Chocolate Mint Balls, low carb, grain free, egg free

Author Becky's Mindful Kitchen


  • 1 cup almond flour
  • 1/4 cup coconut flour
  • pinch of salt
  • 1/4 tsp baking soda
  • 3-4 T cocoa powder
  • 2 T melted butter or coconut oil
  • 1/4 cup honey
  • 1 1/2 -2 tsp peppermint extract


  • Melt together about 1 cup or more dark chocolate chips (I prefer the Enjoy Life brand to avoid processed soy) in a double broiler. optional- add peppermint to melted chocolate, I do this when I do 2 layers of the topping (no peppermint on first layer, peppermint in second)


  • Mix together the dry ingredients, add in the melted butter and honey and peppermint extract. Combine well. Chill dough in fridge or freezer until the dough is cold to the touch. Preheat oven to 350. Form into balls (do whatever size you want) on a piece of parchment paper. Transfer parchment paper to a cookie sheet and bake for about 5-7 minutes. Remove from oven and let cool completely. Meanwhile prepare the coating. Dip the cooled balls into the melted chocolate, covering completely and place back onto parchment paper. Cool completely and dip for a second time for a thicker shell.
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