Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha ice bombs that are not only low carb they are sugar-free too.
Only 1.5g net carbs!
Low-Carb Fat Bombs
Sweet or savoury fat bombs? Which do you prefer?
For me, these low-carb and sugar-free mocha ice bombs are ludicrously sensational. They are the first recipe I have made from my latest favourite cookbook, "Sweet & Savoury Fat Bombs", by Martina Slajerova of KetoDietApp.
There are 100 delicious treats for fat fasts, ketogenic, paleo and low carb diets.
Inside you will find recipes such as key lime cheesecake truffles, salted almond and coconut bark, how to make nut butters, frozen fat bombs, liquid fat bombs, bacon and guacamole fat bombs and many many more.
You could almost call this an encyclopaedia of fat bombs. It is one of the few cookbooks I keep in my kitchen
Sugar-Gree Mocha Ice Bombs
Sugar-free mocha ice bombs are beautiful and incredibly sumptuous.
I couldn't believe how easy they were to make. We were away on vacation at the time, so as you can imagine, I had very little kitchen equipment, nor time.
It took me 10 minutes to make the mocha ice bombs, then a few more minutes to dip them in the dark chocolate coating. By dinner time, they were ready to indulge (and we did).
TOP TIP: If you want these to be even lower in carbs, you can use this sugar-free chocolate coating instead of 90% chocolate.
Why High Fat?
If you are new to fat bombs you'll be wondering what the heck? Why-o-why would we want to eat more fat?
Well, it is imperative to understand when we go low carb (and only moderate protein) then we want to increase our healthy fats to keep us fuller for longer. Fat doesn't make you fat, a high carb diet does.
If you are new here, read this post - the advantages of low carb nutrition to better understand these concepts.
And remember, high fat doesn't give you a licence to eat fried fatty unhealthy junk food, it is to eat the fat that comes with your steak, the full-fat dairy, full-fat coconut cream, plenty of olive oil on your salads and plenty of cheese.
Seriously luxurious!!! This is an incredibly easy recipe for low carb mocha ice bombs.Also remember, eat healthy fats ONLY until full. Only increase your healthy fats once you have lowered your carbs.
Do not eat fat to excess, stop when full and ONLY eat when you are truly hungry. It takes a while to get over our fat phobia but once you do, you will understand it is the key to satiety and appetite control.
Mocha Ice Bombs
Calculate ingredients
Ingredients
Mocha Ice Bombs
- 240 g (1 cups) cream cheese or mascarpone
- 4 tbsp (4 tbsp) powdered sweetener
- 2 tbsp cocoa unsweetened
- 60 ml (4 tbsp) strong coffee chilled
Chocolate coating
- 70 g (⅔ cups) 90% chocolate melted
- 28 g (⅓ cups) cocoa butter melted
Instructions
- Mocha ice bombs can be made in a food processor, or in a mixing bowl using a hand blender.
- Add the coffee to the cream cheese (or mascarpone) the cocoa, and sweetener.
- Pulse or blend until smooth.
- To make the ice bomb shape, roll about 2 tablespoons of the mocha ice bomb mixture and place them onto a tray or plate lined with baking parchment.
Chocolate coating
- Mix the melted chocolate and cocoa butter together.
- Roll each ice bomb in the chocolate coating and place back on the lined tray/plate.
- Place in the freezer for 2 hours, or until set.
Notes
Nutrition
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trent
I made these using the full-fat block of cream cheese, but mine were too soft to roll into balls. However, I divided the mixture into tiny "custard cups" and drizzled a little of the melted chocolate on the top. They tasted great! Thank you for the recipe!
Diana
Is there a substitute for the coffee? Not a coffee drinker.
Beth
This was delicious!!! This was my first successful keto dessert recipe. Thank you for all of your amazing recipes. They have definitely helped my husband and I stick to the keto diet. Thanks for sharing!!!!
Em
I have made these soooo many times. They're amazing.
(I use coconut oil for the chocolate outside - I can never find cocoa butter when I need it and coconut oil does a great job).
