Ingredients
For the Dough:
- 1 batch light keto caramel sauce (see quick recipe below)
- 1½ tbsp peppermint extract or oil
- 2½ cups powdered erythritol (like Swerve Confectioners)
- Optional: pinch of salt
For the Coating:
- 1 cup Lily’s sugar-free dark chocolate chips
- 1 tsp coconut oil (or use nonstick spray oil)
🍬 Instructions
- Prepare the Dough:
In a bowl, mix your cooled light caramel sauce, peppermint extract, and 2 cups of powdered erythritol until a dough forms. If needed, mix in the remaining ½ cup erythritol to thicken. - Shape the Patties:
Sprinkle parchment paper with a little erythritol. Knead the dough gently 4–5 times. Divide into 18 pieces, roll into balls, and flatten each with the bottom of a glass. - Freeze:
Place patties on a tray lined with parchment and freeze for 15 minutes. - Make the Chocolate Coating:
Melt the chocolate chips and coconut oil together in a microwave or double boiler. Stir until smooth. Let cool slightly. - Coat the Patties:
Dip each frozen peppermint patty into the chocolate. Let the excess drip off and place them back on the tray. Freeze again for 10 minutes or until set.
🍫 Quick Light Keto Caramel Sauce
- 1 tbsp light butter (e.g., I Can’t Believe It’s Not Butter) – 1 WW point
- ¼ cup unsweetened almond milk – 0 points
- 2 tbsp Swerve brown sugar substitute – 0 points
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
Melt all ingredients together in a small pan over low heat. Stir well until smooth. Let cool before using in the dough.
🔢 Estimated WW Points (Entire Batch):
- Caramel Sauce = 1 point
- Erythritol = 0 points
- Chocolate Chips (1 cup) = 32 points
- Coconut Oil (1 tsp) = 1.25 points
👉 Total = ~34 points
✅ Per patty (18 servings) = ~1.8 → round up to 2 WW points each
