Easy Sugar Free Andes Mints
My beautiful friend and she’s also one of my certified keto coaches suggested that I create a healthy Andes Mints recipe. I jumped into the kitchen and created this easy recipe for her and I have to tell you, it is DELICIOUS!
TIPS ON MAKING SUGAR FREE ANDES MINTS
The first time I made these I didn’t add gelatin and they tasted great but they melted if I didn’t keep them in the fridge. I didn’t want to add a lot of gelatin because I want them to melt in your mouth like a true Andes Mint would. Adding just a little bit of gelatin helps them from melting on the counter yet melt in your mouth! But I still but I still suggest storing them in the fridge.
HOW TO MAKE EASY SUGAR FREE ANDES MINTS
To make these yummy mints, I used chocolate and vanilla Equip Prime Protein.
Do not skip the Equip in my recipe; it helps give the mints a delicious flavor and gives them structure.
Skip going to Amazon to order Equip and support small business! You also get to save if you go through their website when you use code MARIA!
Click HERE to stock up on Equip Prime Protein!
Easy Sugar Free Andes Mints
Ingredients
CHOCOLATE LAYERS:
- 1 cup butter melted
- 4 ounces cream cheese softened
- 4 scoops Chocolate Equip Protein Powder
- 1 teaspoon stevia glycerite
- 1 teaspoon Further Food gelatin
MINT LAYER:
- 1/2 cup butter melted
- 2 ounces cream cheese
- 2 scoops Vanilla Equip Protein Powder
- 1/2 teaspoon stevia glycerite
- 1 teaspoon mint extract
- Few drops of natural food dye if desired green (optional)
- 1/2 teaspoon Further Food gelatin
Instructions
- Place a piece of parchment into a 9 by 11 inch casserole dish. Set aside.
- Place all the ingredients for the chocolate layers into a food processor and puree until smooth. Taste and adjust sweetness to your liking.
- Pour 1/2 of the mixture into the parchment lined baking dish. Place the dish into the freezer so the layer can set quickly.
- Meanwhile, place all the ingredients for the mint layer into a clean food processor and puree until smooth. Taste and adjust sweetness and mint level to your liking.
- Remove the casserole dish from the freezer once the first layer is set (this should take about 10 to 15 minutes) and pour the mint layer over the first layer and spread evenly with a spatula.
- Place the casserole dish back into the freezer for 10-15 minutes. Once the mint layer is set, spread the other 1/2 of the chocolate layer on top of the mint layer.
- Place back into the freezer for 15 minutes (or store in the fridge overnight).
- Once the layers are completely set, cut into Andes Mint shapes that are about 1 inch long by 1/2 inch wide.
- Store extras in an airtight container in the fridge for up to 14 days.
Video
Nutrition
TESTIMONY OF THE DAY
14.6 lb.
Took me probably two full weeks for the scale to budge, but then I found this group!
and here is another great testimony!
“97.1 pounds down. So glad I took the plunge in March! The Emmerich’s make changing your eating habits so easy with all these amazing recipes! Thank you!”
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
That’s a lot of ingredients, but I have to try these! I typically have these (the bad kind) for our Thanksgiving dinner and Christmas every year. I can’t wait to try them! Thank you!
Maria all I have is vanilla equip powder so for the chocolate layer do you think I could use 2 scoops of vanilla powder + 2 scoops of cocoa powder?
I haven’t tested it that way to know for sure. I also don’t know the measurement of your scoop of cocoa powder, but yes you could try that 🙂