Hi! My name is Sara and I am the face behind Real Balanced. I'm so happy to have you here and to share my favorite low-carb, keto, paleo, and low-FODMAP recipes! Learn more about me here.

Dark Chocolate Peppermint Patty Fat Bombs

Dark Chocolate Peppermint Patty Fat Bombs


Dark Chocolate Peppermint Patty Fat Bombs

There's something so delicious about the flavor combination of peppermint and chocolate! These Dark Chocolate Peppermint Patty Fat Bombs are sure to hit the spot. Just one is enough to satisfy your sweet tooth and keep you satiated between meals!


Fat Bombs As Fuel

I love to enjoy a fat bomb to fuel me through my busy days. Whether I am headed to a HIIT workout or out running endless errands, just one fat bomb is plenty to stave off hunger and keep me energized!

Plus, they're a great, entirely guilt-free dessert after dinner! Personally, I always have something sweet after I finish my last meal of the day. Restricting all desserts just isn't a way I'm gonna live my life. Just one of these Dark Chocolate Peppermint Patty Fat Bombs is enough to keep my sugar craving at bay! If you are in search of more fat bomb recipes, you can find all Real Balanced fat bomb recipes here!


Net Carbs

One fat bomb is only 0.3 grams net carbs!

Diets This Recipe Is Compliant With

This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free.

This post contains affiliate links, which means that if you click one of the product links, I’ll receive a commission. Don't worry, you won't be charged anything extra. This just helps keep the lights on.


Prep time: 10 mins
Total time: 1 hour, 30 mins
Yields: 24 fat bombs


Inner layer:

2 tsp peppermint extract
½ cup coconut oil, solid, room temperature
3 tbsp shredded coconut
2 tbsp monk fruit sweetener (use code "REALBALANCED" for 20% off Lakanto products) or erythritol
¼ cup heavy cream

Chocolate layer:

2 tbsp + 1 tsp unsweetened cocoa powder
2 tbsp butter
1 tbsp heavy cream
100g raw cocoa butter


Hand mixer
Silicone mold


  1. Using a hand mixer, mix together peppermint extract, coconut oil, shredded coconut, monk fruit sweetener (or erythritol), heavy cream at speed high enough to turn mixture into paste.
  2. Scoop mixture into silicone mold. Place silicone mold in freezer and freeze until solid, about 1-2 hours.
  3. In a microwave-safe bowl, in 30 second increments, microwave chocolate ingredients until melted, a little over 1 minute total. (**See note below!) Stir after each microwave session. (Be very careful to watch during this process. The mixture should remain thick like melted chocolate).
  4. Remove silicone mold from freezer and pop coconut mixtures out.
  5. Using a fork, carefully dunk coconut mixture into melted chocolate, place on parchment paper, and allow to harden in freezer. (Optional: after 10 or so minutes in the freezer, remove fat bombs and drizzle remaining chocolate over the top.)
  6. Once chocolate-coating has hardened, remove from freezer and enjoy!

Store in freezer and allow to thaw and soften for 10-15 minutes prior to eating.

**The microwave used to develop this recipe and melt the chocolate was 900 watts. If your microwave is stronger, you will likely need to decrease to 50% power.

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