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Mexican Hot Chocolate Fat Bombs

These Mexican Hot Chocolate Fat Bombs are the perfect bite size low carb snack that are smooth and creamy with a bit of a kick!

Mexican Hot Chocolate Fat Bombs

I’ve never had a fat bomb that I didn’t like. Fat Bombs are a great way to satisfy sweet tooth cravings, are low in carbs and keto friendly. If you like a little bit of kick, this is the fat bomb to try. It has that same Mexican Hot Chocolate taste in a bite-sized treat and is only 2 net carbs per serving. Make an extra batch to have on hand and enjoy any time of day!

What are Fat Bombs?

Fat Bombs are a high fat, bite-size keto snack or dessert. They are made with few ingredients and contain healthy fats and help curb sweet tooth cravings. You should only eat about 1-2 fat bombs per day if need be as long as it fits within your macros. 

More Fat Bomb Recipes

  • Blueberry Cheesecake Fat Bombs – When you get that craving for cheesecake these blueberry fat bombs do the trick and by far my favorite fat bomb recipe ever.
  • Strawberry Cheesecake Fat Bombs -This recipe for Strawberry Cheesecake Fat Bombs is seriously the bomb. It’s hard not to eat just one because they are so tasty.

If you want more recipes, join us on Facebook in our group where we post keto and low carb recipes all day!

how to make Mexican Hot Chocolate Fat Bombs

Mexican Hot Chocolate Fat Bombs Ingredients

  • Cream cheese
  • Grass-fed butter (I like to use Kerrygold butter)
  • Erythritol powdered sweetener
  • Vanilla extract
  • Chili powder
  • Cinnamon
  • Unsweetened cocoa powder
  • Heavy whipping cream

How to Make Mexican Hot Chocolate Fat Bombs

Beat the butter and cream cheese in a mixing bowl, until light and fluffy (about 90 seconds). Add in vanilla, sweetener, seasonings, and cocoa powder and beet for an additional 90 seconds.

On parchment paper surface, spread mixture into middle of paper, then roll into cylinder shape. Freeze for 30 minutes.

Prepare whipped topping by adding heavy cream to a mixing bowl or stand mixer and beat until stiff peaks begin to form. Add in sweetener and vanilla, then beat for an additional 30 seconds. Place in piping bag and refrigerate.

Let fat bomb roll sit for 3-4 minutes, then using your hands, help roll into a uniform cylinder shape. Open parchment paper and cut roll into 10-12 equal pieces.

Prepare surface with parchment paper. Add 1 tablespoon of cocoa powder to shallow plate and dip top of each fat bomb into the cocoa powder.

Place each fat bomb, cocoa side up, on parchment surface. Pipe dollop of whipped cream onto each fat bomb. Serve and enjoy!

How to Store Fat Bombs

To store, either refrigerate or freeze in a covered container. Personally, I like to keep them in the freezer because do tend to melt. When ready to eat, take what you want out of the freezer and let them thaw for a few minutes and enjoy.

Mexican Hot Chocolate Fat Bombs

Mexican Hot Chocolate Fat Bombs

Yield: Makes 10-12 Fat Bombs
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

These Mexican Hot Chocolate Fat Bombs are the perfect bite size low carb snack that are smooth and creamy with a bit of a kick!

Ingredients

  • 8 ounces cream cheese, softened
  • 8 tablespoons grass-fed butter, softened
  • 2 tablespoons erythritol powdered sweetener
  • 1 teaspoon vanilla extract
  • ½ teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1/3 cup unsweetened cocoa powder + 1 tablespoon for topping

Whipped topping

  • ½ cup heavy whipping cream
  • 2 teaspoons erythritol powdered sweetener
  • ½ teaspoon vanilla

Instructions

    1. Beat the butter and cream cheese in a mixing bowl, until light and fluffy (about 90 seconds). Add in vanilla, sweetener, seasonings, and cocoa powder and beet for an additional 90 seconds.
    2. On parchment paper surface, spread mixture into middle of paper, then roll into cylinder shape. Freeze for 30 minutes.
    3. Prepare whipped topping by adding heavy cream to a mixing bowl or stand mixer and beat until stiff peaks begin to form. Add in sweetener and vanilla, then beat for an additional 30 seconds. Place in piping bag and refrigerate.
    4. Let fat bomb roll sit for 3-4 minutes, then using your hands, help roll into a uniform cylinder shape. Open parchment paper and cut roll into 10-12 equal pieces.
    5. Prepare surface with parchment paper. Add 1 tablespoon of cocoa powder to shallow plate and dip top of each fat bomb into the cocoa powder.
    6. Place each fat bomb, cocoa side up, on parchment surface. Pipe dollop of whipped cream onto each fat bomb. Serve and enjoy!
    7. To store, either refrigerate or freeze in a covered container.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 128mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g

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