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

Quantity

Serving Size

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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

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.

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Comments 25

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.

2
Tom 4 years ago

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

0
hales912 4 years ago

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

3
- recipewriter 4 years ago
  
  Hi, the ingredients lists coconut oil and coconut butter as the steps require both.
  
  4
BigHorse 6 years ago

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

6
- recipewriter 6 years ago
  
  Glad you like the recipe :)
  
  1
Sammyjo 6 years ago

Soooo yummy

0
- recipewriter 6 years ago
  
  Thank you :)
  
  0
Katie 6 years ago

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

0
- recipewriter 6 years ago
  
  Hi, this should work but you may need to adjust the measurement for sweetness.
  
  0
Jasian 6 years ago

Is coconut oil butter different from coconut butter?

1
- 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
  
  0
ramirez41798 6 years ago

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

0
ramirez41798 6 years ago

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

1
- recipewriter 6 years ago
  
  Thank you so much! I'm really glad you enjoyed this recipe.
  
  1
Anonymous 6 years ago

Can you use Almond butter in place of Coconut Butter?

0
- 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.
  
  0
Anonymous 6 years ago

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

0
Daniellag44 6 years ago

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

0
- recipewriter 6 years ago
  
  Hi! Most organic or specialist health food stores will stock this, alternatively you can purchase online from amazon!
  
  0
Mignonette 6 years ago

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

1
- recipewriter 6 years ago
  
  Hi! Once these are set, storing in the fridge should be sufficient!
  
  1
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..

2
- 90twitters2 3 years ago
  
  Thank you. How did you figure that out?
  
  0
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!

0

Keto Coconut Cream Peppermint Fat Bombs

Ingredients

Recipe Steps

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Comments 25