These Low Carb Triple Chocolate Fat Bombs Are the Bomb! They are totally decadent yet, low in carbs and practically no sugar at all. Make up a batch soon and taste the magic of how delicious these are without the guilt. Enjoy!
If you’re looking for a rich tasting chocolate treat these fat bombs is the recipe for you. I make these all the time and my whole family loves them. Made with real ingredients and takes no time at all to make them. These can be put in the category of Keto since they are made with all Keto friendly ingredients. I’m not going to say they are low fat because they are not. But, since they are low in carbs and sugar, it’s a healthier choice in my opinion. Make a batch soon, you’ll know what I’m talking about once you take your first bite.
Low Carb Triple Chocolate Fat Bombs
Yields: About 20
Nutrition: calories 122, fat 12 g, carbs 4 g, sugars less than 1 g
Ingredients:
- 1 pkg. 8oz cream cheese (softened)
- 1 stick salted butter (softened)
- 1 teaspoon vanilla
- 1/4 cup Swerve sweetener, or any no calorie natural sugar substitute
- 3 tablespoons coconut oil, melted and cooled
- 1/4 cup unsweetened natural cocoa powder, not Dutch processed for this recipe
- 1/2 cup sugar free chocolate chips, I use Lily’s – found on Amazon or in Whole Foods
- 1/4 to 1/2 cup sugar free chocolate chips, again I use Lily’s
Ready to eat, yum!
Directions:
- Start my beating the cream cheese with a mixer until fluffy.
- Add in butter, vanilla, sweetener, cocoa powder, chocolate chips, and coconut oil.
- Mix until well blended.
- Using a spoon, scoop and press mixture firmly into candy molds. I used silicone molds I found on Amazon and in craft stores.
- Place in freezer for one hour.
- Pop out of molds.
- Take melted chocolate and drizzle with a spoon or fork over fat bombs.
- Freeze again for 10 minutes. Enjoy!
Note: These fat bombs will melt at room temperature. Best when kept in the freezer or in fridge up to one day. I freeze them in a plastic container and pop one out. You can let sit at room temperature for a few minutes.
Low Carb Chocolate Fat Bombs
Ingredients
- 1 8 ounce package cream cheese
- 1 stick salted butter softened
- 1/4 cup Swerve sweetener, or any no calorie natural sugar substitute
- 1/4 cup unsweetened natural cocoa powder, not Dutch processed for this recipe
- 1/2 cup sugar free chocolate chips, I use Lily’s – found on Amazon or in Whole Foods
- 1/4-1/2 cup sugar free chocolate chips, again I use Lily’s
- 1 tsp vanilla extract
Instructions
-
1.Start my beating the cream cheese with a mixer until fluffy.
2.Add in butter, vanilla, sweetener, cocoa powder, chocolate chips, and coconut oil.
3.Mix until well blended.
4.Using a spoon, scoop and press mixture firmly into candy molds. I used silicone molds I found on Amazon and in craft stores.
5.Place in freezer for one hour.
6.Pop out of molds.
7.Take melted chocolate and drizzle with a spoon or fork over fat bombs.
8.Freeze again for 10 minutes. Enjoy!
Note: These fat bombs will melt at room temperature. Best when kept in the freezer or in fridge up to one day. I freeze them in a plastic container and pop one out. You can let sit at room temperature for a few minutes.
