When I was growing up, we would often visit my great-grandparents. Our visits always included playing the piano and sucking on buttermints after our family dinner. In truth, my little brother and I always preferred chocolate or something more decadent to those buttermints, but now, whenever I make these tasty treats, I enjoy them and the memories they conjure.
Ingredients
- ½ cup (1 stick) unsalted butter, softened (or coconut oil for dairy-free)
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol or monk fruit (or more to taste)
- ½ teaspoon mint extract or ¼ teaspoon mint oil (or more to taste)
- Pinch of fine sea salt
How to Make It
- Line a rimmed baking sheet with parchment paper.
- Place all the ingredients in a bowl and combine with a hand mixer until smooth. Taste and add more sweetener and mint flavor to your liking.
- Place the mixture into a piping bag or a resealable plastic bag with ¼ inch cut off one corner. Pipe ½-inch mints onto the parchment paper. Place in the fridge to set for up to 1 hour. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 136 kcal Calories from Fat: 137.7 kcal |
|
% Daily Value*
|
| Total Fat 15.3 g 44% |
Trans Fat 0.0 g |
Protein 0.2 g 0% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |