Low Carb Recipes | Dark Chocolate Low Carb Ketogenic Fat Bombs #dark #chocolate #lowcarb #fat #bombs

this keto chocolates recipe is a godsend with Valentine’s day just around the corner. You see, my love and I usually subscribe to the philosophy that food is the way to the heart. That rings particularly true on V-day in our house. For us, nothing says “I love you” like special dinners, delectable treats, or perfectly crafted beverages. One year my guy surprised me with dessert sushi and another he home-brewed a fantastic batch of chocolate beer! Chocolate booze?! He knows me so well! Aww, I just love Valentine’s day.

Now that we are both following a ketogenic diet, our usual Valentine’s day spoils are going to be a little different. Instead of the carb-filled food and drink, we would usually indulge in; we’ll have to make sure we stay away from the carbs and keep dropping the weight! I whipped up a batch of keto chocolates to give my guy an early V-day treat that won’t throw either of us off track.

Dark Chocolate Low Carb Ketogenic Fat Bombs

These Dark Chocolate Low Carb Ketogenic Fat Bombs are quick, delicious and easy way to add little more fat into your low carb Ketogenic diet! Recipe includes instructions to make it paleo friendly too (see notes for that)!

 Prep Time 10 minutes

 Cook Time 10 minutes

 Inactive 1 hour

 Total Time 20 minutes

 Servings 12 servings

Ingredients

• 3 oz dark chocolate 85 % (or higher)
• 1 scant teaspoon stevia extract
• or swerve 1/4 cup
• 1/4 teaspoon sea salt order here
• 1/2 cup almond butter
• or unsweetened peanut butter
• 1/2 cup grass fed butter
• or coconut oil
• 3 oz dark chocolate 85 % (or higher)
• 1 scant teaspoon stevia extract
• or swerve 1/4 cup
• 1/4 teaspoon sea salt order here

Instructions

1. Heat up a few cups of water in a saucepan over medium high heat and place a pyrex bowl on top.
2. Add all the ingredients and melt them all together until smooth and well combined.
3. Pour into silicone mold or a lined candy dish.
4. Freeze the candies for 1 hour before serving.
5. Store in the refrigerator for 1-2 weeks. Keep them in the freezer or refrigerator until right before serving.

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