About
Cream cheese mints are one of my guilty pleasures. Fortunately, you can make a keto friendly version! I like to pipe these onto a parchment lined sheet tray as you can make them faster, but you could always make them the traditional way with a mold using granulated erythritol to coat them.
Ingredients
- 2 ½ cup the ultimate icing sugar replacement by swerve
- 2 teaspoon peppermint extract
- 8 ounce cream cheese
Instructions
- Combine Swerve icing sugar, peppermint extract and room temperature cream cheese in a stand mixer. Beat until light and fluffy.
- Place cream cheese mixture in a large piping bag fitted with a large piping tip. A large piping tip will help the cream cheese come through easier. Pipe into rosettes or stars about the size of a quarter unto a parchment lined baking sheet. Alternatively, you could roll the cream cheese into a ball and then into granulated erythritol and press it into a mold like traditional cream cheese mints. For both methods, let the cream cheese mints dry at room temperature for 2 hours. Place the baking sheet into the fridge until mints are firm before carefully removing them from the parchment paper. They should not stick together if stored in a container at this point. You should be able to pipe 50 mints. Enjoy!
Nutrition Facts
- Servings: 50
- Calories: 20.7kcal/86.5kJ (per serving)
- Fat: 1.6g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 0.3g (per serving)
