These Keto Mint Brownie Batter Fat Bombs are completely addictive. They are amazingly low in carbs and they melt in your mouth nicely.
These Keto Mint Brownie Batter Fat Bombs are like delicious frozen bites of chocolate mints! They are divine minty treats that are perfect to satisfy your sweet tooth at any time of the day.
Make sure to make plenty of them ahead of time and store them in the freezer. Totally the best way to stay on track with your Keto diet.
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Keto Mint Brownie Batter Fat Bombs Ingredients
- 4 tablespoons butter, softened
- 8 ounces cream cheese, softened
- 1 tablespoon unflavored whey powder
- ¼ cup unsweetened cocoa powder
- 1 tablespoon coconut flour
- ¼ cup confectioner’s sugar (Swerve)
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon liquid stevia
- 1/4 c Lily’s stevia-sweetened chocolate chips (or unsweetened dark chocolate chips)
Makes a dozen
How to make Keto Mint Brownie Batter Fat Bombs
In a large mixing bowl using a hand mixer, beat butter and cream cheese until light and fluffy.
Add sweeteners and extracts, then beat until combined.
Slowly beat in whey powder and cocoa powder on low for about 90 seconds.
Add in coconut flour and beat for an additional 30 seconds.
Gently fold in chocolate chips. Cover the bowl with a lid or plastic wrap and refrigerate for 20 minutes. Prepare a baking sheet with parchment paper.
Remove from fridge and using a small cookie scoop, scoop batter into balls (about 1 tablespoon size) and place on parchment papered surface.
Place baking sheet in the freezer for 15 minutes and serve. To store, place in a covered container in the fridge or freezer.
Keto Mint Brownie Batter Fat Bombs
Ingredients
- 4 tablespoons butter softened
- 8 ounces cream cheese softened
- 1 tablespoon unflavored whey powder
- ¼ cup unsweetened cocoa powder
- 1 tablespoon coconut flour
- ¼ cup confectioner’s sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon liquid stevia
- 1/4 c Lily's stevia-sweetened chocolate chips or unsweetened dark chocolate chips
Instructions
-
In a large mixing bowl using a hand mixer, beat butter and cream cheese until light and fluffy. Add sweeteners and extracts, then beat until combined.
-
Slowly beat in whey powder and cocoa powder on low for about 90 seconds.
-
Add in coconut flour and beat for an additional 30 seconds.
-
Gently fold in chocolate chips.
-
Cover the bowl with lid or plastic wrap and refrigerate for 20 minutes.
-
Prepare a baking sheet with parchment paper.
-
Remove from fridge and using a small cookie scoop, scoop batter into balls (about 1 tablespoon size) and place on parchment papered surface.
-
Place baking sheet in freezer for 15 minutes and serve.
-
To store, place in a covered container in the fridge or freezer.
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