Layered peppermint chocolate fat bombs set up in two glossy layers – cool white peppermint underneath, cocoa-coconut on top. They are no-bake, dairy-free, and made from five pantry ingredients. Keep them in the freezer and a fat-fueled snack is always one minute away.
Craving a sweet treat that won’t kick you out of ketosis? Look no further! These layered peppermint fat bombs are the perfect solution. Combining the rich taste of chocolate with a cool burst of peppermint, they’re a simple, no-bake delight that provides a fantastic boost of healthy fats to keep you energized and satisfied. In just a few simple steps, you’ll have a delicious, guilt-free snack ready to go whenever hunger strikes.
Ingredients
• 4.5 oz / 128 g Melted coconut oil
• 1 tbsp Granulated keto-friendly sweetener (e.g., erythritol or monk fruit)
• 2 tbsp Unsweetened shredded coconut
• 1/4 tsp Peppermint extract
• 1 tbsp (15 ml) Unsweetened cocoa powder
Instructions
1. Preparation Method
2. In a small bowl, whisk together the melted coconut oil, granulated sweetener, and peppermint extract until the sweetener is completely dissolved.
3. Pour approximately half of this peppermint mixture evenly into 6 cavities of a silicone mold or ice cube tray. Place in the freezer for 10-15 minutes until the white layer is firm to the touch.
4. To the remaining mixture in the bowl, add the unsweetened cocoa powder and the shredded coconut. Whisk until smooth and well combined to create the chocolate layer.
5. Carefully pour the chocolate-coconut mixture over the firm white layer in the molds, distributing it evenly.
6. Return the molds to the freezer for another 20-30 minutes, or until the fat bombs are completely solid.
7. Once firm, gently pop the fat bombs out of the molds. Enjoy immediately or store in an airtight container in the refrigerator.
Nutritional Information
• Nutritional Facts
• Serving Yields: 6
• Per Serving
• Net Carbs: 1.1 g (0.04 oz)
• Total Fats: 21.1 g (0.74 oz)
• Protein: 0.4 g
• Calories: 188
Pro Tips
• Use silicone molds for the easiest removal; they are flexible and the fat bombs pop right out without breaking.
• For a smoother, non-gritty texture, use a powdered sweetener instead of granulated, as it dissolves more easily into the coconut oil.
• Store these fat bombs in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
• Feel free to adjust the peppermint extract to your liking. Start with 1/4 tsp (20 ml) and add a drop more if you prefer a stronger mint flavor.
FAQ
Q: How many net carbs are in one peppermint fat bomb
A: Each peppermint fat bomb contains only 1.1 grams (0.04 oz) of net carbs, making it a perfect low-carb, keto-friendly snack.
Q: How should I store these keto fat bombs
A: Store the fat bombs in an airtight container in the refrigerator for up to two weeks. For longer storage, you can keep them in the freezer for up to three months.
Q: Why are my fat bombs gritty
A: A gritty texture is often caused by granulated sweetener not fully dissolving. For a smoother result, the recipe suggests using a powdered keto-friendly sweetener, which dissolves more easily into the coconut oil.
Q: Can I use something other than a silicone mold
A: Yes, you can use a standard ice cube tray. However, silicone molds are recommended because their flexibility makes it much easier to pop the fat bombs out without breaking them once they are firm.
Pro Tips
- Use silicone molds for the easiest removal: the flexible tray lets the fat bombs pop right out without breaking the layers.
- For a smoother, non-gritty texture, use a powdered sweetener instead of granulated – it dissolves much more easily into the melted coconut oil.
- Freeze the white peppermint layer for 10-15 minutes until it is firm to the touch before pouring on the chocolate layer, or the two colors swirl together.
- Adjust the peppermint to your liking: start with the 1/4 teaspoon of extract and add a drop more if you prefer a stronger mint flavor.
- Store the finished bombs in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
Frequently Asked Questions
Why did my two layers mix together?
The bottom peppermint layer needs to be firm before the chocolate mixture goes on top. Give the filled mold 10-15 minutes in the freezer until the white layer is firm to the touch, then pour the second layer carefully.
Can I use granulated sweetener in this recipe?
You can, but powdered sweetener is the better choice because it dissolves completely into the coconut oil. Granulated sweetener can leave the fat bombs with a slightly gritty texture.
How should I store these peppermint fat bombs?
Keep them in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months. Either way they stay firm and ready to eat.
Are these layered fat bombs keto-friendly?
Each of the 6 bombs has 1.1 g of net carbs with 21.1 g of fat, almost all of it from coconut oil. They are one of the cleanest high-fat snacks you can make.
Recipe card below.
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Layered Peppermint Chocolate Fat Bombs
Ingredients
Method
- Preparation Method
- In a small bowl, whisk together the melted coconut oil, granulated sweetener, and peppermint extract until the sweetener is completely dissolved.
- Pour approximately half of this peppermint mixture evenly into 6 cavities of a silicone mold or ice cube tray.
- Place in the freezer for 10-15 minutes until the white layer is firm to the touch.
- To the remaining mixture in the bowl, add the unsweetened cocoa powder and the shredded coconut.
- Whisk until smooth and well combined to create the chocolate layer.
- Carefully pour the chocolate-coconut mixture over the firm white layer in the molds, distributing it evenly.
- Return the molds to the freezer for another 20-30 minutes, or until the fat bombs are completely solid.
- Once firm, gently pop the fat bombs out of the molds.
- Enjoy immediately or store in an airtight container in the refrigerator.
