Keto Cream Cheese Mints (No-Bake)

Ah, yes. Another Christmas recipe.

Actually, this one is my first official holiday recipe of December!

A start to what will probably be a flood of incoming recipes..

These little Keto Cream Cheese Mints are cute to look at and fun to eat.

They are the perfect sweet treat to get anyone in the holiday spirit!

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way!

The Sprinkles

I used regular sprinkles (aka sprinkles with sugar, AH OMG) in my cookies but I only used a few as my family members are not on a keto diet.

You can do the same if you don't mind a couple of added carbs (It really doesn't amount to much per mint!)

BUT if you would rather not use traditional sprinkles. Fear not. I have a solution. You can make your own sugar-free sprinkles! Who knew?!

Carolyn over at All Day I Dream About Food has a fantastic recipe that's easy to follow.

I highly suggest it if you aren't adding regular sprinkles.

Tools You'll Need To Make Keto Cream Cheese Mints

• For this recipe I used my cute kitchen aid hand mixer. (I say cute because it comes in a variety of cool colours and I just-so-happened to get it in the colour red right before I began all of my Christmas / Holiday baking).

• My trusty food scale that you've already probably heard me rave about a million and one times in my recipes. This little buddy is my longest-running kitchen tool and it goes EVERYWHERE with me. If I could choose just one kitchen item to rule them all, it would be this baby.

• A pretty holiday plate for serving (optional of course, but makes for a great display!)

Tips For Making Keto Cream Cheese Mints

• If your dough still seems very sticky when trying to roll balls, add a little more powdered sweetener OR covered your hands lightly in powdered sweetener. You can also refrigerate the dough itself for about 10min before rolling to make the process easier.
• If you find your dough cracks at the edges when you press down with a fork, you can just gently push the cracks back together, they are quite easily fixed!
• I highly recommend you make the mints small as they are quite sweet and as the recipe says, they are supposed to be like mints! Don't make them large like cookies.

Ingredients In Keto Cream Cheese Mints

• Powdered Monkfruit/Erythritol sweetener – this is a MUST in this recipe. YES, you can use swerve if you'd like but I guarantee you will prefer the taste so much more with a blend of these two sweeteners. Once I tried this combo, I never went back to any other sweetener again. SoNourished has a powdered Monkfruit/Erythritol blend conveniently packaged for you if you'd like to try it out.

• Granular Monkfruit/Erythritol Sweetener – this is optional but I like it to coat the mints as it gives them that sparkly, glowy coating. I use LOVE this blend in many other baked recipes as you'll see on my site.

• Pure Peppermint Extract – I highly recommend you use pure peppermint extract for this recipe as using a blend that is not pure typically means it's also diluted and you have to add a TON more to get the same amount of flavour…which ultimately means watering down your recipe. We don't want that with these no-bake cookies because they only have a few ingredients binding them together! I use this extract for mine.

*A quick note before we get to the recipe, I've re-created this recipe to be keto but the original idea and recipe came from the wonderful Trisha and Charlotte over at “SaltySideDish.com“. Thanks ladies for the awesome inspiration! 🙂

Keto Cream Cheese Mints

Serves: ~20 small mints

Ingredients:

• 4oz cream cheese
• 1 tsp pure peppermint extract
• 200g powdered monkfruit/erythritol sweetener
• 10g (2 tbsp) traditional or homemade sprinkles
• 2-3 tbsp granulated monkfruit/erythritol sweetener or 2 tbsp Truvia
• additional sprinkles for coating

Directions:

1. In a bowl, add your cream cheese and peppermint extract, blend until smooth. (About 30s-1min)

2. Next add your powdered sugar a bit at a time and blending slowly to start then speeding up to avoid throwing sugar everywhere!

3. Once all powdered sugar has been added, mix in your sprinkles with a spoon.

4. The dough should be quite thick kind of like cottage cheese. You can now begin to roll it into ~20 small balls.

5. Add your granular monkfruit/erythritol sweetener and some sprinkles to a shallow dish and roll each ball in the mixture.

6. Place the balls of dough on a plate and refrigerate for 30min.

7. Remove from fridge and use a fork to press down lightly on the dough to create fork marks. 8. Plate and serve! OR my favourite, freeze overnight and serve frozen.

You can store them in an airtight container or plastic bag in the freezer!

Enjoy your Keto Cream Cheese Mints!

Nutrition Facts per 1/20th of recipe (includes traditional sprinkles): 20 calories | 1.7g of fat | 1g of NET carbs | 0.4g protein

Print Recipe

2.92 from 12 votes

Keto Cream Cheese Mints

Prep Time10 minutes mins

Freeze Time1 hour hr

Course: Dessert

Keyword: keto dessert, keto mints

Servings: 20

Calories: 20kcal

Ingredients

• 4 oz cream cheese
• 1 tsp pure peppermint extract
• 1 cup powdered monkfruit/erythritol sweetener 200g
• 2 tbsp traditional or homemade sprinkles 10g
• 2-3 tbsp granular monkfruit/erythritol sweetener
• additional sprinkles for coating

Instructions

• In a bowl, add your cream cheese and peppermint extract, blend until smooth. (About 30s-1min)
• Next add your powdered sugar a bit at a time and blending slowly to start then speeding up to avoid throwing sugar everywhere!
• Once all powdered sugar has been added, mix in your sprinkles with a spoon.
• The dough should be quite thick kind of like cottage cheese. You can now begin to roll it into ~20 small balls.
• Add your granular monkfruit/erythritol sweetener and some sprinkles to a shallow dish and roll each ball in the mixture.
• Place the balls of dough on a plate and refrigerate for 30min.
• Remove from fridge and use a fork to press down lightly on the dough to create fork marks.
• Plate and serve! OR my favourite, freeze overnight and serve frozen.
• You can store them in an airtight container or plastic bag in the freezer!

Notes

Tips

• These are 1 NET CARB
• If your dough still seems very sticky when trying to roll balls, add a little more powdered sweetener OR covered your hands lightly in powdered sweetener.
• You can also refrigerate the dough itself for about 10min before rolling to make the process easier. If you find your dough cracks at the edges when you press down with a fork, you can just gently push the cracks back together, they are quite easily fixed!
• I highly recommend you make the mints small as they are quite sweet and as the recipe says, they are supposed to be like mints! Don't make them large like cookies.

 

Ingredient Links

• Powdered Monkfruit/Erythritol sweetener 
• Granular Monkfruit/Erythritol Sweetener 
• Pure Peppermint Extract 

Nutrition

Serving: 1Mint | Calories: 20kcal | Fat: 1.7g | Protein: 0.4g | Carbohydrates: 1g

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