Ingredients
1 cup almond butter (unsalted)
1/4 cup coconut oil (melted)
1/3 cup powdered erythritol
1/4 cup cocoa powder (unsweetened)
2 tablespoons coconut flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1/4 cup unsweetened coconut flakes (optional for texture)
Dark chocolate shards or cocoa nibs for topping (keto-friendly)
Instructions
In a mixing bowl, combine almond butter and melted coconut oil.
Stir in powdered erythritol, cocoa powder, coconut flour, peppermint extract, and salt until smooth.
Chill mixture in refrigerator for 30 minutes to firm slightly.
Roll into 12 equal-sized balls and flatten into patties.
Place on parchment-lined tray and chill in freezer for 10-15 minutes until firm.
Mold chocolate shards/cocoa nibs into hinged halves to encase each patty (skip if gifting, or top directly with coconut flakes).
Notes
Adjust peppermint extract to control mint intensity
Store in airtight container in freezer up to 2 weeks
Use hinged chocolate molds as described in keto dessert collection for professional look
Can substitute almond flour for coconut flour if preferred
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Keto
- Diet: Ketogenic
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 0g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg