Cocoa Fat Bombs Recipe Recipes Recipe For Shrimp
26 KETO FAT BOMB RECIPES
Provided by Jennifer
Number Of Ingredients 26
Steps:
- Pick a delicious keto fat bomb recipe.
- Grab the high-fat ingredients.
- Enjoy a tasty satisfying fat bomb snack!
FAT BOMBS (NO-BAKE, KETO, VEGAN)
Steps:
- Lay a 12-muffin pan with muffin cases. Set aside.
- In a medium-size mixing bowl, add runny peanut butter, melted coconut oil, powdered erythritol, and unsweetened cocoa powder.
- Combine with a spoon until the batter is smooth and consistent. Taste the batter and adjust sweetness to your liking. You can add up to 4 tablespoons of powdered erythritol, or a few stevia drops to boost the sweetness. This won't impact the net carbs per serving.
- Fill each muffin case evenly with the fat bomb batter. One fat bomb will be the size of about 2 to 2.5 tablespoons of batter.
- Freeze the whole muffin tray for 15 minutes or until the fat bombs are solid.
- Remove from the freezer, and store the fat bombs in the fridge, in an airtight container for up to 2 weeks or keep in the freezer and defrost 30 minutes before eating.
- You can eat these fat bombs frozen, half-frozen, or cold, straight out of the fridge. They soften at room temperature, so you must store them in the fridge or freezer. I recommend a pinch of salt on top of the fat bombs for adding taste!
Nutrition Facts : ServingSize 1 fat bomb, Fat 20.3 g, Fiber 1.6 g, Calories 214 kcal, Sugar 2.3 g, Protein 5.1 g, Carbohydrate 5.8 g
S'MORES HOT COCOA BOMBS RECIPE BY TASTY
Here's what you need: dark chocolate chip, hot cocoa mix, whole Honey Maid Graham Crackers, mini marshmallows, milk, silicone chocolate round molds
Provided by Mondelez
Categories Desserts
Time 30m
Yield 6 cocoa bombs
Number Of Ingredients 6
Steps:
- In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
- Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
- Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
- Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
- To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 16 grams
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- In a medium bowl, add the peanut butter, the sweetener, and the cocoa powder. If using a powdered sweetener, you'll also need to add 1-2 tablespoons of water (start with 1). Even if using stevia, you might need to add a teaspoon of water.
- Mix the ingredients with a fork or with a rubber spatula until smooth. The mixture will be very thick. It should be like an edible playdough.
- Use a scant cookie scoop to portion the mixture out, then shape each portion with your hands into a smooth ball. If you used stevia, you should get 6 balls. With a powdered sweetener, you should get 7.
- Store the fat bombs in an airtight container on the counter. If your kitchen is very warm, you might need to store them in the fridge. If you do, remove them from the fridge an hour before enjoying them.
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