You have to try coco-peppermint fat bombs!
Nothing goes together quite like chocolate and peppermint. If you're looking for a different way to infuse these fantastic flavors, then you should try low carb coco-peppermint fat bombs. This has all the flavors you love about this time of year, and it's something a little different to put on the dessert table. It's a total win!
Other than AMAZING flavor, there' even more to love about this dessert. In only 15 minutes, you can have this treat ready to go. The best part? You don't even have to turn on your oven! While everybody else has to worry about the perfect timing, you can simply mix in all the ingredients, freeze, and you're done! Can life get any easier than that?
Of course, we're all about keeping it totally low carb. This dessert fits the bill because it includes powdered erythritol instead of white sugar. You can still count on it to have a whole lot of sweetness without the extra calories or carbs.
Not only is this tasty treat easy to make, full of flavor, and keto-friendly, but you can make it for any occasion! It's fast enough to whip up when you're just in the mood for something sweet, but delicious enough to serve up to guests. It's always a good idea to have a low carb dessert like this on hand. You can still satisfy your taste buds without sacrificing your diet.
If you're searching for the perfect dessert for the season, then look no further than coco-peppermint fat bombs. It has the blend of flavors so many of us love without the effort or the carbs. Serve it up to your family and friends and watch how quickly it disappears. This recipe is sure to be an instant favorite!
| Servings: |
- 1/2 cup butter (softened)
- 4 ounces sugar-free dark chocolate (chopped)
- 1/4 cup coconut oil
- 1 tablespoon So Nourished powdered erythritol
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon coconut extract
- 6 tablespoons unsweetened shredded coconut
- Line a muffin pan with paper or silicone liners.
- Melt the butter and chocolate together in a double boiler over low heat.
- Whisk the mixture smooth then spoon half of it into the prepared muffin pan, filling the cups evenly.
- Freeze for 10 minutes or until the chocolate is hard on top.
- Melt the coconut oil in the microwave then stir in the powdered erythritol and extracts.
- Spoon a teaspoon or two of the peppermint mixture onto each of the chocolate cups.
- Freeze for 10 minutes then spoon the remaining chocolate over the peppermint.
- Sprinkle the cups with coconut then freeze until set.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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