No time to make delicious low homemade low carb candy? Think again. These wonderful all natural sugar free peppermint patties can be made quick and easy.
There's nothing better than a sweet peppermint patty candy after dinner. Although they look like something that could be difficult to make at home, they aren't.
I had been wanting to make homemade sugar free peppermint patties for a while. But, I felt like it was too involved and I wouldn't have the time to do it. Boy was I was wrong!
The filling in these low carb concoctions is a blend of coconut oil, erythritol or powdered Swerve, stevia, vanilla extract, peppermint flavoring or extract, and heavy cream. I found that warming up the coconut oil slightly made it much easier to work with.
However, if you live in a hotter climate than New England at this time of year, you may not have to soften the oil. Because it's so cold here, coconut oil tends to be solid at room temperature.
To make evenly sized sugar free peppermint patties, I used a cookie scoop to plop the filling paste onto a non-stick sheet. Then I flattened each mound by going over the top of each mound with a knife.
I also tried using the back of the scooper instead of the knife to thin out each mound of paste. That worked just as well without having to dirty another kitchen utensil.
After each mound was spread out into a nice flat circle, the entire pan was placed in the freezer. It only takes a few minutes to harden. I took them out after about 15 minutes.
You want to have your chocolate ready to go at this point. You can use your favorite low carb chocolate or make a homemade chocolate recipe. Personally, I prefer making my own.
To get your chocolate melted at the perfect temperature, it's useful to use a chocolate melter. I find it much easier than a double boiler.
After removing the sugar free peppermint patties frozen centers from the freezer, you want to work quickly. Each needs to be dipped into the melted chocolate. For a thicker chocolate coating, you can double dip.
When I was finished dipping each frozen patty into the chocolate and placing them on a sheet to cool, I had a little chocolate left over. Since I have some small chocolate candy molds, I poured the leftover chocolate into them and made some cute little sugar free chocolates.
My daughter ate all those chocolates and asked that I make more next time. So, throw in a bit of extra low carb chocolate into the pot. You'll be glad you did!
And, don't forget there are chocolate health benefits too! So it's great to have some extra bites of it stashed away.
Sugar Free Peppermint Patties Recipe
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Homemade Sugar Free Peppermint Patties
- 4 ounces sugar free chocolate chips
- 1 ½ teaspoons non-hydrogenated shortening
- ½ cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- ½ teaspoon stevia glycerite or ¼ cup additional sweetener
- ½ cup coconut oil must be kind that gets solid in fridge
- 2 teaspoons peppermint flavor or extract
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
- Line two baking sheets with wax paper, parchment paper or non-stick silicon mat.
- In a chocolate melter or double boiler, melt chocolate chips with shortening. Keep warm after chocolate chips melt completely.
- With an electric mixer, blend the sweeteners with the coconut oil. If the coconut oil is very hard, you may need to warm it slightly before mixing it with the sweeteners. Then add the extracts and cream. The peppermint filling should be a creamy paste.
- Using a cookie scoop or spoon, drop tablespoon sized mounds evenly onto one of the baking sheets lined with the non-stick sheet. Flatten each mound slightly with a knife or spoon.
- Place baking sheet into freezer for about 15 minutes.
- Dip each frozen filling into the chocolate and place onto the other lined baking sheet. Be sure to place the bumpy side down with the flat side up because it will result in better looking chocolate coated candies.
- Store covered in the refrigerator.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 126 [carbohydrates] => 1 [protein] => 1 [fat] => 13 [saturated_fat] => 9 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [cholesterol] => 9 [sodium] => 6 [potassium] => 5 [fiber] => 1 [vitamin_a] => 150 [iron] => 0.4 [serving_unit] => patty )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
I've been making this recipe for a while now, and absolutely love it. I recently started experimenting with different flavorings also. The other night I made these candies using maple extract instead of peppermint. They are amazing! I used half the amount then was called for the peppermint because the maple flavor is stronger. Try them. You will not be disappointed. But make the peppermint ones also!
