Keto Hot Chocolate Fat Bombs Low Carb
Need the BEST hot chocolate fat bomb recipe?
Try these homemade low carb hot chocolate fat bombs.
Super delicious keto chocolate recipe for yummy fat bombs.
OK so these aren’t your standard chocolate bombs you drop in your hot milk and watch explode.
These are keto friendly hot chocolate fat bombs.
If you follow a ketogenic diet you will want to make these low carb hot chocolate fat bombs.
Great recipe to fill the void for those mid afternoon cravings.
These are also the perfect low carb snacks, keto desserts or sweet treats.
Super easy keto fat bomb recipe for the best hot chocolate bombs.
These are loved by all even those that don’t follow a ketogenic diet.
Make DIY hot chocolate fat bombs to fend off those cravings.
You can’t go wrong with this hot chocolate fat bombs.
Make no bake chocolate fat bombs today.
Get ready to make the best low carb keto hot chocolate fat bombs.
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How To Make Keto Hot Chocolate Fat Bombs
Beat the butter and cream cheese in a mixing bowl,
until light and fluffy (about 90 seconds)
Add in vanilla, sweetener, seasonings, and cocoa powder
and beat for an additional 90 seconds.
On parchment paper surface, spread mixture into middle of paper, then roll into cylinder shape.
Freeze for 30 minutes.
Prepare whipped topping by adding heavy cream to a mixing bowl or stand mixer and beat until stiff peaks begin to form.
Add in sweetener and vanilla,
then beat for an additional 30 seconds.
Place in piping bag and refrigerate.
Let fat bomb roll sit for 3-4 minutes, then using your hands, help roll into a uniform cylinder shape.
Open parchment paper and cut roll into 10-12 equal pieces.
Prepare surface with parchment paper.
Add 1 tablespoon of cocoa powder to shallow plate and dip top of each fat bomb into the cocoa powder.
Place each fat bomb, cocoa side up, on parchment surface.
Pipe dollop of whipped cream onto each fat bomb.
Serve and enjoy!
To store, either refrigerate or freeze in a covered container.
Enjoy
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Keto Hot Chocolate Fat Bombs
Ingredients
- 8 ounces cream cheese softened
- 8 tablespoons grass-fed butter softened
- 2 tablespoons erythritol powdered sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon chili powder
- 1 teaspoon cinnamon
- 1/3 cup unsweetened cocoa powder + 1 tablespoon for topping
Whipped topping
- ½ cup heavy whipping cream
- 2 teaspoons erythritol powdered sweetener
- ½ teaspoon vanilla
Instructions
- Beat the butter and cream cheese in a mixing bowl, until light and fluffy (about 90 seconds)
- Add in vanilla, sweetener, seasonings, and cocoa powder and beet for an additional 90 seconds.
- On parchment paper surface, spread mixture into middle of paper, then roll into cylinder shape.
- Freeze for 30 minutes.
- Prepare whipped topping by adding heavy cream to a mixing bowl or stand mixer and beat until stiff peaks begin to form. Add in sweetener and vanilla, then beat for an additional 30 seconds.
- Place in piping bag and refrigerate.
- Let fat bomb roll sit for 3-4 minutes, then using your hands, help roll into a uniform cylinder shape.
- Open parchment paper and cut roll into 10-12 equal pieces.
- Prepare surface with parchment paper.
- Add 1 tablespoon of cocoa powder to shallow plate and dip top of each fat bomb into the cocoa powder.
- Place each fat bomb, cocoa side up, on parchment surface. Pipe dollop of whipped cream onto each fat bomb.
- Serve and enjoy! To store, either refrigerate or freeze in a covered container.
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