Description
Delicious and easy-to-make Keto Hot Cocoa Bombs that are sugar-free, perfect for a cozy treat.
Ingredients
Scale
- 1 cup sugar-free chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or your preferred sugar substitute)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup mini marshmallows (sugar-free, optional)
- 1/2 cup heavy cream (for serving)
- 1 cup hot water or unsweetened almond milk (for serving)
Instructions
- Start by melting the sugar-free chocolate chips. Place them in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat.
- Using a silicone mold (preferably round), spoon a tablespoon of the melted chocolate into each cavity. Use the back of the spoon to spread the chocolate evenly up the sides. Make sure the chocolate layer is thick enough to hold its shape when removed.
- Place the mold in the freezer for about 10 minutes or until the chocolate is set.
- Once set, carefully remove the chocolate shells from the mold. If they are fragile, you can warm the outside of the mold slightly with your hands to help release them.
- In a bowl, mix the unsweetened cocoa powder, powdered erythritol, and sea salt. This will be the filling for your hot cocoa bombs.
- Spoon a tablespoon of the cocoa mixture into half of the chocolate shells. If desired, add a few mini marshmallows on top of the cocoa mixture.
- Heat a small plate in the microwave for about 30 seconds. Take one of the empty chocolate shells and gently press the open side against the warm plate for a few seconds to slightly melt the edge.
- Quickly place the melted edge on top of the filled chocolate shell to create a complete sphere. Press gently to seal. Repeat with the remaining shells.
- Allow the hot cocoa bombs to set at room temperature for about 30 minutes.
- To serve, place one hot cocoa bomb in a mug, pour 1 cup of hot water or unsweetened almond milk over it, and stir until fully dissolved. Add heavy cream if desired.
Notes
- For a minty flavor, add a few drops of peppermint extract to the cocoa mixture.
- You can customize the filling by adding crushed nuts or sugar-free chocolate chips for extra texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 hot cocoa bomb
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg