Have you been looking for an easy and delicious keto peppermint patty recipe? If you love York peppermint patties, then you’ll love this low carb holiday treat! These Dark Chocolate Keto Peppermint Patty Fat Bombs are like the mint chocolates you grew up eating, but without the high sugar and carb content!
These sweet and satiating fat bombs are a staple in my household. They are a delicious keto dessert and, because of their fat content, serve as a great midday energy pick-me-up. So, whether I am working or out running seemingly endless errands, just one fat bomb (or two!) is enough to help stave off those nasty hunger pangs and keep me going!
Plus, did I mention that this will satisfy your sweet tooth? Personally, I love having something sweet after I finish a meal. Because let’s get real… avoiding dessert just isn’t going to work for me!
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Keto fat bombs that taste like york peppermint patties
For the filling of these Dark Chocolate Peppermint Patty Fat Bombs, I use a combination of peppermint extract, coconut oil, shredded coconut, golden monk fruit sweetener, and heavy cream. Then, for the chocolate coating, all that is required is simply melting a chocolate bar.
The outcome? A flavor reminiscent of York peppermint patties, but better because these treats don’t contain a mountain-load of sugar and carbs!
Easy monk fruit-sweetened keto fat bombs recipe
These Dark Chocolate Peppermint Patty Fat Bombs are sweetened with natural, net-carb-free monk fruit sweetener. I use Lakanto Monk Fruit Sweetener in virtually all of my ketogenic dessert and fat bomb recipes as it tastes just like traditional sugar and doesn’t kick me out of ketosis.
If you’ve never tried monk fruit sweetener, I highly recommend it! You can use code “REALBALANCED” for 20% off your Lakanto order!
Peppermint Patty Fat Bomb FAQs
To make this recipe as easy as possible for you to make, check out these helpful answers to commonly-asked questions!
What do I need to make keto peppermint patty fat bombs?
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Buy Now → Can I make these fat bombs dairy-free or coconut-free?
This recipe requires both dairy and coconut to be successful. I do have many dairy-free recipes and coconut-free recipes for you though!
Can I omit the peppermint extract from this recipe?
Yes! If you don’t want peppermint-flavored fat bombs, you can follow the recipe and simply altogether exclude the peppermint extract. Alternatively, you can sub in 1 tsp of vanilla extract for the peppermint extract or 1-2 tsp of your favorite extract flavoring!
Do I need a silicone mold to make these fat bombs?
Not necessarily, but you will be happy you have one! In this recipe, I use this silicone mold.
If you don’t have one, you could try placing the filling directly on a parchment paper-lined plate or baking sheet and then following the remaining instructions as written. But, these peppermint patties will work much better if you use a silicone mold.
How to make edgeless and rimless peppermint patties?
If you want peppermint patties that do not have hardened chocolate around the bottom (due to the melted chocolate hardening after being coated in chocolate and set atop a baking sheet), you can follow these steps:
- Simply, chop a hard vegetable or fruit in half (like a large turnip, apple, or beet) and place it flat side down on a baking sheet.
- When you’ve removed the fat bombs from their silicone mold cavities, insert a toothpick into the bottom of each (make sure it doesn’t go all the way through).
- Dip into the dark chocolate (spooning chocolate over the sides) and carefully shake off any excess chocolate.
- Insert the chocolate-coated fat bomb into the halved vegetable or fruit and allow to cool.
Note: If you aren’t concerned about the chocolate yielding a rim around the fat bombs, you can just dip the fat bombs into the melted chocolate and place directly on a parchment paper-lined plate or baking sheet.
How many net carbs are in fat bomb peppermint patties?
Each fat bomb contains 1.7 grams of net carbs. This recipe yields 10 servings in total. One serving is one Dark Chocolate Peppermint Patty Fat Bomb.
How to store fat bombs?
- Refrigerator Storage: Store your fat bombs in the refrigerator in an airtight container for 5-7 days.
- Freezer Storage: These fat bombs can also be stored in the freezer for up to 2 months. Before eating, allow the fat bombs to thaw slightly.
How many fat bombs can I eat per day?
This will be dependent on your personal goals. I personally eat 1-2 fat bombs per day and always remain in ketosis when doing so.
Can you eat more than 1-2 fat bombs per day? Sure! But, just be aware that you’ll need to account for the carb content so you don’t exceed the amount you want to be eating daily. If you need to learn more about how to calculate how many carbs you should be eating per day, read more about tracking your macros on a ketogenic diet!
