|

Mint Chocolate Fat Bombs

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Mint Chocolate Fat Bombs…does that sound like a completely ridiculous concept? I have to admit, the first time I heard the term fat bomb I laughed. It sounded so insane to me, but then I tried them! Holy Moly, these little bundles of pure joy are exactly what I needed to squash those annoying candy cravings and not cave in to temptation…..

small dark mint chocolate fat bombs lined up on a piece of white parchment paper

What is a Fat Bomb?

Fat Bombs are made of high-quality fats, such as butter, coconut oil, cocoa butter, nuts and seeds. They are used as a high-energy snack, treat, or dessert by people following a ketogenic diet. As I mentioned above, they are a great way to curb sweet cravings and they boost your metabolism!

Warning: Fat Bombs are not for those following a Standard American Diet (SAD) that is high in carbs. Their purpose is to help replace the sugar and carbs with fat to keep you feeling fuller longer so your body can burn stored fat as fuel. 🙂

How do you make Mint Chocolate Fat Bombs?

Place the chocolate chips and cocoa butter {or coconut oil or butter} in a bowl.

A clear bowl with chocolate chips and chunks of cocoa butter sitting on a marble counter with a bag of chocolate chips in the background

Heat in the microwave for 45 seconds on HIGH power. Remove and stir to combine.

Partially melted chocolate chips and cocoa butter mixed together with a fork in a clear glass bowl

Return to the microwave and heat in 15 second intervals until almost completely melted.

Melted chocolate and cocoa butter chunks mixed together in a clear glass bowl

Continue stirring until the mixture is completely smooth. Add the mint oil and stir to combine.

A bowl of melted chocolate in a clear glass bowl with mint oil added

Pour the mixture into silicone candy molds or mini muffin molds.

A blue, chocolate filled candy mold sitting on a marble counter with an empty red mold in the background

Gently tap to remove any air bubbles, then place in the freezer for at least 30 minutes.

Remove fat bombs from the freezer and pop them out of the candy molds.

mint chocolate fat bombs on a large white plate sitting on a textured background

Enjoy up to 3 mini or 1 regular sized fat bombs anytime hunger strikes, when you’re craving dessert or if you are not getting enough fat in your diet!

I chose these cute mini candy molds so they would actually look like candy. You could also chill the chocolate mixture and scoop out 1 Tablespoon (5/8ths ounce) sized balls onto parchment paper and freeze them to hold their shape, or pour the mixture into mini muffin cups.

Notes: {contains affiliate links}

  • I used Cocoa Butter in this recipe so I could make them dairy-free for my son. I usually make them with butter when I do not need to share, lol
  • This recipe make 48 mini fat bombs when using these Silicone Candy Molds. Or you can make 15 Mini Muffin sized bombs if you prefer.
  • I used Lily’s Dark Chocolate Baking Chips that are sweetened with Stevia and Erythritol because it makes them super easy to prepare.
  • Lorann Flavoring Oils are perfect in this recipe. They have an intense flavor, don’t contain any water or alcohol, and they are gluten and sugar free.
  • Store fat bombs in the refrigerator in a sealed container for a week or so, or place in the freezer until needed.
  • 9 carbs – 1 fiber – 3 sugar alcohols = 5 net carbs

Why are you posting keto recipes?

For my regular readers who are probably confused right now, Yes I did switch to a Keto diet back in February. I love it!! So far I have lost 24 pounds and dropped 3 dress sizes which makes me happy. I knew sugar and carbohydrates were my downfall, I just didn’t realize how much at the time.

No, I am not turning Cooking with Curls into a Keto blog. I am starting a totally new blog – Yummy Healthy Keto – that will be all Keto recipes, info, etc., so Cooking with Curls can continue on just as it has for the past 6 years. 🙂

My mom really wanted this recipe, and we needed the actual carb/fat counts so I needed to post it today, lol

Enjoy!!

small dark mint chocolate fat bombs lined up on a piece of white parchment paper

Mint Chocolate Fat Bombs

Squash those candy cravings and boost your metabolism with a couple of these smooth and creamy Mint Chocolate Fat Bombs straight out of the freezer!
4.34 from 9 votes
Print Rate
Course: Snack
Cuisine: American
Keyword: recipe, chocolate, chips, butter, cocoa, keto, fat, low, carb
Prep Time: 2 minutes
Cook Time: 2 minutes
Chilling Time: 30 minutes
Total Time: 4 minutes
Servings: 16 Servings
Calories: 104kcal
Author: Lisa Johnson

Ingredients

  • 9 ounces sugar-free chocolate chips I used stevia sweetened Lily's Dark Chocolate Chips
  • 4 Tablespoons cocoa butter or butter, coconut oil
  • teaspoon peppermint candy flavoring oil I used Lorann - substitute 1/2 teaspoon of regular extract if needed

Instructions

  • Place the chocolate chips and cocoa butter {or coconut oil or butter} in a bowl.
  • Heat in the microwave for 45 seconds on HIGH power. Remove and stir to combine.
  • Return to the microwave and heat in 15 second intervals until almost completely melted.
  • Continue stirring until the mixture is completely smooth. Add the mint oil and stir to combine.
  • Pour the mixture into silicone candy molds or mini muffin molds.
  • Gently tap to remove any air bubbles, then place in the freezer for at least 30 minutes.
  • Remove fat bombs from the freezer and pop them out of the candy molds.
  • Enjoy up to 3 fat bombs anytime hunger strikes, you’re craving dessert or if you are not getting enough fat in your diet!

Notes

  • I used Cocoa Butter in this recipe so I could make them dairy-free for my son. I usually make them with butter when I do not need to share, lol
  • This recipe make 48 mini fat bombs when using these Silicone Candy Molds. Or you can make 15 Mini Muffin sized bombs if you prefer.
  • I used Lily’s Dark Chocolate Baking Chips that are sweetened with Stevia and Erythritol because it makes them super easy to prepare.
  • Lorann Flavoring Oils are perfect in this recipe. They have an intense flavor, don't contain any water or alcohol, and they are gluten and sugar free.
  • Store fat bombs in the refrigerator in a sealed container for a week or so, or place in the freezer until needed.
  • 9 carbs - 1 fiber - 3 sugar alcohols = 5 net carbs

Nutrition

Calories: 104kcal | Carbohydrates: 9g | Fat: 8g | Saturated Fat: 6g | Fiber: 1g | Iron: 0.8mg

Similar Posts

4.34 from 9 votes (9 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating