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A hand holding a chocolate-covered candy with a white marshmallow center, above a plate stacked with similar candies.
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4.97 from 60 votes

Easy Keto Peppermint Patties Recipe

These keto peppermint patties taste just like the classic York peppermint patties we all love from childhood. Made with just 5 ingredients, this holiday treat is low-carb, dairy-free, and sugar-free, great for snacking, sharing, and gifting.
Prep Time20 minutes
Cook Time5 minutes
Chill2 hours
Total Time2 hours 25 minutes
Course: Desserts
Cuisine: American
Keyword: keto peppermint patties
Servings: 12 patties
Calories: 142kcal
Author: Jessica Haggard

Ingredients

Creamy Peppermint Filling

Chocolate Shell

  • 4 ounces cacao paste or bakers chocolate, sugar-free chocolate chips, or chocolate bar, chopped.
  • 1 tablespoons coconut oil
US Customary - Metric

Instructions

  • Cream the coconut oil and powdered sweetener together.
    A person uses a hand mixer to blend a white creamy mixture in a stainless steel bowl on a light countertop.
  • Add coconut cream and peppermint extract. Taste, add up to another full teaspoon of extract if desired.
    Person mixing white cream in a metal bowl with an electric hand mixer, using a spatula to scrape the sides.
  • Line a baking sheet with parchment paper. Scoop a rounded tablespoon of the filling and press into a 1½ inch circular disk. Repeat with the remaining material until you make 12 total patties. Place in the freezer for 30-60 minutes or until frozen solid.
    Twelve round portions of white cheese spread are arranged on a parchment-lined baking sheet placed on a light-colored surface.
  • Melt ingredients for the chocolate shell (cacao paste and coconut oil) in a double boiler.
    A hand holds a towel and stirs melted chocolate in a glass bowl over a pot on a stovetop using a red spatula.
  • Gently drop one disk at a time into the melted chocolate, turn it over with a fork, and toss until the filling is completely coated. Remove the candy with a fork and return it to the baking sheet. Continue with all other disks.
    A person mixes a bowl of melted chocolate with a dollop of cream or butter on a light-colored countertop.
  • Return the sheet to the freeze and chill until the shell sets, 30-60 minutes.
    A baking tray lined with parchment paper holds twelve round treats covered in glossy chocolate coating.
  • Once firm, transfer to an airtight container and store in the refrigerator or freezer until ready to eat.
    A plate of pepeprmint patties, some whole and some split open to show the inside.

Notes

Use an electric mixer to get a smooth, creamy filling. Add the peppermint extract slowly so it doesn't overpower the flavor, and taste as you go. For a fun twist, you can swap it for orange extract or top with crushed mints.
Serve: Crumble them into keto ice cream or mix them into brownie or cheesecake batter for a mint-chocolate boost, and they’re also great alongside keto copycat butterfinger bites and low-carb Snickers pie.
Store: Keep them in an airtight container in the fridge for up to 2 weeks, separating layers with parchment to prevent sticking. To freeze, firm them on a baking sheet first, then transfer to a freezer-safe bag or container and store for up to 1 month.

Nutrition

Serving: 1patty | Calories: 142kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 12g | Sodium: 2mg | Fiber: 2g | Net Carbohydrates: 5g
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