Peppermint Chocolate Keto Fat Bombs was originally posted on Our Paleo Life.
We love MCT oil for being easy to digest and absorb, and its ability to safely support nutritional ketosis. In human clinical research, MCT oil has been shown to make it easier to reach ketosis (compared with other types of oils), and can help to reduce some of the symptoms that often accompany the transition into ketosis – the so-called ‘keto flu’.
MCT stands for medium-chain triglycerides. Even beyond support within ketogenic diets, MCTs have been shown to be helpful in Alzheimer’s disease, MCTs also have anti-microbial properties, helping to regulate a naturally healthy balance of gut flora. Always use MCTs as part of a nutritionally balanced diet, of course.
Our favorite MCT oil formulation is available through our store. It is a uniquely pure concentration of 90% beneficial caprylic (C8) and capric (C10) medium chain triglycerides, much more than you will find in other commercial varieties of MCT oil. It’s perfect to use in this recipe, in other recipes, and even by itself as a dietary supplement.
Peppermint Chocolate Keto Fat Bombs
The combination of MCT oil, cocoa butter, coconut oil, and coconut butter makes for a perfectly smooth chocolate bomb with loads of healthy fats. To up the ante, this recipe sneaks in some extra gut-healing collagen, as well as optional prebiotics to nourish your gut microbiome.
Our nutrition team and many patients like to have a container of these in the freezer to have on hand for snacks and for an extra boost of MCTs and healthy ingredients.
Peppermint Chocolate Keto Fat Bombs
Ingredients
- 1/4 cup cocoa butter melted
- 1/4 cup coconut oil melted
- 1/2 cup coconut butter melted
- 1/4 cup MCT oil
- 1 tsp peppermint extract
- 1/4 cup collagen protein
- 1/2 cup cocoa powder
- 3 scoops Prebiotin Prebiotic Fiber optional, gut healthy
- 1/4 tsp monk fruit
- 1/4 tsp salt
- 1 tbsp powdered Lakanto Sweetener optional
- 1/2 cup Unsweetened Shredded Coconut
Instructions
- Place chocolate molds of your choice on a flat surface that will fit in your fridge/freezer. I use a small rimmed baking dish and silicone chocolate molds (makes removing the fat bombs much easier). Set aside.
- Combine the melted cocoa butter, coconut oil, coconut butter, MCT oil, and peppermint extract. Whisk to combine everything until smooth.
- Add in the collagen, cocoa powder, prebiotic fiber, monk fruit, salt, and Lakanto (if using). Whisk to combine everything until smooth. Add in the shredded coconut and stir to combine.
- Transfer the chocolate mixture to a container with a pour spout (not required but makes pouring into the molds much easier). Fill the molds completely and put them in the fridge or freezer. Fridge will take longer to set up, freezer will be done in under 30 minutes.
- Remove fat bombs from the molds and store in an airtight container in the fridge for 1 month or in the freezer for up to 6 months. Let sit at room temperature for a few minutes before eating to allow them to soften a little.