Peppermint Patties

Peppermint patties were made popular back in the 1940s. This keto version contains plenty of healthy fats, and the taste closely mimics the original version of the famous dark chocolate-covered peppermint confection.

PREP TIME: 20 MINUTES

COOK TIME: 90 SECONDS

PASSIVE TIME: 1 HR 30 MINS

MAKES: 9

SERVING SIZE: 1

4 tbsp coconut oil

¹⁄₄ tsp peppermint extract

1 tbsp confectioners erythritol

¹⁄₂ cup (3.5oz/100g) unsalted butter

4oz (120g) unsweetened dark chocolate

1. Insert 12 baking liners into a large cupcake tray.

2. In a small bowl, combine the coconut oil, peppermint extract, and erythritol. Stir to combine, then spoon even amounts of the mixture into six of the cupcake molds.

3. Combine the butter and chocolate in a heatsafe glass bowl. Microwave on high until the ingredients are melted, about 90 seconds, then remove from the microwave and stir until the ingredients are combined and no lumps remain.

4. Let the chocolate mixture cool slightly, then transfer half the mixture to the remaining six cupcake molds. Place the tray in the freezer until the ingredients are just set, about 15 minutes.

5. Once set, remove the peppermint sections from the cupcake molds and place them on the top of the chocolate molds. Fill the molds with the remaining chocolate mixture.

6. Transfer the patties in the freezer to set for a minimum of 1 hour. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 weeks.

Tip For some other unique flavors, try substituting equal amounts of strawberry, almond, or banana extracts for the peppermint extract.

NUTRITION PER SERVING

300
CALORIES

33g
TOTAL FAT

6g
TOTAL CARBS

3.5g
NET CARBS

2.5g
PROTEIN