These Chocolate Peppermint Fat Bombs will remind you of the yummy, minty, chocolatey flavor of Andes Mints! What better way to boost your fat intake than these tasty treats?
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There is only one thing better than chocolate keto fat bombs… chocolate keto fat bombs that taste like Andes Mints. I made these fat bombs not long after making my Keto Peppermint Mocha (Starbucks Copycat!) with the intention of capturing the flavor of that drink (minus the coffee, of course).
But as I played around with the flavor of my Chocolate Peppermint Fat Bombs recipe to get it juuust right, I realized… wait a sec… these taste like Andes Mints!
Growing up, I remember eating Andes Mints most often when visiting my grandmother. I would usually go through two or three, one after another, before calling it quits and enjoying the lingering chocolate-peppermint flavor.
With only 0.36g net carbs per chocolate fat bomb, you can definitely do the same with these!
Ingredients Needed for Chocolate Peppermint Fat Bombs
This stuff is seriously amazing and a must-have for the keto diet! It’s naturally sweet and turns into a deliciously creamy treat when it’s warmed.
This cocoa powder is amazing! It has a fantastic chocolate flavor without the natural bitterness found in traditional cocoa powder.
If you’re looking for a sugar substitute, you’ll love Swerve Confectioners! It uses (natural) sugar alcohols which have zero effect on blood sugar, meaning you can subtract them from the net carb count. (That gives Swerve zero net carbs.) It also measures just like sugar, so there isn’t any guessing about how much to use. I purchase the 48 oz. bags because they are convenient and a much better price per ounce than the 12 oz. bags.
This adds nutritious and energizing MCTs to the Peppermint Mocha, not to mention a delicious flavor! Use coupon code FORGETSUGARFRIDAY at checkout to get 15% off your entire order. (FYI, it’s cheaper to buy Perfect Keto products from their site than from Amazon!)
I love this 2-pack of mini fat bomb molds! I use it all the time for my fat bomb recipes. Thanks to the silicone material, whatever you put in them pops out easily.
- Coconut oil
- Peppermint extract — I used McCormick’s
How to Make These Chocolate Fat Bombs (Keto Andes Mints Copycat!)
Step #1: In one small bowl, combine all dry ingredients and mix well.
Step 2: In another small bowl, combine melted coconut oil, melted coconut manna, and peppermint extract. Mix well to make sure the peppermint extract has been evenly distributed.
How to melt coconut manna: To melt coconut manna, microwave the jar (lid OFF) in 10-second bursts, stirring between each burst. You want to get to a drippy consistency. I usually get there within 30 seconds.
Step #3: Combine ingredients and mix well. (Try not to abandon the recipe now and just eat this stuff off a spoon! 😉 )
Step #4: Spoon into fat bomb molds. My molds (I know many of you have picked up these same molds, so I guess “our molds”?) hold 15 fat bombs, but the batter for this recipe makes 16 fat bombs. I just treated myself to the extra fat bomb in batter form, but do what works for you.
Step #5: Freeze for at least 45 minutes. Remove from molds and enjoy!
How to Eat These Peppermint Chocolate Fat Bombs
- These chocolate fat bombs are perfect to enjoy over the holiday season! Who needs candy when you have easy fat bombs that taste like Andes Mints?!
- They’re pretty small, so feel free to have two or three!
Nutrition Facts for Peppermint Chocolate Fat Bombs
Each fat bomb contains:
- 51 calories
- 5g fat
- 0.36g net carbs
- 0g protein
I leave you with a photo of my “Andes Mint” fat bombs stash. Can you tell I really like these things? 😉 (Don’t let the photo fool you… that’s a really big mug!)
Want to Learn More About MCT Oil Powder?
I’ve got a post for that. Check out my MCT Oil Powder Guide to learn more!
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Chocolate Peppermint Fat Bombs (Andes Mints Copycat)
- In one small bowl, combine all dry ingredients and mix well.
- In another small bowl, combine melted coconut oil, melted coconut manna, and peppermint extract. Mix well to make sure the peppermint extract has been evenly distributed.
- Combine dry and wet ingredients and mix well.
- Spoon into fat bomb molds. (The molds I recommend have 15 slots, but this recipe makes 16 fat bombs. Make an additional fat bomb or enjoy the remaining batter!)
- Freeze for at least 45 minutes. Remove from molds and enjoy!
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.