This choc mint slice is practically a keto fat bomb disguised as an Aussie classic biscuit. When living a ketogenic lifestyle, it is easy to miss some of our old favourites. We don’t have to miss out on the old choc mint slice biscuit any more.
Choc Mint Slice
Erika has been wanting to recreate one of her favourite Australian biscuits for a while. We no longer have Arnott’s mint slices sitting in our fridge for a snack, but we don’t have to miss out anymore. This keto mint slice recipe has a chocolate biscuit base, a coconut butter mint filling and a delicious dark chocolate top.
I remember my Nan used to always have a pack of mint slices in the fridge for when visitors came and my brother would eat the whole packet in one sitting. He never even left any for the rest of us. It became a running joke between my Nan and brother. The Australian mint slice will always have close memories for me.
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We love coconut butter here and have even been know to eat it straight for the jar with a spoon as a snack. When looking for a coconut butter at the store you want to look for one that only contains coconut and make sure there is no sugar added.
We love to use Sukrin sweeteners in our keto baking and this choc mint slice. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- Pre heat the oven to 160C/320F.
- Grease 2 x 6 hole muffin trays lightly. We prefer to use silicon moulds for ease of removing the biscuits.
- Combine all the biscuit base ingredients together in a bowl and mix with a spoon until completely combined.
- Divide the mixture evenly between the 12 muffin cups, approximately 2 teaspoons of mixture per cup. Press it down with your fingers until you have a flat layer on the base of each cup.
- Bake for 12-15 minutes, or until set and slighly coming away from the edges.
- Set aside to cool completely.
- Combine the coconut oil, coconut butter and the salt in a small saucepan, heat on medium to low heat until the mixture is melted and the salt has dissolved.
- Remove coconut mixture from the heat, add the powdered sweetener and the peppermint essence, stir until smooth. Set aside to cool slightly.
- Once the coconut mixture has cooled slightly, divide the mixture evenly on top of the biscuit layer in the muffin cups. Approximately 3 teaspoons per cup.
- Place muffin trays in the fridge to set. Leave in the fridge until the mint filling has hardened completely. The timing will depend on the fridge and the temperature outside. This could take 4-6 hours.
- Once the mint filling is set in the fridge, melt the coconut oil and chocolate together. We prefer to do this in the microwave on medium in 20 second increments, stirring each 20 seconds, until completely melted and combined. Set aside to cool slightly prior to pouring onto mint filling.
- Remove the muffin cups from the fridge, pour the chocolate layer evenly on the top of each one until mint filling is completely covered.
- Place muffin cups back in fridge for the chocolate topping to set. This could take 1-2 hours.
- Once chocolate is completely set, remove from muffin trays and serve. Store in the fridge in an airtight container.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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