Keto candy fat bombs you are going to want to make today!
Quick low carb recipe for BEST keto Junior Mint candy fat bombs.
If you are looking for candy alternatives for a ketogenic diet diet then try this keto candy recipe.
Only 1 net carb per serving and truly tasty and delish keto candy fat bombs.
No need to buy store bought candy when you can make homemade keto junior mint candy fat bombs.
Healthy, gluten free, sugar free low carb Junior mint candy fat bombs.
A layer of mint filling topped with keto friendly chocolate.
Everyone who has tried these loves them even family, friends and kids that don’t follow a ketogenic diet / lifestyle.
Homemade DIY candy fat bombs that fit into any keto meal plan.
Great keto beginners recipe too. Make as keto desserts, keto snacks or mini little low carb sweet treat.
If you are looking for a new, tasty and delish keto fat bomb recipe this is the one for you.
Get ready to mix up the BEST mint chocolate fat bombs.
Try the BEST low carb keto Junior candy fat bombs.
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How To Make Keto Junior Mint Fat Bombs
In a mixing bowl, combine the ½ C. coconut oil
Swerve confectioners sugar substitute.
peppermint oil
Beat on high until the coconut oil has become a whipped texture, and the mixture is smooth and creamy.
Fill the sections of a small square or rectangular candy mold with the coconut oil mixture, filling each section about 2-3 of the way full.
Place the fat bombs into the freezer to set for about an hour until the coconut oil mixture has become hard.
In a microwave safe bowl, combine the Lily’s baking chips and the remaining 1 Tbsp. of coconut oil.
Heat at 30 second intervals until the chocolate has melted and the mixture is combined well.
Let the chocolate mixture cool slightly, and then pour it onto the top of each of the fat bombs, filling them the rest of the way to the top of the mold.
Place the fat bombs back into the freezer to harden for 30 minutes before serving.
These fat bombs must be stored in an airtight container in the freezer if not served immediately, due to the high content of coconut oil they contain.
Serve
Enjoy
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Ingredients
- ½ C. + 1 Tbsp. Coconut oil divided
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Peppermint extract
- ⅓ C. Lily’s baking chips
Instructions
- In a mixing bowl, combine the ½ C. coconut oil, peppermint oil and Swerve confectioners sugar substitute. Beat on high until the coconut oil has become a whipped texture, and the mixture is smooth and creamy.
- Fill the sections of a small square or rectangular candy mold with the coconut oil mixture, filling each section about 2-3 of the way full.
- Place the fat bombs into the freezer to set for about an hour until the coconut oil mixture has become hard.
- In a microwave safe bowl, combine the Lily’s baking chips and the remaining 1 Tbsp. of coconut oil. Heat at 30 second intervals until the chocolate has melted and the mixture is combined well.
- Let the chocolate mixture cool slightly, and then pour it onto the top of each of the fat bombs, filling them the rest of the way to the top of the mold.
- Place the fat bombs back into the freezer to harden for 30 minutes before serving. These fat bombs must be stored in an airtight container in the freezer if not served immediately, due to the high content of coconut oil they contain.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 8
Net Carbs: 1 net carb per serving
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