Low-Carb Mint Chocolate Strawberry Fat Bombs

These are the BEST Low-Carb Mint Chocolate Strawberry Fat Bombs! They are dairy free, nut free and gluten-free with 1g of net carbs - only 5 ingredients & a microwave needed!!

Course Dessert, Fat Bombs, Snacks

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Keyword fat bombs, keto fat bombs, keto snacks

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 70kcal

Author Abbie Brooks

Ingredients

Bottom chocolate layer:

4 oz chocolate chips, sugar-free or baking chocolate
1 tbsp coconut oil
1/4 tsp mint flavor

Top Strawberry layer

1/4 cup coconut milk
1 large strawberry (or 2-3 small) finely diced

US Customary - Metric

Instructions

Chocolate Layer

Place the chocolate chips and the coconut oil in a microwave safe bowl or jug and melt in 20-30 second intervals, until runny.
Stir well after each microwave burst to ensure chocolate doesn't burn.
Add mint flavor and stir through.
Pour chocolate mixture into moulds to about 1/4 inch or 1/2 cm
Place in freezer to solidify for 15-20 minutes

Strawberry Layer

Place coconut milk and strawberries in a microwave safe bowl or jug and heat for 30-45 secs. The mixture will be runny.
Crush up the strawberries with a spoon or fork so they break up and the mixture turns pink. I used the end of a wooden spoon.
Leave some strawberry chunks for texture.
Remove the chocolate moulds from the freezer and check it has hardened (around 15 minutes)
Pour the strawberry mixture on top of the chocolate layer (another quarter inch or 1/2 cm)
Place in freezer to harden for at least 20 minutes or longer if possible.

Notes

I used Lily's Baking Chocolate in this recipe so did not need to add any sweetener, however, if you are using 85-90% cocoa chocolate (or higher) you may need to add a tablespoon of erythritol or stevia glycerite to the chocolate mixture after melting it.

Lily's chocolate is gluten-free.

Low-Carb Mint Chocolate Strawberry Fat Bombs should be kept in the freezer.

Recipe time does not include cooling time. Allow 15 mins to cool the chocolate and at least 20 minutes (ideally 1 hour) for the strawberry layer.

Nutrition