Keto Chocolate Mint Buttons
No-bake keto chocolate mints that make the perfect low-carb sugar-free candy for the holidays.
Ingredients
- 2 oz cream cheese softened
- 2 ¼ cups powdered monk fruit or erythritol
- ¼ teaspoon mint extract
- 2 drops of green gel food color
- ½ cup heavy whipping cream
- 5 oz semi-sweet keto friendly chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine the softened cream cheese and a ½ cup of powdered sweetener in a medium-sized mixing bowl.
- Stir in the mint extract and the green food coloring.
- Gradually add the rest of the powdered sugar a ½+ cup at a time, and mix until combined. Scrape down the sides of the bowl as needed. Use either a mixer or combine with your hands. You can use a stand mixer if you have one but be careful not to over beat the sugar mix, many readers have found that mixing the dough by hand works best.
- Scoop out a teaspoon of the dough and form into a ball using your hands. Place each ball on the baking sheet.
- With the back of a ¼" teaspoon, form an indent into each mint ball.
- Dust the measuring spoon with powdered sugar if it sticks at all or dip the back of the spoon into a tiny bit of water.
- Chill the mints until firm, for about 1 hour.
- Combine heavy cream and chocolate in a small bowl and microwave for 1 1/1 -2 minutes.
- Transfer the chocolate mix to either a disposable decorator's bag with a tip or use a Ziploc bag. Let the chocolate sit for a few minutes until it's a yogurt-like consistency. Don't let the chocolate sit too long or it will harden too much.
- Cut the corner off of the bag if using a Ziploc and pipe the chocolate into the center of each mint.
- Chill for about an hour, or until the chocolate has set. Store in the refrigerator for up to 2 weeks.
Notes
To quickly soften the cream cheese, cut it into cubes and microwave it for 15 seconds.
If the powdered sugar mix seems to dry after mixing, add a little whipping cream to the mix until you're able to combine it into a ball. If you can't form little balls, then the dough is too dry. If you can't form balls because the dough is too wet, add more sifted powdered sweetener until it can hold a ball shape.
If the cream cheese sweetener mix forms little cracks when shaping the mints you can smooth over the cracks with a clean finger. Dipping a finger in a tiny bit of water first is also helpful to smooth cracks.
Keep in the fridge for up to 2 weeks, easy to double!
The recipe makes more chocolate mix than you'll need for the mints. We used the leftovers to pipe into mini silicone holiday molds to make chocolate candies.
Recipe inspiration credit to Mom on Timeout for her chocolate mint buttons recipe, we adapted it to make a keto friendly version.
Nutrition
Serving: 1candyCalories: 42kcalCarbohydrates: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 5mgSodium: 7mgSugar: 3g
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