Yum! The different flavorings sound fantastic.
Michelle Aiello Puckett
I don't have shortening or lard. Could I just use more coconut oil? Or butter?
You can try unsalted butter. I can't guarantee the results as I didn't test it that way.
I always use butter instead of shortening for the chocolate. It works just fine.
I can’t find the stevia glycerite, can I use liquid stevia? If so how much? If not, what is another sweetener I can use?
It's about equivalent to the liquid stevia.
Can I substitute the coconut oil with lard? We don't want the taste of coconut in there.
If it's a tasteless lard, I don't see why not.
Haven't made these yet but am getting my ingredients together now. York Peppermint Patties are my absolutely favorite candy! Have any of you made this as a solid layer like in a sheet pan, instead of individual patties? I'm thinking of trying that; I guess it would end up being sort of peppermint bark. Also the peppermint extract I have is potent and two tsp sounds like a lot. I may try one tsp, do a quick taste test midway, and then finish it out.
I haven't done the pan method with these, but I have used it in similar recipes. It should be fine to do and makes prep much easier.
I haven't tried these yet, but I'm wondering, could I use lard instead of the non-hydrogenated shortening? Would it affect flavour?
High quality lard has no flavor so it should be fine.
Could you please verify your nutrition analysis? You have the calories per serving listed at a lower value than just the calories from fat. The fat plus the protein and the net carb gram should come out to 116, yes? Not 89.
Nutritional data has been recalculated.
For the coconut oil in your recipe, I have a very clear coconut oil that's used just like regular oil. Do I use that or probably something more like Nutiva Coconut Manna be better? The Manna seems more like the texture of the oil your using, solid but than melts down quickly more like a coconut butter. I just think if I use the more oil like version it will not hold together.
The oil I use is solid at room temperature and is what I recommend using.
would be nice if you put that in the ingredient list. I just used the liquid coconut oil - it didn't work and I wasted a good deal of time and money.
Unless stated, it's regular coconut oil, not fractionated. But I'll add that to the recipe card.
I just finished making these. My patties started melting as soon as I dipped them in the chocolate. Maybe I didn't freeze them long enough. But they were super easy and very yummy!
It certainly sounds like the patties weren't fully frozen!
That is so funny because I was just thinking about how I missed Peppermint Patties. I am so going to make these ASAP!
I hope you enjoy them as much as I do!
Made these this morning. They are wonderful! So happy to find a recipe that uses both erythritol and stevia in the proper amounts. Usually I have to change a recipe using less erythritol than called for and adding in stevia so that it doesn't give me a sore throat (my only complaint about erythritol), I made the recipe as posted and these didn't make my throat hurt at all, even though I ate 2 carbs worth! Thanks for this, really is easy too.
Glad you liked them Kate. Thanks for writing in!
They look great. Do these or other fat bombs taste like oil or are they greasy? I'm afraid to try them.
These are not greasy at all, especially when eaten straight from the refrigerator. If you let fat bombs sit out at room temperature, some can get a bit oily.
What did you use for the non-hydrogenated shortening? I was thinking coconut oil but then it's also used in the recipe. Would butter work?
I used an organic brand called Spectrum. You could use unsalted butter. May just taste a little buttery.
How about using Coconut manna?
Coconut butter might work.
These look delicious!
They taste yummy too.
Lisa, you never cease to amaze me! Thank you for sharing your awesome talent with us. 🙂
Question regarding the "peppermint flavor" - the hyperlink in the recipe refers to a peppermint flavored stevia product. If we use the flavored stevia, do we need to reduce the other sweeteners in the recipe?
Willie - I used regular peppermint flavoring (Simply Organic brand) which is made from sunflower and peppermint oil that I got from the grocery store. If using the peppermint stevia extract, only a few drops are necessary and it will add a sweetness. I think I made a mistake in the link. I meant to link to regular peppermint oil type flavoring.