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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…..

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.

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 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!!