Keto Chocolate Mint Patty Bites – A Cool, Crunchy, Low-Carb Treat
These Keto Chocolate Mint Patty Bites bring classic mint-chocolate flavor to a bite-sized, low-carb treat you can make in minutes. They’re creamy in the center, crisp on the outside, and sweet without the sugar spike. Keep a batch in the fridge for quick dessert cravings, or bring them to a gathering and watch them disappear.
If you love peppermint patties but want something lighter and keto-friendly, this recipe checks all the boxes.
Ingredients
Method
- Prep your tools. Line a baking sheet with parchment paper. Have a small cookie scoop or tablespoon ready. Clear space in your fridge or freezer.
- Soften the coconut butter. If it’s firm, place the jar in warm water for 10–15 minutes and stir until creamy. Avoid microwaving directly in the jar if it has a metal lid.
- Mix the mint filling. In a bowl, combine coconut butter, coconut cream, powdered sweetener, peppermint extract, vanilla, and a pinch of salt. Stir until smooth. Adjust sweetness and mint to taste. If you like texture, fold in shredded coconut.
- Chill the filling. Refrigerate for 15–20 minutes until thickened but scoopable. It should hold shape without being rock-hard.
- Form the bites. Scoop 1–tablespoon portions, roll quickly between your palms, and gently flatten into small patties. Place on the lined sheet. You should get 16–20 bites depending on size.
- Freeze to set. Freeze patties for 15–20 minutes so they firm up and are easy to dip.
- Melt the chocolate. In a microwave-safe bowl, heat chocolate chips with coconut oil in 20–30 second bursts, stirring between each, until glossy and smooth. Or melt over a double boiler. The coconut oil helps the coating set thin and crisp.
- Dip and coat. Using a fork, dip each chilled patty in chocolate, tap off excess on the side of the bowl, and return to the tray. Work quickly so the centers stay firm.
- Optional finish. Sprinkle a few flakes of sea salt on top before the chocolate sets for a sweet-salty pop.
- Set and serve. Chill for 10–15 minutes until the chocolate hardens. Enjoy right away or store for later.
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These bites deliver that nostalgic chocolate-mint combo with smart ingredient swaps. Instead of refined sugar, they use erythritol or allulose for a smooth sweetness that won’t kick you out of ketosis. The filling is made with coconut butter and coconut cream, which sets beautifully and gives a luscious, truffle-like texture.
A thin shell of dark, sugar-free chocolate adds snap and balances the sweetness. The best part? You only need a handful of ingredients and no baking.
What You’ll Need
- Coconut butter (1/2 cup), softened
- Coconut cream (from a can, not the beverage; 1/3 cup)
- Powdered erythritol or allulose (1/3 cup), to taste
- Peppermint extract (1 to 1 1/2 teaspoons), to taste
- Vanilla extract (1/2 teaspoon)
- Pinch of fine sea salt
- Unsweetened shredded coconut (optional, 2–3 tablespoons) for texture
- Dark sugar-free chocolate chips (1 1/4 cups)
- Coconut oil or cocoa butter (1 tablespoon) for thinning chocolate
- Flaky salt (optional) for topping
How to Make It
- Prep your tools. Line a baking sheet with parchment paper.
Have a small cookie scoop or tablespoon ready. Clear space in your fridge or freezer.
- Soften the coconut butter. If it’s firm, place the jar in warm water for 10–15 minutes and stir until creamy. Avoid microwaving directly in the jar if it has a metal lid.
- Mix the mint filling. In a bowl, combine coconut butter, coconut cream, powdered sweetener, peppermint extract, vanilla, and a pinch of salt.
Stir until smooth. Adjust sweetness and mint to taste. If you like texture, fold in shredded coconut.
- Chill the filling. Refrigerate for 15–20 minutes until thickened but scoopable.
It should hold shape without being rock-hard.
- Form the bites. Scoop 1–tablespoon portions, roll quickly between your palms, and gently flatten into small patties. Place on the lined sheet. You should get 16–20 bites depending on size.
- Freeze to set. Freeze patties for 15–20 minutes so they firm up and are easy to dip.
- Melt the chocolate. In a microwave-safe bowl, heat chocolate chips with coconut oil in 20–30 second bursts, stirring between each, until glossy and smooth.
Or melt over a double boiler. The coconut oil helps the coating set thin and crisp.
- Dip and coat. Using a fork, dip each chilled patty in chocolate, tap off excess on the side of the bowl, and return to the tray. Work quickly so the centers stay firm.