The best part is licking the spoon after making it of course 🙂
My friends and family have raved. They're a wonderful dessert when frozen and then removed 30 minutes before serving. Like soft ice cream.
I've just finished making what must be my 50th batch by now 😉 BIG fan of this recipe!
Libby www.ditchthecarbs.com
This is so nice Em. My 11 yr old absolutely adores making these too. A yummy frozen low-carb dessert.
Vil
I would love to make this, unfortunately, I don't understand the measurements.
Libby www.ditchthecarbs.com
Below each recipe there are two large red buttons, so you can easily switch between cooking by weight (grams) or by cups. Use whichever measurement system you prefer 🙂
Rosina
I just made these they are freezing as I type. Separate components are delicious so I expect together they will be yum. Can I suggest adding to freeze the inside mix to recipe above as mine was too soft to roll even with spoons and I don’t look through comments when using recipes. I ended up just getting a big spoonful and dumped it in the chocolate. I think saying to cool chocolate may be useful too as I think mine was too hot and filing too mooshy. They look ugly compared to your photo but will hopefilly taste as good.
Deborah
Mine were all over the place too. I’m not sure I’m using the correct cream cheese but there is no way my mixture would roll into a ball. I tried adding coffee extract to cut down on the water content of the coffee but still no joy. Could we have a video please then I can see how to do it. Thanks.
Gary
Thank you for the US measurements button. Very helpful.
Libby www.ditchthecarbs.com
Yay, I'm glad all my hard work paid off 🙂
Kathryn
These are fantastic!! I'm getting back to keto after having a break post baby number 3 being born!! These are such a delightful snack, even when made with decaf instant coffee.
Roz Mountford
Hi I’m new to all this Is the nutritional information for all twelve or for each sweet please
Libby www.ditchthecarbs.com
All nutrition panels here show per serving (in this case, per mocha ice bomb) unless stated otherwise.
Stephanie, One Caring Mom
I am so excited to try these! I haven’t seen any like this before with the coffee and chilled. They look delicious!
Libby www.ditchthecarbs.com
Be warned!!! They are incredible (my 10 yr makes them all-the-time).
Cindy
OMG!! These are spectacular!! I whipped them up really light and spooned the mixture int silicone molds, let them freeze and popped them out. I did not use the chocolate coating. I so love the coffee overtones! Thank you so much for the recipe! BTW.....w/o the coating, (if my calculations are correct) the carbs are less than 1 per bomb. I managed to get 15 servings from this recipe.
AlexA
Is there anything I can substitute part of the cream cheese with? I’m not a huge cream cheese fan and would like to make the taste more subtle. Any recommendations?
Libby www.ditchthecarbs.com
Not with this one because it's based so heavily on cream cheese. I have plenty of other fat bomb recipes, why not try my peppermint fat bombs or my ginger fat bombs. Both yummy and made with coconut oil.
Cindy K Cristini
We love using the mascarpone instead. LOVE these! And I use vanilla milkshake protein powder instead of "powdered sweetener". Adds more protein and still sweetens it just fine.
Erica
My insides are very mousse like. I threw them in the freezer to try to get them to a point where I can roll them....any other suggestions?
Libby www.ditchthecarbs.com
Did you use the soft cream cheese, or the full fat block? I pop my mixture in the fridge to firm up enough to roll, but it shouldn't need the freezer, only at the end stage.
Trent
I put mine in freezer for 15-20 minutes, oiled my hands and still stuck to my hands. Can't even roll in chocolate until frozen
Libby www.ditchthecarbs.com
Did you use spreadable cream cheese? You always need to use the full fat block. Your hands will get messy form this, alternatively you can use two teaspoons to roll the balls.
Linda Miles
Has anyone any ideas for making these dairy free -would it work with coconut cream -the really thick part from the tops of the cans??
kristi
I think I'm in trouble! I made these today.I added shredded coconut to half the batch and peppermint oil to the other half! These truly are amazing. I will be making more for Christmas. Thanks so much. 🙂
Brandy
I Made these and they were quite funny and I couldn't get them to set at all. so I layered them in mini cupcake foils and put them in the freezer. Instead of being a "bomb" they are more like mini peanubutter cup but with the cream cheese centre instead. They are amazing!
