Home / Recipes / Desserts / Keto Mocha Chocolate Fat Bombs
Keto Mocha Chocolate Fat Bombs
How to Make It
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.
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
