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Mad Creations Keto choc Mint Biscuit #sugarfree #ketobiscuit

Keto Choc Mint Biscuit - sugar free recipe

Megan Ellam
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!
Prep Time 30 mins
Cook Time 15 mins
freezer 5 mins
Total Time 45 mins
Course Dessert Snack
Cuisine Australian Keto
Servings 40 biscuits
Calories 89 kcal

Ingredients
 
 

Biscuit

Peppermint Cream

Special Equipment

  • 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. Sukrin Melis is only available online from the one supplier www.sukrin.com.au 3. 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.

Nutrition

Serving: 1biscuitCalories: 89kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 45mgPotassium: 79mgFiber: 0gSugar: 0gVitamin A: 90IUVitamin C: 0.2mgCalcium: 16mgIron: 1.3mgNet Carbs: 2g
Keyword Keto Choc Mint Biscuit
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