Keto Hot Chocolate Fat Bombs
These little bite-sized keto hot chocolate fat bombs look and taste like cheesecake bites! They are fancy - perfect for parties - and tasty.
Servings 12 people
Calories 175kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Parchment Paper
- Baking Sheet
- Piping Bag
- Shallow Plate
Ingredients
Mexican Hot Chocolate Fat Bombs
- 8 ounces Cream Cheese softened
- 8 tbsp Grass-Fed Butter softened
- 2 tbsp Erythritol Powdered Sweetener
- 1 tsp Vanilla Extract
- 1/2 tsp Chili Powder
- 1 tsp Cinnamon
- 1/3 cup Unsweetened Cocoa Powder plus 1 tablespoon for topping
Whipped Topping
- 1/2 cup Heavy Whipping Cream
- 2 tsp Erythritol Powdered Sweetener
- 1/2 tsp Vanilla
Instructions
- Beat the butter and cream cheese in a mixing bowl, until light and fluffy (about 90 seconds)
- Add in vanilla, sweetener, seasonings, and cocoa powder and beet for an additional 90 seconds.
- On parchment paper surface, spread mixture into middle of paper, then roll into cylinder shape.
- Freeze for 30 minutes.
- Prepare whipped topping by adding heavy cream to a mixing bowl or stand mixer and beat until stiff peaks begin to form. Add in sweetener and vanilla, then beat for an additional 30 seconds.
- Place in piping bag and refrigerate.
- Let fat bomb roll sit for 3-4 minutes, then using your hands, help roll into a uniform cylinder shape.
- Open parchment paper and cut roll into 10-12 equal pieces.
- Prepare surface with parchment paper.
- Add 1 tablespoon of cocoa powder to shallow plate and dip top of each fat bomb into the cocoa powder.
- Place each fat bomb, cocoa side up, on parchment surface. Pipe dollop of whipped cream onto each fat bomb.
- Serve and enjoy! To store, either refrigerate or freeze in a covered container.
Notes
Calories: 175 Per Serving
Net Carbs: 2 Net Carb Per Serving
Net Carbs: 2 Net Carb Per Serving