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Cream Cheese Mints Recipe
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5 from 8 votes

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!
Prep Time10 mins
Course: Dessert
Cuisine: American
Servings: 24 people
Calories: 80kcal


  • 16 oz cream cheese (room temperature)
  • ½ cup butter (room temperature)
  • cups powdered erythritol
  • ½ teaspoon peppermint extract
  • 3-5 drops food coloring (optional)


  • 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!


Serving: 1cream cheese mint | Calories: 80kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 1g