Here’s a lemon & white chocolate version of my protein peppermint patties recipe! Made with protein powder, coconut flour and cream cheese, this version of the classic candy recipe is keto-friendly, vegan-adaptable and more healthy! Learn how to make these creamy lemon cookies below:
Here’s why I love this recipe
- easy to prepare
- only 6 ingredients
- low calories
Ingredients used to make Lemon Peppermint Patties
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Protein Powder – Usually, I love using this vanilla plant-based protein powder, but since this particular protein powder was a light brownish/ beige color, I ended up using an unflavored whey/casein protein powder instead. This is why I was able to keep the filling a light-cream color. But any protein powder should work for this recipe.
- Coconut Flour – you can use any brand of coconut flour for this recipe. Here is a brand of coconut flour I like to use.
- Cream Cheese – you can use either dairy or vegan cream cheese (such as cream cheese made from almond milk).
- Peppermint Extract – to flavor the lemon peppermint patties. You can also use lemon extract instead.
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won’t have a chance to fully evaporate. If serving this to kids, or if you’re sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here are some non-alcoholic brands, here: Non-alcoholic peppermint extract, non-alcoholic vanilla extract
- Lemon Zest – for extra texture, and to sprinkle on top of the patties.
- Powdered monk fruit sweetener – like this one (for keto). Regular powdered sugar also works.
- White chocolate chips – you can use any white chocolate chips (or chopped white chocolate), but to make these low-carb, use a lower sugar, stevia sweetened brand instead. For a dairy-free, vegan alternative, try this brand.
More Protein Powder Recipes (HERE)
How to Make
Lemon Peppermint Patties
Mix together all the ingredients except the white chocolate – I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
The mixture should be slightly creamy since this will be the filling inside our peppermint patties
Flatten into desired thickness, and use a 1/4 c measuring cup or a round cookie cutter to cut out the filling into rounds. For the best result, or if the filling is too soft, refrigerate the dough before cutting.
Refrigerate or freeze the filling rounds for 30-40 minutes until solid. This helps the dipping into the chocolate step so much easier.
Coat in melted chocolate
Sprinkle on some lemon zest (optional), then wait for the chocolate to set
Recipe Variations and Optional Add Ins:
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lime or orange extract. Some non-alcoholic extracts below:
How to Make this Healthier
- Make this healthier by adding a tablespoon of ground flaxseed, hemp seeds, or chia seeds. This ups the fiber content and helps keep you fuller longer.
What Can You Do with Leftover Melted Chocolate?
It’s always a good idea to melt a little more chocolate than you need so that you can ensure proper coating, but what do you do with the leftover melted chocolate? Melted chocolate hardens in cold water, so it makes it a pain to clean if there’s a lot left over. Here’s what I do when that happens. Stir in chopped nuts or seeds to make nut/seed clusters! All you have to do afterward is drop spoonfuls of this chocolate-nut-seed mixture and let it harden. It’s one of my favorite snacks to eat when I’m craving something unhealthy but feeling deserving of something indulgent 🙂
How to Store Lemon Peppermint Patties
- Because of the cream cheese, it’s best to store these peppermint patties in the fridge. Store them in an airtight container, and you can keep them fresh for up to 3-5 days.
- For longer storage, you can also freeze these treats. Store them in an airtight container and defrost overnight in the fridge when ready to eat. They should be good for 2-3 months.
MORE RECIPES LIKE THIS, here
- Coconut flour and protein powders are all very different depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water, honey or liquid sweetener of choice.
Lemon Peppermint Patties with Protein Cream Cheese Filling
- 1/2 cup unflavored or light colored protein powder
- 2 Tbsp coconut flour
- 1/3 cup cream cheese
- 1/2 tsp non-alcoholic peppermint extract
- 1/4 cup powdered monkfruit sweetener or regular powdered sugar
- 1 Tbsp lemon zest
- 1/3 cup melted white chocolate
- Mix together all the filling ingredients – I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together. The mixture should be slightly creamy since this will be the filling inside our peppermint patties
- Taste the dough and add more peppermint extract if desired. You may also need more sugar if you're working with unflavored protein powder.
- Flatten into desired thickness, and use a 1/4 c measuring cup or a round cookie cutter to cut out the filling into rounds. For the best result, or if the filling is too soft, refrigerate the dough before cutting.
- Refrigerate or freeze the filling rounds for 30-40 minutes until solid. This helps the dipping into the chocolate step so much easier.
- Coat in melted chocolate
- Sprinkle on some lemon zest (optional), then wait for the chocolate to set.
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