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1. Begin by melting the coconut oil (or butter) in a small saucepan over low heat, stirring constantly to ensure it doesn’t burn.
2. Once melted, remove from heat and whisk in the unsweetened cocoa powder until smooth.
3. Add the peppermint extract, continuing to whisk until fully incorporated.
4. Pour the mixture evenly into a silicone mold or ice cube tray.
5. Place in the freezer for about 30 minutes, or until the fat bombs are solidified.
6. Once set, pop the fat bombs out of the mold and store in an airtight container in the refrigerator.
Variations & Tips
For a hint of sweetness, consider adding a couple of drops of liquid stevia or your preferred low-carb sweetener to taste. You could also experiment with different extracts like vanilla or almond for a unique twist on the classic flavor. To add a crunchy texture, try mixing in crushed sugar-free peppermint candies or a handful of chopped nuts before freezing. Remember, while these variations can enhance the recipe, it’s important to keep an eye on carb counts and ingredient quality to maintain their keto-friendly nature.
