Easy Keto York Peppermint Patty

Wanted a fun candy for the Holidays and its hard to make or buy a keto/low carb candy cane so I went for the next peppermint candy, peppermint patties and they turned out delicious and I think better because everything is better with chocolate! Soft, a little chewy and melt in your mouth creamy peppermint and chocolate!

It's a very simple recipe it's essentially a rolled buttercream recipe. You're making a very thick buttercream that you can roll into balls and smoosh into disks to coat in chocolate. But most recipes called for corn syrup also. I recently made a corn syrup recipe so I used it in this recipe because regular peppermint patty recipes called for corn syrup. But since ours is a little thicker than regular corn syrup we need to add a bit of water. You can also use an allulose syrup that you would buy on-line or in stores instead of the homemade corn syrup.

Keto Corn Syrup Recipe- https://youtu.be/F69wiNYsDVA

Even though our powdered erythritol gives a peppermint cooling, it's not good when it's in large amounts, it almost burns with the addition of peppermint extract. So I subbed in some whey protein isolate to make the dough so that I could use the peppermint extract in addition to the erythritol and give a more natural peppermint flavor. But you can use any powder you enjoy the taste of. I like isopure unflavored whey protein isolate because it has a very neutral flavor and melts well into the buttercream and is 0 carbs. I was debating on using isopure vanilla whey protein but it has added ingredients I wanted to avoid in the recipe but I think any powder will work to create a dough that is able to be rolled.

I wouldn't use powdered allulose instead of the erythritol because it may make the dough too soft, since we are already using the allulose corn syrup already. But I believe any erythritol blend would work.

The last ingredients are flavorings and a little additional sweetener but you can adjust these amount to your pallet. I would not add the stevia until the end the first time making it to taste the dough for sweetness and add stevia if needed.

The chocolate is up to you but I read it was semi-sweet chocolate on peppermint patties so that is what I used. I use mostly bake believe chocolate chips because I can buy them at Walmart and it tastes good. Whenever dipping in chocolate you always need more to dip but you only end up using less than a bag of chocolate for 26-28 peppermint patties.

You can make a half batch of this recipe as well but they can last on the counter for a week or more and can be frozen or refrigerated for weeks or months in a well sealed container or bag. Can be baked in brownies or just chopped and added to the top of brownies, cheesecakes, ice cream, mousse etc.

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Keto Peppermint Patty Recipe

56g/2oz./4 Tbs. Salted Butter (Softened)

80g/4 Tbs. Keto Corn Syrup warmed (or allulose syrup) https://www.ketoupgrade.info/post/keto-corn-syrup-substitute

2 tsp. Pure Peppermint Extract

1/2 tsp. Vanilla Extract

240g/about 2 Cups Powdered Erythritol (I prefer Monkfruit/Erythritol Blend)

58g/2 Packed Scoops Unflavored Why Protein Isolate

1/2 Tbs-1 Tbs. Water (if using the thick corn syrup)

1/4 tsp Liquid Stevia (optional)

Coating:

8oz./about 1 & 1/2 Cups Keto semi-sweet chocolate chips

2 tsp. Coconut oil

4oz./about 3/4 Cup Keto Semi-sweet chocolate chips

1 tsp. Coconut oil

Instructions:

1. Place the softened butter in the bottom of a medium sized bowl or in a stand mixer bowl and spread out along the bottom then add the corn syrup and begin to whisk or beat with a hand mixer

2. Add the peppermint and vanilla extracts and beat until well combined

3. Measure and add the powdered sweetener and beat until light and fluffy add in protein powder and mix well, add a bit of water at a time until a thick dough forms

4. Taste for sweetness and add the stevia if desired then scoop one tablespoon of dough onto a parchment paper lined half sheet pan, once all scooped, roll into balls and place 2 inches apart in a lines of four then three then four until all rolled

5. Smoosh down each ball into about a 2 inch flat disk, place into the refrigerator and set a timer for 10 minutes, when the timer goes off begin melting the first 8oz. of chocolate with 2 tsp. coconut oil on 50% powder until just over 90 degrees and there are some residual chips left to bring the temperature down (Video Tutorial- https://youtu.be/HGLtzJef70c)

6. Once the chocolate is below 90 degrees, pull out the dough disks, place one disk into the chocolate and push down with a fork, trying to coat up the sides, flip back onto the parchment sheet, smoothing out the top and recoating if necessary

7. Once all coated place back in the refrigerator and place the 4oz. and 1 tsp coconut oil into the melted chocolate that is left and melt again

8. Grab a new sheet tray with parchment then once the chocolate is melted and below 90 degrees, grab out the peppermint patties and coat the bottom in chocolate and set it down on the new piece of parchment, pressing down a bit to make a nice flat bottom, once all coated, go back and cover any spots that are missing chocolate

9. Enjoy at room temperature for about a week or refrigerate or freeze for over a month!

Macros: 2 of 26

60 Calories

5g Fat

15g Total Carbs

3g Fiber

11g Sugar Alcohol

1g Net Carbs

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3g Protein