Keto Mexican Hot Chocolate Fat Bombs
Craving chocolate but don’t want all the added sugars that come with it? Then this keto mexican hot chocolate fat bomb recipe is perfect for you!
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- How to store fat bombs?
- Nutrition information: facts & macronutrients
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Chocolate Fat Bomb Ingredients
Whipped Cream Topping Ingredients
Keto Mexican Hot Chocolate Fat Bombs Directions
Get a medium bowl
In a medium bowl, beat together cream cheese and butter until light and fluffy.
Mix in sweetener, 1/3 cup cocoa powder, vanilla, cinnamon, chili powder and cayenne pepper.
Spread the mixture
Spread mixture into the middle of a sheet of parchment paper. Then roll into a long cylinder with parchment paper wrapped around. Freeze for 30 minutes.
To make the whipped cream, add heavy cream to a medium bowl and whip until stiff peaks form. Add sweetener and vanilla. Continue whipping until incorporated. Add whipped cream to a piping bag or you can dollop the whipped topping onto each fat bomb using a spoon.
Dip in cocoa powder
Remove chocolate fat bomb mixture from the freezer. Remove parchment paper and cut the roll into 10-12 round pieces. Add 1 tablespoon cocoa powder to a plate or small bowl. Dip the top of each fat bomb into the cocoa powder and place fat bombs cocoa side up on a parchment lined tray.
Top with cream
Pipe or dollop whipped cream onto each fat bomb. Store in the refrigerator or freezer in a storage container.