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Keto Layered Peppermint Patties Recipe [Paleo, Low Carb, Dairy-Free]

These Paleo and Keto layered peppermint patties are perfect for parties or for storing in your fridge as mini treats. Even though they were barely sweetened, they taste fantastic, and the black and white layers really stand out and make them look cute and delicious.

Next time you’re going to a party and want to bring some desserts to impress the guests with, try taking these gorgeous layered peppermint patties – you’ll feel like a skilled chef rather than a home cook with these!

If you’re not on a Keto diet, then you can also sweeten these fat bombs with 1-2 tablespoons of raw honey instead. Of course, if you’re sticking to a ketogenic diet then you’ll need to take those extra grams of carbs into account.

For more Keto fat bomb recipes, check out this post here.

Keto Layered Peppermint Patties Recipe – Step-by-Step

STEP 1:

Soften the coconut butter and coconut oil and mix together with the unsweetened shredded coconut, stevia, and peppermint extract.

STEP 2:

Spoon 2 teaspoons into each mini muffin cup and set in fridge for 1 hour. Check this layer is solid before proceeding to the next step.

STEP 3:

Melt the coconut oil and dark chocolate and mix together well.

STEP 4:

Spoon 1 teaspoon of the chocolate into each mini muffin cup so that it forms a layer. Set in fridge for 1 hour. Check this layer is solid before going to the next step.

STEP 5:

Repeat steps the above steps for as many layers as you want.

Check out this link for non-keto peppermint patties (they make a great gift for friends and family).

Keto Layered Peppermint Patties Recipe – Pinterest Images

Layered Peppermint Patties Recipe [Paleo, Keto]

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• Author: Louise Hendon
• Prep Time: 10 mins
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Cuisine: American

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Ingredients

• 1/2 cup (120 ml) coconut butter
• 1/4 cup (20 g) unsweetened shredded coconut
• 2 Tablespoons (30 ml) coconut oil
• 1 teaspoon (5 ml) peppermint extract (add more to taste)
• Stevia to taste
• 4 oz (115 g) 100% dark chocolate
• 4 Tablespoons (60 ml) coconut oil

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Instructions

1. Soften the coconut butter and 2 tablespoons coconut oil and mix together with the unsweetened shredded coconut, stevia, and peppermint extract.
2. Spoon 2 teaspoons into each mini muffin cup and set in fridge for 1 hour. Check this layer is solid before proceeding to the next step.
3. Melt the 4 tablespoons of coconut oil and dark chocolate and mix together well. Spoon 1 teaspoon into each mini muffin cup so that it forms a layer. Set in fridge for 1 hour. Check this layer is solid before going to the next step.
4. Repeat steps 2 and 3 for as many layers as you want.

Notes

Net carbs – approx. 2g net carbs per serving.

Nutrition

• Serving Size: 1 mini cup
• Calories: 100
• Sugar: 1 g
• Fat: 10 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 1 g