Low Carb Keto Chocolate Eclair Fat Bombs
Keto chocolate eclair fat bombs that are super delicious.
Do you want an simple, easy and tasty keto fat bomb recipe?
Then try out this low carb chocolate eclair fat bombs recipe.
Mix up these little sweet treats in no time at all.
Layers of creamy goodness with this chocolate fat bombs.
Serve as keto desserts, keto snacks or for those mid afternoon cravings.
Homemade fat bombs everyone will love even if they don’t follow a ketogenic diet / lifestyle.
This will be a new family favorite even the kids will love these.
Get ready to mix up these NO BAKE keto fat bombs.
Enjoy these keto chocolate eclair fat bombs today.
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How To Make Keto Chocolate Eclair Fat Bombs
Add the ingredients for the base layer
to a mixing bowl
and beat on high
until a loose dough has formed.
Press the dough into the bottom ⅓ of 10 different sections of a small square or rectangular silicone candy mold.
Place the ingredients for the cream center into a mixing bowl
and beat on high
until smooth, creamy and soft peaks have formed.
Fill the sections of the silicone mold ⅔ of the way full with the cream mixture placed on top of the base layer.
Put the fat bombs into the freezer to chill for an hour.
Melt the chocolate chips and coconut oil at 30 second intervals in a microwave safe bowl until the ingredients are well incorporated and the chocolate is completely melted.
Let the chocolate cool slightly, and then place a thin layer on the top of each fat bomb, filling the silicone molds the rest of the way to the top.
Freeze the fat bombs for an additional 30 minutes before serving.
Serve
Enjoy
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IngredientsFor the base layer:
- ⅓ C. Almond flour
- 2 Tbsp. Butter unsalted and melted
- 1 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
For the cream center:
- ¼ C. Heavy whipping cream
- 1 oz. Cream cheese softened
- ½ tsp. Vanilla extract
- 2 Tbsp. Swerve confectioners sugar substitute
For the Chocolate topping:
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- Add the ingredients for the base layer to a mixing bowl, and beat on high until a loose dough has formed.
- Press the dough into the bottom ⅓ of 10 different sections of a small square or rectangular silicone candy mold.
- Place the ingredients for the cream center into a mixing bowl, and beat on high until smooth, creamy and soft peaks have formed.
- Fill the sections of the silicone mold ⅔ of the way full with the cream mixture placed on top of the base layer.
- Put the fat bombs into the freezer to chill for an hour.
- Melt the chocolate chips and coconut oil at 30 second intervals in a microwave safe bowl until the ingredients are well incorporated and the chocolate is completely melted.
- Let the chocolate cool slightly, and then place a thin layer on the top of each fat bomb, filling the silicone molds the rest of the way to the top.
- Freeze the fat bombs for an additional 30 minutes before serving.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 10
Net Carbs: 2 net carbs per serving
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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