Keto Mint chocolate chip fat bombs

1/2 stick Butter, unsalted
1 cup Bob's Red Mill Almond Flour
1 cup Lily's dark chocolate baking chips (net erythritol)
1/2 stick Butter, unsalted
6 tbsp Heavy Whipping Cream
1 tsp peppermint extract (by IT8EVERYTHING)
1 drop serving green food coloring (by 13MARTI)
1/3 cup Sweetener, Swerve Confectioners (by KINSPAPPY)
1/4 cup Lily's dark chocolate stevia sweetened chocolate chips
1 drop DoTERRA Peppermint oil
1 -2 drops liquid stevia

1. For the base: Line an 8-inch square baking pan with parchment paper. Combine the butter and chocolate chips in a large microwave-safe bowl. Microwave for 15 to 20 seconds on high. Stir until well combined. If the butter and chocolate chips are not completely melted, microwave in 5-second increments, stirring after each.
2. Add the almond flour; stir until well blended. Pat the mixture into the prepared pan and place in the refrigerator.
3. For the topping: In a small bowl, combine the butter, cream, peppermint extract, and food coloring. Beat with an electric mixer on medium until well combined. Gradually add the sweetener, beating on low, until the mixture is smooth.
4. Spread the topping evenly over the base.
5. Mix last 1/4 cup choc chips with DoTERRA peppermint oil and liquid stevia. Sprinkle on top. Refrigerate for 15 to 20 minutes, until firm but not hard. Cut into 16 bars. Store, covered, in the refrigerator.

Serving Size: Makes 16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user JOTERESA.