Low Carb Hot Chocolate Bombs
Serves 4
20 mins prep
1 mins cook
21 mins total
This low carb version of the hot chocolate bombs recipe is perfect for people with diabetes and those on a keto diet
Melt your chocolate. I have found that low sugar dark chocolate isn’t quite as easy to melt as standard dark chocolate, so you have to be careful not to burn it where it becomes lumpy. You can melt your chocolate on the stove using a double boiler or you can use my microwave method.
Pour the melted chocolate into the silicone mold to create the shape of your hot chocolate bombs. You want to work quickly here so the chocolate doesn’t harden. To spread the chocolate in the silicone mold, you can use a small rubber spatula, baking brush, or a spoon.
Place the molds in the refrigerator to harden. This step takes about 10 minutes to ensure the chocolate is hardened completely.
While chocolate cools, create the low carb hot chocolate mix by mixing together the cocoa powder, whey protein, and monk fruit extract.
Remove the mold from the refrigerator. Turn the mold over and slowly (and carefully) push each side of the hot chocolate bomb out of the mold.
Fill one side of each hot chocolate bomb 3/4 of the way with the low carb hot chocolate mix and add on top low sugar marshmallows if desired.
Seal the hot chocolate bombs. To do this, you need to warm a small plate over the stove or in the microwave. To keep it easy, I took a small, microwave safe plate and placed it in the microwave for 45 seconds so it felt warm (not too hot) to the touch. Once you have your warm plate, take the top part of the hot chocolate bomb shell and place it onto the warm plate (hollow side down) and turn it slightly with your hand. This will allow the edges to warm and soften. Once the edges are soft, place the top of the shell onto the bottom of the hot chocolate bomb that has already been filled with the mix and marshmallows. Push very gently so that the chocolate melts together to create a seal, but not so hard that you crack the chocolate shell. Repeat this step until you have sealed all of your hot chocolate bombs.
Once you have sealed your low carb hot chocolate bombs, place them back into the refrigerator to allow the chocolate to harden (about 10 minutes).
Place your low carb hot chocolate bomb at the bottom of a mug. pour hot water (about 8-12 ounces) over the hot chocolate bomb. As the hot water hits the bomb, it will begin to open and out will come the hot chocolate recipe mix and marshmallows. Now all you need to do is stir & enjoy!