Flatten each ball .
Place the flattened rounds on a baking sheet covered with parchment paper, then freeze for 20 minutes.
In a small cast-iron skillet, over simmering water, or in a glass bowl in the microwave, melt the chocolate chips and coconut oil until smooth. Allow the chocolate to cool a bit.
Work swiftly to quickly coat all sides of each piece of peppermint dough with chocolate. To get the extra chocolate to fall off, pick up the patties with a fork and tap it on the side of the saucepan. Put back to baking sheet. Until chocolate becomes firm, you need to refreeze one more for TEN mins .
If there is any leftover chocolate, spread it over the tops of the patties after placing them on a wire rack set over a baking sheet. After 5 minutes, return to the freezer to finish setting.
NOTES
Nutrition Facts
Amount Per Serving
% Daily Value*Fat 12gSaturated Fat 6gPolyunsaturated FatMonounsaturated FatSodium 40mgPotassium 16mgCarbohydrates 11gFiber 11gSugar 1gProtein 1gVitamin C 1mgCalcium 1mgIron 1mg