These keto hot chocolate bombs are prepared in advance and are perfect for making a rich and fudgy drink on a cold day! Sugar free recipe.
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Although I have several low carb hot chocolate recipes already on this blog, this one is rather different! It's adapted from a recipe in a book (The Complete Cookbook for Young Chefs) that my son received for Christmas - and I knew that it would be easy to convert to be keto-friendly.
I'd seen other hot cocoa bombs and similar on Pinterest, but they often involve a chocolate sphere filled with cocoa powder, mini marshmallows, etc. These aren't as pretty - but they're a lot quicker to make!
These bombs are very easy to customize too - I used mint-flavored chocolate chips from Lily's, but they have a huge range of flavors these days, including another favorite, salted caramel (get them from Amazon)!! Oh and if you have any low carb marshmallows (I like the La Nouba and Know Brainer brands), then you can chop them up and add them to the mix!
How to Make Keto Hot Chocolate Bombs
In a microwave-safe bowl, add the chocolate chips together with some cream.
Microwave on high power in 30-second bursts - gently whisking between each burst - until the chocolate has fully melted. It smells SO good!
Let cool, then cover and place in the fridge until fully set - overnight is fine.
Use a metal tablespoon measure or similar to scoop two tablespoons of the mixture, then use your hands to form it into a ball.
Wrap the ball in plastic wrap, then continue with the rest of the mixture. This recipe makes six hot chocolate bombs.
Place the bombs in the freezer, and keep them there until you're ready for a hot chocolate! To prepare, place the bomb into a mug with unsweetened almond milk, then microwave until the bomb has fully melted into the milk, stirring frequently.
You could also prepare them in a saucepan if you need more than one at a time!
Shown here garnished with whipped cream and low carb sprinkles.
📖 Recipe
Keto Hot Chocolate Bombs
Ingredients
Equipment
Step-by-Step Instructions
- In a microwave-safe bowl, add the chocolate chips and cream. Microwave on high power in 30-second bursts - gently whisking between each burst - until the chocolate has fully melted.
- Let cool, then cover and place in the fridge until fully set - overnight is fine.
- Use a metal tablespoon measure or similar to scoop two tablespoons of the mixture, then use your hands to form it into a ball.
- Wrap the ball in plastic wrap, then continue with the rest of the mixture. This recipe makes six hot chocolate bombs.
- Place the bombs in the freezer, and keep them there until you're ready for a hot chocolate!
- To prepare, place the bomb into a mug with ¾-1 cup unsweetened almond milk, then microwave until the bomb has fully melted into the milk, stirring frequently. You could also prepare them in a saucepan if you need more than one at a time!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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