Frozen Keto Chocolate Chip Fat Bombs

Step 1

Add the mascarpone cheese and the powdered erythritol into a bigger-sized bowl and mix them with a hand mixer or an egg beater until you get a smooth and fluffy mass.

Step 2

Grate the chocolate and add it into the bowl with the mascarpone mass.

Stir until it is distributed evenly.

Step 3

Fill the fat bomb mass into a suitable silicone mold, like these silicone candy molds that are perfect for small fat bombs.

A silicone mold is the best choice, because it’s super easy to press the fat bombs out of the mold once they’re cold.

Step 4

Place the silicone mold in your freezer.

Depending on what mold you are using and how big your fat bombs are, it takes about 3-5 hours until the fat bombs are completely frozen.

Storage

Store the low carb chocolate chip fat bombs in your freezer for about 1-2 weeks.

You can technically store them longer as well, just keep in mind that after time water crystals form and they lose their flavor and consistency.

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