Keto Hot Chocolate Bombs Recipe

If you are on the keto diet, you will be so glad to know that you won’t need to miss out on the hottest trend of the season: keto hot chocolate bombs! This recipe is so easy and delicious! I wish I had doubled the batch, or maybe even tripled it, as my family loved them and they were all gone the day I made them! I know I will be making another round of these this week!

These keto hot cocoa bombs are perfect for gifting at Christmas, or as a treat on a really cold winter day when you crave a hot chocolate!

Keto Hot Chocolate Bombs

Hot Cocoa Bombs Are Easy To Make

This recipe is truly easy. You might be thinking, these are going to be a hassle to make, but I assure you they are not at all complicated! You can make this recipe with the kids, who are sure going to love helping! If you have the silicone hot chocolate bomb mold, they will come together in a flash! You can find it on Amazon, Showcase, or in a local craft shop like Michaels. I only got 1 mold and will get another one in order to make more at a time.

Keto Hot Chocolate Bombs

I made this hot chocolate bombs recipe keto by using sugar free chocolate chips, unsweetened cocoa powder, Erythritol, and keto marshmallows. But, you can make it with “regular ingredients” if you aren’t on a low carb and low sugar diet. 

I used almond milk for my cocoa bomb, but you can use coconut milk. The heavy cream is an optional ingredient, but I would highly recommend using it because it makes the cocoa so much richer and creamier!

These keto hot chocolate bombs store well on the counter in an airtight container for about a week, but really don’t expect them to last that long!

keto hot cocoa bombs

More Keto Recipes

You can find all of my keto recipes here. Reader favourites include Must Try Keto Recipes and What is the Ketogenic Diet?

Keto Hot Chocolate Bombs Recipe

Hot Chocolate Bomb Shell Ingredients

  • 1 bag of Lilys Dark Chocolate Style Baking Chips with no sugar added. You can also use Krisda sugar-free semi-sweet chocolate chips.
Keto Hot Chocolate Bombs ingredients

Hot Cocoa Filling

Other Ingredients Needed (For 1 Hot Chocolate Bomb):

  • 1 cup unsweetened almond or coconut milk (regular or vanilla)
  • 1/2 cup of 35% heavy cream (optional, but it makes it so much richer!)
  • 1/4 cup of 35% heavy cream whipped for topping (optional)

Equipment Needed

  • Microwavable bowl
  • Silicone hot chocolate bomb mold (I got mine at Showcase)
  • Ziplock bag or pastry bag with a small tip
  • Bowl for the whipped cream
  • Mixer

How To Make Keto Hot Chocolate Bombs

sugar-free chocolate chips in a bowl
  • 1. Place the bag of chocolate chips in a microwavable safe bowl in microwave in 30 second intervals until melted.
sugar-free chocolate chips melted
  • 2. Pour 1 tbsp of chocolate into each chocolate mold. Use a spoon to swirl the chocolate around and coat the edges. Make sure to spoon the chocolate up the sides until it makes a thicker shell.
chocolate melted in the silicone hot chocolate bomb mold
  • 3. Put the chocolate mold in the fridge for about 15 minutes or until it’s set.
Keto Hot Chocolate Bombs in process
  • 4. Combine the unsweetened cocoa powder with the erythritol in a bowl.
  • 5. When the chocolate is set, remove from the refrigerator and gently pop them out of the mold. You should have 6 spheres.
  • 6. Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.
  • 7. Carefully take the open side of the sphere and place it onto the plate to melt off the uneven edges to create a smooth edging.
  • 8. Cut each marshmallow into 4 pieces. Spoon 1 tbsp of the cocoa and erythritol mixture in 3 of the 1/2 chocolate bomb and add 8 pieces of marshmallows on top.
Keto Hot Chocolate Bombs in process
Keto Hot Chocolate Bombs in process
  • 9. Connect 1 empty half chocolate bomb to 1 half that is full of the mixture and seal together. As the melted chocolate hardens, it will seal.
Keto Hot Chocolate Bombs recipe
  • 10. Heat up the left over chocolate in the microwave for 30 seconds intervals until it’s soft again. Pour it in a Ziplock bag and cut a tiny piece at one of the ends or use a pasty bag with a tip. Drizzle the melted chocolate over top of the hot cocoa bomb and allow to dry. You can also use a spoon to drizzle instead of a bag.
Keto Hot Chocolate Bombs in a glass of milk

How To Serve The Hot Cocoa Bombs

  1. Heat the almond milk and heavy cream in a pot on the stove top or about 2 minutes in the microwave in a mug or clear glass.
  2. Add 1 keto hot chocolate bomb and stir until smooth.
  3. Whipped the 35% heavy cream in a bowl with a mixer until soft peaks form and top it to the hot chocolate.
  4. You can also drizzle more melted chocolate over the whipped cream.
  5. Enjoy!

