Chocolate Mint Fudge Fat Bombs

 

Chocolate Mint Fudge Fat Bombs

Full of healthy fats from coconut and avocado, this no-cook fudge doubles as an excellent fat bomb to crush cravings or top off your fat macros. The fresh mint takes the flavor to another level and keeps the fudge light and fresh.
Prep Time15 mins
Chill Time:30 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 1 pieces
Calories: 90.6kcal
Author: Taffiny Elrod

Equipment

  • Blender

Ingredients

Fudge:

  • 1/3 cup coconut butter
  • 1/3 cup refined coconut oil *
  • 1 ripe Haas Avocado peeled & pitted
  • 1 serving Chocolate Mint Keto Chow
  • 1 tablespoon almond milk if needed
  • 3 ounces sugar-free, semi-sweet chocolate chips plus extra for decoration

Topping:

  • 1/4 cup white chocolate chips (1.5 ounces)
  • 1 tablespoon coconut oil
  • greet food coloring
  • small bunch fresh, mint leaves

Instructions

  • Oil a 9 X 4.5-inch loaf pan and line with parchment paper, leaving some extra hanging over the long sides. This will make the fudge easier to remove later.
  • Warm the coconut butter and coconut oil to soften; place in a blender with the flesh of the avocado and blend until smooth.
  • Add the Keto Chow and blend. If it is too thick to blend, add the almond milk.
  • Melt the chocolate chips carefully in the microwave or with a double boiler over gently simmering water.
  • Fold the melted chocolate into the avocado and coconut mixture.
  • Spread the fudge into the prepared loaf pan and chill in the freezer for about 20 minutes or until set.
  • Melt the white chocolate with the coconut oil in the microwave or over a double boiler of gently simmering water. Add a drop or two of green food coloring and stir to distribute the color.
  • Spread the white chocolate mixture over the fudge and decorate by pressing in chocolate chips and mint leaves.
  • Chill in the freezer for another ten minutes or until set.
  • Remove from the pan by lifting the parchment paper handles. If it won’t come loose, allow it to come to room temperature for ten minutes.
  • Cut the fudge into 24 pieces. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Notes

*Refined coconut oil gives a milder coconut flavor.
Nutrition Facts
Chocolate Mint Fudge Fat Bombs
Serving Size
 
1 serving
Amount per Serving
Calories
90.6
% Daily Value*
Fat
 
8.3
g
13
%
Saturated Fat
 
6.2
g
39
%
Polyunsaturated Fat
 
0.17
g
Monounsaturated Fat
 
0.79
g
Cholesterol
 
0.5
mg
0
%
Sodium
 
36.1
mg
2
%
Potassium
 
105.98
mg
3
%
Carbohydrates
 
4.6
g
2
%
Fiber
 
2.2
g
9
%
Sugar
 
0.1
g
0
%
Sugar Alcohol
 
1.77
g
Net Carbs
 
0.66
g
Protein
 
1.7
g
3
%
Vitamin A
 
18.3
IU
0
%
Vitamin C
 
6.22
mg
8
%
Calcium
 
34.74
mg
3
%
Iron
 
0.19
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 90.6kcal | Carbohydrates: 4.6g | Protein: 1.7g | Fat: 8.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.79g | Cholesterol: 0.5mg | Sodium: 36.1mg | Potassium: 105.98mg | Fiber: 2.2g | Sugar: 0.1g | Vitamin A: 18.3IU | Vitamin C: 6.22mg | Calcium: 34.74mg | Iron: 0.19mg | Sugar Alcohol: 1.77g | Net Carbs: 0.66g

Photos by Sarah DeYoung

Root Beer Float Dessert Cups

BUY NOW

Root Beer Float Dessert Cups

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.
Prep Time15 mins
CHILL TIME1 min
Total Time16 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 6 1/2 cup servings
Calories: 276.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.
  • Place the Keto Chow in a separate bowl and mix in the diet root beer.
  • Fold one third of the whipped cream into the Keto Chow mixture to lighten it.
  • Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.
  • Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.
  • Divide the root beer cream among the cups and top them with a dollop of whipped cream.
  • Sprinkle the remaining cookie crumbs over each cup to decorate.
  • Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.
  • For best results, chill the cups for about 30 minutes before serving.
  • Cover any remaining cups and refrigerate for up to three days.

