Keto Grasshopper Fat Bombs

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    15 min

Keto Grasshopper Fat Bombs

16 ratings

There is something amazing about a mint and chocolate combo! The base of these are made with coconut butter, which you can make at home or is available at health food stores. They taste very indulgent which I love and the mint pairs so well with the dark chocolate! Store these in your fridge or in the freezer! I actually love them straight from the freezer and are sure to satisfy your sweet tooth.

  • Net Carbs

    1.5 g

  • Fiber

    2.4 g

  • Total Carbs

    5.9 g

  • Protein

    1 g

  • Fats

    9.7 g

101 cals

Keto Grasshopper Fat Bombs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw 100% Organic Coconut Butter by Artisana

    Raw 100% Organic Coconut Butter by Artisana

    4 tbsp

  • Cacao Powder by Dagoba

    Cacao Powder by Dagoba

    ½ teaspoon

  • The Ultimate Sugar Repacement by Swerve

    The Ultimate Sugar Repacement by Swerve

    2 tsp

  • Raw 100% Organic Coconut Butter by Artisana

    Raw 100% Organic Coconut Butter by Artisana

    4 tbsp

  • Peppermint Extract

    Peppermint Extract

    1 x 1/2 teaspoon

  • The Ultimate Sugar Repacement by Swerve

    The Ultimate Sugar Repacement by Swerve

    2 tsp

  • Chocolate Chips, Sugar Free

    Chocolate Chips, Sugar Free

    ¼ cup, whole pieces - regular

Recipe Steps

steps 6

15 min

  • Step 1

    Place ¼ cup coconut butter, cacao powder, chocolate chips in a microwave proof bowl. Heat on HIGH for 20 seconds. Stir and heat in increments of 10 seconds until melted. Stir in Swerve.
    Step 1
  • Step 2

    In another microwave proof bowl, add ½ cup coconut butter and heat on HIGH for 20 seconds or so until coconut butter is melted. Add food coloring, mint extract and Swerve.
    Step 2
  • Step 3

    Add a very small drop of the chocolate mixture to each of 10 mini muffin liners. Freeze for 5 minutes.
    Step 3
  • Step 4

    Then divide the mint coconut mixture to each of 10 liners. Press down the mint layer until smooth. Freeze again for 5 minutes.
    Step 4
  • Step 5

    Top each with remaining chocolate and spread to fill the top. Freeze until hard! Keep these in the fridge for a softer texture or in the freezer if you like them firmer!
    Step 5
  • Step 6

    Unwrap when you are ready to serve!
    Step 6

Comments 29

  • Cissi

    Cissi 2 years ago

    I added cream cheese and pecans to the mint mixture. It was yummy.

    • RousingKetone533872

      RousingKetone533872 3 years ago

      These are terrible

      • pennybindon

        pennybindon 4 years ago

        Oh goodness, I apologize but I found these to be so awful! Inedible, really. To each their own but I can't even think of a way to fix these.

        • Jewels41134

          Jewels41134 4 years ago

          Would mint extract work or does it have to be peppermint? What's the difference lol?

          • Chris Squires

            Chris Squires 2 years ago

            Peppermint is just a variety of mint. Use whatever you have, it’s fine.

          • Jeslyn26

            Jeslyn26 3 years ago

            Peppermint is just that. If you mix Peppermint and spearmint together it makes just mint. It's hard to explain lol. But I would use mint extract instead of Peppermint when making these.

        • Leah

          Leah 4 years ago

          Not thrilled. Conflicting measurements in recipe and yes I’m dumb and didn’t know about food coloring but everything should always be listed in the ingredients

          • TrietiakD

            TrietiakD 4 years ago

            But I’m sure they were still delicious!

        • Mamabearrose

          Mamabearrose 4 years ago

          Can I use peppermint essential oil instead? If so how many drops?

          • LaurenEz

            LaurenEz 4 years ago

            I used young living peppermint oils you can digest. Used 7 drops, they’re great!

          • Steve

            Steve 4 years ago

            I hope you mean peppermint extract.

          • Amethyst

            Amethyst 4 years ago

            I don’t recommend it. Just because it is also peppermint does not make it safe to eat. Some essential oils are not made for consumption. Plus, it can taste weird.

        • jnk4mec8256

          jnk4mec8256 4 years ago

          These are so good! You should definitely try this recipe! The ingredients are listed twice because you use some again in the second layer type.

          • Sonia

            Sonia 4 years ago

            Yeah I noticed that's why they do it.

        • plattejohns011966806f

          plattejohns011966806f 4 years ago

          Love these!

          • Bron

            Bron 5 years ago

            This kicks butt. ❤️

            • PirateWench

              PirateWench 5 years ago

              The same ingredient is listed twice - but hey! Can’t wait to make and try these!

              • faith4775

                faith4775 3 months ago

                4 tablespoons is 1/4 cup. Then it says add 1/2 cup of the coconut butter, which is 8 tablespoons...that is a total of 3/4 cup (12 tablespoons) of coconut butter. Calories and fat (or the instructions) should be adjusted for this recipe. And, the measurements... is it 1/4 cup or 1/2 cup in the recipe instructions?

              • Gosia

                Gosia 5 years ago

                I thought the same thing but you use the first set of ingredients for the chocolate mixture and the second set for the mint mixture.

            • Tracey

              Tracey 5 years ago

              I was craving chocolate for the first time in a month and this was perfect. Yummy and satisfying.

              • Princess

                Princess 5 years ago

                Can I use regular butter? And is the mint extract 1/2 tsp or 1 and 1/2 tsp? The 1 x 1/2 is confusing.

                • recipewriter

                  recipewriter 5 years ago

                  Regular butter would work but it would change the nutirionals. Yes it's 1/2 teaspoon of mint extract.

              • Cassimora

                Cassimora 5 years ago

                These taste just like an Andes chocolate! I wish there were more instructions on the size of these, because I used regular muffin cups and they turned out pretty flat. If you want the shape in the picture I'd recommend using mini cupcake cups.

                • Anonymous

                  Anonymous 5 years ago

                  What kind of chocolate chips should I use. I know it says sugar free- I am assuming dark chocolate?

                  • Tacos4life

                    Tacos4life 5 years ago

                    Lillys makes a great sugar free chocolate chip too. They are stevia sweetened.

                  • recipewriter

                    recipewriter 5 years ago

                    Yes! Either would be fine, I prefer dark chocolate and Hershey's has a great sugar free dark chocolate chip FYI

                • Sharon1605

                  Sharon1605 5 years ago

                  how long will these store and how should they be stored?

                  • Missb123

                    Missb123 5 years ago

                    Yummy!!!

                    • Cgrecu

                      Cgrecu 5 years ago

                      So good!