Craving a sweet treat that won’t derail your keto goals? Look no further! These Peppermint Fat Bombs are the ultimate guilt-free indulgence. Imagine a cool, creamy peppermint center, enrobed in a rich, decadent chocolate shell. They’re incredibly simple to whip up, require no baking, and are perfect for satisfying those after-dinner sweet cravings or for a quick boost of healthy fats during the day. The classic combination of mint and chocolate is a match made in heaven, and this recipe delivers all the flavor without the sugar.
Ingredients
• & Equipment
• Peppermint Cream Center
• ½ cup / 112g coconut oil, solid, room temperature
• 2 tsp peppermint extract
• ¼ cup / 60ml heavy cream
• 3 tbsp shredded coconut
• 2 tbsp monk fruit sweetener or erythritol
• Rich Chocolate Coating
• 2 tbsp / 28g butter
• 2 tbsp + 1 tsp unsweetened cocoa powder
• 100g raw cocoa butter
• 1 tbsp / 15ml heavy cream
• Equipment
• Silicone mold (mini muffin or candy size)
• Hand mixer
• Parchment paper
Instructions
1. Create the Peppermint Filling. In a medium mixing bowl, combine the solid coconut oil, peppermint extract, monk fruit sweetener, heavy cream, and shredded coconut. Using a hand mixer on high speed, whip the until a smooth, creamy paste forms.
2. Mold and Freeze the Centers. Spoon the peppermint mixture evenly into your silicone mold, filling each cavity. Place the mold flat in the freezer until the centers are completely firm, which will take about 1 to 2 hours.
3. Melt the Chocolate Coating. Just before the centers are frozen solid, prepare the chocolate. In a microwave-safe bowl, combine the butter, unsweetened cocoa powder, raw cocoa butter, and heavy cream. Microwave in 30-second intervals, stirring well after each one, until everything is melted and smooth. The mixture should be thick like melted chocolate.
4. Coat the Fat Bombs. Remove the firm peppermint centers from the freezer and pop them out of the silicone mold. Working quickly, use a fork to dip each center into the melted chocolate, turning to ensure it’s fully coated. Let any excess chocolate drip off.
5. Chill and Set. Place the chocolate-coated fat bombs on a sheet of parchment paper. For an extra touch, you can drizzle any remaining chocolate over the tops. Return them to the freezer for at least 15 minutes to allow the chocolate shell to harden completely.
6. Serve and Enjoy! Once the chocolate is firm, your peppermint fat bombs are ready. For the best texture, let them sit at room temperature for about 5-10 minutes to soften slightly before serving.
Nutritional Information
• Nutrition Facts
• Servings: 24 fat bombs
• Serving Size: 1 fat bomb
• Calories: 104
• Total Fat: 11.7g
• Total Carbohydrates: 1.6g
• Dietary Fiber: 1.3g
• Net Carbs: 0.3g
• Protein: 0.2g
• Sugars: 0.1g
Pro Tips
• For a smoother filling, use finely shredded or desiccated coconut instead of larger flakes.
• If you don’t have a microwave, melt the chocolate coating in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth.
• Store these fat bombs in an airtight container in the freezer for up to 3 months. They are a perfect make-ahead treat!
• For a festive touch, sprinkle the tops with a pinch of flaky sea salt or crushed sugar-free peppermint candies right after dipping, before the chocolate sets.
FAQ
Q: Are these peppermint fat bombs keto-friendly
A: Yes, they are perfect for a keto diet. Each fat bomb contains only 0.3g of net carbs, 11.7g of healthy fats, and is made with a sugar-free sweetener like monk fruit or erythritol.
Q: How should I store these fat bombs
A: Store the peppermint fat bombs in an airtight container in the freezer for up to 3 months. For the best texture, let them sit at room temperature for 5-10 minutes to soften slightly before enjoying.
Q: Can I make the chocolate coating without a microwave
A: Absolutely. You can melt the chocolate coating ingredients in a heatproof bowl set over a saucepan of simmering water (like a double boiler), stirring frequently until everything is melted and smooth.
Q: What can I use instead of a silicone mold
A: If you don’t have a silicone mold, you can use a mini muffin tin lined with paper or foil liners. You could also spread the peppermint mixture on a parchment-lined tray, freeze it, cut it into squares, and then dip the squares in chocolate.