A little tricky to work with but work it in the end! Thank you so much for the amazing recipe!
Maria
are they too bitter without sweetener? could I add another flavour to sweeten?
Libby www.ditchthecarbs.com
I think they might be, but with all my recipes, I state add sweetener "to your taste".
Carrie
Maria I use Stevia in the Raw in mine and they were amazing
Libby www.ditchthecarbs.com
Thank you, I've had such amazing reviews of this recipe, it's nice to see that confirmed.
Serena Star Leonard
This is amazing thank you so much! It is my first attempt at fat bombs and they are delicious! I only had half the cream cheese so I used butter instead, so they were messy but still delicious!
Adele Wilter
Is cocoa butter essential? Is there a substitute?
Libby www.ditchthecarbs.com
You could substitute it for butter.
Adele Wilter
Thanks for replying. Just ordinary butter?
Libby www.ditchthecarbs.com
Yes, butter, not the spreadable variety.
Adele Wilter
Thanks Libby!
hex
The chocolate you're using has sugar in no?
Libby www.ditchthecarbs.com
You may your favourite brand of chocolate you prefer. I use Lindt 90% or Lindt 95% which has the lowest sugar and carb value. The only sugar-free chocolate we can get here in New Zealand contains maltitol so I avoid those.
Jessica
Can you tell me how to make these mint ice bombs as opposed to mocha? I assume I would replace rhe coffee, but with what?
Libby www.ditchthecarbs.com
This is my recipe for peppermint fat bombs. You'll love them.
Paula Farías
Fantastic recipe, i want to make it! Before i have a question, how can i replace the cocoa butter?
Thank you!
Em
I only discovered this recipe about a week or two ago... but I've made them 5 times since then and I'm making them again for a 'do' this weekend! Cream cheese is getting to be the most common thing on my grocery list 😉
FYI I highly recommend philadelphia brand - much nicer tasting than others.
I also recommend adding a couple of tablespoons of cream to the mix, helps with taste and texture.
These are sooooooo gorgeously yummy. I am addicted 😀
Lisa
I just made these with mascarpone and they did not set up into a firm consistantcy. I put them into the freezer after glopping them onto the parchment paper to get a bit firmer. There was no way to roll in the chocolate mixture so I dribbled chocolate over them. What gives?
Libby www.ditchthecarbs.com
Any fat bomb can become too runny to roll into balls because either it was heated too much or the room temperature is too high. You did the right thing and popped them into the freezer, but take them out again once they are semi-set, roll them, then put the balls back into the freezer. They will set perfectly and then you can roll them in chocolate.
John McLeod
Very messy just went by the recipe, have tasted the mixture and found it very bitter.might have anothef go later.
Lindsay
We LOVES our fat bombs!
Laura Westman
Do you store these in the fridge? I'm about to kick off my recipe over here, and just realized that I wasn't sure if they needed to be in the freezer forever, or no! Thank you!!!! So excited!
Libby www.ditchthecarbs.com
I kept them the freezer and they were amazing. I am sure they would survive the fridge however. I liked the fact that they took longer to eat because they were frozen and a little crunchy.
Melissa Rosenberry
I just made these and was so disappointed, I followed the recipe exactly but they were incredibly bitter, I even added extra sweetener after the first taste test. Where did I go wrong? Thanks 🙁
Libby www.ditchthecarbs.com
I'm wondering how strong your coffee and/or cocoa is? That is the only bitter ingredients in there, even the cream cheese is mild in taste. With sweetener, it is the hardest thing to be specific about as we all have different needs/sweet tooth depending on how long we have been sugar free for. I may require much less than most so I always say 'add to taste'. The amount you need to add will diminish over time.
Jan
I used all of the same brands and measured carefully.....mousse... Simply used a ball shaped tray and refrigerated..... Done!. Delish!!
