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Keto Hot Chocolate Bombs recipe

KETO HOT CHOCOLATE BOMBS

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!
5 from 1 vote
Prep Time 25 mins
Keep in refrigerator 20 mins
Total Time 45 mins
Course beverages
Cuisine American, Canadian
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
 

  • Place the bag of chocolate chips in a microwavable safe bowl in microwave in 30 second intervals until melted.
  • 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.
  • Put the chocolate mold in the fridge for about 15 minutes or until it’s set.
  • Combine the unsweetened cocoa powder with the erythritol in a bowl.
  • When the chocolate is set, remove from the refrigerator and gently pop them out of the mold. You should have 6 spheres.
  • Heat a plate in the microwave for 30 seconds, and be careful as the plate might be hot.
  • 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.
  • 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.
  • 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.
  • 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

  • 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.
  • Add 1 keto hot chocolate bomb and stir until smooth.
  • Whipped the 35% heavy cream in a bowl with a mixer until soft peaks form and top it to the hot chocolate.
  • You can also drizzle more melted chocolate over the whipped cream.
  • Enjoy!

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 2 months.
Keyword cocoa, Hot chocolate, Hot chocolate bombs, hot cocoa, Hot cocoa bomb, keto, keto hot chocolate bombs
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