Homemade Peppermint Patties – Keto and Dairy-Free
Indulge in the refreshing coolness of homemade peppermint patties without the guilt! These delightful treats are crafted to be both ketogenic and dairy-free, offering a perfect blend of rich, dark chocolate and invigorating mint. Easy to prepare, they’re ideal for satisfying your sweet cravings or sharing a special, health-conscious dessert.
Prep Time
20 minutes
Cook Time
10 minutes (for melting chocolate)
Total Time
Approximately 2 hours 30 minutes (includes freezing time)
Servings
Makes 12-16 patties
Keywords
Why This Recipe Delivers
- Offers a refreshing, classic flavor profile without sugar or dairy.
- Perfectly satisfies sweet cravings while adhering to a ketogenic lifestyle.
- Simple to make with readily available low-carb ingredients.
- An elegant homemade treat that's ideal for sharing or personal indulgence.
- Requires no baking, making it a convenient dessert option.
Ingredients
- 120 mL (1/2 cup) coconut oil, slightly softened
- 30 mL (2 tbsp) coconut cream (the thick part from a can of full-fat coconut milk)
- 120 mL (1/2 cup) powdered erythritol or Swerve Sweetener
- 5-10 mL (1-2 tsp) peppermint oil or extract (adjust to your preferred mint intensity)
- 85 g (3 ounces) sugar-free dark chocolate, chopped
- 15 g (1/2 ounce) cocoa butter (or 15 mL / 1 tbsp coconut oil)
Instructions
- In a medium-sized mixing bowl, combine the slightly softened coconut oil and the thick coconut cream. Beat them together vigorously with an electric mixer or whisk until the mixture is completely smooth and well-incorporated, ensuring no lumps remain.
- Gradually add the powdered sweetener to the coconut mixture, beating until fully combined. Next, carefully mix in 5 mL (1 teaspoon) of the peppermint extract. Taste the mixture, and if you desire a stronger mint flavor, add the remaining 5 mL (1 teaspoon) of extract, mixing well after each addition.
- Line a large baking sheet with a sheet of waxed paper or parchment paper. Using a clean tablespoon, dollop generous spoonfuls of the peppermint mixture onto the prepared paper, spacing them slightly apart. Gently spread each dollop into a circular shape, approximately 4 cm (1 1/2 inches) in diameter. Once all patties are formed, place the baking sheet in the freezer and chill until the patties are firm, which typically takes about 2 hours.
- Prepare a double boiler by setting a heatproof bowl over a saucepan filled with barely simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped sugar-free dark chocolate and cocoa butter to the bowl. Stir continuously until the chocolate and cocoa butter are completely melted and the mixture is smooth and glossy. Carefully remove the bowl from the heat, keeping the chocolate warm if needed, but not actively cooking.
- Working quickly and with only one frozen peppermint patty at a time, gently drop it into the melted chocolate. Use a fork to carefully turn and toss the patty until it is fully coated. Lift the patty out with the fork and tap it firmly against the side of the bowl to allow any excess chocolate to drip off, creating a thin, even coating.
- Place the chocolate-coated patty onto a fresh piece of waxed paper or parchment paper on a clean tray. Repeat this coating process with the remaining frozen peppermint patties, working efficiently to keep the patties firm and the chocolate at an ideal consistency. Allow all coated patties to set completely at room temperature or in the refrigerator until the chocolate is firm.
Tools You’ll Need
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Waxed paper or parchment paper
- Heatproof bowl (for double boiler)
- Small saucepan (for double boiler)
- Fork (for dipping)
Essential Success Tips
- Ensure your coconut oil is slightly softened, but not fully liquid, for the best texture when beating with coconut cream.
- Powdered sweetener is crucial for a smooth filling; granular sweeteners will result in a gritty texture.
- When melting chocolate, avoid overheating. Gentle heat from a double boiler prevents seizing and ensures a smooth, dippable consistency.
- Work with one frozen patty at a time when dipping to prevent them from softening and losing their shape before coating.
- Tap off excess chocolate to achieve a thin, crisp shell; too much chocolate can make the patties overly rich and difficult to handle.
Professional Cooking Secrets
- For an extra glossy finish on your chocolate coating, add a tiny pinch of edible luster dust to the melted chocolate just before dipping. This also helps prevent bloom if stored improperly.
- To achieve perfectly uniform patties, consider using a small cookie scoop or a measuring spoon, then gently pressing them between two sheets of parchment paper to flatten them evenly before freezing.
- Infuse the peppermint flavor deeper by chilling your mixing bowl and beaters before starting. This helps keep the coconut oil mixture firm and easier to handle, preventing it from becoming too soft too quickly.
Notes
- Store these peppermint patties in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. They taste wonderful chilled!
- For a richer flavor, you can toast the coconut oil very lightly before softening, adding a subtle nutty undertone.
- If you prefer a softer texture, you can reduce the amount of cocoa butter slightly, but be aware that this may make the chocolate shell more delicate.
Frequently Asked Questions
Can I use a different sweetener?
Yes, you can substitute other powdered low-carb sweeteners like allulose or monk fruit blend. Ensure it's powdered to maintain a smooth texture for the filling.
Why did my chocolate seize when melting?
Chocolate can seize if it comes into contact with even a tiny drop of water or if it's overheated. Always use a clean, dry bowl for melting and ensure the simmering water does not touch the bottom of the bowl.
Are these truly dairy-free?
Absolutely! These patties are made with coconut oil and coconut cream, making them suitable for those avoiding dairy. Be sure your dark chocolate is also certified dairy-free.
Nutrition Facts (Per Serving)
Approximately 150 calories, 1g net carbs, 15g fat, 1g protein per patty (varies by chocolate and sweetener brand).
Allergy Information
Contains tree nuts (coconut). This recipe is naturally dairy-free and gluten-free. Ensure your dark chocolate is certified dairy-free and sugar-free to maintain the integrity of the recipe.
No comment