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Keto Peppermint Cup Fat Bombs Recipe

As I’m sure you know, eating chocolate bars and lollipops aren’t exactly conducive to keeping in ketosis. But you can still enjoy treats on a Keto diet…like this amazing Keto peppermint cup fat bombs recipe.

For more Keto fat bomb recipes, check out this list here.

Adjustments for Keto Candy

The chocolate for this candy is going to be a mix of dark chocolate and coconut oil. Using dark chocolate reduces the sugar.

The filling uses a mixture of coconut butter and coconut oil flavored with peppermint extract and stevia. Peppermint tends to be pretty strong, so a little goes a long way.

Coconut Butter vs. Coconut Oil

Pay close attention when you’re making this recipe – coconut oil and coconut butter are not the same. If you happen to flip-flop the amounts of each ingredient you’re going to end up with a less-than-desirable outcome.

If you’ve been keto for a while and you cook or bake a lot, you’re probably familiar with coconut oil. It’s a staple in many of the recipes on the site, and it has a lot of good things going for it.

Coconut oil is solid at room temperature but can be melted for recipes (like this one). Typically it is used as a recipe ingredient rather than a standalone food.

Unlike coconut oil, coconut butter tends to be eaten with food that is already cooked, as a condiment. Some people eat it straight with a spoon, while others might enjoy it with keto toast or melted with berries.

Coconut butter comes from the meat of the coconut. It’s been ground into something of a paste and can vary from waxy to super creamy.

Blending it with the coconut oil provides the perfect texture for the filling in this keto peppermint cup fat bombs recipe.

Peppermint patties are the perfect addition to a kids party table, so if you need a more traditional alternative recipe, then look no further.

Keto Peppermint Patties Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 12 servings 1x
• Category: Dessert, Snack
• Cuisine: American

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Ingredients

To make the peppermint filling:

• 1/2 cup (120 ml) coconut butter
• 1 Tablespoon (15 ml) coconut oil, melted
• 1 teaspoon (5 ml) peppermint extract
• Stevia or erythritol, to taste

To make the chocolate layer:

• 2 Tablespoons (60 ml) coconut oil, melted
• 4 oz (113 g) 100% dark chocolate

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Instructions

1. In a bowl mix together all the peppermint filling ingredients.
2. Pour a small amount of peppermint mixture into mini cupcake or muffin trays (silicone ones work best for this) to form a 1/3-inch thick layer. Freeze for 1 hour until solid. Melt the dark chocolate and coconut oil together and combine. Make sure it’s not too hot but still liquid.
3. Remove the solid peppermint fillings from the cups.
4. Pour a small amount of the chocolate mixture into each cup so that it covers the base, place the peppermint filling back into the cup and then cover with a bit more chocolate so that it’s completely covered.  Repeat for all the patties.
5. Freeze for 2+ hours until solid. Let thaw for 10 minutes before enjoying.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

• Calories: 153
• Sugar: 1 g
• Fat: 13 g
• Carbohydrates: 3 g
• Fiber: 2 g
• Protein: 2 g