Low Carb Rolo Candy Fat Bombs
Don’t pass up these low carb Rolo candy fat bombs.
BEST copycat low carb Rolo candy recipe.
Simple and quick no bake keto Rolo candy that will be crowd pleasing.
Easy chocolate fat bombs with caramel filling.
If you are missing candy on your ketogenic diet then you will want to make these candy bites.
No bake candy that is also sugar free and gluten free.
Tasty and delish low carb candy bites that will hit the spot.
Great low carb desserts, low carb snacks or mid afternoon treats.
Get ready for the best low carb Rolo candy fat bombs.
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How To Make Low Carb Rolo Candy Fat Bombs
In a microwave safe bowl, add the Lily’s baking chips and 2 tablespoons of the coconut oil.
Microwave at 30 second intervals until completely melted and combined.
Whisk in the cocoa powder
Swerve confectioners sugar substitute
vanilla extract and then add the additional coconut oil and microwave at 15 second intervals until completely combined.
Pour the chocolate mixture into the sections of a silicone candy mold, filling each one a ⅓ of the way full.
Place the mold into the freezer to set, and reserve the rest of the chocolate mixture for later.
While the first chocolate layer is setting, place the ingredients for the caramel layer into a pot over medium-low heat on the stove.
Cook until the mixture comes to a low boil and becomes frothy.
Whisk for 30 seconds, and then remove from the heat and whisk for an additional 20 seconds.
Let the mixture cool a bit.
Pour the cooled caramel mixture into the silicone molds on top of the chocolate layer, filling them another ⅓ of the way full.
Place the mold into the freezer to set for 15 minutes.
Fill the silicone molds the rest of the way full with the remaining chocolate mixture, you can microwave it at 15 second intervals again if it has solidified.
Return the candy mold to the freezer to set for 1 hour before serving.
Serve and Enjoy
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Keto Rolo Candy Fat Bombs
Ingredients
For the chocolate layers:
- ⅓ C. Lily’s baking chips
- 4 Tbsp. Coconut oil
- 1 Tbsp. Cocoa powder
- 2 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
For the caramel layer:
- ½ Tbsp. Butter
- 2 Tbsp. Sugar free syrup
- 2 Tbsp. Swerve brown sugar substitute
Instructions
- In a microwave safe bowl, add the Lily’s baking chips and 2 tablespoons of the coconut oil. Microwave at 30 second intervals until completely melted and combined.
- Whisk in the cocoa powder, Swerve confectioners sugar substitute, vanilla extract and then add the additional coconut oil and microwave at 15 second intervals until completely combined.
- Pour the chocolate mixture into the sections of a silicone candy mold, filling each one a ⅓ of the way full.
- Place the mold into the freezer to set, and reserve the rest of the chocolate mixture for later.
- While the first chocolate layer is setting, place the ingredients for the caramel layer into a pot over medium-low heat on the stove.
- Cook until the mixture comes to a low boil and becomes frothy. Whisk for 30 seconds, and then remove from the heat and whisk for an additional 20 seconds.
- Let the mixture cool a bit.
- Pour the cooled caramel mixture into the silicone molds on top of the chocolate layer, filling them another ⅓ of the way full.
- Place the mold into the freezer to set for 15 minutes.
- Fill the silicone molds the rest of the way full with the remaining chocolate mixture, you can microwave it at 15 second intervals again if it has solidified.
- Return the candy mold to the freezer to set for 1 hour before serving.
Notes
Cook Time: 15-20 minutes
Servings: 8
Net Carbs: 1 net carb per serving
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