Keto Peppermint Slice Recipe

Gluten Free
Paleo
Vegan
Vegetarian
4.8/5
(2096 reviews)
Keto Peppermint Slice
Zylo Recipes

Description

Imagine a dessert that marries the cool, invigorating essence of peppermint with a luxuriously rich, melt-in-your-mouth texture. This layered peppermint slice achieves just that, offering a symphony of flavors and textures that dance across your palate. The base layer, a deep, dark chocolate, provides a foundation of intense, slightly bitter cocoa notes that awaken the senses.

Its crumbly yet firm structure gives way with each bite, releasing a wave of comforting chocolatey goodness. Above this lies the peppermint layer, a creamy, cool blanket that balances the richness below. Infused with the clean, crisp taste of peppermint, it provides a refreshing contrast to the chocolate, leaving a delightful tingle on the tongue.

The peppermint is not overpowering, but rather perfectly measured to complement the other flavors, creating a harmonious blend that is both stimulating and soothing. Its smooth, velvety texture is incredibly satisfying, melting effortlessly in your mouth. Together, these layers create a decadent treat that is surprisingly light and refreshing.

The contrasting flavors and textures – the rich chocolate and the cool peppermint, the crumbly base and the creamy topping – create a multi-sensory experience that is both exciting and comforting. This peppermint slice is a delightful indulgence that can be enjoyed any time of day. It's perfect as an after-dinner treat, a midday pick-me-up, or a special snack to share with friends and family.

Its elegant presentation also makes it a wonderful addition to any dessert platter. Prepared in advance and stored chilled, these slices offer a convenient way to satisfy your sweet cravings with a sophisticated and flavorful treat. The delightful combination of chocolate and peppermint is a timeless classic, and this layered slice elevates it to a new level of deliciousness.

Preparation Time

Prep Time
54 min
Cook Time
0 min
Total Time
54 min

Nutrition Information

Per 1 servings serving
C
Calories
550 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
23 g

C
Fats
50 g
Saturated Fats 30 g
Unsaturated Fats 15 g

Cholestrol 100 mg
Sodium 150 mg
Potassium 100 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Red dot blinking
Live ! Download now on Android !

Ingredients

    1.
    Coconut Oil
    Coconut Oil
    3-½ tablespoon
    2.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    2 tablespoon
    3.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    2 tablespoon
    4.
    Peppermint Extract
    Peppermint Extract
    1 x 1/2 teaspoon
    5.
    Raw Coconut Butter by Artisana Organics
    Raw Coconut Butter by Artisana Organics
    ½ cup
    6.
    Coconut Oil
    Coconut Oil
    3-½ tablespoon
    7.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    5.3 ounce
    8.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon
    9.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon

Instructions

    1.
    To prepare the base, add the ground almonds, 1 tablespoon of cocoa powder and 1 teaspoon of erythritol to a mixing bowl. Melt 1 and a half tablespoons of coconut oil and add that to the bowl. Mix everything together well to combine.
    2.
    Line a 3 x 6 mould or baking dish with baking paper. Pour the base mixture into the lined tin and press into an even and compact layer. Transfer to the freezer for 20 minutes to set.
    3.
    Whilst the base is setting, you can prepare the peppermint cream layer. Add the coconut butter, 2 tablespoons of coconut oil, 1 tablespoon of erythritol and 1 teaspoon of mint extract to a food processor. Blend until smooth and creamy.
    4.
    Remove the base from the freezer and spoon the peppermint layer over the surface, covering it evenly.
    5.
    Return to the freezer for a further 10 minutes to set.
    6.
    To prepare the chocolate topping, add the remaining cocoa powder, remaining erythritol and remaining coconut oil to a food processor. Blend until you have thick and smooth chocolate sauce.
    7.
    Remove the slice from the freezer and pour the chocolate layer over the top, covering evenly. Return to the freezer for a further 10 15 minutes to set.
    8.
    Remove from the freezer for 5-10 minutes prior to serving and slice into 8 squares with a sharp knife.