These keto hot chocolate bombs are perfectly sugar free and low carb. They’re made with Lily’s baking chips, keto marshmallows and my homemade cocoa mix!
I seriously could not wait to share this recipe with you! I’ve been experimenting with these hot cocoa bombs for ages and finally got the steps just right. Today’s post is FULL of tips and tricks to help make these hot chocolate bombs easy! Learn from my trial and error…
Be sure to check out my Keto Back to Basics Course if you would like to learn more about finding success on keto.
If you’ve been following along on Instagram then you know that not every recipe is an instant hit. These keto treats went through a LOT of recipe development! The key was having these hot chocolate bomb silicone molds, seriously.
Too busy to make these right away?! Pin them for later! Pin this post to your favorite recipe board on Pinterest and it’ll be waiting for you when you’re ready.
They were so worth the effort though! Hot chocolate bombs are the cutest, festive addition to your hot cocoa bar. And they have been a serious hit with the kiddos! They pair nicely with this keto caramel cookie recipe or these keto cranberry bliss bars too.
What is a hot chocolate bomb?
Hot chocolate bombs are a chocolate confection made hallow so that cocoa powder, marshmallows and other fun ingredients can be placed inside. When the bomb is placed in a hot drink like steamed milk or coffee, it bursts open and the ingredients are then mixed together to create a hot chocolate drink.
I’ve been following a ketogenic lifestyle for over three years so when I saw these Hot Chocolate Bombs on Tik Toc, I made it my mission to adapt them to be keto friendly. So here ya go friends!
How to make keto hot chocolate bombs:
The trickiest part is finding ingredients that are sugar free! These are made up of three main ingredients; Lily’s baking chips, keto marshmallows and my homemade keto hot cocoa.
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Ingredients you’ll need:
- 1 bag Lily’s semi-sweet style baking chips
- 1/4 cup Lily’s white chocolate baking chips
- 1 tsp coconut oil
- 4 – Russel Stover sugar-free peppermints, crushed
- 1 cup unsweetened cocoa
- 1.5 cups Swerve granulated sweetener
- 1 cup unsweetened dry milk powder
- 1 batch of these Keto Marshmallows from Gnom-Gnom
- 4 cups of heavy cream or half & half
If you are looking for a low carb version of these bombs, not sugar free, you could use these Dandies Mini Marshmallows that I found at our local health food store!
Directions:
- In a small bowl, melt the semi sweet chocolate chips. A double boiler is ideal however, a microwave works too. Melt the chocolate slowly at 15 second intervals.
2. Pour approximately 3 teaspoons of the chocolate into each hot chocolate bomb mold. Tip: allow the chocolate to cool slightly before coating the inside of the mold. This allows the chocolate to set quicker and remain on the sides of the mold rather than slide down.
3. Allow the chocolate to set in the freezer for at least 10 minutes before removing from the mold. Store them in the freezer until you are ready to assemble the keto hot chocolate bombs.
4. Make the keto hot cocoa mix. Simply combine the unsweetened cocoa, granulated Swerve and powdered milk and stir together. I like to store this mixture in a mason jar after making it. Check out my keto hot chocolate mix recipe for more details.
These are so good!
5. Remove the chocolate from the freezer and prepare for filling. Fill one half with 2 teaspoons of keto hot cocoa mix, 1/4 teaspoon crushed sugar-free mints and 1 tablespoon of marshmallows. Tip: make the keto marshmallows before hand and save them in the freezer for when you need them. I do this every year for camping season and store them in the freezer for up to three months.
6. Heat a small plate in the microwave for thirty seconds and use it as a hot plate to stick both sides of the chocolate bomb together. Simply swirl the edge of the empty side on the plate, melting the chocolate and stick it to the side with the filling. Immediately place the bombs in the freezer to set.
7. Melt the white chocolate and coconut oil together. Allow the mixture to cool (this is important) but still be liquid enough to drizzle. Remove the bombs from the freezer, drizzle with white chocolate and sprinkle with sugar-free peppermint.
Tips for making keto hot chocolate bombs:
- Use the official hot chocolate bomb silicone molds, they make removing the hardened chocolate super easy!
- When in doubt, use more chocolate to coat the mold so that the wall of the bomb is thick to hold in the ingredients.
- Keep the chocolate in the freezer whenever possible as the bombs tend to melt easily.
- When drizzling the white chocolate, be sure to have it warm, not hot otherwise it will melt through your chocolate bomb.
Drop the finished keto hot chocolate bomb into a cup of heated cream or half and half, watch it burst open and stir.
My friend Mandy just shared this awesome Hot Chocolate Bomb printable tag! These would make the perfect gift for keto friends and family.
More tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and stevia instead of cane sugar.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
If you love these keto hot chocolate bombs, please give them a five star review and help me share them on Facebook and Pinterest!
How to Make Keto Hot Chocolate Bombs
These keto hot chocolate bombs are perfectly sugar free and low carb. They're made with Lily's baking chips, keto marshmallows and my homemade cocoa mix!
Ingredients
- 1 bag Lily's semi-sweet style baking chips
- 1/4 cup Lily's white chocolate baking chips
- 1 tsp coconut oil
- 4 - Russel Stover sugar-free peppermints , crushed
- 1 cup unsweetened cocoa
- 1.5 cups Swerve granulated sweetener
- 1 cup unsweetened dry milk powder
- 1 batch of these Keto Marshmallows from Gnom-Gnom
- 4 cups of heavy cream or half & half
Instructions
1. In a small bowl, melt the semi sweet chocolate chips. A double boiler is ideal however, a microwave works too. Melt the chocolate slowly at 15 second intervals.
2. Pour approximately 3 teaspoons of the chocolate into each hot chocolate bomb mold. Tip: allow the chocolate to cool slightly before coating the inside of the mold. This allows the chocolate to set quicker and remain on the sides of the mold rather than slide down.
3. Allow the chocolate to set in the freezer for at least 10 minutes before removing from the mold. Store them in the freezer until you are ready to assemble the keto hot chocolate bombs.
4. Make the keto hot cocoa mix. Simply combine the unsweetened cocoa, granulated Swerve and powdered milk and stir together. I like to store this mixture in a mason jar after making it.
5. Remove the chocolate from the freezer and prepare for filling. Fill one half with 2 teaspoons of keto hot cocoa mix, 1/4 teaspoon crushed sugar-free mints and 1 tablespoon of marshmallows. Tip: make the keto marshmallows before hand and save them in the freezer for when you need them. I do this every year for camping season and store them in the freezer for up to three months.
6. Heat a small plate in the microwave for thirty seconds and use it as a hot plate to stick both sides of the chocolate bomb together. Simply swirl the edge of the empty side on the plate, melting the chocolate and stick it to the side with the filling. Immediately place the bombs in the freezer to set.
7. Melt the white chocolate and coconut oil together. Allow the mixture to cool (this is important) but still be liquid enough to drizzle. Remove the bombs from the freezer, drizzle with white chocolate and sprinkle with sugar-free peppermint.
8. Drop the finished keto hot chocolate bomb into a cup of heated cream or half&half, stir.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 1538Total Fat: 130gSaturated Fat: 78gTrans Fat: 4gUnsaturated Fat: 41gCholesterol: 367mgSodium: 328mgCarbohydrates: 74gFiber: 6gSugar: 47gProtein: 25g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
