Coffee and chocolate are perfect together. You can skip the alcohol and use instant coffee instead. Fat bombs are a great treat for Keto eaters because they are high in fat and super low in carbs. Keep a batch of these in your freezer for when cravings hit. Scroll down for a fudge variation. Enjoy!
Keto Kahlua Coffee Truffle
9 oz sugar free chocolate chips (we use Lily's)
3/4c sugar free sweetened condensed milk (see our recipe)
1T instant coffee granules OR 1T Kahlua liquor
Optional Coating
1. You'll need two small saucepans. In one, heat the milk and coffee granules or Kahlua on low just to warm it through. In the other, heat the chocolate on low or in a glass bowl microwave at 30 second intervals until completely melted.
2. Remove from heat, pour milk over chocolate, stir to combine. Mixture should have a nice shine once completely mixed.
For Basic Fat Bombs:
3. Pour into silicone molds and refrigerate for 4-5 hours. Once set, pop out and store in an airtight container. Store in fridge for one week or freezer for one month.
For Fancy Truffles:
3. Let the mixture cool at room temperature for 20-30, then refrigerate for 2 hours.
4. Using a small cookie scoop, shape mixture into small balls. Roll in cocoa powder or granular sugar substitute. Store in an airtight container in the fridge for one week or freezer for one month.
NOTE: If mixture is too hard after initial refrigeration, set out on counter for 10-15 minutes until you can shape it.
Kahlua Fudge
You can make this into fudge squares by pouring the mixture into an 8x8 parchment lined or silicone baking dish instead. Refrigerate for 4 hours, then cut into 30-36 pieces.
Recipe inspired by recipesmadeeasy.co.uk
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