Easy Sugar Free Low Carb Keto Peppermint Patties
These Sugar Free Low Carb Keto Peppermint Patties are simple to make with creamy peppermints in the center and a rich milk chocolate coating. Perfect for a low carb lifestyle, sugar-free diet or Keto diet!
Easy Sugar Free Peppermint Patties
If you’re a longtime fan of York peppermint patties but living a keto lifestyle, you already know traditional candies are loaded with added sugar, artificial peppermint flavor, maltitol syrup, soy lecithin, palm oil, palm kernel oil, milk fat, and ingredients that just don’t align with a sugar-conscious individual.
But good news.
These Sugar Free Peppermint Patties deliver that creamy texture of peppermint patties, rich dark chocolate coating, and invigorating flavor of peppermint without the sugar crash, without artificial flavors, and make a delicious treat guilt-free.
They’re:
- Sugar-free
- Low carb
- Keto diet approved
- Made with simple, highest quality ingredients
- Easy enough for anyone with a blender
- Perfect for silicone molds or free-form shapes
And yes… hubby says they’re better than the real thing.
Keto Peppermint Patties
Take a bite into a peppermint patty and enjoy the soft minty flavor in every bite! If you’re on a keto diet then traditional peppermint patties are off limits, but it’s very easy to make these sugar free and keto!
I love them even more than knowing I can enjoy 4 little mint peppermint patties for just 1 carb! No guilt and I can stay within my macros.
I wrote this recipe back in May of 2013 so I felt like a little update was needed. Added a video and some new photos but the basic original recipe wasn’t modified much, but in fact I made the directions a bit easier.
If you’re trying to pull these guilt-free treats with your family who may not be too keen on a keto sweet treat, I’d suggest buying the mold.
That way, they look pretty similar to traditional peppermint patties and they will be more inclined to want to try them.
I’ve made them free forming the shapes which are fine too, but I like the mold shape best as you know you’ve definitely got them all even and with an accurate amount for each one.
This is one of the older pics I decided to keep as you can see how great than minty filling is.
The Creamy Minty Filling
The base of this minty filling is softened coconut oil blended with:
- Peppermint extract
- Vanilla extract and/or vanilla liquid stevia
- Heavy cream (or coconut cream for paleo)
The result?
A creamy texture that mimics the classic creamy peppermint center you remember from your favorite candy growing up.
When I first made these years ago, I free-formed them on a baking sheet. They worked beautifully. But once I started using silicone candy molds, they looked just like traditional candies and my picky family was much more willing to try them.
Sometimes presentation matters.
Silicone molds are perfect for candy making. You don’t need to grease them and everything just easily pops right out.
I used a silicone mold when I made these before and they were a bit larger, but I chose this plastic mold for the mini shape I felt was more resemblant of the patties.
These received winning approval from my ENTIRE picky family! Hubby, teen and two younger kiddies, plus a friend and her daughter that stopped by as well!
However you decide to make them, they will be a hit. Homemade candy doesn’t have to be so intimidating.
Chocolate Coating Options
You can coat these in:
- Sugar-free chocolate chips sweetened with monk fruit
- 85% dark chocolate
- Melted chocolate made with cocoa butter and cocoa powder
- Sugar-free formula chocolate sweetened with stevia
I like melting chocolate with coconut oil to create a smooth consistency that coats beautifully.
Pro tip: If you want a richer milk chocolate style coating, you can add a tablespoon of heavy cream to your melted chocolate for a softer bite.
Hubby personally prefers the darker chocolate coating because he says it balances the minty freshness better. My teens like it sweeter. So you can adjust depending on your sweet tooth.
Valuable Swaps & Ingredient Options
Here are some ways to customize:
Swap the Coconut Oil
If you’re not a fan of coconut oil:
- Use coconut butter for a slightly thicker texture
- Combine cocoa butter with a little coconut oil for firmness
Keep in mind: coconut oil firms beautifully in the refrigerator but softens quickly at room temperature.
Dairy-Free or Paleo Version
To make paleo:
- Use coconut cream instead of heavy cream
- Choose dark chocolate with no soy lecithin
- Use powdered sweetener that fits paleo guidelines
Adjust Sweetness
Instead of vanilla liquid stevia, you can use:
- Powdered sweetener (monk fruit or allulose blend)
- Allulose (for smoother texture)
- A powdered sweetener blend with no added sugar
Taste the filling before freezing- peppermint extract can intensify slightly as it chills.
Storage & Room Temperature Notes
Because this recipe uses coconut oil:
- Best stored refrigerated
- Will soften at room temperature
- Keep chilled for firmer texture
If gifting during the holiday time of year, transport in a cooler if needed.
Husband & Family Review
When I remade these recently with updated photos and video, my husband walked in during chocolate dipping.
He grabbed one straight off the baking sheet before it had fully set.
His words?
“These taste like York candies… but better.”
High praise from a longtime fan of traditional candies.
My teens didn’t even realize they were sugar-free until I told them. That’s always the ultimate test in my house.
