Chocolate Fat Bombs
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 24 fat bombs
Calories 80kcal
Add unsweetened baking chocolate (2 Ounces) and coconut oil (2/3 cup) to a double boiler, and stir together as the ingredients melt (this can also be done in the microwave!).
Remove from heat and stir in erythritol (1/3 cup), salt (1/2 teaspoon), cinnamon (pinch) and chopped pecans (1/2 cup) *if using*.
Pour into silicone molds** -- if you don't have any, a muffin tin with muffin liners will work perfectly.
Place in freezer until firm (about 30 minutes).
Store in the fridge, and enjoy!
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Baking chocolate is unsweetened, and is most often found in the baking section. Don't buy a low carb chocolate bar, it'll make these too sweet!
- Use more baking chocolate if you'd like a dark chocolate bite! Taste and adjust as needed, after the sweetener has been added. A little baking chocolate goes a longgg way!
- I used these diamond shaped molds from Amazon!
- Nutritional information is based on 1 if you divide this recipe into 24 fat bombs:
Calories: 80kcal | Total Carbohydrates: 1g | Protein: 1g | Fat: 9g | Sodium: 49mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com