These easy homemade Keto Peppermint Patties are just like York Peppermint Patties but sugar-free, gluten-free, and plant-based.
Peppermint patties are such a wonderful treat but they can be very, very high in sugar unlike our Keto Peppermint Patties!
For example, York Peppermint Patties have 27 grams of sugar and most homemade versions have literally double that. INSANE. We wanted to recreate this classic candy into a naturally sugar-free confection. That way everyone, not just your Keto friends, can enjoy them instead of being thrown onto a glucose roller coaster.
Our Keto Peppermint Patties have just one gram of sugar and one net carb.
These Keto Peppermint Patties are GIANT, but you can also make mini ones as well. If you go the giant route, this recipe makes 18 patties.
If you wanted to make mini ones, you'll get closer to 36-40. The choice is yours but we will say that these are RICH. Our team split one between three of us and it was more than enough to satisfy our sweet tooths for an entire day.
Why our Keto Peppermint Patties are the BEST (in our humble opinion 😉 )
There are quite a few other Keto Peppermint Patty recipes floating around the web but we humbly think ours are the best for a few reasons.
One, we stick as close to a non-keto classic recipe as possible so that they taste authentic. Some other recipes have way too much coconut oil making them greasy and not creamy as we all like. The base of a peppermint patty should not be oil.
Also, a few other recipes are using cream cheese? No, just no. We mean, they may taste good but they're not going to be a classic peppermint patty.
We also wanted to keep the ingredients minimal and the process simple. That's what we're all about here, no fussy recipes. Just ones that work perfectly, every single time.
Let's get to the specifics!
History of the Peppermint Patty
Peppermint Patties are an American dark chocolate covered peppermint confection introduced in the 1940s by Henry Kessler, the founder of the York Cone Company Corporation in York, Pennsylvania.
Although chocolate-covered peppermints already existed before the York Peppermint Patty, the York versions differed in that it was firmer and crisp, while the competition versions were softer and gooier.
Over the years, there have been many variations of the peppermint patty recipe, but at its core, the patties are made of a chocolate-covered mint center. One of the earliest recipes for peppermint patties called for peppermint extract, sugar, corn syrup, and semisweet chocolate.
Ingredients You'll need:
- 1 batch of our Keto Caramel Sauce (7-oz) - we're using our perfect caramel recipe cooked according to instruction #2 for a thicker sauce. It should resemble the viscosity of sweetened condensed milk. This can be made ahead of time and keeps wonderfully in the refrigerator without getting hard or grainy as long as you use the allulose as specified in the recipe.
- 2 teaspoons peppermint extract - Don't use peppermint oil but you could use a food-grade essential oil if you have that on hand. You'll need a lot less than 2 teaspoons, more like just a few drops but taste the dough as you go and adjust for the amount of peppermint flavor you'd like.
- 3 cups powdered erythritol + more for sprinkling - you can also use a different powdered sweetener like a monk fruit erythritol blend. Our go-to is always Swerve Confectioners.
- 2 cups sugar-free dark chocolate chips - we use Lily's Dark Chocolate Chips to keep these Keto Peppermint Patties dairy-free. We've also used the Whole 365 brand as well.
- 2 teaspoons coconut oil - for thinning out the melted chocolate so that you get a smoother coat.
How to make sugar-free peppermint patties:
- In an electric mixer, combine the caramel sauce, peppermint extract, and 2 cups of powdered erythritol. Beat well until combined. Beat in the remaining cup of the erythritol. You should have a thick crumbly dough.
- Sprinkle a bit of erythritol on a sheet of parchment or marble pastry board. Knead the dough 5-7 times until a smooth ball forms.
- Pinch off 18 pieces of dough. Roll each piece into a ball using your hands. Flatten each ball with the bottom of a flat-bottomed glass.
- Place the flattened rounds onto a parchment paper lined baking sheet and freeze for 20 minutes.
- Melt the chocolate chips and the coconut oil in a small cast-iron skillet (or in the microwave in a glass bowl in 15-second increments) until smooth. Let the chocolate cool slightly.
- Working quickly, dip each piece of peppermint dough into the chocolate to coat all sides. Pick the patties up with a fork tapping the fork against the side of the pot to allow the excess chocolate to fall off. Place back on the baking sheet. Freeze again until the chocolate is set, about 10 minutes.
- If you have remaining chocolate, place the patties on a wire rack set over the baking sheet and drizzle the remaining chocolate over the tops. Transfer to the freezer once more to set, another 5 minutes.
How to store homemade peppermint patties
Store the Keto Peppermint Patties in an airtight container in the refrigerator for up to 7 days. They will also keep in the freezer in a freezer-safe container for up to 6 months, let come to room temperature before eating if frozen.
The patties won't melt at room temperature but will become soft. So, if you're wanting to take these to a holiday celebration or gift these in a tin of holiday candy go right ahead.
Check out these other Keto Holiday Dessert Recipes
Keto Peppermint Patties
Ingredients
- 1 batch of our Keto Caramel Sauce 7-oz
- 2 teaspoons peppermint extract
- 3 cups powdered erythritol + more for sprinkling
- 2 cups sugar-free dark chocolate chips - we use Lily's Dark Chocolate Chips
- 2 teaspoons coconut oil
Instructions
- In an electric mixer, combine the caramel sauce, peppermint extract, and 2 cups of powdered erythritol. Beat well until combined. Beat in the remaining cup of the erythritol. You should have a thick crumbly dough.
- Sprinkle a bit of erythritol on a sheet of parchment or marble pastry board. Knead the dough 5-7 times until a smooth ball forms.
- Pinch off 18 pieces of dough. Roll each piece into a ball using your hands. Flatten each ball with the bottom of a flat-bottomed glass.
- Place the flattened rounds onto a parchment paper lined baking sheet and freeze for 20 minutes.
- Melt the chocolate chips and the coconut oil in a small cast-iron skillet (or in the microwave in a glass bowl in 15-second increments) until smooth. Let the chocolate cool slightly.
- Working quickly, dip each piece of peppermint dough into the chocolate to coat all sides. Pick the patties up with a fork tapping the fork against the side of the pot to allow the excess chocolate to fall off. Place back on the baking sheet. Freeze again until the chocolate is set, about 10 minutes.
- If you have remaining chocolate, place the patties on a wire rack set over the baking sheet and drizzle the remaining chocolate over the tops. Transfer to the freezer once more to set, another 5 minutes.
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