Double Chocolate Fat Bombs Keto Recipe

Double Chocolate Fat Bombs

Double Chocolate Fat Bombs

Double Chocolate Fat Bombs

I may have mentioned, a time or two, that I’ve been eating the KETO way of eating since July of this year. I’m down 40 pounds and countless inches. I’ve gone from a size 16 to a size 4 and from an XL shirt to a S/M. Not only that, but I’ve been able to reduce the number of medicines I have to take on a daily basis. My cholesterol has improved and my blood pressure is finally in a normal range. And I feel Amazing!

Sometimes I find that I need a little extra when it comes to sweets and/or fats. These Double Chocolate Fat Bombs fit the bill. Creamy and sweet with the crunch of the chocolate chips hits the spot.

I use silicone ice molds to make the Double Chocolate Fat Bombs so that I can freeze them and just pop them out. Once frozen, I pop them out of the mold and put in a Ziploc freezer bag or Tupperware bowl. They do get hard, so you can eat straight out of the freezer or let sit on the counter for a few minutes to soften before eating. Either way, they are tasty!

Double Chocolate Fat Bombs

Ingredients

  • 1/4 c. coconut oil
  • 4 TBSP. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1/4 c. unsweetened cocoa powder
  • 1 TBSP. Swerve (or sweetener of choice)
  • 1 serving Lily’s Dark Chocolate Baking Chips (60 chips)

Directions

  • Add coconut oil, softened butter, and cream cheese to a medium bowl. Mix with an electric mixer.
  • Add cocoa powder and Swerve. Continue to beat until smooth.
  • Stir Lily’s Baking Chips into the mixture.
  • Spread mixture into the silicone molds.
  • Put in freezer for one hour or until frozen. Pop out of the molds and add to freezer-safe bags or bowl. I add mine to a Tupperware container and they stay fresh for a month or longer (depending on how often you eat them).

Personally, I like mine frozen. If you want yours a little softer, simply take out of the freezer and allow to thaw for a few minutes before enjoying.

Double Chocolate Fat Bombs
 
Prep time
Total time
 
Author:
Recipe type: Snack, Keto
Serves: 29
Ingredients
  • ¼ c. coconut oil
  • 4 TBSP. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • ¼ c. unsweetened cocoa powder
  • 1 TBSP. Swerve (or sweetener of choice)
  • 1 serving Lily's Dark Chocolate Baking Chips (60 chips)
Instructions
  1. Add coconut oil, softened butter, and cream cheese to a medium bowl. Mix with an electric mixer.
  2. Add cocoa powder and Swerve. Continue to beat until smooth.
  3. Stir Lily's Baking Chips into the mixture.
  4. Spread mixture into the silicone molds.
  5. Put in freezer for one hour or until frozen. Pop out of the molds and add to freezer-safe bags or bowl. I add mine to a Tupperware container and they stay fresh for a month or longer (depending on how often you eat them).

Nutrition Information

Nutrition information gathered by entering ingredients into the Carb Manager App and is based on 28 servings (number of slots in silicone ice molds I used).

1 Double Chocolate Fat Bomb yields 1g Net Carbs (2g total carbs), 7g Fat, 1g Protein, 64 calories.

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