Other candy recipes you might like:
Sugar Free Peppermint Patties
Sugar Free Peppermint Patties (Keto, Low Carb)
Ingredients
- 1/2 cup coconut oil softened
- 1 teaspoon peppermint extract
- 1 teaspoons vanilla liquid stevia
- 1 tablespoon heavy cream or coconut cream for paleo
Chocolate Coating
- 5 ounces sugar free chocolate chips or 85% dark chocolate
- 2 tablespoons coconut oil
Instructions
- In a blender add all ingredients except chocolate coating ingredients and blend until combined. Taste and adjust sweetener if needed.
- Spread evenly into molds or free form small circles on a parchment lined baking pan, making circles 2 inches by 1.5 inches. Freeze patties for 20-30 minutes.
- Melt chocolate and coconut oil together in a bowl and mix until smooth. Remove patties from freezer and mold if used. Dip one patty into melted chocolate at a time using a fork, tap off excess chocolate and place on parchment lined baking pan. Allow to set by refrigerating for 30 minutes. Best if kept refrigerated.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
I felt something was missing as a regular pattie recipe has powdered sugar as the base ingredient. In order to keep sugar free,I used 2 pkgs of sugar free cheesecake pudding mix and added solid coconut oil and heavy cream mixed to create a dough then kneaded in the peppermint extract to taste. Formed the “dough” into a log and refrigerated it for several hours. When set solid enough to handle, I sliced the log into the thickness desired then let set out to become dry to handle for dipping in the appropriate melted chocolate. I did not add Stevia as sweeteners were in the pudding mix. Not stark white as regular peppermint patties, but the taste was de-light-fully scrumptious.
Hi Brenda, I want to try this recipe but I’m watching the video and your coconut oil looks so opaque to me, almost like coconut cream. The coconut oil I have is from Trader Joe’s and it’s a bit translucent. I think maybe I’ve got the wrong type. What kind of coconut oil are you using in the video?
It should work with any coconut oil so no worries on if they look a bit different.
I am trying to see how you get 54 of these (14 servings of 4 patties) with only about 2/3 cup of liquid ingredients. Am I missing something in the ingredients?
My daughter found your recipe and made these; they are a favorite in our house now. Thank you for sharing the recipe.
I’m at the same point. Did you find a resolution?
I just made these, following the recipe to a T. Unfortunately they did not work out for me. The peppermint flavor was too strong, the chocolate would not stuck to the frozen disks and the texture of them was just off to me. I ended up throwing it all in a loaf pan and freezing it again. Hopefully I can use it somehow. Thank you for sharing though!
I doubled the coconut but not the peppermint, it toned it down for me. I also popped the mint patties out of the molds, dropped a bit of melted chocolate in the mold, dropped the mint pattie back in pressed down and topped off with more melted
chocolate if need be. I was struggling to get the melted chocolate to stick too!
I can’t get the melted chocolate to stick – it literally just melted the frozen patty 🙁
COULD I USE Butter instead of coconut oil?
You could though I’ve not tried it and the coconut oil will make it taste more like a peppermint patty than butter will.
Leigh Brown
I made 2 batches of sugarless peppermint patties with this oil and they were scrumptious. Then I ran out and Aldi was closed, so I bought ‘Pure’ coconut cooking oil from Woollies and made them. They were truly revolting!
I made 2 batches of sugarless peppermint patties with JUST ORGANIC coconut oil from Aldi and they were scrumptious. Then I ran out and Aldi was closed, so I bought ‘Pure’ coconut cooking oil from Woollies and made them. They were truly revolting!
Could you tell where we might find the flavored stevia? Thanks!
I buy through iherb.com and you cna use my discount code, YAJ035
I would really like your email newsletters , I am diebetic and I need sugarfree recipes.
I make alot of keto recipes because I AM not diabetic, I HAVE diabetes type 1. These treats doesn’t affect my bloodsugar! ?
Stevia is not a favourite. I’ll try Hermesetas or sukralose.
Peppermint slice biscuits have always been my number one favourite biscuit. I don’t buy them for this very reason! I am so going to try this recipe but using coconut cream instead of dairy cream, and home made chocolate to coat. Thanks for sharing 🙂
Can anything be substituted for the liquid stevia? They look amazing, can’t wait to make them!
The consistency was not like a peppermint patty. Too dense and almost like hardened butter. Not soft and chewy.
These look soooo good!! so they each have 6.7 net carbs? is that from the chocolate? I’m new to this & learning… 🙂
Anything that you think would work in place of the heavy cream for a lactose intolerant fan=)
maybe thick coconut cream?
Looooove these. It’s a wonderful idea for a Shabbat treat. Thanks for the recipe (am also coveting flower molds). 🙂
It shows a serving size of 18 for 10 carbs, is that right? 🙂
Seriously. You shared them??? I’d be lucky if they’d last long enough for the chocolate to harden.
LOL 🙂
They are just the cutest little treats ever and I know I would scarf them down in no time. Thanks for another wonderful recipe. Pinning!
Thank you!