Keto Ghirardelli Chocolate Raspberry Candy Low Carb
3 ingredient keto chocolate fat bombs!
EASY keto recipe for the BEST Ghirardelli raspberry chocolate bites.
Do you miss Ghirardelli candy on your ketogenic diet / lifestyle?
Well here is your copycat Ghirardelli keto candy.
Yummy layers of chocolate filled with raspberry.
You can’t go wrong with these low carb candy bites.
Easy keto chocolate fat bombs that everyone will love.
These are great to make ahead and pop in the freezer to have for quick snacks, treats or desserts.
No need to buy store bought when you can make homemade keto Ghirardelli chocolate raspberry fat bombs.
DIY fat bombs that are simple and quick to make.
You can make these low carb fat bombs in under 10 minutes.
Follow the step by step instructions for this NO FAIL recipe.
NO BAKE candy bites to make today.
Learn how to make the BEST low carb Ghirardelli raspberry chocolate fat bombs.
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How To Make Keto Ghirardelli Chocolate Raspberry Candy
Place the baking chips
and coconut oil in a microwave safe bowl.
Heat at 30 second intervals until the chocolate is melted, and the ingredients are combined.
Place a small layer of chocolate into 8 sections of a small square or rectangular silicone mold.
Use about a teaspoon worth, and spread it out evenly.
Add the mold to the freezer to set for 15 minutes.
Divide the jam between the 8 sections of the candy mold
and smooth it out in an even layer over the chocolate.
Return the tray to the freezer to set for 30 minutes.
Top the fat bombs with the remaining chocolate.
Again, adding about a teaspoon of it to the top of each section.
You can reheat the chocolate mixture for 30 seconds if it has solidified.
Place the fat bombs back into the freezer for 15 minutes to set once again before serving.
Serve
Enjoy
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Keto Ghirardelli Chocolate Raspberry Fat Bombs
Ingredients
- ½ cup Lily’s chocolate baking chips
- 2 tablespoon Coconut oil
- 2 tablespoon Sugar free raspberry jam
Instructions
- Place the baking chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is melted, and the ingredients are combined.
- Place a small layer of chocolate into 8 sections of a small square or rectangular silicone mold. Use about a teaspoon worth, and spread it out evenly.
- Add the mold to the freezer to set for 15 minutes.
- Divide the jam between the 8 sections of the candy mold, and smooth it out in an even layer over the chocolate.
- Return the tray to the freezer to set for 30 minutes.
- Top the fat bombs with the remaining chocolate. Again, adding about a teaspoon of it to the top of each section. You can reheat the chocolate mixture for 30 seconds if it has solidified.
- Place the fat bombs back into the freezer for 15 minutes to set once again before serving.
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