I’m getting ready to make some holiday and winter desserts that call for crushed peppermint candy as an ingredient or decoration. There are sugar free peppermint candies available, but they contain a type of sugar alcohol (isomalt, mannitol, sorbitol or maltitol) that causes painful and embarrassing digestive issues! That’s not the kind of holiday gift I want for myself or to share with family or friends, so I avoid all sugar free candies with these offending sweeteners. Because I need peppermint candies in recipes, I decided to create a suitable substitute. This recipe is the result of my experimentation and, because it contains a small amount of real crushed candy canes combined with the coconut, it really does taste like crushed peppermint candies! I am so pleased with these sprinkles and look forward to the many delicious creations I’ll be making with them.
Low Carb Peppermint Candy Sprinkles
Makes 1/2 cup (24 servings)
1/2 cup finely shredded unsweetened coconut (I used Bob’s Red Mill)
4 drops red food coloring
4 drops monkfruit extract or liquid stevia, or to taste
5 drops pepperment extract, or to taste
2 mini peppermint candy canes, crushed (I used candy canes made with real sugar)
In a small bowl, stir together all of the ingredients until well combined. Store in an airtight container at room temperature.
Nutritional Information per 1 teaspoon: 14 calories, 0.8 g carbohydrate (0.2 g dietary fiber, 0.4 g sugars), 1.1 g total fat (1 g saturated fat, 0 g trans fat), 1 mg sodium, 0.1 g protein. Net carbs per serving: 0.6 grams
Photo and recipe by Kathy Sheehan, copyright 2020
All Rights Reserved. Please do not duplicate without the author’s permission.