Keto chocolate peppermint cream cheese fat bombs
Make these low carb no sugar chocolate peppermint cream cheese fat bombs.
While I don’t usually need snacks or sweet treats when eating keto, I like to have fat bombs in the freezer in case I need to top up my fats for the day. You only need to have 1 or maybe 2 small ones to fill you up. These chocolate peppermint cream cheese fat bombs give a hint of After Eights.
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If you’re not a mint fan, or want to change up the flavour, you can just add a different extract like orange or almond, and change the food colouring if using, to tie in.
Using the cream cheese gives a really nice texture, and then you get the crunch of the chocolate topping. If you want to keep the carbs down, then you can leave off the chocolate topping. I use unsweetened chocolate buttons*.
I’d recommend using concentrated food colouring* as you don’t need much to get the colour.
Silicone moulds are the easiest to use for fat bombs. I use small 1.5 inch moulds*, but if you’ve only got silicone muffin trays, you can use these but you’ll have a disc shape rather than ‘mound’.
If you don’t have moulds you can still make these. After mixing, pop in the freezer for a bit. Once it’s more solid, you can then scoop out spoonfuls, mould into rounds, then put on baking trays to freeze.
Keto chocolate peppermint fat bombs recipe
Makes 10-12
Prep time 10 mins
Freezing time: 2 hours
Ingredients
- 110g cream cheese, room temperature
- 110g unsalted butter, room temperature
- 30g erythritol or alternative sweetener
- 1 tbsp of refined coconut oil
- ¾ tsp peppermint extract
- Green food coloring, optional
Chocolate topping
- 1 tbsp of coconut oil, melted
- 50g sugar free chocolate
- ¼ tbsp powdered erythritol (or similar alternative, if required)
How to make:
Beat the cream cheese and softened butter together until light and frothy.
Stir in your chosen sweetener, peppermint extract and melted coconut oil.
If you’re using food colouring, add that in and mix until you get the colour you want.
Spoon into small silicone moulds and freeze for about 10 minutes.
Melt sugar free chocolate with a little coconut oil (and sweetener if you need it), and stir until it’s well combined. Then spoon a little into each of the top of the moulds to cover the fat bombs.
Refreeze for around an hour until the fat bombs are frozen fully.
You can leave in the moulds in the freezer until you want to eat one. Or once frozen, remove from the moulds and put in a freezer proof bag, and just take one when needed.
Next time I think I’ll be trying chocolate orange flavour.
Let me know how you get on making these keto chocolate peppermint cream cheese fat bombs.
You can find my other keto fat bomb recipes here:
Keto chocolate peppermint cream cheese fat bombs
A healthier, low carb, no sugar fat bomb that's a reflection of After Eights flavours
Ingredients
- 110 g cream cheese room termperature
- 110 g unsalted butter room termperature
- 30 g eryritol (powdered)
- 1 tbsp coconut oil melted
- 3/4 tsp peppermint extract
- green food colouring optional
Chocolate topping
- 50 g unsweetened chocolate
- 1 tbsp coconut oil
- 1/4 tbsp powdered erythritol
Instructions
Beat the cream cheese and softened butter together until light and frothy.
Stir in your chosen sweetener, peppermint extract and melted coconut oil
If you’re using food colouring, add that in and mix until you get the colour you want.
Spoon into small silicone moulds and freeze for about 10 minutes.
Melt sugar free chocolate with a little coconut oil (and sweetener if you need it), and stir until it’s well combined. Then spoon a little into each of the top of the moulds to cover the fat bombs.
Refreeze for around an hour until the fat bombs are frozen fully.
Once frozen, remove from the moulds and put in a freezer proof bag, then eat when needed. (leave out of the freezer for a couple of minutes before eating)
Like this post, try these other tips for nearby days out.
