Coffee and Chocolate Fat Bombs

About

These delicious Keto fat bombs are a great snack – perfect for satisfying a sweet tooth! Our tasty low carb treats are prepared with unsweetened cocoa powder, instant coffee, unsweetened almond milk, cocoa butter, low carb sweetener, and coconut oil. Once set, these Keto fat bombs can be stored in an airtight container in the fridge – perfect for providing you with an extra boost of daily fats.

What Coffee Can I Use?

We have used instant coffee powder blended with hot almond milk for our Keto fat bombs. You can use any instant coffee you prefer for this recipe – powdered or granulated. It can be decaffeinated or even a flavored coffee if desired. Please be sure to adjust your macros to account for any changes made to the original recipe.

What Is Cocoa Butter?

Cocoa butter, also known as cacao butter, is the fat that is extracted from the cocoa bean. It has a rich, sweet chocolate smell and flavor and can be bought in solid form online or from health food stores. The fat can be melted easily and makes a great addition to low carb chocolates, fat bombs, and homemade candies.

Ingredients

1 ½ tablespoon 100% natural powdered erythitol
1 teaspoon instant coffee
1 tablespoon cocoa powder dry unsweetened
⅓ cup coconut oil
⅓ cup cocoa butter
¼ cup almond milk, plain or original, unsweetened
⅛ teaspoon salt, sea salt

Instructions

Add the coconut oil, cocoa butter and erythritol to a small saucepan. Set over a low heat. Melt the fats and sweetener together, stirring until well combined. Remove from the heat.
Heat the almond milk over the stove or in a microwave. Add the instant coffee and cocoa powder to the almond milk. Stir well to combine and dissolve the powders. Add the chocolate and coffee milk mixture to the pan with the melted fats. Whisk well to combine. The mixture should be smooth, velvety, and well blended.
Pour the fat bomb mixture into individual silicone truffle molds. You should get 30 individual truffle-sized fat bombs from the mixture. Transfer to the freezer for an hour or until set firm. Once set, pop the fat bombs from their molds and store in an airtight container.