Keto Coconut Cream Peppermint Fat Bombs

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  • prep time

    prep time

    1 h 0 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    1 h 0 min

Keto Coconut Cream Peppermint Fat Bombs

6 ratings

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

Keto Coconut Cream Peppermint 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

  • Erythritol by Organic Life Nutrition

    Erythritol by Organic Life Nutrition

    5 tablespoon

  • Coconut Oil

    Coconut Oil

    2 tablespoon

  • Coconut Oil

    Coconut Oil

    2 tablespoon

  • Raw Coconut Butter by Artisana Organics

    Raw Coconut Butter by Artisana Organics

    ½ cup

  • Cocoa Powder, Unsweetened

    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 2
  • 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 3
  • 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 4
  • 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 5
  • 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.
    Step 6

Comments 25

  • Iamwhoiam&idontgiveadamn

    Iamwhoiam&idontgiveadamn a year 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

      Tom 3 years ago

      All the sweets taste good even if it doesn’t work out right.

      • hales912

        hales912 4 years ago

        ingredients say coconut oil but then the directions say coconut butter??

        • recipewriter

          recipewriter 3 years ago

          Hi, the ingredients lists coconut oil and coconut butter as the steps require both.

      • BigHorse

        BigHorse 5 years ago

        I added a wee bit of unsweetened shredded coconut to both mixtures, delish!!!

        • recipewriter

          recipewriter 5 years ago

          Glad you like the recipe :)

      • Sammyjo

        Sammyjo 5 years ago

        Soooo yummy

        • recipewriter

          recipewriter 5 years ago

          Thank you :)

      • Katie

        Katie 5 years ago

        Hi there, wondering instead of Erythritol can wer use stevia?

        • recipewriter

          recipewriter 5 years ago

          Hi, this should work but you may need to adjust the measurement for sweetness.

      • Jasian

        Jasian 5 years ago

        Is coconut oil butter different from coconut butter?

        • Ashumard

          Ashumard 5 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

        ramirez41798 5 years ago

        I also made my own coconut butter from an online recipe.

        • ramirez41798

          ramirez41798 5 years ago

          I've made them a few times and they turn out perfect every time. Great recipe!

          • recipewriter

            recipewriter 5 years ago

            Thank you so much! I'm really glad you enjoyed this recipe.

        • Anonymous

          Anonymous 5 years ago

          Can you use Almond butter in place of Coconut Butter?

          • recipewriter

            recipewriter 5 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

          Anonymous 6 years ago

          this didn't look anything like the picture and I followed the recipe to a t! ugh!

          • Daniellag44

            Daniellag44 6 years ago

            I have never heard of coconut butter before... where would I find that? I’d love to try these!

            • recipewriter

              recipewriter 6 years ago

              Hi! Most organic or specialist health food stores will stock this, alternatively you can purchase online from amazon!

          • Mignonette

            Mignonette 6 years ago

            How to store these? Should they be kept in the freezer?

            • recipewriter

              recipewriter 6 years ago

              Hi! Once these are set, storing in the fridge should be sufficient!

          • NaturesX

            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

              90twitters2 3 years ago

              Thank you. How did you figure that out?

          • Robbinsjm4

            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!