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    Home » Recipes » Low-Carb Keto Egg-Free Recipes

    Quick Keto Mocha Truffles (Iced Fat Bombs)

    This post may contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Seriously luxurious!!! This is an incredibly easy recipe for mocha ice bombs that are not only low carb they are sugar free too. | ditchthecarbs.com

    Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha truffles that are not only low carb they are sugar-free too.

    Only 1.5g net carbs!

    sugar-free mocha truffles on a white plate
    Jump to:
    • Coffee chocolate truffles
    • Sugar-Free Mocha Truffles
    • More sugar-free chocolate recipes
    • 📖 Recipe
    • 💬 Comments

    Coffee chocolate truffles

    Do you prefer chocolate truffles or coffee truffles? Now you can have both with this easy keto mocha truffle recipe.

    These creamy low-carb and sugar-free mocha truffles are luxurious and the perfect after-dinner treat or easy keto gift.

    Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha ice bombs

    Sugar-Free Mocha Truffles

    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.

    Diagram showing the foods to consume on a low carb diet

    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.

    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.

    More sugar-free chocolate recipes

    • Best sugar-free chocolate recipes
    • Sugar-free chocolate walnut brandy truffles
    • Sugar-free mocha popsicles (no-churn ice cream)
    • Sugar-free chocolate spread (keto Nutella)

    📖 Recipe

    Please rate this recipe.

    4.5 from 39 votes

    Keto Mocha Truffles Recipe

    Mocha ice bombs are an amazing blend of coffee and chocolate, and if you like, you might want to ad some brandy too (adults only). Keep in the freezer for a little evening treat.
    Servings: 12
    NET carbs: 1.5g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Total Time 10 minutes
    Category: Cakes and desserts. Snacks. Sweet treats
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12
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    Ingredients

    Mocha Ice Bombs

    • 240 g (1 cups) cream cheese or mascarpone
    • 4 tablespoon (4 tablespoon) powdered sweetener
    • 2 tablespoon cocoa powder (unsweetened) unsweetened
    • 60 ml (4 tablespoon) strong coffee chilled

    Chocolate coating

    • 70 g (⅔ cups) 90% dark chocolate melted
    • 28 g (⅓ cups) cacao 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.
    © Copyright Ditch The Carbs

    Notes

    The recipe in the book states it makes 12 although I managed to make 15 from this recipe. The nutrition values are calculated assuming you make 12. If you were to make 15, the carb values would be less.

    5-INGREDIENTS COOKBOOK

    .

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    Nutrition Facts
    Keto Mocha Truffles Recipe
    Amount per Serving
    NET carbs
     
    1.5
    g
    Total Carbohydrates
     
    2.2
    g
    1
    %
    Fiber
     
    0.7
    g
    3
    %
    Protein
     
    1.9
    g
    4
    %
    Fat
     
    12.9
    g
    20
    %
    % Daily Value*
    -
    Calories
    127
    * Percent Daily Values are based on a 2000 calorie diet.

    YOUR HOLIDAY PANTRY & GIFT GUIDES

    .

    images and mockups for Amazon seasonal holiday shop

    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha ice bombs

    More ... The Best Low-Carb Keto Egg-Free Recipes

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    1. trent

      April 22, 2019 at 10:18 am

      5 stars
      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!

      Reply
    2. Diana

      April 12, 2019 at 6:05 am

      Is there a substitute for the coffee? Not a coffee drinker.

      Reply
    3. Beth

      February 26, 2019 at 8:16 am

      5 stars
      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!!!!

      Reply
    4. Em

      October 02, 2018 at 8:29 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        October 03, 2018 at 7:48 pm

        This is so nice Em. My 11 yr old absolutely adores making these too. A yummy frozen low-carb dessert.

        Reply
    5. Vil

      September 15, 2018 at 1:22 am

      I would love to make this, unfortunately, I don't understand the measurements.

      Reply
      • Libby www.ditchthecarbs.com

        September 16, 2018 at 10:23 am

        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 🙂

        Reply
    6. Rosina

      August 23, 2018 at 11:21 pm

      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.

      Reply
      • Deborah

        March 07, 2019 at 7:55 pm

        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.

        Reply
    7. Gary

      July 30, 2018 at 4:22 am

      Thank you for the US measurements button. Very helpful.

      Reply
      • Libby www.ditchthecarbs.com

        July 30, 2018 at 12:09 pm

        Yay, I'm glad all my hard work paid off 🙂

        Reply
    8. Kathryn

      July 04, 2018 at 12:50 am

      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.

      Reply
      • Roz Mountford

        July 24, 2018 at 2:42 am

        Hi I’m new to all this Is the nutritional information for all twelve or for each sweet please

        Reply
        • Libby www.ditchthecarbs.com

          July 24, 2018 at 11:01 am

          All nutrition panels here show per serving (in this case, per mocha ice bomb) unless stated otherwise.

          Reply
    9. Stephanie, One Caring Mom

      July 03, 2018 at 2:42 pm

      I am so excited to try these! I haven’t seen any like this before with the coffee and chilled. They look delicious!

      Reply
      • Libby www.ditchthecarbs.com

        July 04, 2018 at 11:02 am

        Be warned!!! They are incredible (my 10 yr makes them all-the-time).

        Reply
    10. Cindy

      July 03, 2018 at 11:17 am

      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.

      Reply
    11. AlexA

      June 26, 2018 at 5:39 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        June 27, 2018 at 11:28 am

        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.

        Reply
      • Cindy K Cristini

        December 06, 2018 at 12:02 am

        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.

        Reply
    12. Erica

      February 17, 2018 at 3:38 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        February 20, 2018 at 2:58 pm

        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.

