Candy Cane Cream Cheese Mints
My Cream Cheese Mints recipe is the perfect mixture of sweet and satisfying -- no one will ever know they're low carb!
Servings: 24 people
Calories: 80kcal
Ingredients
- 16 oz cream cheese (room temperature)
- ½ cup butter (room temperature)
- 1½ cups powdered erythritol
- ½ teaspoon peppermint extract
- 3-5 drops food coloring (optional)
Instructions
- With a hand mixer, beat together cream cheese and butter in a large mixing bowl until smooth.
- Gradually add in 1 cup of powdered erythritol and mix until combined (be sure to reserve ½ cup for later step).
- Add peppermint extract and food coloring. Beat until color is evenly distributed.
- Cover bowl with plastic wrap and place in refrigerator for a minimum of one hour. This will help firm up the mints.
- After cooling in the refrigerator, use a spoon or cookie scoop to form individual servings. Place them in a bowl with the remainder of the powdered erythritol and swirl to coat. This will make them much easier to roll with minimal sticking.
- With clean hands, roll the cream cheese to form small balls. Place them on a parchment lined baking sheet, about 1-2 inches apart.
- When all balls are rolled, take a fork dipped in erythritol and apply a crosshatch design on top. Use the tines of the fork (jagged edges) to make your design.
- Refrigerate until completely cooled.
- Enjoy!
Nutrition
Serving: 1cream cheese mint | Calories: 80kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 1g