Keto Choc Mint Slice Biscuits – sugar free recipe

My amazing Keto Choc Mint Slice Biscuits are my star recipe for the moment! Working on my family selection of keto biscuits this is one recipe I wanted to get right and man oh man she is great little recipe!

I am not going to lie, you will make a little mess making this recipe. Melted chocolate and silicone moulds are always a little bit of messy fun in the kitchen, but they are so worth the cleanup.

How to make Keto Choc Mint Biscuits!

First up, you will need 3 x 35 mm silicone dome moulds. Either have 3 or do it 3 times over. It isn’t hard, but it takes just a little longer for the preparation time.

Alternatively, this could be done as a slice and you leave the biscuit as tray size and top with the peppermint cream and drizzle over the chocolate. Lets call that the super easy faff-free version.

I really find the best way to make peppermint cream is with a hands-on approach! I glove up and squeeze that mix together until I get a perfect smooth cream. It is so yummy, try not to taste it too much!

Are They Like The Real Thing?

Haha! Yes, they are the perfect combination of the Mint Slice biscuit and the Peppermint Patty. I am such a sucker for the dark chocolate mint combination that this was always going to be a recipe to hack high on my list of priorities.

If you are not a peppermint fan, then try a different flavour. It is so easy to even divide the mix and add many different extracts for a host of little chocolate delights to make everyone happy.

Want More Recipes?

Here are a just a few of my favourites for the moment for you to enjoy

1. keto Iced Vovos
2. Anzac Biscuits
3. Butter Caramel Protein Bars
4. Double Chocolate Brookies

Keto Choc Mint Biscuits

Growing up I will admit if there was one chocolate biscuit I would want it was the choc mint slice biscuit. Man oh man they were damned good biscuits. These Keto Choc Mint Biscuits are pretty damn fine let me tell you.

4.60 from 5 votes!

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Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

freezer: 5 minutes mins

Total Time: 45 minutes mins

Course: Dessert Snack

Cuisine: Australian Keto

Diet: Gluten Free

Recipe Category: Low Carb

Calories: 89kcal

Author: Megan Ellam

Servings: 40 biscuits

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Ingredients 

1x2x3x

Biscuit

• ▢ ¼ cup (0.25 cup) butter softened
• ▢ ½ cup (0.5 cup) sweetener of choice I use Natvia
• ▢ 1 (1) egg
• ▢ 1 (1) egg yolk
• ▢ 1 tablespoon (1 tablespoon) lemon juice
• ▢ 1 teaspoon (1 teaspoon) vanilla extract
• ▢ 70 g (2.47 oz) almond flour
• ▢ 1 tablespoon (1 tablespoon) cacao or Avalanche drinking chocolate
• ▢ ½ teaspoon (0.5 teaspoon) baking powder
• ▢ 1 tablespoon (1 tablespoon) coconut flour
• ▢ ½ teaspoon (0.5 teaspoon) salt
• ▢ ½ teaspoon (0.5 teaspoon) xanthan gum

Peppermint Cream

• ▢ 300 g (1.5 cups) Sukrin Melis
• ▢ 1/2 teaspoon (0.5 teaspoon) peppermint extract
• ▢ 100 g (3.53 oz) double cream
• ▢ 400 g (2.29 cups) sugar free dark chocolate I use Well Naturally
• ▢ 1 tablespoon (1 tablespoon) coconut oil

Special Equipment

• ▢ 35 mm (35 mm) silicone dome mould x 3

Instructions

CONVENTIONAL METHOD

• Preheat oven to 180℃. Line 2 large baking trays with baking paper.
• Beat butter and sweetener until light and fluffy.
• Add egg yolk, whole egg, lemon juice, and vanilla. Beat for 1 minute.
• Mix in dry ingredients and blend well.
• Roll out dough to approximately 2-3mm thick and transfer to baking trays. Rest for 20 minutes before baking.
• Bake 10-15 minutes or until firm and lightly golden. Allow to cool completely. Reserve.
• Cut with small round cookie cutter that will fit small dome mould. Gently place onto prepared baking trays. Makes approximately 40 biscuits. Reserve left over crumbs for use in bliss balls or rum balls.

Prepare Peppermint Cream

• Combine Melis, peppermint and cream in a large bowl. I recommend using a gloved hand to mix and squeeze into a delicious creamy paste.
• Melt chocolate and coconut oil in microwave for 90 seconds. Stir until melted and smooth.
• Spoon 1 teaspoon into each dome mould. When completed a tray swirl the chocolate to coat the mould and place into freeze for a few minutes. Remove from freezer and repeat.
• Place 10g of peppermint mixture into each chocolate coated mould and press biscuit on top. Coat with 1 teaspoon of chocolate and set in freezer. Remove from trays and store in airtight container in fridge up to 1 week, or freeze up to 2 months.

THERMOMIX® METHOD

• Preheat oven to 180℃. Line 2 large baking trays with baking paper.
• Add butter and sweetener to mixing bowl and mix 1 minute/speed 4
• Add egg yolk, whole egg, lemon juice, and vanilla. Mix 1 minute/speed 4.
• Scrape sides of bowl. Add remaining ingredients and mix 1 minute/speed 4.
• Follow instructions from Step 5 above.

Notes

1. This recipe is suitable to freeze.

2. Peppermint can be substituted for any flavour. Raspberry and Banana would be two of my favourites.

4. Best stored in the fridge completely airtight.

5. Use Well Naturally or Little Zebra Chocolate for sugar free and dairy free options.

6. Double cream could be substituted for coconut cream for dairy free filling. Substituted ghee in biscuit for dairy free option.

Your Own Notes

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Nutrition

Serving: 1biscuit | Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 79mg | Fiber: 0g | Sugar: 0g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.3mg | Net Carbs: 2g

Tried this recipe?Mention @meganellam or tag #madcreations!

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