These healthy homemade peppermint patties are a deliciously sweet and guilt-free treat! They are keto, paleo, low-carb and sugar-free.
Peppermint and chocolate…best combination ever?
I’m someone who is obsessed with holiday scents and flavors, peppermint being one of my favorites. I used to be in love with York peppermint patties, but after changing my diet around, definitely wasn’t willing to consume them anymore.
Have you guys ever checked the ingredients in store-bought peppermint patties? If you haven’t, I think you’d be surprised. The first ingredient is sugar (surprise, surprise), but the second ingredient is also corn syrup! It also contains soy lecithin, PGPR (??) and artificial flavor.
I don’t think indulging in one every once-in-awhile is a problem, but if you are anything like me, you never eat just one when presented with the entire bag.
So if you want to eat several peppermint patties and not feel bag about it, then I’ve got you covered!
They’re really not hard to make, either!
I totally thought that making peppermint patties would be one of the most challenging recipes ever, but it really wasn’t the case at all!
To make the filling, you’ll need granulated sweetener, which you can easily turn into powdered by pulsing in a blender or food processor. Alternatively, you can buy powdered sweetener. I like the Swerve confectioners sweetener (linked in the recipe box below).
Mix the powdered sweetener with unsalted room temperature butter, peppermint extract and a bit of heavy cream or coconut cream. Simply form the mixture into 12 balls, then press them down slightly to form disks.
You’ll want to place the disks onto a baking sheet lined with parchment paper, then place them into the freezer until hardened.
Meanwhile, melt a chocolate bar in the microwave. You’ll want to microwave in bursts of 20 seconds, making sure to mix between every burst. Do not continue to microwave once fully melted, or it could burn.
Take the disks out of the freezer, and place them one by one onto a fork. Dip into the melted chocolate and then return to the baking sheet. Repeat to coat all of the disks, then place into the fridge until chocolate is hardened.
This shouldn’t take long because the disks are already cold. Once hardened, move the patties to an air-tight container and store in the fridge for a week, or longer in the freezer.
Can I use any type of sweetener to make these?
Yes you can! If you are paleo, you can use coconut sugar. If you are making these sugar-free, I like using Pyure stevia blend or Swerve sweetener. Alternatively, you can buy Swerve confectioners sweetener, if you don’t want to make your own powdered sweetener.
Can I freeze these?
Yes, you can! I recommend storing them in an air-tight container so they are less likely to get freezer burnt. When you are ready to consume them, move them to the fridge or to room temperature to thaw for a lititle while before consuming.
You may also enjoy these other recipes:
Homemade Peppermint Patties (Keto, Paleo)
- 2/3 cup granulated sweetener (64 g) I like Pyure stevia blend and Swerve
- 1 teaspoon peppermint extract
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon heavy cream or coconut cream or enough to form into a dough that isn't crumbly
Dark Chocolate Coating
- 3 oz 90% dark chocolate bar
- 5-10 drops stevia, or to taste optional, since the filling is already really sweet
- First, we need to turn the granulated sweetener into a powder. Use your blender or food processor, pulse granulated sweetener until it is fully powdered. Alternatively, you could buy confectioners Swerve.
- Mix powdered sweetener with peppermint extract and unsalted butter. Mix until well-combined. Mix in heavy cream or coconut cream until the dough is no longer crumbly, and can be formed into balls without crumbling.
- Form dough into 1/2 inch to 3/4 inch balls and gently push them down to form a disk shape.
- Place disks on a parchment paper lined baking sheet. Put in the freezer for 5-10 minutes, or until hardened.
- While the disks freeze, melt a dark chocolate bar in the microwave in 20 second bursts. Stir fully between bursts. Once melted, do not continue to microwave, or the chocolate could burn. Mix in stevia to taste, if desired.
- Remove disks from freezer. Place on a fork and dip and flip to fully coat in dark chocolate. Return to baking sheet. Repeat to coat all disks. Place into fridge until hardened. Transfer to an air-tight container and store in the fridge for a week. These can also be stored in the freezer.