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This recipe was originally shared at Ditch The Carbs.
Being a serious coffee lover, I’m a huge fan of these creamy fat bombs, in which sweetened mascarpone cheese is dosed with coffee and chocolate before being swathed in—you guessed it—even more rich dark chocolate.
Unlike sugary foods, these bite-size treats are high in fat, low in carbs and won't spike your insulin and blood sugar. If you're not quite sure how to make fat bombs, give these a try!
Hands-on Overall
Serving size 1 fat bomb
Nutritional values (per 1 fat bomb)
Net carbs1.5 grams
Protein1.9 grams
Fat12.8 grams
Calories127 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs2.2 gramsFiber0.7 gramsSugars0.9 gramsSaturated fat8.2 gramsSodium6 mg(0% RDA)Magnesium18 mg(5% RDA)Potassium58 mg(3% EMR)
Ingredients (makes 12 fat bombs)
Ice bombs:
Coating:
Instructions
To make the fat bombs: In a food processor or with a mixer, combine the mascarpone or creamed coconut milk, erythritol or Swerve, cacao powder, and coffee. Pulse until smooth and creamy. If you want a sweeter taste, add the stevia and pulse again.
Spoon about 2 tablespoons (30 g/1.1 oz) of the mixture into each of 12 small silicone muffin molds or candy molds, or use round cake pop molds for a round bomb shape. Freeze for about 2 hours, or until set.
To make the coating: Melt the dark chocolate and cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix well. Cool the mixture before use. It should not be hot, but should still be liquid.
Work in batches of 3 or 4 to prevent the ice bombs from melting. Gently pierce each frozen ice bomb with a toothpick or a fork. One at a time, hold the ice bomb over the melted chocolate and spoon the chocolate over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated ice bombs on a parchment-lined tray.
Freeze the coated pieces, in batches as you work, for at least 15 minutes to harden. Keep frozen for up to 3 months.
Ingredients
Instructions
To make the fat bombs: In a food processor or with a mixer, combine the mascarpone or creamed coconut milk, erythritol or Swerve, cacao powder, and coffee. Pulse until smooth and creamy. If you want a sweeter taste, add the stevia and pulse again.
Spoon about 2 tablespoons (30 g/1.1 oz) of the mixture into each of 12 small silicone muffin molds or candy molds, or use round cake pop molds for a round bomb shape. Freeze for about 2 hours, or until set.
To make the coating: Melt the dark chocolate and cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix well. Cool the mixture before use. It should not be hot, but should still be liquid.
Work in batches of 3 or 4 to prevent the ice bombs from melting. Gently pierce each frozen ice bomb with a toothpick or a fork. One at a time, hold the ice bomb over the melted chocolate and spoon the chocolate over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated ice bombs on a parchment-lined tray.
Freeze the coated pieces, in batches as you work, for at least 15 minutes to harden. Keep frozen for up to 3 months.
Nutrition (per serving, 1 fat bomb)
Calories127kcal
Net Carbs1.5g
Carbohydrates2.2g
Protein1.9g
Fat12.8g
Saturated Fat8.2g
Fiber0.7g
Sugar0.9g
Sodium6mg
Magnesium18mg
Potassium58mg
Detailed nutritional breakdown (per 1 fat bomb)
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