About
Calling all coffee lovers, this Keto fat bomb recipe is for you! Sweet white cacao butter is melted and blended with strong instant coffee, cocoa powder, sweetener, and shaved dark chocolate curls. The result? A crisp coffee bark that is so good to snack on. This will quickly become one of your favorite fat bomb recipes.
What do I do if I like coffee, but I do not want the caffeine?
You can use instant decaf coffee instead! Also, feel free to up the amount of instant coffee in this as well. If you use instant caffeinated coffee, these Keto fat bombs would be great as a pre-workout.
How does cacao butter taste?
It tastes like chocolate, but milder and fruity. It has an incredible amount of addictive snap once chilled and broken into individual bark pieces. You can purchase them on large online retailers like Amazon.
How do I get the chocolate shavings to stick to the bark?
If you add the chocolate shaving too soon to the top of the bark, they will sink to the bottom. The trick is to chill the fat bombs until the bark has just started to set, and the top is tacky. Then sprinkle on the shaved chocolate pieces.
How do I make the chocolate curls?
Take a nice block of dark chocolate and hold it in your hand, so the side is facing you. Then use a vegetable peeler to peel strips from the side of the chocolate. Work quickly for minimal chocolate melt. Shave them onto a piece of parchment paper or a plate. Then sprinkle them on top of the bark (this will give you more control).
Serving suggestions
Serve these low carb fat bombs after a delicious meal like Keto Chicken Cordon Bleu to fill up on extra healthy fats if you are still not entirely satisfied.
Ingredients
- 8 ounce raw cacao butter by sunfood
- 1 teaspoon instant coffee
- 6 tablespoon the ultimate icing sugar replacement by swerve
- 3 tablespoon 100% cocoa special dark by hershey's
- ½ teaspoon vanilla extract
- 1 squares 90% cocoa supreme dark chocolate by lindt excellence
Instructions
- Place cacao butter over a double boiler to gently melt the chocolate. If using a traditional double boiler, fill the bottom with water and place the top pot over it with the cacao butter already inside. Bring the water to a boil to produce the heat to melt the cacao butter. If you do not have a double boiler, simply fill a small to medium saucepan with water and bring it to a boil. Place a heatproof glass bowl with the cacao butter inside over the boiling water and heat until melted. Stir the chocolate occasionally to ensure an even melt.
- Add in the rest of the ingredients except the dark chocolate. Whisk well to combine. There will be a few lumps at the bottom and that is ok. Use powdered sweetener for this application.
- Pour the mixture onto a half rimmed baking sheet lined with parchment. Tilt the pan to spread it completely out to all the edges. Place in the fridge for 5-10 minutes or until the top is starting to solidify but still tacky. Shave the dark chocolate using a vegetable peeler onto a piece of parchment. Then sprinkle it over the coffee bark evenly.
- Chill until completely firm about 3-4 hours. Break into individual pieces. Keep the bark stored in the fridge or freezer in an airtight container or bag.
Nutrition Facts
- Servings: 8
- Calories: 271.7kcal/1136.8kJ (per serving)
- Fat: 29.2g (per serving)
- Carbs: 8.3g (per serving)
- Protein: 0.5g (per serving)
