Red Solo Cup Keto Hot Cocoa Bomb Recipe
Red Solo Cup Keto Cocoa Bomb Recipe – a fun way to create sugar free hot chocolate bombs! These unique low carb hot chocolate cups are perfect for the keto friend in your life.
We love the hot cocoa bomb trend around here, so when I first discovered them I was quick to create this Keto Hot Chocolate Bomb recipe for my low carb friends.
And when I saw them being made on Tiktok with mini red solo cups I just knew that I had to jump on this trend too! As a huge Starbucks fan, these darling Starbucks hot chocolate bombs are right up my alley!!
Too busy to make these right away?! Pin them for later! Pin this recipe to your favorite board on Pinterest and it’ll be waiting for you when you’re ready.
I seriously could not wait to share this recipe with you! Today’s post is FULL of tips and tricks to help make these hot chocolate bombs easily!
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.
These hot chocolate bombs are seriously super easy to make! The key is freezing the chocolate treat between stages and peeling them out of the red solo cups.
Keto Hot Cocoa Bomb Recipe:
Makes 6 hot cocoa bombs.
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Ingredients:
- 1 bag Lily’s semi-sweet style baking chips
- 2 oz Lily’s white chocolate baking chocolate
- 1 tsp coconut oil
- 6 tablespoons keto hot cocoa powder mix
- 1 batch of these Keto Marshmallows from Gnom-Gnom
- 4 cups of heavy cream or half & half
Other supplies:
- 6 mini red solos cups
- 6 – 2″ pieces of festive drinking straw
- Scissors
- Masking Tape
- Measuring cups
- Measuring spoons
- Pastry bag or freezer bag
- Small microwave safe bowls for melting candy
Tip: sugar free chocolate takes longer to freeze and set up than regular chocolate and candy melts. This hot chocolate bomb is made within the mini red solo cup and only removed from the mold when completely set and frozen.
How to make red solo cup cocoa bombs:
1. Cut the sides of the red solo cups open with scissors and then tape them back together with masking tape. This is so that when the chocolate has hardened, the cup can easily be opened and peeled from the chocolate.
2. Place the Lily’s chocolate chips and 1/2 tsp of coconut oil into a bowl, and heat in the microwave for 15 second intervals, stirring well after each session, until the chocolate is fully melted.
3. Add a large spoon full of melted candy to all of the cup cavities, then coat the melted candy around the inside of the cup, making sure to get all the way up the sides in a thick layer. Place the candy coated cups into the freezer for 15 minutes.
4. Remove the candy coated cups from the freezer and fill each cup with one tablespoon of hot chocolate mix.
5. Add about six marshmallow cubes and a straw to each cup.
Now for the fun part…
6. Place the white sugar-free baking chocolate and 1/2 tsp of coconut oil into a bowl. Heat in the microwave for 15 second intervals, stirring well after each session, until the candy is fully melted.
7. Carefully pour a teaspoon full of white chocolate over the marshmallows and around the straw, filling the remainder of the chocolate cup. Place in the freezer for at least 15 minutes.
8. Carefully peel off the tape from the cups and remove each chocolate cup from the red solo mold. Tip: the colder the chocolate, the easier this is.
9. Melt 1/4 cup of dark chocolate chips in the microwave, add the melted chocolate to a freezer bag and cut the tip from the bag. Drizzle the chocolate over the top of the chocolate bomb cups.
10. Place the cups in the freezer for 5 minutes to allow the chocolate to completely harden before packaging or serving.
How freaking darling do these keto hot chocolate bombs look?! They make such a great addition to our holiday coffee bar and are perfect for giving as gifts to the low carb foodie in your life!
Drop the finished keto hot cocoa bomb into a cup of heated cream or half and half, watch it burst open and stir.
Using mini red solo cups seemed to be easier, debatably, than using traditional hot cocoa bomb silicone molds. Definitely less expensive if you don’t have the molds already.
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
Be sure to also check out these Keto Hot Cocoa Bomb Recipe, Turtle Hot Chocolate Bombs, Oreo Hot Chocolate Bomb Recipe and Holiday Hot Chocolate Bombs for even more ideas!
Tips for making Holiday 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 chocolate, be sure to have it warm, not hot otherwise it will melt through your chocolate bomb.
If you love this keto hot cocoa bomb recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!
Red Solo Cup Keto Hot Cocoa Bomb Recipe
Ingredients
- 1 bag Lily’s semi-sweet style baking chips
- 2 oz Lily’s white chocolate baking chocolate
- 1 tsp coconut oil
- 6 tablespoons keto hot cocoa powder mix
- 1 batch of these Keto Marshmallows from Gnom-Gnom
- 4 cups of heavy cream or half & half
Instructions
1. Cut the sides of the red solo cups open with scissors and then tape them back together with masking tape. This is so that when the chocolate has hardened, the cup can easily be opened and peeled from the chocolate.
2. Place the Lily's chocolate chips and 1/2 tsp of coconut oil into a bowl, and heat in the microwave for 15 second intervals, stirring well after each session, until the chocolate is fully melted.
3. Add a large spoon full of melted candy to all of the cup cavities, then coat the melted candy around the inside of the cup, making sure to get all the way up the sides in a thick layer. Place the candy coated cups into the freezer for 15 minutes.
4. Remove the candy coated cups from the freezer and fill each cup with one tablespoon of hot chocolate mix.
5. Add about six marshmallow cubes and a straw to each cup.
6. Place the white sugar-free baking chocolate and 1/2 tsp of coconut oil into a bowl. Heat in the microwave for 15 second intervals, stirring well after each session, until the candy is fully melted.
7. Carefully pour a teaspoon full of white chocolate over the marshmallows and around the straw, filling the remainder of the chocolate cup. Place in the freezer for 15 minutes.
8. Carefully peel off the tape from the cups and remove each chocolate cup from the red solo mold. Tip: the colder the chocolate, the easier this is.
9. Melt 1/4 cup of dark chocolate chips in the microwave, add the melted chocolate to a freezer bag and cut the tip from the bag. Drizzle the chocolate over the top of the chocolate bomb cups.
10. Place the cups in the freezer for 5 minutes to allow the chocolate to completely harden before packaging or serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 91mgSodium: 40mgCarbohydrates: 5gFiber: 1gSugar: 6gProtein: 4g
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.
