These Keto 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 serving in the nutritional information below. You may get more or less depending on your piping skills.
Keto 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 Keto Chocolate Fat Bombs
- 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 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.
- 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.
![Sugar-Free Chocolate Cheesecake Kisses [Fat Bombs] (Keto, Low Carb, Gluten Free)](https://www.myketokitchen.com/wp-content/uploads/2017/05/Chocolate-Kisses-Pin-438x1024.jpg)
Keto Chocolate Fat Bombs - Sugar-Free Rich & Creamy
These Sugar-Free Chocolate Fat Bombs are a delightful, sweet and fat-filled snack, a great addition to your afternoon coffee break.
Print Pin Email Servings: 24 serves
Calories: 97kcal
Ingredients
- 8 ounces Cream Cheese softened
- 2 ounces natvia icing mix
- 1 teaspoon vanilla essence
- 7 ounces Heavy Cream
- 5 ounces sugar free chocolate
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: 250IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0mg
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.
