3 ingredient keto fat bombs – OH YES!
Try these keto Ghirardelli chocolate caramel fat bombs.
Are you missing your favorite Ghirardelli candy on a ketogenic diet?
Miss no more with this easy low carb fat bomb recipe.
A yummy layer of chocolate followed by a layer of caramel topped with more chocolate.
These fat bombs are so delicious.
They really are like a copycat Ghirardelli chocolate caramel candy.
With only 1 net carb per serving you can’t go wrong with these keto fat bombs.
Serve as keto snacks, low carb desserts or mini little sweet treat for those mid afternoon cravings.
Make homemade keto Ghirardelli caramel chocolate fat bombs everyone will love including the kids.
Mix up this low carb fat bomb recipe in under 10 minutes.
Follow the step by step instructions for the BEST no fail NO BAKE low carb keto Ghirardelli chocolate caramel fat bombs.
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How To Make Keto Ghirardelli Chocolate Caramel Candy Fat Bombs
Place the chocolate chips and the coconut oil in a microwave safe bowl.
Heat at 30 second intervals until completely melted and combined.
Fill 8 sections of a small square or rectangular silicone candy mold ⅓ of the way full with the chocolate mixture.
Place the tray in the freezer to set for 15 minutes.
Place a layer of the caramel sauce on top of the chocolate in the candy mold, so that the sections are ⅔ of the way full.
Put the tray back into the freezer for an hour to chill.
Fill the candy mold sections the rest of the way to the top with the rest of the chocolate mixture.
You can place it back into the microwave for 30 seconds if you need to soften it up again.
Add the fat bombs back into the freezer for another hour before serving.
Serve and Enjoy
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Keto Ghirardelli Chocolate Caramel Fat Bombs
Ingredients
- 1 cup Bake Believe semi sweet chocolate chips
- 3 tablespoon Coconut oil
- ¼ cup Walden farms caramel syrup
Instructions
- Place the chocolate chips and the coconut oil in a microwave safe bowl. Heat at 30 second intervals until completely melted and combined.
- Fill 8 sections of a small square or rectangular silicone candy mold ⅓ of the way full with the chocolate mixture. Place the tray in the freezer to set for 15 minutes.
- Place a layer of the caramel sauce on top of the chocolate in the candy mold, so that the sections are ⅔ of the way full.
- Put the tray back into the freezer for an hour to chill.
- Fill the candy mold sections the rest of the way to the top with the rest of the chocolate mixture. You can place it back into the microwave for 30 seconds if you need to soften it up again.
- Add the fat bombs back into the freezer for another hour before serving.
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