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?

chocolate fat bombs stacked up on top of each other with white background

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

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.

chocolate fat bombs ingredients in two bowls side to side over red towel

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! 😉 )

chocolate fat bombs batter in white bowl sitting on a bright red towel

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!

chocolate fat bombs in a brown fat bomb mold on countertop

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

stack of chocolate fat bombs on a white background and white countertop

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!)

chocolate fat bombs in a large mug on a countertop

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!

Like This Post? Give it a Share!

I hope you love these Peppermint Chocolate Fat Bombs! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

chocolate fat bombs stacked up on top of each other with white background
Chocolate Peppermint Fat Bombs (Andes Mints Copycat)
Prep Time
10 mins
Freeze time
45 mins
Total Time
55 mins

These nutritious fat bombs really do taste like Andes Mints! They’re satisfying and refreshing.

Course: Dessert, Snack
Cuisine: American, Western
Keyword: chocolate fat bombs, mint fat bombs
Servings16
Calories51 kcal

Ingredients

  • 4 tbsp coconut manna (melted)
  • 3 tbsp coconut oil (melted)
  • 2 tbsp dutch process cocoa powder
  • 2 tbsp Perfect Keto Chocolate MCT Oil Powder
  • 3 tbsp Swerve Confectioners
  • 1/8 tsp peppermint extract
Instructions
  1. In one small bowl, combine all dry ingredients and mix well.

  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.

  3. Combine dry and wet ingredients and mix well.

  4. 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!)

  5. Freeze for at least 45 minutes. Remove from molds and enjoy!

Recipe Notes

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.

Leave a Reply

Your email address will not be published. Required fields are marked *