Keto Peppermint Patties Recipe (Less Than 1 Net Carb & Even Better Than the Real Thing!) (2024)

1

In a medium bowl, mix together coconut oil and heavy whipping cream. Add in Swerve confectioners sweetener and mix with a handheld electric mixer until the sweetener has dissolved.

2

Add in vanilla and peppermint extract. Taste test the filling and see if you have a strong enough peppermint flavor, adding 1/2 teaspoon at a time. I start at 1 teaspoon, but I prefer a stronger peppermint flavor so I lean more toward the 2 teaspoons amount.

3

Mix until you have reached a smooth texture. Place bowl in the fridge for 15 minutes to chill. When chilled, scoop out large teaspoon mounds of the filling onto a parchment paper-lined baking sheet.

4

Spread out filling with a butter knife or spoon to create a disc shape. Place baking sheet in the freezer for 30 minutes. The colder the disc is the easier it will be to dip in the warm melted chocolate.

5

While the peppermint discs are freezing, melt the chocolate by placing the chocolate chips and coconut oil in the top of a double boiler over barely simmering water. This will help keep the chocolate away from direct heat, which will allow it to melt at a low temperature to prevent scorching and separating.

If you are wanting to melt chocolate chips in the microwave, you can heat it in 20-second intervals making sure to stir in between each interval until you have reached a smooth melted chocolate consistency.

6

Remove peppermint filling discs from the freezer. Place the discs on a fork and dip the fork directly into the melted chocolate. Allow the excess chocolate to drip and place dipped peppermint patty onto the lined baking sheet with parchment paper.

7

Store baking sheet in the freezer until chocolate has completely hardened. Place peppermint patties in a sealed container and place in refrigerator or freezer until ready to eat. Enjoy!