Keto Chocolate Mint Buttons 🎄
These delightful keto chocolate mint buttons are the perfect sugar-free holiday treat. Easy to make and store, they combine a refreshing mint base with a rich chocolate topping, ideal for Christmas festivities!
Equipment
- Baking Sheet
- Medium Bowl
- Microwave-safe Bowl
- Disposable Decorator's Bag
Ingredients
Mint Base
- 2 oz cream cheese softened
- 2.25 cups powdered monk fruit or erythritol
- 0.25 tsp mint extract
- 2 drops green gel food color (optional)
Chocolate Topping
- 0.5 cup heavy whipping cream
- 5 oz semi-sweet keto-friendly chocolate chips (like Lily's brand)
Instructions
- Prep Your Sheet: Line a baking sheet with parchment paper and set it aside.
- Make the Mint Base: In a medium bowl, combine the softened cream cheese with ½ cup of the powdered sweetener, mint extract, and green food coloring. Mix well.
- Add More Sweetness: Gradually add the remaining powdered sweetener, about ½ cup at a time, mixing until everything is well combined and forms a dough-like consistency. You can use a mixer, but many find mixing by hand works best to avoid overbeating.
- Form the Buttons: Scoop out about a teaspoon of the dough and roll it into a small ball with your hands. Place each ball on the prepared baking sheet.
- Create Indents: Use the back of a ¼-teaspoon measuring spoon to press a small indent into the center of each mint ball. If the spoon sticks, you can dust it lightly with powdered sweetener or dip it in a tiny bit of water.
- Chill the Mints: Place the baking sheet in the fridge and chill for about 1 hour, or until the mint bases are firm.
- Melt the Chocolate: In a small, microwave-safe bowl, combine the heavy whipping cream and chocolate chips. Microwave for 1 to 2 minutes, stirring every 30-45 seconds, until smooth and melted.
- Prepare for Piping: Let the melted chocolate sit for a few minutes until it thickens slightly to a yogurt-like consistency. Be careful not to let it sit too long, or it will harden.
- Add Chocolate Topping: Transfer the chocolate mix to a disposable decorator's bag with a tip, or use a Ziploc bag with a small corner snipped off. Remove the chilled mint buttons from the fridge.
- Finish & Chill: Pipe the chocolate into the indent of each mint button. Return the completed candies to the fridge for another hour, or until the chocolate has fully set.
Notes
Store these delightful treats in the refrigerator for up to 2 weeks.
Nutrition Information (per mint):
- Calories: 42 kcal
- Total Carbs: 3g
- Net Carbs: 3g
- Fats: 3g
- Protein: 1g
