Keto Smores Fat Bombs
OH MY these keto fat bombs are the BEST!
You can’t get any better than these low carb keto smores fat bombs.
A layer of chocolate, graham crackers and sugar free marshmallow layer.
Everyone loves these including people who don’t follow a ketogenic diet / lifestyle.
I made them and took them to a party and everyone was asking for the recipe.
Serve these chocolate treats as keto desserts, keto snacks or for mid afternoon cravings.
These are so amazing and I love how they taste.
This is such an easy keto recipe you will want to make over and over again.
No need to buy store bought keto fat bombs when you can make homemade keto smores fat bombs.
Are you ready to learn how to make keto fat bombs.
Check out this low carb recipe for the BEST keto smores fat bombs.
Check out these other
Keto Candy Fat Bomb Recipes
Keto 3 Musketeer Candy Fat Bombs
Keto Butterfinger Candy Fat Bombs
Keto Almond Joy Candy Fat Bombs
Keto Snickers Candy Fat Bombs
Keto Milky Way Candy Fat Bombs
How To Make Keto Smores Fat Bombs
In a mixing bowl
combine the ingredients for the graham cracker crust.
Press the mixture into silicone candy molds or mini muffin tins
filling them about half of the way full.
Place the graham cracker mixture into the freezer to set for 30 minutes.
In a mixing bowl, beat the very cold heavy whipping cream, Swerve sugar substitute and vanilla extract for the marshmallow filling on high until fluffy and thick.
Sprinkle the xanthan gum into the marshmallow mixture a little at a time, and fold it in well until it becomes tacky and thick like marshmallow fluff.
Fill the silicone candy molds or mini muffin tins the rest of the way full with the marshmallow mixture.
Place the fat bombs back into the freezer for 3-4 hours until the marshmallow mixture has hardened.
Place the chocolate chips and coconut oil in a microwave safe bowl, and heat at 30 second intervals until completely melted and mixed.
Let the chocolate mixture cool to room temperature so that it will not melt the marshmallow layer of the fat bombs.
Dip each fat bombs into the chocolate mixture, and place on a parchment lined plate.
Place the fat bombs back into the freezer to set for an additional 30 minutes before serving.
Serve
Enjoy
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For the Graham Cracker Crust:
- ½ C. Almond flour
- 2 Tbsp Butter
- 1 tsp. Vanilla extract
- 2 Tbsp. Swerve confectioners sugar substitute
For the Marshmallow Layer:
- ¼ C. Heavy whipping cream very cold
- 3 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
- ½ tsp. Xanthan gum
For the Chocolate Coating:
- ¼ C. Lily’s chocolate baking chips
- 2 Tbsp. Coconut oil
Instructions
- In a mixing bowl, combine the ingredients for the graham cracker crust. Press the mixture into silicone candy molds or mini muffin tins, filling them about half of the way full.
- Place the graham cracker mixture into the freezer to set for 30 minutes.
- In a mixing bowl, beat the very cold heavy whipping cream, Swerve sugar substitute and vanilla extract for the marshmallow filling on high until fluffy and thick.
- Sprinkle the xanthan gum into the marshmallow mixture a little at a time, and fold it in well until it becomes tacky and thick like marshmallow fluff.
- Fill the silicone candy molds or mini muffin tins the rest of the way full with the marshmallow mixture. Place the fat bombs back into the freezer for 3-4 hours until the marshmallow mixture has hardened.
- Place the chocolate chips and coconut oil in a microwave safe bowl, and heat at 30 second intervals until completely melted and mixed. Let the chocolate mixture cool to room temperature so that it will not melt the marshmallow layer of the fat bombs.
- Dip each fat bombs into the chocolate mixture, and place on a parchment lined plate.
- Place the fat bombs back into the freezer to set for an additional 30 minutes before serving.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 9
Net Carbs: 2 net carbs per serving
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