Keto Cream Cheese Mints
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.
How to Make It
Step 1
Combine Swerve icing sugar, peppermint extract and room temperature cream cheese in a stand mixer. Beat until light and fluffy.
Step 2
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!
Ingredients
- The Ultimate Icing Sugar Replacement by Swerve – 2-½ cup
- Peppermint Extract – 2 teaspoon
- Cream Cheese – 8 ounce