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Keto Chocolate Peppermint Patty Fat Bombs Recipe


Atkins Keto Chocolate Peppermint Patty Fat Bombs
0.8g
Glucides nets Atkins™
Prep Time:30 Minutes
Style:American
Cook Time:5 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.7g

Protein

5.5g

Fat

1.6g

Fiber

65cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2tbspLily's Sugar Free Chocolate Chips
  • 1TbspCoconut Oil
  • 2TbspCream, heavy, liquid
  • 2TbspCream Cheese, original
  • 2TbspMascarpone Cheese
  • 1scoop (1 scoop= 30 g)Quest Chocolate Milkshake Protein Powder
  • 1PieceAtkins Endulge Peppermint Pattie

DIRECTIONS

  1. In a small microwave safe bowl (or over a double boiler), melt the chocolate chips and coconut oil in 20 second intervals, stirring with a fork between each heating, until completely melted and combined. Set aside.
  2. In a small bowl with a hand mixer, whip the heavy cream to stiff peaks.
  3. In a medium bowl, use the hand mixer to whip room temperature cream cheese and mascarpone cheese until well combined. Add protein powder and use a fork to combine until fully incorporated. Add the melted chocolate chips and mix in with the hand mixer until well combined. Add in the whipped cream and use the hand mixer again until fully incorporated.
  4. Finely dice the peppermint patty into the size of mini chocolate chips, add to the chocolate mixture and stir in until evenly distributed. Prepare a dish that will fit in your freezer with parchment paper, or use 15 ml (1/2 ounce) silicone molds. Measure out 1 tablespoon mounds of chocolate mixture onto the prepared dish (about 11) and place in the freezer for about 20 minutes, or until semi hardened. Remove to an airtight container and store in the refrigerator for up to 5 days.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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