Keto Coffee and Chocolate Fat Bombs
How to Make It
Step
Recipe Steps steps 3 1 h 25 min
Step 1
Add the coconut oil, cocoa butter and erythritol to a small saucepan. Set over a low heat. Melt the fats and sweetener together, stirring until well combined. Remove from the heat.
Step 2
Heat the almond milk over the stove or in a microwave. Add the instant coffee and cocoa powder to the almond milk. Stir well to combine and dissolve the powders. Add the chocolate and coffee milk mixture to the pan with the melted fats. Whisk well to combine. The mixture should be smooth, velvety, and well blended.
Step 3
Pour the fat bomb mixture into individual silicone truffle molds. You should get 30 individual truffle-sized fat bombs from the mixture. Transfer to the freezer for an hour or until set firm. Once set, pop the fat bombs from their molds and store in an airtight container.
Ingredients
- 100% Natural Powdered Erythitol – 1.5 tbsp
- Instant coffee – 1 tsp
- Cocoa Powder Dry Unsweetened – 1 tbsp
- Coconut oil – 0.33 cup
- Cocoa Butter – 0.33 cup
- Almond milk, plain or original, unsweetened – 0.25 cup
- Salt, sea salt – 0.13 tsp