Frozen Keto Chocolate Chip Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.4g

Protein
0.8g

Fat
6.1g

Kcal.
60

Carbs

0.4g

Protein

0.8g

Fat

6.1g

Kcal.

60

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

These frozen keto chocolate chip fat bombs are the ideal summer treat.

Sugar-free and low carb with only 0.4g net carbs per ball but absolutely yummy!

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Frozen Keto Chocolate Chip Fat Bombs Image #2
Frozen Keto Chocolate Chip Fat Bombs Image #1

Ingredients

g mascarpone cheese
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g sugar-free chocolate
oz mascarpone cheese
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sugar-free chocolate
cup mascarpone cheese
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sugar-free chocolate

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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