Keto Chocolate Bonbons
Indulge in decadent sweetness while staying true to your low-carb lifestyle with these irresistible Keto Chocolate Bonbons. Crafted with rich unsweetened chocolate, velvety coconut oil, and a touch of erythritol, these bite-sized treats deliver all the chocolaty goodness you crave without the sugar overload. Enhanced with heavy cream, a hint of vanilla, and a sprinkle of sea salt, each bonbon offers a luxurious melt-in-your-mouth texture. For an extra layer of flavor, a dollop of creamy almond butter can be added as a surprise filling. Ready in just 25 minutes and perfect for meal-prep, these sugar-free chocolate delights are ideal for curbing cravings or impressing guests. Whether served as an after-dinner treat or a mid-day snack, these keto-friendly bonbons promise guilt-free enjoyment that's as smooth as it is satisfying.
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Recipe Information
Ingredients
- 200 grams Unsweetened chocolate
- 100 grams Coconut oil
- 50 grams Erythritol
- 50 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 50 grams Almond butter (optional filling)
Instructions
Prepare a mini muffin tin or silicone mold with 20 cavities suitable for making bonbons.
Chop the unsweetened chocolate into small, even pieces to ensure it melts smoothly.
In a heatproof bowl, combine the chopped chocolate and coconut oil. Set the bowl over a pot of simmering water (double boiler method) ensuring the bottom of the bowl doesn't touch the water. Stir until the chocolate and coconut oil are completely melted and combined.
Remove the bowl from the heat and mix in the erythritol until fully dissolved. This ensures that the sweetener is evenly distributed in the bonbons.
Add the heavy cream, vanilla extract, and sea salt to the melted chocolate mixture. Stir until smooth and the ingredients are fully integrated.
If using almond butter as a filling, place a small spoonful into each mold cavity.
Pour the chocolate mixture evenly into each mold cavity, filling each one to the top. Lightly tap the mold on the counter to eliminate any air bubbles.
Refrigerate the bonbons for at least 2 hours, or until completely set and firm.
Once set, gently pop the bonbons out of the mold. Store them in an airtight container in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 2.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
