These sugar free chocolate mints are an easy no-bake candy recipe made with a creamy mint filling and a rich chocolate center. I originally made them as a low carb holiday treat, and the whole batch disappeared quickly!
They're naturally gluten free, keto-friendly, and perfect when you want a simple chocolate mint candy without a lot of added sugar.
Why not make a plate of keto candy recipes for the holidays with our keto chocolate mints, Sugar-Free Chocolate Covered Almonds, Low Carb Rum Balls, and Sugar Free Peanut Butter Fudge.
Things to Know About This Sugar Free Chocolate Mints Recipe
- This is a no bake recipe!
- The homemade mints are low carb sugar free - Powdered monk fruit or erythritol replaces traditional powdered sugar.
- Make these ahead. The mints need time to chill, so they're easy to prepare before a holiday or party.
- They're easy to adjust to your preference. If the mint mixture feels too dry or wet, you can adjust it with a little cream or additional powdered sweetener.
Grab our FREE 150 no carb foods list here OR Snag our Keto Binder HERE!
Ingredients You'll Need
Please see the recipe card at the bottom of the post for exact quantities.
- Cream cheese - we used regular full fat cream cheese
- Powdered monk fruit or erythritol - we love Lakanto powdered monk fruit, Swerve erythritol works well too.
- Mint extract
- Green gel food coloring - This is completely optional. It gives the mints their classic green color but doesn't affect the flavor.
- Heavy whipping cream
- Sugar free chocolate chips You can use keto-friendly semi-sweet or dark chocolate chips for the ganache-style center. We used Lily's brand.
How to Make Keto Chocolate Mints
Step 1: Make the mint filling
Line a baking sheet with parchment paper.
Combine the softened cream cheese with part of the powdered sweetener, then stir in the mint extract and optional green food coloring.
Gradually add the remaining powdered sweetener until the mixture is firm enough to shape.
I've found that mixing by hand can work better than overworking the mixture in a stand mixer.
Step 2: Shape the mint buttons
Scoop about 1 teaspoon of the mint mixture and roll it into a ball.
Place each ball on the prepared baking sheet, then use the back of a small measuring spoon to make an indent in the center.
If the spoon sticks, dust it with powdered sweetener or dip it very lightly in water.
Chill the mint buttons for about 1 hour, or until firm.
Step 3: Make the chocolate filling
Combine the heavy cream and sugar free chocolate in a microwave-safe bowl.
Microwave until melted, stopping to stir every 30-45 seconds.
Let the chocolate sit for a few minutes until it thickens to roughly the consistency of yogurt. If it gets too firm, it will be harder to pipe into the mint centers.
Step 4: Fill and chill
Transfer the chocolate mixture to a piping bag or small zip-top bag and pipe it into the center of each mint button.
Refrigerate for about 1 hour, or until the chocolate has set.
Recipe Tips
- If the cream cheese is still cold, cut it into cubes and microwave it for about 15 seconds before mixing.
- Add the powdered sweetener gradually so you can control the consistency of the mint filling.
- If the mixture is too dry to roll, mix in a small amount of heavy cream.
- If it's too wet to hold its shape, add a little more powdered sweetener.
- Small cracks can be smoothed with a clean finger dipped very lightly in water.
- Let the melted chocolate thicken slightly before piping, but don't wait so long that it becomes firm.
Substitutions and Variations
- Skip the food coloring. The mints will simply be white instead of green.
- You can use peppermint extract for a stronger candy-cane style flavor, but use it carefully since brands vary in strength.
- Different sugar free chocolate. Dark, semi-sweet, or milk-style sugar free chocolate can all work depending on how sweet you want the finished candy.
Meal Prep and Storage
- Store keto chocolate mints in a covered container in the refrigerator for up to 1-2 weeks.
- In my testing, they still tasted good after a week, although the cream cheese filling started developing a few small cracks.
- I don't recommend freezing them because cream cheese can become grainy after thawing.
Nutrition and Macros
For 1 sugar free chocolate mint, the approximate nutrition is:
- 42 calories
- 3g fat
- 3g total carbs
- 0g protein
The exact carb count will vary depending on the powdered sweetener and sugar free chocolate you use.
FAQs
Are chocolate mints keto-friendly?
These chocolate mints can be keto-friendly when made with powdered monk fruit or erythritol and sugar free chocolate. The final carb count will depend on the brands you use, our estimate is 3 net carbs per mint.
Why is my mint mixture too dry?
The mixture may need a little more moisture if it cracks or won't roll into balls. Add a small amount of heavy cream until it becomes easy to shape.
Why is my mint mixture too soft?
Add a little more powdered sweetener if the cream cheese mixture is too soft to hold its shape.
Easy Low Carb Sugar Free Desserts
- Keto blondies recipe
- 3 Ingredient Sugar free peanut butter cookies
- Chocolate covered strawberries (sugar free)
- Low carb Christmas cookies
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Recipe
Keto Chocolate Mint Buttons
Ingredients
- 2 oz cream cheese softened
- 2 ¼ cups powdered monk fruit
- 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 cream cheese, cut it into cubes and microwave for about 15 seconds.
- If the mint mixture is too dry to roll into balls, add a small amount of heavy cream. If it's too soft, add more sifted powdered sweetener until it holds its shape.
- Smooth small cracks with a clean fingertip, lightly dampened if needed.
- Store in the refrigerator for up to 2 weeks. The recipe is easy to double.
- Adapted from Mom on Timeout's chocolate mint cream cheese buttons recipe to make a lower carb, sugar free version.
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