Saturday, November 21, 2020

Low Carb Peppermint Candy Sprinkles

Low Carb Peppermint Candy Sprinkles
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. 

Low Carb Peppermint Candy Sprinkles
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. 

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