We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup. Can you tell I watched Elf the other night? I just might be part elf because I LOVE candy cane inspired treats. LOL That’s where low carb/keto friendly peppermint desserts come in handy. I can have the taste I crave for the holidays AND still stay low carb.
These Frozen Peppermint Whips are a light and airy dollop of peppermint keto frozen whipped cream.
I put a little keto friendly chocolate on the bottom and it tastes like mint chocolate chip ice cream! If you’ve been missing ice cream on a keto/low carb diet… these are a great option to have. They really do give you the taste of ice cream without having to go through the trouble of finding odd ingredients or needing an ice cream maker.
The other thing I love about making ice cream treats this way is that I can control all the ingredients that go into it. I’ve tried many so called “low carb” ice creams at the stores and I’ve been disappointed many times. Most often the ingredients have something in them I can’t have or don’t want to have.
For instance, I am allergic to stevia! I can handle a teensy bit of stevia, but I have to be careful with how much I take in. It seems that every low carb or low sugar manufacturer is jumping on the stevia bandwagon (which is great if you can have it) and so that leaves me with very few options.
Frozen Peppermint Whips start with heavy whipping cream that is whipped with a powdered low carb sweetener of your choice. My favorite powdered sweetener is Lakanto Powdered Monk Fruit. I realize that it’s mostly powdered erythritol, but there is something about it I like better than pure erythritol.
I highly suggest a powdered sweetener since other sweeteners will leave a grainy texture in the whips. This isn’t a deal breaker, but some people find the grainy texture off-putting. The powdered sweetener will ensure it tastes like it should without the graininess.
I just love it when a low carb dessert actually looks pretty! These look just as great as they taste. This will be a new favorite for anyone that is on a keto diet and loves peppermint flavored desserts. You could make these a non low carb/keto dessert too if you want by subbing the sweetener for the same amount of sugar in the recipe.
If you like this idea for Frozen Peppermint Whips then you should check out my original whips recipe for Frozen Chocolate Whips. This is a favorite low carb dessert of mine and one that really helps to keep me on track. I hope you enjoy these as much as we do (and yes my kids love these too!).
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Frozen Peppermint Whips
- 1 cup Heavy Whipping Cream
- 1/4 cup powdered Lakanto monk fruit (my preferred sweetener) you can also use 1/4 of another powdered sweetener like Swerve or Powdered erythritol see notes at the end for other suggestions
- 3 drops peppermint oil or food grade peppermint essential oil
- 1/2 tsp. vanilla extract
- food coloring gel optional ingredient and does add around 1 carb per whip
For chocolate dip:
- 1/2 cup cacoa powder
- 4 tbsp. coconut oil
- pinch of salt
- 1/8 cup powdered monk fruit or other sweetener you can also use liquid monk fruit or liquid stevia
For peppermint crunch:
- 1 cup crushed sugar free peppermint candies see suggestions in the notes below
- In a large mixing bowl or stand mixer combine the heavy whipping cream, 1/4 cup powdered sweetener, peppermint oil, and vanilla. Mix right away with electric mixer on high until stiff peaks form. You can also whip by hand but it might take up to 10 minutes of vigorous whipping to get stiff peaks. Now you can either dollop the whipped cream out onto a parchment paper lined baking sheet or follow the steps below to make "fancier" whips. A serving size is around 2 Tbsp. of whipped cream mixture and you should get 12 whips from the mix. Freeze the whips until they are hard (around 2 hours) and then add chocolate if desired. If not adding the chocolate either eat right away or store in a container or freezer bag for up to 2 weeks.
- For fancier whips: Add the star tip to the piping bag if you are using one. Take the piping bag and make stripes of red food color (optional) up and down the inside of the bag. Around 5 stripes will be enough to color all the whips. Add the whipped cream mixture to the bag and pipe out the mixture onto a parchment paper lined baking sheet. Freeze the whips until they are hard (around 2 hours) and then add chocolate if desired. If not adding the chocolate either eat right away or store in a container or freezer bag for up to 2 weeks.
- Steps for adding the chocolate and peppermint after the whips are frozen: First mix up all the chocolate ingredients. If the coconut oil is solid- use a microwave safe dish and melt it for around 5 seconds on high. If still not melted try another 5 seconds or until melted. You don't want the mixture to be hot... just warm enough for the coconut oil to be melted.
- The mixture should be mixed and smooth before dipping the frozen whips. Use a fork or toothpick inserted into the side of the whip and carefully dip each one into the chocolate mixture and then dip into the crushed peppermints if desired. Place each on a parchment paper lined baking sheet. Freeze again if chocolate is not hardened. Once chocolate has hardened then you can either eat right away or store in a freezer safe container or freezer bag for up to 2 weeks.