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Dark Chocolate Peppermint Patty Fat Bombs

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


These Dark Chocolate Peppermint Patty Fat Bombs are a delicious and low-carb chocolate treat! This recipe is keto, low-carb, nut-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 0.3 grams of net carbs per serving!


Inner layer:

Chocolate layer:



  1. Using a hand mixer, mix together peppermint extract, coconut oil, shredded coconut, golden monk fruit sweetener, 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!

Recipe Notes:

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, Peppermint Patty Fat Bomb