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prep time
1 h 0 min
cook time
0 min
ready time
1 h 0 min
Keto Coconut Cream Peppermint Fat Bombs
These deliciously creamy coconut fat bombs are infused with a burst of refreshing peppermint and encased in a chocolate shell. Perfect for snacking or an after-dinner treat!
The recipe calls for erythritol as the sweetener however you can use your own preferred low carb sweetener of choice. The recipe also calls for ½ teaspoon of peppermint extract. You can use more or less of this according to personal taste dependant on how strong a flavor you require.
The coconut butter will need to be relatively soft and paste like in order to blend well, and create a smooth consistency. If your coconut butter is quite firm, simply add it to a bowl with 3-4 tablespoons of hot water and stir to create a paste.
Net Carbs
2.8 g
Fiber
4.9 g
Total Carbs
7.7 g
Protein
2.3 g
Fats
16.3 g
165 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Erythritol by Organic Life Nutrition
5 tablespoon
Coconut Oil
2 tablespoon
Coconut Oil
2 tablespoon
Raw Coconut Butter by Artisana Organics
½ cup
Cocoa Powder, Unsweetened
¼ cup
Mint Extract
½ teaspoon
Recipe Steps
steps 6
1 h
Step 1
Arrange 9 paper truffle/mini cupcake cases.Step 2
Add the softened coconut butter to a food processor along with 2 tablespoons of coconut oil, 3 tablespoons of erythritol and the peppermint extract. Blend until you have a completely smooth paste.Step 3
Spoon the coconut mixture into a bowl and transfer to the refrigerator for 20-30 minutes to firm. The consistency should be easy to scoop and roll.Step 4
Remove the coconut mixture from the fridge and divide into 9 even portions – roughly a heaped teaspoon each. Roll into individual balls and place each in a cup cake case. Transfer to the freezer for 5-10 minutes. The coconut needs to be cold enough to set the chocolate on contact but not frozen through.Step 5
Whilst the coconut mixture is in the freezer, you can prepare the chocolate shell. Add the cocoa powder, remaining xylitol and the remaining coconut oil to a food processor. Blend until you are left with a smooth chocolate sauce.Step 6
Remove the coconut balls from the freezer, and taking each one in turn, coat in the chocolate sauce. You can simply lower them into the mixture with a spoon or attach them to the end of a wooden skewer or tooth pick and dip into the chocolate. Return the chocolate coated fat bombs to their cases and refrigerate for a further 5 minutes to ensure the chocolate is set.
Comments
Iamwhoiam&idontgiveadamn 2 years ago
These are decadent and definitely hit the spot when you feel like you must have chocolate. It’s higher in carbs than I like so next time I’ll substitute the erythritol with stevia in the raw. The coconut butter I used was solid in form and required softening in the microwave to be usable. I had lots of the glaze leftover.
Tom 3 years ago
All the sweets taste good even if it doesn’t work out right.
hales912 4 years ago
ingredients say coconut oil but then the directions say coconut butter??
recipewriter 4 years ago
Hi, the ingredients lists coconut oil and coconut butter as the steps require both.
BigHorse 5 years ago
I added a wee bit of unsweetened shredded coconut to both mixtures, delish!!!
recipewriter 5 years ago
Glad you like the recipe :)
Sammyjo 5 years ago
Soooo yummy
recipewriter 5 years ago
Thank you :)
Katie 6 years ago
Hi there, wondering instead of Erythritol can wer use stevia?
recipewriter 5 years ago
Hi, this should work but you may need to adjust the measurement for sweetness.
Jasian 6 years ago
Is coconut oil butter different from coconut butter?
Ashumard 6 years ago
Yes, you can usually get it at Whole Foods in the Peanut Butter aisle. The brand used here is the only one I have every been able to find
ramirez41798 6 years ago
I also made my own coconut butter from an online recipe.
ramirez41798 6 years ago
I've made them a few times and they turn out perfect every time. Great recipe!
recipewriter 6 years ago
Thank you so much! I'm really glad you enjoyed this recipe.
Anonymous 6 years ago
Can you use Almond butter in place of Coconut Butter?
recipewriter 6 years ago
Coconut butter is a lot firmer in consistency and will hold a lot better than almond butter. Having never tried this with almond butter I am unable to say for sure if it will work for you.
Anonymous 6 years ago
this didn't look anything like the picture and I followed the recipe to a t! ugh!
Daniellag44 6 years ago
I have never heard of coconut butter before... where would I find that? I’d love to try these!
recipewriter 6 years ago
Hi! Most organic or specialist health food stores will stock this, alternatively you can purchase online from amazon!
Mignonette 6 years ago
How to store these? Should they be kept in the freezer?
recipewriter 6 years ago
Hi! Once these are set, storing in the fridge should be sufficient!
NaturesX 6 years ago
Robbinsjm4 - - I had that problem in the past - - I click on the recipe, from the top right menu I choose copy to my foods, then from the left side menu I go to foods, then my foods, then recipes, it should be in uncategorized..when I find it, I then click on the right side menu for that particular recipe and choose edit.. Scroll down the recipe to Folder and put or make a new folder name. Then hit save top right.. Hope this helps..
90twitters2 3 years ago
Thank you. How did you figure that out?
Robbinsjm4 6 years ago
Quick question I have saved this and a few other recipes to my favorites from the drop down but can’t find them? These look delicious and looking forward to trying them!