Lauren
They look delicious but my main concern is the powdered sweetener which is by no means endorsed by the Banting gurus. You should avoid sugars and especially artificial sweeteners at all costs. Xylitol and Stevia is the preferred option.
Libby www.ditchthecarbs.com
I just say "powdered sweetener" in the recipe then it is up to you to choose which suits your taste. I personally use stevia, xylitol or erythritol. You may wish to read this post where I discuss what sweeteners I use, and which ones I don't.
Rosie Davis
My granddaughter was “helping” me and I think she put in too much
Coffee. Can anyone give me thought on what would firm it up a little bit?
I do love, love, love the taste though,
Thanks,
Libby www.ditchthecarbs.com
If there is too much liquid, you could add more cream cheese and more butter to solidify it again.
Helen Barclay
Cant seem to get the consistency right, like mousse but tastes delicous.
How do you get it firmer.
Done again and still soft but a bit firmer, so iv used a teaspoon and put on a tray then put in freezer for ?????then will add the melted chocolate wen half firm
Libby www.ditchthecarbs.com
Are you using the full fat cream cheese? That makes a real difference. If it is a little soft, pop it in the freezer to firm up, then roll into balls, freeze again while you melt (for make) the chocolate then freeze again once coated.
Deborah
best dessert ever! Thanks for an amazing recipe.
Fernanda
Same with me! Used mascarpone but was more of a mousse. What brand of cheese did you use? They tasted great but were visually lacking ha ha
Libby www.ditchthecarbs.com
I always use full fat cream cheese. it is superb. Take a look here to see what I keep in my pantry.
Ria
Is there a substitute for cocoa butter?
theajolly
Yes, that was my question too. Would normal butter work?
theajolly
Whoops - just saw your comment below Libby and your chocolate shell looks good - will try that.
Libby www.ditchthecarbs.com
It would work and give you a buttery flavour (which you may or may not like). Alternatively you can use my magic shell recipe or Lindt 90%
Em
I used coconut oil, with great success 🙂
Janice
I tried this but used too much coffee so it wasn't hard enough to make balls. So I didn't dip in chocolate. So basically mine was a mousse but it was DELICIOUS!! I used half marscapone and half cream cheese. Will try with just marscapone next time. It tasted like chocolate cheesecake mousse. Had it for dessert. Very decadent. Great way to get some extra fat in. I used swerve for a little sweetness. Great recipe. And I hate most keto recipes so that says a lot.
Libby www.ditchthecarbs.com
Wow Janice, this is praise indeed! Thank you x
Dani
I love fat bombs... and I actually looked at this book online, and considered buying it but, didn't.
Janet
As someone who is brand new to this, only been doing the lchf way for a week, finding that I can eat delicious treats is a real eye opener. I think your blog is amazing.
Ayat
I so want to make these!!! They look amazing and sound delicious! Is there any replacement for cocoa butter I can use?
Libby www.ditchthecarbs.com
For the chocolate coating? Yes, you can omit it and use more dark chocolate or you can use my magic shell.
Olena Loik
That's amazing!
Mags Gallivanti
They sound delicious
Robin Bolton
All I can say is nom nom nom... love them!
April Tindall
I'm excited to try these! I've been doing the same bombs over and over again for months and these look like such a yummy change!
MAUREEN
I made these and the batter was like a mousse consistency. Impossible to roll into balls. However the taste was 100% on point. I put them in a square dish, froze and cut them into squares.
Libby www.ditchthecarbs.com
It may have been the consistancy of the cream cheese or mascarpone brand you used, they can be so variable. If it turns out too soft to roll, pop it back in the fridge or freezer to harden up then roll into balls before dipping in chocolate or the sugar free chocolate sauce. I'm so glad you enjoyed them.
Kristijan Matić
I had the same problem but I still enjoyed the treat 🙂
Em
Maureen - make the mix, then freeze it for half an hour. Don't roll with your hands but squeeze between 2 teaspoons. Put back in the freezer for another 10 minutes before dunking in the melted chocolate.