I recently received a generous package from my mom — a big box of homemade unsalted butter. Let me tell you, this butter is a game-changer! It’s fresh, creamy, and adds an incredible touch to all my dishes. I’ve been incorporating it into everything I make, including Cocoa Fat Bombs, and the results are simply fantastic.
One of my favorite treats to whip up is a Keto version of Cocoa Fat Bombs, and this time, I decided to use my mom’s homemade butter instead of the usual Amul Butter.
The outcome was amazing! These fat bombs have a silky smooth texture and a delightful Chocolatey taste. I couldn’t resist sharing the recipe with you.
Prepare a batch of these delectable fat bombs and store them in your freezer. They make for a perfect low-carb snack, with each bomb containing only 1g of carbs. So whether you’re feeling hungry, emotional, or joyful, these fat bombs are here to satisfy your cravings. Oh, and here’s a little tip: I had some leftover mixture after filling fifteen molds, so I decided to get creative and dipped some almonds into it before freezing them. The result was absolutely divine!
Making Keto version of Cocoa Fat Bombs
- Melt the coconut oil in the microwave.
- Melt the butter and add to the oil. Mix well.
- Add the cocoa, salt, sweetener, mix well, till the sweetener dissolves completely.
- Fill the molds with the mixture and keep in the deep freeze for at least fifteen minutes.
- After fifteen minutes, de-mould the fat bombs and store in an airtight container in the fridge.
Also Read: Priya’s Keto No-Bake Cookies