These chocolate espresso keto bombs contain the perfect combination of chocolate and coffee flavors! Yum!
When you need a quick, easy, rich, and creamy treat, these chocolate espresso keto bombs are an awesome choice! They are a wonderful low carb and delicious option for a quick snack or dessert. You can make these ahead of time and simply pop one or two out of the freezer whenever you want a quick sweet treat!
Let’s talk about the ingredients that go into these chocolate espresso keto bombs!
To create the creamy base for our keto bombs, we combine cream cheese and butter. They create an amazingly creamy and delicious taste and texture for these sweet treats. To this, we add keto powdered sugar. I prefer the Swerve brand as it contains zero calories and zero net carbs. It’s also delicious. I added 2 tablespoons of espresso to my keto bombs. You could substitute this with 2 tablespoons of very strong coffee if you’d like. Next, we add some unsweetened cocoa powder to give our sweets a nice chocolate flavor. We also add vanilla and salt to enhance all the other flavors. The addition of heavy whipping cream gives these treats amazing creaminess.
Are these chocolate espresso keto bombs difficult to make?
These keto bombs are incredibly easy to make, but there are a few things you can do to ensure yours turn out perfectly every time. First, you’ll want to make sure your cream cheese and butter are softened before using. This will create the creamiest mixture possible. Next, I use espresso for these keto bombs, but you can use strong coffee if you’d like. I also recommend you sift your cocoa powder, so you don’t end up with any lumps in your keto bombs. It works well to simply spoon the mixture, dividing it equally, into 12 paper lined mini muffin tins. I like to call this a rustic approach.😊If you’d like a fancier presentation, you can use a piping bag and pipe your mixture into the mini muffin tins.
Are there advantages to making my own keto bombs?
There are a few excellent reasons for making your own keto bombs. First, it’s extremely easy and fun to do! This would be a great recipe to get children involved with. They can do the measuring and filling of the muffin tins and your main job would be to run the mixer. Second, when you make your own keto sweets, you will know exactly what goes into them and can be assured there are no ingredients in them you don’t want. Third, you can taste your sweets and add more keto sweetener if you’d like them sweeter. In this recipe, you could also adjust the amounts of espresso and cocoa powder for your taste preference. Have fun experimenting with ingredients! Last, you don’t ever have to be tempted to reach for high carb sweets when you can quickly make low carb treats which are also amazingly delicious!
Here are some more quick and easy recipes for keto sweets I think you’ll enjoy!
Chocolate Lemon Peanut Butter Keto Bombs
Frozen Keto Cream Cheese Bites
Helpful Hints:
*For the best results, you’ll want to have your cream cheese and butter softened before using.
*Your keto bombs will fill the mini muffin tins. You can also make more keto bombs and make them smaller if you’d like.
Main Kitchen Equipment and Utensils:
- Medium mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***Have fun experimenting with ingredients to make recipes your own***
Chocolate Espresso Keto Bombs
These chocolate espresso keto bombs contain the perfect combination of chocolate and coffee flavors! Yum!
Ingredients
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- ⅓ cup powdered sugar substitute (Swerve)
- 2 tablespoons espresso, cooled
- 1½ tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 tablespoons heavy whipping cream
Instructions
1. In a medium mixing bowl, add cream cheese and butter.
2. Using an electric mixer, beat until mixture is smooth, creamy, and combined.
3. Add powdered sugar, espresso, cocoa powder, vanilla, and salt. Beat until smooth and combined. Add heavy whipping cream and beat just until combined.
4. Spoon mixture evenly into 12 paper lined miniature muffin tins.
5. Freeze until mixture is set, 1-2 hours.
6. Store, in a covered container, in the freezer.
Nutrition Information:
Yield: 12 Servings Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 165mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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