Chocolate Fat Bombs – Rich and Creamy

These Low Carb Chocolate Fat Bombs are a delightful, sweet and fat-filled snack, a great addition to your afternoon coffee break.

Our Vanilla Cheesecake Fat Bombs are our most popular recipe, so we thought a chocolate version was in order.

We made 24 fat bombs with this recipe, 1 fat bomb is one serve in the nutritional information below. You may get more or less depending on your piping skills.

Chocolate Fat Bomb Ingredients

• 8 ounces of Cream Cheese, softened
• 2 ounces (¼ cup) of Natvia Icing Mix
• 1 teaspoon of Vanilla Essence
• 7 ounces of Heavy Cream
• 5 ounces of Sugar-Free Chocolate

How To Make Chocolate Fat Bombs

1. Add the chocolate to a small heatproof bowl and place over a small saucepan of simmering water, ensuring that the bowl doesn’t touch the water.
2. Melt the chocolate completely and remove from the heat. Set aside.
3. Place the softened cream cheese in a bowl, using your hand mixer, mix on medium speed until smooth.
4. Add the Natvia Icing Mix and vanilla essence and mix on low speed until combined.
5. Add the heavy cream and mix on medium speed until smooth and beginning to thicken.
6. Pour in the melted chocolate and mix on medium speed, until all ingredients are completely combined and the mixture is firm enough to pipe.
7. Add the mixture to a piping bag with a star nozzle. Pipe evenly into mini cupcake papers. We filled 24 cupcake papers, depending on your piping skills, you may get more or less.
8. Cover the kisses and set in the fridge for at least 3 hours, or overnight for best results.
9. Enjoy the kisses when set. They can be stored, covered in the fridge for up to 1 week, or frozen for up to 3 months.

Chocolate Fat Bombs

These Sugar-Free Chocolate Fat Bombs are a delightful, sweet and fat-filled snack, a great addition to your afternoon coffee break.

4.93 from 14 votes

Print Pin Rate

Course: Snacks

Cuisine: American, Australian, British

Prep Time: 20 minutes

Total Time: 3 hours 20 minutes

Servings: 24 serves

Calories: 97kcal

Author: Gerri

Ingredients

• 8 ounces Cream Cheese softened
• 2 ounces natvia icing mix
• 1 teaspoon vanilla essence
• 7 ounces Heavy Cream
• 5 ounces sugar free chocolate

US Customary - Metric

Instructions

• Add the chocolate to a small heatproof bowl and place over a small saucepan of simmering water, ensuring that the bowl doesn’t touch the water.
• Melt the chocolate completely and remove from the heat. Set aside.
• Place the softened cream cheese in a bowl, using your hand mixer, mix on medium speed until smooth.
• Add the Natvia Icing Mix and vanilla essence and mix on low speed until combined.
• Add the heavy cream and mix on medium speed until smooth and beginning to thicken.
• Pour in the melted chocolate and mix on medium speed, until all ingredients are completely combined and the mixture is firm enough to pipe.
• Add the mixture into a piping bag with a star nozzle. Pipe evenly into mini cupcake paper. We filled 24 cupcake papers, depending on your piping skills, you may get more or less.
• Cover the kisses and set in the fridge for at least 3 hours, or overnight for best results.
• Enjoy the kisses when set. They can be stored, covered in the fridge for up to 1 week, or frozen for up to 3 months.

Notes

Nutrition

Serving: 1fat bomb | Calories: 97kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 33mg | Potassium: 19mg | Fiber: 0g | Sugar: 0g | Vitamin A: 5% | Vitamin C: 0.1% | Calcium: 1.5% | Iron: 0.2%

Try these other low carb chocolate recipes:

• Low Carb Chocolate Mousse
• Low Carb “No-Bake” Chocolate Cheesecake
• Low Carb Cheesecake Swirl Brownies
• Low Carb Chocolate Cream Cupcakes
• Low Carb Cherry Cream Chocolate Cookie Bars

To make a larger batch of Chocolate Fat Bombs adjust the serving amounts in the recipe card above.