Instructions
- In a microwave-safe bowl combine the ½ cup heavy cream and ½ cup mint leaves and microwave on high for one minute. Add additional 30 second intervals until the mix is steaming.½ cup heavy cream, ½ cup mint leaves
- With a spoon mix the mint to submerge and then refrigerate until about room temperature, 15 to 20 minutes.
- Combine the 8 ounces cream cheese, 3 tablespoons coconut shortening, 3 tablespoons monk fruit sweetener, and ¼ cup butter until thoroughly and evenly mixed.8 ounces cream cheese, 3 tablespoons coconut shortening, 3 tablespoons monk fruit sweetener, ¼ cup butter
- Refrigerate for 15 to 20 minutes.
- Add 4 tablespoons chocolate chips to the refrigerated mix and stir them in evenly.4 tablespoons chocolate chips
- Strain out the mint and check the temperature of the cream. Should it seem warm, refrigerate 5 minutes more.
- Add the cream to the cream cheese mix, and stir until well blended.
- Portion equal ½ cup portions and drop onto a parchment-lined pan.
- Freeze for 1 hour or until the outside is lightly frozen with the inside cold and soft. Enjoy!
The following video shows somebody cooking the Keto Chilled Chocolate Mint Chip Fat Bombs with background music playing and that you can access the whole recipe below.
Per serving: 300 calories, 4 g protein, 9 g carbohydrates, 30 g fat
