Keto Cream Cheese Mints

These Keto Cream Cheese Mints are smooth, creamy, & super easy to make! Customize the colours - and even the flavour - to suit your occasion!

It’s kind of funny, the random cravings you’ll have when you cut sugar out of your life.

Before creating this recipe, it had been many, many years since I had cream cheese mints. Like... at least a decade.

Then one day I woke up, and they were all I could think of. SUPER random!

I’d recently heard of Swerve Confectioner’s Style Sweetener, though - something that hadn’t been around on previous low carbing stints - so it seemed like a sign that it was time to play around with it!

After playing around with it a bit, I settled on this recipe.

It’s not as heavy on the confectioner’s sugar, proportionately, as I used to make the regular version of these.

The thing is, I wanted to make a decent amount of it, while also recognizing that powdered erythritol is many, many times more expensive than regular icing sugar.

... and I just couldn’t see myself spending $20 worth of sugar on a batch of wedding mints, keto or not!

These turned out FANTASTIC... if not a little too addictive. Any time I - or my non-keto husband - passed the fridge, we'd be sneaking another one. (Or 3!)

Sugar Free Cream Cheese Mints FAQ

What are Cream Cheese Mints?

Cream Cheese Mints - also known as “Wedding mints” - are a very simple candy.

They’re made from cream cheese, powdered sugar, flavouring, and food colouring that’s been whipped together, formed into little patties (or pillows), and then left to dry out.

You know those little square pillow shaped mints that are offered up as after-dinner mints? Think along those lines.

How do you store Cream Cheese Mints?

Because these don’t have as high of a percentage of sugar as the original mints have, they’re not really suitable for being kept out in the open, as the full sugar ones are.

So, I chill them individually on a parchment lined pan to firm them up, then transfer them to a covered container to be kept in the fridge.

You don’t really need to bother with layers of parchment with this recipe. Once they’ve firmed up, they’re not going to stick to each other in the container.

How many carbs are there in low carb cream cheese mints?

With this recipe, the full batch has 36 grams of carbs, 25 of which are sugar alcohol. Net carbs for the entire batch is 11, making these mints about 0.25 grams of carbs each.

Is this keto mints recipe customizable?

Yes! Feel free to swap out the mint extract for whatever flavour you'd like. Note: If you're using Lorann Flavour Oil, start with half the amount of flavour, as it's more concentrated.

While pink, yellow, green, and blue is the traditional colour scheme - and usually far more pastel than I've done it - you can tint this recipe any colour or combo of colours that you want.

Team colours, wedding colours, go red/white/green for Christmas ... really anything you can think of.

You can also roll the dough into thin logs, and cut them into pillows if you'd like.

Keto Cream Cheese Mints Ingredients

Cream Cheese

You’ll want to use a full fat, brick style cream cheese for this - not “light”, Neufchatel, or any form of lower fat.

Generally, I’ll soften it in the microwave for 15 seconds at a time, as I’m not comfortable with leaving cream cheese out long enough for it to really soften.

Just note: you want it beatable, not *melted*. So don’t heat it too far!

Butter

I use regular salted butter for this.

Swerve Confectioners Style

Swerve Sweetener - Confectioners is powdered erythritol.

I think there are also other brands out there, I just haven’t come across them myself. Any brand should work, as long as it’s just powdered erythritol.

If you can’t get your hands on any of the powdered style, you can always make your own. Just measure erythritol into a DRY food processor, and blitz until it’s powder.

Let the dust settle before you open it up, though!

As a fun thing, erythritol can have sort of a cooling effect in the mouth, which works SO well with this recipe!

Food Colouring

While I’m usually telling people they should be using gel paste colours, this is one of the very rare times that I used Wilton Paste Color.

I was aiming for pastel colours. With Wilton being far less intense when it comes to colouring, it would be easier to achieve a pastel, than if I’d used gel paste.

... and I still managed to overshoot, LOL! Ah whatever, they’re still pretty!

I used Pink, Lemon Yellow, Kelly Green, and Royal Blue, all of which are available in their 12 piece food colouring set.

Peppermint Extract

I used just regular grocery store pure peppermint extract, so that’s what this recipe was built on.