- Optional finish. Sprinkle a few flakes of sea salt on top before the chocolate sets for a sweet-salty pop.
- Set and serve. Chill for 10–15 minutes until the chocolate hardens.
Enjoy right away or store for later.
How to Store
- Fridge: Keep in an airtight container for 1–2 weeks. Separate layers with parchment to prevent sticking.
- Freezer: Store for up to 2 months. Let sit at room temp for 5–10 minutes before eating for best texture.
- Avoid heat: These soften at warm room temps.
Keep chilled if transporting.
Why This is Good for You
These bites fit a low-carb lifestyle without sacrificing flavor. Coconut butter and coconut cream provide satisfying fats that help with fullness and offer a creamy mouthfeel. Sugar-free dark chocolate brings antioxidants and a rich taste without the crash. Using erythritol or allulose keeps net carbs low, making these a smarter dessert when you want something sweet but keto-friendly.
Pitfalls to Watch Out For
- Overdoing the mint: Peppermint extract is strong. Start with 1 teaspoon, taste, and add by 1/4 teaspoon to avoid a toothpaste vibe.
- Grainy sweetener: Use powdered sweetener for a smooth filling.
Granulated can be gritty in no-bake recipes.
- Soft centers during dipping: If patties warm up, they’ll fall apart. Keep them cold and work in batches, returning the tray to the freezer as needed.
- Thick chocolate coating: If the coating is too thick, add a bit more coconut oil. Thin chocolate makes a crisp, pleasant shell.
- Hidden carbs in chocolate: Check labels.
Some “sugar-free” chocolates use maltitol, which can spike blood sugar for some people.
Alternatives
- Different fats: Swap coconut butter with softened cream cheese for a cheesecake-like center. Reduce coconut cream to 2 tablespoons if you do this.
- Dairy-free option: Keep the base as written and be sure your chocolate is dairy-free.
- Sweeteners: Allulose gives a smoother finish; erythritol can be cooler on the tongue, which pairs nicely with mint. Monk fruit blends also work.
- Flavors: Try almond extract instead of mint for a chocolate-almond patty.
Or add 1 teaspoon espresso powder for a mocha twist.
- Add-ins: Stir in finely chopped roasted almonds, cacao nibs, or a pinch of matcha for color and a mild green tea note.
- Coating: Use a 70–85% dark chocolate if you aren’t strict keto. For ultra-low carb, stick to stevia- or allulose-sweetened chocolate.
FAQ
Can I make these without coconut?
Yes. Replace coconut butter with cream cheese or a mix of cream cheese and unsweetened almond butter.
Use heavy cream or a splash of almond milk instead of coconut cream. Adjust sweetener and chill time to keep the mixture firm.
What if my filling is too soft to shape?
Chill it longer, 10 minutes at a time, until scoopable. If it stays too loose, mix in 1–2 tablespoons fine unsweetened shredded coconut or a tablespoon of coconut flour to help it set.
How many carbs are in each bite?
Exact macros depend on brands and size, but typically each bite lands around 1–2g net carbs when using allulose or erythritol and a low-carb chocolate.
Check your labels and calculate for accuracy.
Can I make them ahead for a party?
Absolutely. Make them up to 3 days ahead and store in the fridge. For best presentation, add the flaky salt just before serving so it stays crisp.
My chocolate seized.
Can I save it?
If the chocolate gets thick and dull, whisk in 1–2 teaspoons warm coconut oil until smooth. Avoid getting water in the bowl, and melt low and slow to prevent seizing.
Is peppermint oil the same as peppermint extract?
No. Peppermint oil is stronger.
If using oil, start with 2–3 drops, taste, and add slowly. With extract, 1–1 1/2 teaspoons usually hits the sweet spot.
Can I skip the chocolate coating?
Yes. Roll the patties in unsweetened cocoa powder or finely shredded coconut instead.
They won’t have the classic snap, but they’ll still taste great and be even faster to make.
How do I keep the coating smooth and shiny?
Use fresh chocolate, add a touch of coconut oil, and dip cold centers. Avoid over-melting; gentle heat produces a glossy finish.
Wrapping Up
Keto Chocolate Mint Patty Bites are simple, refreshing, and satisfyingly rich without the sugar. With a cool mint center and a crisp dark chocolate shell, they feel indulgent yet stay low in carbs.
Keep a batch chilled for quick desserts, holiday platters, or that afternoon sweet tooth. Once you master the base, you can tweak flavors and textures to make them your own. Enjoy the classic candy shop vibe—minus the sugar crash.
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