Copycat Andes Mint Chocolate

Copycat Andes Mint Chocolate { Low Carb | Keto | GF }

Gluten FreeSugar FreeLow CarbKeto

Do you know those Andes Mint Chocolates?  Can we all say YUM together?  You now have the ability to make copycat Homemade Andes Mint Chocolate that are fully keto!  I’ll wait while you celebrate!

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Keto Copycat Andes Mint Chocolates


Copycat Andes Mint Chocolate

You know when you go out to eat and they bring the check along with a few Andes Mint Chocolate treats?  It is like a smile in a wrapper.  Or at least it was when I was actually able to eat them.

Or what about when you stay at a hotel and they leave them on a clean, nicely made bed.  Sigh....

I made it my mission to recreate these delicious mint chocolate desserts, keto style!  And I felt like making little domes instead of tiny rectangles.  Just because I think they are cute!

Copycat Andes Mint Chocolate

Are these not the cutest little things you have ever seen?

And trust me, they taste just as amazing as they look!

Copycat Andes Mint Chocolate

How Do I Store Chocolate Mint Candy?

You will definitely want to store your Mint Chocolate Candy in the freezer.  Keep them cold and don't let them melt.

They will melt in your mouth as soon as you pop them in there, so don't worry about having to eat a "frozen" chocolate.

Copycat Andes Mint Chocolate

Do These Taste Like Andes Mints?

Um, YES!  Obviously, nothing is as good as the real thing.   Actually.... I'll take that back.

These delicious chocolate candies ARE as good as the real thing.  And I'm going to say that they are even better!

Copycat Andes Mint Chocolate


Do I Need to Use Food Coloring For Mint Chocolate Desserts?

You most certainly do not!  I only use one single drop just to give it a slight lime green color.

If you don't use food coloring, that is perfectly fine.  The flavor is not affected at all.

They will be a yellow color on top, but the taste will still be the same!

Copycat Andes Mint Chocolate

Essentials for Mint Chocolates

You'll need some kind of silicone mold.  Any shape will do!  I like these small domes and I got the mold here on amazon.

You will also need peppermint extract or flavoring.  I get mine at Whole Foods, Natural Grocers or you can also get it on amazon.

Other than that, there is nothing too exotic needed to make homemade Andes mint chocolates.

How to Make Homemade Andes Mint Chocolates

The steps are pretty simple.  Are you ready?

The first thing you want to do is to make your mint layer.  You melt the butter and add the remaining ingredients.

And remember, you don't need to use food coloring if you don't want.  It will taste the same either way!

Add your mint layer to the molds first.  Fill them about 3/4 (or a bit more) way to the top. You'll want to throw them in the freezer for at least 30 minutes to get them nice and solid.

Next, you'll prepare the chocolate layer. You will want to melt the chocolate and butter together and then add in a touch of monkfruit.

Fill the remaining portion of the molds with the chocolate and then stick them back in the freezer to set.  About another 30 minutes.

Keep them in the freezer until you are ready to serve them.  Or, keep them in there and then just grab one on occasion as you walk by the freezer!

Copycat Andes Mint Chocolate


Other Keto Dessert Recipes From The Keto Option

Keto Copycat Mounds

Keto Peanut Butter Cups

Keto Chocolate Chip Cookies

Keto Key Lime Sugar Cookies

Keto Mixed Berry Crumble

Copycat Andes Mint Chocolate

4.57 from 57 votes
Calories 39 kcal


Mint Layer

Chocolate Layer


Mint Layer

  • 1. In a small bowl, melt butter in microwave (or in a sauce pan over the stove if you prefer).
  • 2. Add heavy whipping cream, powdered sweetener, peppermint extract and coloring. Mix well.
  • 3. Add to molds, about 3/4 (a touch more) full.
  • 4. Freeze for 30 minutes to until set.

Chocolate Layer

  • 1. In a small bowl, melt chocolate in butter in microwave (or in a sauce pan over the stove if you prefer). Stirring every 30 seconds.
  • 2. Add powdered sweetener and mix well.
  • 3. Add chocolate to molds until it reaches the top.
  • 4. Freeze for 30 more minutes or until set.
  • 5. Serve frozen!


Serving: 1Calories: 39kcalCarbohydrates: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 7mgSodium: 20mg
Tried this recipe?Let us know how it was!

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