Add softened cream cheese, softened butter, powdered sweetener, and mint extract to a mixing bowl.
Using a hand mixer or stand mixer, mix the ingredients until smooth and creamy. Scrape sides of the bowl with a rubber scraper and mix again until combined.
Separate the dough into 2 bowls or more depending on if using food coloring and how many colors of food color will be used.
If using food color, then add one to two drops of color to each bowl. Stir the color into the dough.
Cover and place the bowl or bowls into the refrigerator and chill for at least two hours until the dough is not so sticky.
Remove the bowls from fridge and using your hands pinch off small amounts of the dough and roll between your palms to form small ½ tablespoon sized dough balls.
Place these balls onto baking sheets lined with parchment paper.
Use a fork to gently press each ball into a small round wafer shape.
Place the baking sheets into the fridge to chill again for one hour.
Place the mints into an airtight container while separating the layers with parchment paper.
Store the mints in a covered container in the refrigerator or freezer.
Notes
*all nutritional data are estimates based on the products I used*Yield 40 mints, Servings: 20, Serving Size: 2 mints, Net Carbs Per 2 Mints: 0g, Amounts per serving-