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)