Keyword
fat bomb, keto halloween, Keto Mint Chocolate Cookies
Prep Time2minutes
Cook Time5minutes
Chill30minutes
Total Time7minutes
Servings24Bombs
Calories47kcal
AuthorBecky Craigo
Ingredients
Chocolate Layer
2oz100% bakers chocolate
4ozcoconut oil
15-20drops liquid stevia
Mint Layer
2tbscoconut butter
1tbscoconut milk
2/3tsppure mint extract
3drops liquid stevia
1-2tbserythritol to taste
Instructions
Melt the 100% bakers chocolate and the coconut oil in the microwave. Start with 30 second intervals stir in between. As the chocolate mixture melts, switch to 10 second intervals until the chocolate is melted.
In a bowl mix two tablespoons of coconut butter, 2/3 tsp mint extract, 1 tbs coconut milk and 2-3 drops of liquid stevia with a spoon. If the mixture is too solid microwave it in 10 second intervals. Add erythritol to taste. I used about 1.5 tbs of erythritol.
Pour half of the chocolate mixture into the candy mold, reserve for later.
With a tiny spoon, place about a 1/2 teaspoon of the mint layer into each candy mold. With a tiny spoon, place about a 1/2 teaspoon of the mint layer into each candy mold. Pour the remaining chocolate over the mint layer. Chill in the freezer for 1-2 hours or until set. Store in the freezer. Take the chocolate peppermint fat bombs out of the freezer about 2-5 minutes before consuming.Chill in the freezer for 1-2 hours or until set. Store in the freezer. Take the chocolate peppermint fat bombs out of the freezer about 2-5 minutes before consuming.