Chocolate Mocha Fat Bombs – Keto, Low Carb & Sugar Free

If you need to add a little fat to your meal, or are craving a sweet treat, these are for you!  These chocolate mocha fat bombs are so delicious!  They are more like a piece of candy bar, rather than a fat bomb.  But with 13 grams of fat, only 1 gram of protein and zero carbs, these do double-duty!

Ingredients

1/4 cup grass-fed butter, melted

1/4 cup organic coconut oil , melted

1/4 cup mascarpone cheese, at room temperature

2 tablespoons  unsweetened cocoa powder

1/2 tsp coffee extract

1/4 cup Swerve confectioners (or powdered erythritol)- see notes

Dark chocolate (sugar-free, I use Lily’s), finely chopped

Preparation

Add the mascarpone cheese, coconut oil and butter to a bowl and using a hand mixer or whisk.

Add the cocoa powder, Swerve and coffee extract, mix until well combined.

Add to  mini muffin silicone liners (or ice cube trays) and add chopped chocolate on top.  Press the chocolate down gently with your fingers.

Freeze for 20 minutes to set.  Store in fridge or freezer.

Note:  These are sweet and they are meant to be almost like candy.  If you don’t want them that sweet, cut the swerve down to 2-3 tablespoons instead.

Check out my other fat bomb recipes!

Cookie Dough Fat Bombs

Pumpkin Pie Fat Bombs

Blackberry Fat Bombs

Makes 10 Servings

Macros: Fat 13 grams – Protein 1 gram – Carbs 0

PRINT

Chocolate Mocha Fat Bombs - Keto, Low Carb & Sugar Free

Prep Time

5 mins

freezing time

20 mins

Total Time

5 mins

 

If you need to add a little fat to your meal, or are craving a sweet treat, these are for you!  These are so delicious, they are more like a piece of candy bar, rather than a fat bomb.  But with 13 grams of fat, only 1 gram of protein and zero carbs, these do double-duty!

Course: Fat Bomb

Servings: 10

Ingredients

• 1/4 cup grass-fed butter melted
• 1/4 cup organic coconut oil  melted
• 1/4 cup mascarpone cheese at room temperature
• 2 tablespoons  unsweetened cocoa powder
• 1/2 tsp coffee extract
• 1/4 cup Swerve confectioners  or powdered erythritol - see notes
• Dark chocolate sugar-free, I use Lily’s, finely chopped

Preparation

1. Add the mascarpone cheese, coconut oil and butter to a bowl and using a hand mixer or whisk.
2. Add the cocoa powder, Swerve and coffee extract, mix until well combined.
3. Add to  mini muffin silicone liners (or ice cube trays) and add chopped chocolate on top.  Press the chocolate down gently with your fingers.  Freeze for 20 minutes to set.
4. Store in fridge or freezer.

Recipe Notes

These are sweet and they are meant to be almost like candy.  If you don't want them that sweet, cut the swerve down to 2-3 tablespoons instead.