I never thought a low carb peppermint patty could outshine the classic, but this creamy mint center wrapped in rich chocolate proves it. Yorks might not stand a chance.

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I’m obsessed with these homemade peppermint patties because they hit that cool, snappy candy craving without the sugar crash. I get the creamy mint center I want, wrapped in sugar free dark chocolate that cracks just enough when I bite in.

And yes, they absolutely make the boxed ones taste flat. I love how the peppermint extract gives that clean, bold chill instead of tasting fake or toothpaste-y.

But the best part? I can keep a stash in my fridge and feel like I’m stealing a fancy candy shop treat every time.

Low carb, rich, minty, and hard to share.

Ingredients

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Cream cheese makes the center creamy, tangy, and honestly way more satisfying.
Butter adds richness, so the filling doesn’t taste thin or icy.
Powdered sweetener keeps it smooth and sweet without regular sugar.
Peppermint extract brings that cool candy-shop flavor you’ll expect right away.
Fine salt wakes everything up, even though you barely notice it.
Liquid stevia helps if you like things extra sweet.
Go easy.
Green food coloring is just for fun, but it’s cute and classic.
Sugar free dark chocolate gives that snappy shell and deeper cocoa bite.
Coconut oil thins the chocolate, so dipping feels less annoying.
Basically, these taste like freezer candy, but with a smarter ingredient list.

Ingredient Quantities

4 ounces cream cheese, softened (about 113 g)

2 tablespoons unsalted butter, softened

1/3 cup powdered erythritol or powdered allulose, sifted

1 teaspoon peppermint extract

Pinch fine salt

5 to 8 drops liquid stevia, optional, to taste

2 to 3 drops green food coloring, optional

8 ounces sugar free dark chocolate or sugar free chocolate chips (about 225 g) for coating

1 teaspoon coconut oil or MCT oil to thin the chocolate

How to Make this

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1. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and well combined.

2. Add the sifted powdered erythritol or powdered allulose, peppermint extract, and a pinch of fine salt; beat until the mixture is silky and uniform.

3. Taste and, if desired, add 5 to 8 drops liquid stevia a few drops at a time until the sweetness is to your liking.

4. If using, mix in 2 to 3 drops green food coloring until the filling reaches the color you want.

5. Transfer the filling to parchment-lined tray or plate, spread into an even layer about 1/4 inch thick, or roll into a log and wrap in parchment; chill in the refrigerator for at least 30 minutes or until firm.

6. Once firm, use a round cookie cutter or a knife to cut the filling into patties, or slice the log into even rounds; return the shaped patties to the refrigerator while you prepare the coating.

7. Melt the sugar free dark chocolate or sugar free chocolate chips with the coconut oil or MCT oil in a heatproof bowl over simmering water or in short microwave bursts, stirring frequently, until smooth and combined.

8. Using forks or a dipping tool, dip each chilled peppermint patty into the melted chocolate to fully coat, allow excess chocolate to drip off, then place on parchment paper; work quickly so the filling stays firm.

9. Chill the coated patties in the refrigerator until the chocolate is set, about 15 to 30 minutes; store in an airtight container in the refrigerator.

Equipment Needed

1. Medium mixing bowl
2. Electric hand mixer or stand mixer with paddle or whisk attachment
3. Rubber spatula
4. Fine mesh sifter or small sieve
5. Parchment paper and a tray or plate for chilling
6. Round cookie cutter or sharp knife for shaping
7. Heatproof bowl and small saucepan for a double boiler or microwave-safe bowl
8. Forks or chocolate dipping tool and a wire rack or extra parchment for setting

FAQ

Q: How do I know when the peppermint filling is the right consistency? A: The filling should be smooth, pliable and slightly firm so it holds shape when rolled or scooped. If it is sticky add a little more sifted powdered erythritol or allulose one teaspoon at a time until it firms.

Q: Can I make these dairy free? A: Yes. Substitute vegan cream cheese and a plant based butter. Flavor and texture remain similar though the patties may be a touch softer; chilling longer helps.

Q: What is the best way to coat the patties in chocolate without them falling apart? A: Chill the shaped centers until very firm, about 30 to 60 minutes. Use melted chocolate thinned with the teaspoon of coconut or MCT oil, dip quickly with a fork, let excess drip off, then set on parchment. Work chilled and keep chocolate slightly warm but not hot.

Q: Can I use a different sweetener or omit the stevia? A: Powdered erythritol or powdered allulose are recommended for texture. Liquid stevia is optional and only for extra sweetness. If using a different powdered sweetener, choose one labeled for baking and adjust to taste.

