Combine caramel sauce, peppermint extract, and 2 cups of powdered erythritol in an electric mixer. Beat until well combined.
Beat the remaining cup of erythritol until a thick, crumbly dough forms.
Sprinkle erythritol on a sheet of parchment or marble pastry board. Knead the dough 5-7 times until smooth.
Pinch off 18 pieces of dough and roll each into a ball. Flatten each ball with the bottom of a flat-bottomed glass.
Place the flattened rounds on a parchment paper-lined baking sheet and freeze for 20 minutes.
Melt chocolate chips and coconut oil in a small cast-iron skillet or microwave 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. Tap the fork against the side of the pot to remove excess chocolate and place the patties back on the baking sheet.
Freeze the patties until the chocolate is set, about 10 minutes.
If there is remaining chocolate, place the patties on a wire rack set over the baking sheet and drizzle the chocolate over the tops. Transfer to the freezer for another 5 minutes to set.
Keto Peppermint Patties
Amount Per Serving
Calories 128Calories from Fat 108
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin C 1mg1%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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