That said, you can use any extract-strength (ie: grocery store) flavouring you like. I

f you’re using something like Lorann’s Flavor oil, start with half the amount, as it’s far more concentrated.

Don’t use peppermint essential oil.

A Note on Colouring this Keto Mints Recipe

You can add your colour before or after chilling the dough for an hour.

I did it before - it makes a mess, but is easier on the hands, which I needed. So, that’s how it was pictured in this post.

If your hand tendons aren't a problem for you, I recommend doing it after the chill, as *written* in this post.

A Note on Forming the Mints

I like to do a bit of a pre-form on the mint balls, before a final roll in sugar. This extra step isn't necessary, it's just my habit - and that's how I photographed it.

Feel free to go from portions to sugar roll in one step, though!

How to Make Keto Cream Cheese Mints

Full recipe follows - at the bottom of this post - but here's the pictorial walk-through:

In the bowl of a stand mixer, beat together cream cheese and butter until well combined and soft.

Turn the speed down to low, and gradually add 1 cup of the Swerve powdered sugar substitute.

Add ½ teaspoon of mint extract, continue mixing until well combined.

Add remaining Swerve, continuing to mix until fully incorporated.

At this point, check your flavour. Add more peppermint extract if you’d like.

Check your consistency. If the dough seems too wet / sticky, add some more powdered sugar substitute. It should be relatively stiff, and not SUPER sticky.

Chill dough for 1 hour.

Divide dough out into equal portions - as many as you want different colours. One at a time, add a little gel or paste food colouring, and knead into dough until fully and evenly incorporated.

Line a baking sheet with parchment paper.

One colour at a time, portion dough out into heaping teaspoon sizes. Roll each into a ball, then place on the prepared baking sheet. I like to have a bit of powdered swerve in my hand, giving each mint ball a light coating of it as I roll.

Use a fork to gently flatten each mint - dipping the fork or mint into some extra powdered Swerve will help prevent sticking.

Chill thoroughly before packaging in an airtight container for storage (keep in your fridge)

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Keto Cream Cheese Mints

These Keto Cream Cheese Mints are smooth, creamy, & super easy to make! Customize the colours - and even the flavour - to suit your occasion!

Prep Time15 minutes mins

Chilling time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert, Snack

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: 40 Mints

Calories: 25kcal

Equipment

• Stand mixer
• Parchment paper

Ingredients

• 8 oz Cream cheese softened
• 2 tablespoon butter softened
• 2 ½ cups Swerve confectioner’s sugar
• ½-1 teaspoon mint extract

Instructions

• In the bowl of a stand mixer, beat together cream cheese and butter until well combined and soft.
• Turn the speed down to low, and gradually add 1 cup of the Swerve powdered sugar substitute.
• Add ½ teaspoon of mint extract, continue mixing until well combined.
• Add remaining Swerve, continuing to mix until fully incorporated.
• At this point, check your flavour. Add more peppermint extract if you’d like.
• Check your consistency. If the dough seems too wet / sticky, add some more powdered sugar substitute. It should be relatively stiff, and not SUPER sticky.
• Chill dough for 1 hour.
• Divide dough out into equal portions - as many as you want different colours. One at a time, add a little gel or paste food colouring, and knead into dough until fully and evenly incorporated.
• Line a baking sheet with parchment paper.
• One colour at a time, portion doughs out into heaping teaspoon sizes. Roll each into a ball, then place on the prepared baking sheet.
• Use a fork to gently flatten each mint - dipping the fork or mint into some extra powdered Swerve will help prevent sticking.
• Chill thoroughly before packaging in an airtight container for storage (keep in your fridge)

Notes

A note on colouring: You can add your colour before or after chilling the dough for an hour. I did it before - it makes a mess, but is easier on the hands, which I needed. If your hand tendons aren't a problem for you, I recommend doing it after the chill, as written here.

A note on net carbs: Full recipe has 36 grams of carbs, 25 of which are sugar alcohol. Net carbs for the entire batch is 11, making these mints about 0.25 gram of carbs per.

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 94IU | Calcium: 6mg | Iron: 1mg

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