Step-by-step: How to make these keto peppermint patties
In a high-speed blender or using an electric mixer on the highest speed, mix together all filling ingredients.
Pulse or mix until mixture turns into a paste.
Spoon mixture into silicone mold cavities before transferring silicone mold to freezer to freeze filling until hardened, about 1-2 hours, depending on the temperature of your freezer.
To a small glass or stainless steel bowl, add dark chocolate. In a large pot over medium heat, using double boiler method (see note below), melt chocolate in bowl, stirring occasionally. Remove pot from stovetop and allow the melted chocolate to cool slightly before moving on to the next step, but before it starts to set.
Double Boiler Method Note: Instead of putting the chocolate bar directly in a pot to melt, we want to simmer water in a pot and set a bowl atop the simmering water. This is to ensure the chocolate does not burn and melts evenly. To successfully melt chocolate using the double boiler method, to a large pot, add just enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in. Over medium heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting.
Remove the fat bombs from the individual silicone mold cavities. Insert a toothpick into each one of the fat bomb fillings and dip into the melted chocolate.
Place each into the halved fruit or vegetable (see note below) or directly on to parchment paper-lined plate or baking sheet before transferring to the refrigerator for 1 hour to set.
Halved Fruit or Vegetable Note: To easily allow the excess melted chocolate to fall off the fat bombs and create a rimless patty, you can cut a crunchy vegetable or fruit (like a turnip, apple, or beet) in half and place on a plate or baking sheet flat side down. Alternatively, you can place on a parchment paper-lined plate or baking sheet, but the excess melted chocolate will yield a rim.
Once the chocolate coating has fully hardened, remove fat bombs from the refrigerator and enjoy!
Diets this Keto Peppermint Patty Fat Bomb recipe complies with
These Dark Chocolate Peppermint Patty Fat Bombs are suitable for all the following diets:
- Keto and Low-Carb: One fat bomb contains 1.7 grams of net carbs.
- Gluten-Free: This keto peppermint patty recipe is gluten-free.
- Grain-Free: No grain-containing products were used in this fat bombs recipe.
- Egg-Free: This low carb peppermint patties recipe is made without eggs or egg products.
- Nut-Free: If you have a nut allergy or intolerance, this low carb peppermint patty recipe is not only delicious but safe to make.
Want more easy fat bomb recipes from Real Balanced?
If you’d like more keto-friendly dessert ideas, these are some fan-favorites you’ll love:
- Easy Tiramisu Fat Bombs
- Cinnamon Roll Low Carb Fat Bombs
- Keto French Toast Fat Bombs
- Chocolate Chip Cookie Dough Keto and Low Carb Fat Bombs
You can also purchase a copy of Fat Bomb Favorites or MINI Fat Bomb Favorites for even more keto-friendly and nut-free fat bomb recipes!
Take a look at my fat bomb recipe cookbooks!
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Dark Chocolate Peppermint Patty Fat Bombs
Ingredients
Filling:
- ½ cup 120mL coconut oil, solid, room temperature
- ¼ cup 60mL heavy whipping cream
- 3 tbsp 15g unsweetened shredded coconut
- 2 tbsp 24g golden monk fruit sweetener
- 2 tsp peppermint extract
Chocolate Coating:
- 80 g 90% dark chocolate bar
Instructions
- Filling: In a high-speed blender or using an electric mixer on highest speed, mix together all filling ingredients until mixture turns into a paste. Spoon mixture into silicone mold cavities before transferring silicone mold to the freezer to freeze filling until hardened, about 1-2 hours, depending on temperature of your freezer.
- Chocolate Coating: To a small glass or stainless steel bowl, add dark chocolate. In a large pot over medium heat, using double boiler method (see note below), melt chocolate in bowl, stirring occasionally. Remove pot from stovetop and allow melted chocolate to cool slightly before moving on to next step, but before it starts to set.
- Final Steps: Remove fat bombs from individual silicone mold cavities. Insert a toothpick into each one of the fat bomb fillings and dip into melted chocolate.
- Place each into halved fruit or vegetable (see note below) or directly on to parchment paper-lined plate or baking sheet before transferring to the refrigerator for 1 hour to set. Once chocolate coating has fully hardened, remove fat bombs from the refrigerator and enjoy!
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