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Dark Chocolate Peppermint Patty Fat Bombs

  • Author: realbalanced
  • Prep Time: 10 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 24 fat bombs
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


With only 0.3g net carbs per serving, these Dark Chocolate Peppermint Patty Fat Bombs are the perfect holiday treat! This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free!


Inner layer:

Chocolate layer:



  1. Using a hand mixer, mix together peppermint extract, coconut oil, shredded coconut, monk fruit sweetener (or erythritol), heavy cream at speed high enough to turn mixture into paste.
  2. Scoop mixture into silicone mold. Place silicone mold in freezer and freeze until solid, about 1-2 hours.
  3. In a microwave-safe bowl, in 30 second increments, microwave chocolate ingredients until melted, a little over 1 minute total (**see note below!). Stir after each microwave session. (Be very careful to watch during this process. The mixture should remain thick like melted chocolate).
  4. Remove silicone mold from freezer and pop coconut mixtures out.
  5. Using a fork, carefully dunk coconut mixture into melted chocolate, place on parchment paper, and allow to harden in freezer. (Optional: after 10 or so minutes in the freezer, remove fat bombs and drizzle remaining chocolate over the top.)
  6. Once chocolate-coating has hardened, remove from freezer and enjoy!


Store in freezer and allow to thaw and soften for 10-15 minutes prior to eating.

**The microwave used to develop this recipe and melt the chocolate was 900 watts. If your microwave is stronger, you will likely need to decrease to 50% power. If your microwave is much stronger than 900 watts, I recommend melting the chocolate ingredients over a double-boiler.

Keywords: fat bomb, keto fat bomb, fat bombs, chocolate fat bomb, low-carb dessert, keto dessert

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