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Keto Chocolate Mint Patty Bites - A Cool, Crunchy, Low-Carb Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Chill the filling. Refrigerate for 15–20 minutes until thickened but scoopable. It should hold shape without being rock-hard.
  5. 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.
  6. Freeze to set. Freeze patties for 15–20 minutes so they firm up and are easy to dip.
  7. 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.
  8. 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.
  9. Optional finish. Sprinkle a few flakes of sea salt on top before the chocolate sets for a sweet-salty pop.
  10. Set and serve. Chill for 10–15 minutes until the chocolate hardens. Enjoy right away or store for later.