How To Store:

Store on the counter in a plastic container at room temperature for up to 2 months.

I hope you enjoyed my Keto Hot Chocolate Bombs Recipe as much as my family and I did. If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes!

keto hot chocolate bombs
KETO HOT CHOCOLATE BOMBS
Prep Time
25 mins
Keep in refrigerator
20 mins
Total Time
45 mins
 
If you are on the keto diet, you will be so glad to know that you won’t miss out on the hottest trend; hot chocolate bombs!
Course: beverages
Cuisine: American, Canadian
Keyword: cocoa, Hot chocolate, Hot chocolate bombs, hot cocoa, Hot cocoa bomb, keto, keto hot chocolate bombs
Servings: 3 Chocolate Bombs
Ingredients
HOT CHOCOLATE BOMB SHELL INGREDIENTS
  • 1 bag of Lilys Dark Chocolate Style Baking Chips with no sugar added. You can also use Krisda sugar-free semi-sweet chocolate chips.
HOT COCOA FILLING
  • 1 1/2 tbsp Erythritol granular sugar replacement I used Swerve
  • 1 1/2 tbsp unsweetened cocoa powder I used Anthony’s Organic Cocoa Powder
  • 6 keto marshmallows I used La Nouba that I purchased on Amazon or make your own Keto marshmallows
OTHER INGREDIENTS NEEDED (FOR 1 HOT CHOCOLATE BOMB):
  • 1 cup unsweetened almond or coconut milk regular or vanilla
  • 1/2 cup of 35% heavy cream optional, but it makes it so much richer!
  • 1/4 cup of 35% heavy cream whipped for topping optional
Instructions
  1. Place the bag of chocolate chips in a microwavable safe bowl in microwave in 30 second intervals until melted.
  2. Pour 1 tbsp of chocolate into each chocolate mold. Use a spoon to swirl the chocolate around and coat the edges. Make sure to spoon the chocolate up the sides until it makes a thicker shell.
  3. Put the chocolate mold in the fridge for about 15 minutes or until it’s set.

  4. Combine the unsweetened cocoa powder with the erythritol in a bowl.
  5. When the chocolate is set, remove from the refrigerator and gently pop them out of the mold. You should have 6 spheres.

  6. Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.

  7. Carefully take the open side of the sphere and place it onto the plate to melt off the uneven edges to create a smooth edging.

  8. Cut each marshmallow into 4 pieces. Spoon 1 tbsp of the cocoa and erythritol mixture in 3 of the 1/2 chocolate bomb and add 8 pieces of marshmallows on top.

  9. Connect 1 empty half chocolate bomb to 1 half that is full of the mixture and seal together. As the melted chocolate hardens, it will seal.
  10. Heat up the left over chocolate in the microwave for 30 seconds intervals until it’s soft again. Pour it in a Ziplock bag and cut a tiny piece at one of the ends or use a pasty bag with a tip. Drizzle the melted chocolate over top of the hot cocoa bomb and allow to dry. You can also use a spoon to drizzle instead of a bag.
HOW TO SERVE THE HOT COCOA BOMBS
  1. Heat the almond milk and heavy cream in a pot on the stove top or about 2 minutes in the microwave in a mug or clear glass.
  2. Add 1 keto hot chocolate bomb and stir until smooth.
  3. Whipped the 35% heavy cream in a bowl with a mixer until soft peaks form and top it to the hot chocolate.
  4. You can also drizzle more melted chocolate over the whipped cream.
  5. Enjoy!
Recipe Notes

EQUIPMENT NEEDED

  • Microwavable bowl
  • Silicone Hot Chocolate bomb mold (I got mine at Showcase)
  • Ziplock bag or pastry bag with a small tip
  • Bowl for the whipped cream Mixer

 

How to Store the Keto Hot Chocolate Bombs

  • Store on the counter in a plastic container for 1 week.

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. These sound really good, I’ve been wanting to try these for a while . Doesn’t seem to difficult to make them , will pin this to try .

  2. Thank you for sharing this recipe, I’ve seen videos of hot chocolate bombs but not the recipes and was wondering how to make them. Now I can try this out.

  3. These look easy enough to make and everyone is on the bandwagon, but I would probably make a big mess and have no chocolate balls to show lol

  4. Thank you f or the recipe! These hot chocolate bombs have been all the rage this year, but I haven’t tried a single one due to dietary restrictions, so thank you for the recipe.

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