Keto Thin Mint Cookie Fat Bombs
Delicious keto fat bombs you are going to want to make!
Tasty keto thin mint cookie fat bombs.
Do you love Girl Scout thin mint cookies?
Now you can enjoy a low carb Girl Scout cookie fat bomb.
Low carb copycat Girl Scout thin mint cookie fat bombs everyone is going to love.
Easy to make keto fat bombs that will have you in and out of the kitchen in no time at all.
A thin mint cookie fat bomb coated in chocolate – super YUMMY!
A simple and quick low carb recipe to mix up and it is also NO BAKE.
Great for keto desserts, keto snacks or mini little sweet treat.
Make homemade keto thin mint cookie fat bombs today with this easy ketogenic diet recipe.
No need to buy keto store bought snacks and desserts when you can make these delicious chocolate fat bombs.
Learn how to make the BEST low carb keto thin mint cookie fat bombs!
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How To Make Keto Thin Mint Cookie Fat Bombs
In a mixing bowl, combine the cream cheese, almond flour
unsweetened cocoa powder
Swerve sugar substitute
peppermint extract
vanilla extract
Blend on high until smooth and creamy.
Place the fat bomb batter into a candy mold, mini muffin tray, or any other container with small compartments.
Place the fat bombs into the freezer for at least an hour to set.
Pop the fat bombs out of the container.
In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil.
Microwave at 30 second intervals until completely combined and melted.
Add the other ½ teaspoon of peppermint extract to the chocolate mixture, and stir to combine.
Coat each fat bomb in the chocolate, and place them onto a parchment lined tray.
Place the fat bombs into the freezer until the chocolate has set.
Serve
Enjoy
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Ingredients
- 6 oz. Softened cream cheese
- ½ C. Almond flour
- ¼ C. Swerve confectioners sugar substitute
- 2 Tbsp. Unsweetened cocoa powder
- ½ tsp Vanilla extract
- 1 tsp Peppermint extract divided
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- In a mixing bowl, combine the cream cheese, almond flour, Swerve sugar substitute, unsweetened cocoa powder, vanilla extract and ½ teaspoon of the peppermint extract. Blend on high until smooth and creamy.
- Place the fat bomb batter into a candy mold, mini muffin tray, or any other container with small compartments. Place the fat bombs into the freezer for at least an hour to set.
- Pop the fat bombs out of the container.
- In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Microwave at 30 second intervals until completely combined and melted.
- Add the other ½ teaspoon of peppermint extract to the chocolate mixture, and stir to combine.
- Coat each fat bomb in the chocolate, and place them onto a parchment lined tray.
- Place the fat bombs into the freezer until the chocolate has set.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 12
Net Carbs: 2 net carbs per serving
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