Q: How should I store the finished peppermint patties and how long do they keep? A: Store in an airtight container in the refrigerator for up to 2 weeks. For longer keeping freeze in a single layer on a tray until solid then transfer to a freezer proof container for up to 3 months. Thaw in the refrigerator.

Q: My chocolate bloom showed up after chilling. Is it safe to eat and can I prevent it? A: Bloom is only a cosmetic change where cocoa butter moves to the surface; it is safe to eat. To reduce bloom, temper the chocolate properly or avoid large temperature swings when setting and storing.

Homemade Peppermint Patties Recipe Substitutions and Variations

Cream cheese: mascarpone, well-drained ricotta, full-fat coconut cream (for dairy-free)
Unsalted butter: solid coconut oil, vegan stick margarine, ghee
Powdered erythritol or allulose: powdered monk fruit blend, sifted powdered sugar, powdered xylitol (not safe for dogs)
Sugar free dark chocolate: regular dark chocolate, chopped sugar chocolate plus a little neutral oil, unsweetened chocolate with added sweetener

Pro Tips

1. Chill the filling until very firm before shaping or dipping. If the filling is even slightly soft the chocolate will crack or the centers will ooze. A 45 to 60 minute chill in a flatter layer gives the best, even texture.

2. Use powdered erythritol or powdered allulose only after sifting to avoid grittiness. If you still notice a tiny grainy feel, beat the filling longer at medium speed to help dissolve it and smooth the texture.

3. Temper the chocolate just a little by not overheating it. Melt in short bursts and stir frequently, or use a double boiler over low simmering water. Adding the teaspoon of coconut oil helps with shine and easier dipping, but avoid making the chocolate too thin or it will pool unevenly.

4. Work in small batches and keep shaped patties on a chilled tray while you dip. If the kitchen is warm, pop the tray back in the fridge for a few minutes between batches so the centers stay cold and the coating sets quickly.

5. For balanced peppermint, add extract gradually and taste as you go. Peppermint intensifies after chilling, so aim for a slightly milder flavor than you think you want. If you want a cleaner look, use melted white sugar free chocolate, tint it, then drizzle dark chocolate for contrast.

Homemade Peppermint Patties Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I never thought a low carb peppermint patty could outshine the classic, but this creamy mint center wrapped in rich chocolate proves it. Yorks might not stand a chance.

Servings

servings

Calories

146

kcal

Equipment: 1. Medium mixing bowl
2. Electric hand mixer or stand mixer with paddle or whisk attachment
3. Rubber spatula
4. Fine mesh sifter or small sieve
5. Parchment paper and a tray or plate for chilling
6. Round cookie cutter or sharp knife for shaping
7. Heatproof bowl and small saucepan for a double boiler or microwave-safe bowl
8. Forks or chocolate dipping tool and a wire rack or extra parchment for setting

Ingredients

4 ounces cream cheese, softened (about 113 g)
2 tablespoons unsalted butter, softened
1/3 cup powdered erythritol or powdered allulose, sifted
1 teaspoon peppermint extract
Pinch fine salt
5 to 8 drops liquid stevia, optional, to taste
2 to 3 drops green food coloring, optional
8 ounces sugar free dark chocolate or sugar free chocolate chips (about 225 g) for coating
1 teaspoon coconut oil or MCT oil to thin the chocolate

Directions

In a medium bowl, beat together the softened cream cheese and softened butter until smooth and well combined.
Add the sifted powdered erythritol or powdered allulose, peppermint extract, and a pinch of fine salt; beat until the mixture is silky and uniform.
Taste and, if desired, add 5 to 8 drops liquid stevia a few drops at a time until the sweetness is to your liking.
If using, mix in 2 to 3 drops green food coloring until the filling reaches the color you want.
Transfer the filling to parchment-lined tray or plate, spread into an even layer about 1/4 inch thick, or roll into a log and wrap in parchment; chill in the refrigerator for at least 30 minutes or until firm.
Once firm, use a round cookie cutter or a knife to cut the filling into patties, or slice the log into even rounds; return the shaped patties to the refrigerator while you prepare the coating.
Melt the sugar free dark chocolate or sugar free chocolate chips with the coconut oil or MCT oil in a heatproof bowl over simmering water or in short microwave bursts, stirring frequently, until smooth and combined.
Using forks or a dipping tool, dip each chilled peppermint patty into the melted chocolate to fully coat, allow excess chocolate to drip off, then place on parchment paper; work quickly so the filling stays firm.
Chill the coated patties in the refrigerator until the chocolate is set, about 15 to 30 minutes; store in an airtight container in the refrigerator.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.