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prep time
45 min
cook time
0 min
ready time
45 min
Keto Mocha Chocolate Fat Bombs
These delicious mocha-flavored balls are the ULTIMATE low-carb treats to keep you in fat-burning mode. These Keto chocolate fat bombs are a combination of vanilla, coffee, and chocolate swirled into creamy goodness. They are perfectly balanced and provide a slight buzz from the caffeine. These low-carb fat bombs are perfect for a sweet treat and will satisfy all your chocolate and coffee cravings.
How to make these Keto chocolate fat bombs?
First, combine the butter and cream cheese with the powdered sweetener and vanilla extract. It is important that the butter and cream cheese are at room temperature to yield smooth fat bombs. Scoop out half of the mixture into another bowl and mix in the coffee and cocoa powder. Add the mocha mixture to the initial bowl and gently swirl both mixtures together. Freeze the mixture for a bit, then scoop out small balls and place them on a tray or plate lined with parchment paper. Let them set further in the freezer. Once they are solid enough, store them in an airtight container in the fridge or freezer.
Can you omit the coffee from this recipe?
Of course! You can leave the coffee out and still have a tasty dessert. You can also replace it with other flavorings that pair well with chocolate, such as peanut butter, hazelnut extract, peppermint extract, or caramel extract. All these variations make delightful Keto chocolate recipes.
Can you use decaf coffee?
Sure, you can! We have used powdered instant coffee for this recipe, but you can use any decaf powdered coffee you have. You can also use espresso powder but without mixing it with water.
How to store these fat bombs?
These fat bombs are one of the creamiest Keto-friendly chocolate recipes you’ll make. This is why it is essential to use mini cupcake liners to keep them from smooshing together. Once these fat bombs are set in the freezer or fridge, store them in an airtight container in the refrigerator for 1-2 weeks or up to 6 months in the freezer.
Net Carbs
0.9 g
Fiber
0.7 g
Total Carbs
7.6 g
Protein
1.1 g
Fats
23.4 g
214 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream cheese
50 g
Butter
150 g
Allulose, powdered
0.25 cup
Vanilla extract
0.5 tsp
Boiling water
1 tsp
Instant coffee dry mix (unprepared)
0.5 tsp
Cocoa powder
2 tbsp
Recipe Steps
steps 5
45 min
Step 1
Add the room temperature cream cheese, room temperature butter, sweetener, and vanilla extract to a bowl. Using a hand blender, beat until the mixture becomes creamy. Scoop half of the mixture and place it in another bowl.Step 2
In a small bowl, dissolve the instant coffee powder in hot water. Add the cocoa powder and coffee to one of the bowls. Beat until smooth.Step 3
Transfer the chocolate-coffee mixture to the plain cream cheese mixture. Gently fold the 2 mixtures together until it has a swirled appearance. Don’t over mix.Step 4
Cover the bowl using cling film and transfer to the freezer for 30 minutes. Take the bowl out and scoop heaped tablespoons of the fat bomb and place them on a plate. Transfer to the freezer for 20-30 minutes.Step 5
You can place them in mini cupcake liners to avoid them from sticking together. Serve immediately or place in an airtight container. Store them in the fridge or freezer.
Comments
AwesomeCauliflower644218 2 years ago
First off, the grams to cups on the cream cheese and butter don't even line up with the recipe that it yields 6 bombs let alone that it is way to much chocolate that over powers the coffee. Doesn't even look like the picturs. Back to the drawing board on this one!