Notes

KETO CHOW NOTE: Use any keto cookie crumbs you want to, including any from our own recipe archive. Or use store bought; we used High Key Snickerdoodle Mini Cookies. 
Nutrition Facts
Root Beer Float Dessert Cups
Serving Size
 
1 serving
Amount per Serving
Calories
276.1
% Daily Value*
Fat
 
26.2
g
40
%
Saturated Fat
 
15.7
g
98
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
0.94
g
Monounsaturated Fat
 
5.42
g
Cholesterol
 
76.9
mg
26
%
Sodium
 
193.6
mg
8
%
Potassium
 
333.33
mg
10
%
Carbohydrates
 
8.9
g
3
%
Fiber
 
1.9
g
8
%
Sugar
 
2.5
g
3
%
Sugar Alcohol
 
4.51
g
Net Carbs
 
2.44
g
Protein
 
7.4
g
15
%
Vitamin A
 
913.87
IU
18
%
Vitamin C
 
26.66
mg
32
%
Calcium
 
194.79
mg
19
%
Iron
 
0.71
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 276.1kcal | Carbohydrates: 8.9g | Protein: 7.4g | Fat: 26.2g | Saturated Fat: 15.7g | Polyunsaturated Fat: 0.94g | Monounsaturated Fat: 5.42g | Trans Fat: 0.7g | Cholesterol: 76.9mg | Sodium: 193.6mg | Potassium: 333.33mg | Fiber: 1.9g | Sugar: 2.5g | Vitamin A: 913.87IU | Vitamin C: 26.66mg | Calcium: 194.79mg | Iron: 0.71mg | Sugar Alcohol: 4.51g | Net Carbs: 2.44g

Photos by Sarah DeYoung

BUY NOW

Rosemary-Parmesan Crackers

START COOKING

Rosemary-Parmesan Crackers

Savory, crisp, and fragrant with fresh rosemary, these crackers are a great accompaniment to cheeses, pates, dips, soups, and salads. They will be the star of your next charcuterie board.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Snacks
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 5 crackers
Calories: 202.5kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft.
  • Add the Keto Chow, olive oil, and rosemary; beat until combined.
  • Add the coconut flour and cheese; beat until it starts to come together into a dough.
  • Add the heavy cream and beat again. It should form a stiff, slightly tacky dough.
  • Preheat the oven to 350℉.
  • Divide the dough in two and shape each half into a rectangular block.
  • Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. It doesn’t have to be perfect! You can trim the edges and use the trimmed pieces to repair any parts that are too thin.
  • Remove the parchment paper from the top. Use a large knife, pastry cutter, or pizza cutter to score the dough into 1 1/2" squares (or any shape you prefer).
  • Transfer the dough, still on the parchment paper to a large baking sheet. Use a fork to prick the center of each cracker to help them crisp while baking.
  • Repeat with the other half of the dough.
  • Bake on the center rack of the oven for about 20 minutes, rotating the trays halfway through baking. When the crackers are done, they will be brown around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned, they won’t be crispy when they cool.
  • Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.
  • Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.
Nutrition Facts
Rosemary-Parmesan Crackers
Serving Size
 
5 crackers
Amount per Serving
Calories
202.5
% Daily Value*
Fat
 
14.2
g
22
%
Saturated Fat
 
7.9
g
49
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.63
g
Monounsaturated Fat
 
4.99
g
Cholesterol
 
29.2
mg
10
%
Sodium
 
507.5
mg
22
%
Potassium
 
245.95
mg
7
%
Carbohydrates
 
6.9
g
2
%
Fiber
 
3.5
g
15
%
Sugar
 
1.5
g
2
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
3.36
g
Protein
 
11.9
g
24
%
Vitamin A
 
457.84
IU
9
%
Vitamin C
 
12.62
mg
15
%
Calcium
 
298.72
mg
30
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 5crackers | Calories: 202.5kcal | Carbohydrates: 6.9g | Protein: 11.9g | Fat: 14.2g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.63g | Monounsaturated Fat: 4.99g | Trans Fat: 0.2g | Cholesterol: 29.2mg | Sodium: 507.5mg | Potassium: 245.95mg | Fiber: 3.5g | Sugar: 1.5g | Vitamin A: 457.84IU | Vitamin C: 12.62mg | Calcium: 298.72mg | Iron: 0.6mg | Sugar Alcohol: 0.01g | Net Carbs: 3.36g

Photos by Sarah DeYoung

START COOKING

Pistachio White Chocolate Chunk Ice Cream

START COOKING