Description
Indulge in a festive treat with these Christmas Keto Hot Chocolate Bombs, perfectly paired with sugar-free marshmallows for a deliciously low-carb holiday drink.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup almond flour
- 1 cup powdered erythritol
- 1 cup chocolate chips (sugar-free)
- ½ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup sugar-free marshmallows
Instructions
- In a large bowl, mix together the cocoa powder, almond flour, and powdered erythritol.
- Melt the chocolate chips and coconut oil in a microwave or double boiler.
- Combine the melted chocolate with the dry ingredients, adding the vanilla extract.
- Pour the mixture into silicone molds, pressing firmly to create a bomb shape.
- Let the molds cool in the fridge for about 30 minutes until set.
- Once set, carefully remove the chocolate bombs from the molds.
- To serve, place a bomb in a mug and pour hot water or milk over it, stirring to dissolve.
- Add sugar-free marshmallows on top and enjoy!
Notes
- Adjust the sweetness to taste by adding more or less erythritol.
- Store the bombs in a cool, dry place for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 0g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg