Keto Valentine Hot Chocolate Bombs
Treat your Valentine to a super creamy, rich, and delicious Keto Hot Chocolate Bomb. They have only 5 ingredients and 0 net carbs! They are sugar-free, low-carb, and gluten-free too!!
Equipment
Ingredients
For the decoration
- 1/4 cup ChocZero white chocolate chips
- 1 teaspoon coconut oil
- red food coloring
For serving (optional)
- keto whipped cream
- red glitter flakes
Instructions
- Add Choc Zero chocolate baking chips to a bowl and melt in the microwave in 30-second increments stirring in between until smooth.
- Fill the molds with melted chocolate making sure to only fill the sides of the mold all the way to the top (keep the inside hollow for the hot chocolate mix and marshmallows). Use the back of a spoon to smooth the chocolate onto the mold.
- Place in the freezer for about 10-15 minutes or until they are easy to pop out. Very carefully remove the chocolate from the mold by pulling one direction on the silicone mold and then the other. If they don’t pop out easily, place them back in the freezer for a few more minutes.
- Heat a plate in the microwave for about 15 to 20 seconds (be careful taking it out as the plate will be hot), take one chocolate bomb half and press the open part onto the hot plate for a few seconds to melt the chocolate bomb half and twist it on the plate a bit to smooth the edges.
- Using one chocolate bomb half, add the hot cocoa mix and some marshmallows pieces.
- Heat the plate again to smooth the other half of the chocolate bomb.
- Connect the two half pieces of chocolate bomb together to seal it.
- Repeat to make the remaining bombs.
- Place the chocolate bombs in the refrigerator.
- Heat the remaining chocolate chips and the coconut oil in a microwave-safe dish in 30-second increments, stirring in between until the chocolate is melted and smooth.
- Add a few drops of the red food coloring (you can add more until you reach the desired color).
- Stir well to combine.
- Remove the hot chocolate bombs from the refrigerator and decorate by drizzling the melted chocolate over top and allow to dry.
- To use a hot cocoa bomb, carefully place one in the bottom of a cup.
- Heat unsweetened almond, or coconut, milk separately in the microwave or on the stovetop until it begins to boil.
- Pour the hot milk in the cup over the top of the hot cocoa bomb.
- Stir and enjoy!
- Top with whipped cream and red glitter to make it extra special (optional).
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 205kcalProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gCalcium: 0.01mg
Tried this recipe?Let us know how it was!