        Reply
        • Trent

          July 03, 2018 at 1:17 pm

          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

          Reply
          • Libby www.ditchthecarbs.com

            July 04, 2018 at 11:03 am

            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.

            Reply
    13. Linda Miles

      December 22, 2017 at 7:25 pm

      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??

      Reply
    14. kristi

      November 30, 2017 at 11:00 am

      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. 🙂

      Reply
    15. Brandy

      September 21, 2017 at 5:54 pm

      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!

      Reply
    16. Maria

      September 15, 2017 at 1:25 am

      are they too bitter without sweetener? could I add another flavour to sweeten?

      Reply
      • Libby www.ditchthecarbs.com

        September 15, 2017 at 11:24 am

        I think they might be, but with all my recipes, I state add sweetener "to your taste".

        Reply
      • Carrie

        September 21, 2017 at 9:01 pm

        Maria I use Stevia in the Raw in mine and they were amazing

        Reply
        • Libby www.ditchthecarbs.com

          September 22, 2017 at 10:32 am

          Thank you, I've had such amazing reviews of this recipe, it's nice to see that confirmed.

          Reply
    17. Serena Star Leonard

      July 14, 2017 at 12:52 am

      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!

      Reply
    18. Adele Wilter

      June 23, 2017 at 3:15 am

      Is cocoa butter essential? Is there a substitute?

      Reply
      • Libby www.ditchthecarbs.com

        June 23, 2017 at 4:51 pm

        You could substitute it for butter.

        Reply
        • Adele Wilter

          June 23, 2017 at 7:03 pm

          Thanks for replying. Just ordinary butter?

          Reply
          • Libby www.ditchthecarbs.com

            June 25, 2017 at 7:37 pm

            Yes, butter, not the spreadable variety.

            Reply
            • Adele Wilter

              June 26, 2017 at 7:01 am

              Thanks Libby!

            • hex

              November 29, 2020 at 11:12 pm

              The chocolate you're using has sugar in no?

            • Libby www.ditchthecarbs.com

              November 30, 2020 at 2:51 pm

              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.

    19. Jessica

      May 12, 2017 at 3:09 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        May 12, 2017 at 10:34 am

        This is my recipe for peppermint fat bombs. You'll love them.

        Reply
    20. Paula Farías

      April 10, 2017 at 2:46 am

      Fantastic recipe, i want to make it! Before i have a question, how can i replace the cocoa butter?
      Thank you!

      Reply
    21. Em

      March 30, 2017 at 11:53 am

      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 😀

      Reply
    22. Lisa

      March 01, 2017 at 3:52 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        March 02, 2017 at 1:14 pm

        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.

        Reply
      • John McLeod

        December 02, 2017 at 10:04 pm

        Very messy just went by the recipe, have tasted the mixture and found it very bitter.might have anothef go later.

        Reply
    23. Lindsay

      February 03, 2017 at 3:52 pm

      We LOVES our fat bombs!

      Reply
    24. Laura Westman

      January 24, 2017 at 11:18 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        January 24, 2017 at 8:38 pm

        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.

        Reply
    25. Melissa Rosenberry

      January 07, 2017 at 4:10 am

      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 🙁

      Reply
      • Libby www.ditchthecarbs.com

        January 14, 2017 at 8:05 pm

        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.

        Reply
    26. Jan

      December 30, 2016 at 4:55 pm

      I used all of the same brands and measured carefully.....mousse... Simply used a ball shaped tray and refrigerated..... Done!. Delish!!

      Reply
    27. Lauren

      November 17, 2016 at 3:09 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        November 17, 2016 at 7:47 pm

        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.

        Reply
        • Rosie Davis

          November 21, 2020 at 10:56 am

          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,

          Reply
          • Libby www.ditchthecarbs.com

            November 22, 2020 at 9:45 pm

            If there is too much liquid, you could add more cream cheese and more butter to solidify it again.

            Reply
    28. Helen Barclay

      November 04, 2016 at 5:28 am

      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

      Reply
      • Libby www.ditchthecarbs.com

        November 04, 2016 at 8:53 pm

        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.

        Reply
    29. Deborah

      October 27, 2016 at 11:56 pm

      best dessert ever! Thanks for an amazing recipe.

      Reply
    30. Fernanda

      October 27, 2016 at 10:39 am

      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

      Reply
      • Libby www.ditchthecarbs.com

        October 27, 2016 at 11:28 am

        I always use full fat cream cheese. it is superb. Take a look here to see what I keep in my pantry.

        Reply
    31. Ria

      October 24, 2016 at 10:09 am

      Is there a substitute for cocoa butter?

      Reply
      • theajolly

        October 26, 2016 at 2:10 am

        Yes, that was my question too. Would normal butter work?

        Reply
        • theajolly

          October 26, 2016 at 2:13 am

          Whoops - just saw your comment below Libby and your chocolate shell looks good - will try that.

          Reply
        • Libby www.ditchthecarbs.com

          October 26, 2016 at 9:57 am

          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%

          Reply
          • Em

            March 30, 2017 at 11:57 am

            I used coconut oil, with great success 🙂

            Reply
    32. Janice

      October 19, 2016 at 3:47 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        October 20, 2016 at 8:55 pm

        Wow Janice, this is praise indeed! Thank you x

        Reply
    33. Dani

      October 12, 2016 at 11:20 am

      I love fat bombs... and I actually looked at this book online, and considered buying it but, didn't.

      Reply
    34. Janet

      October 03, 2016 at 7:51 am

      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.

      Reply
    35. Ayat

      October 03, 2016 at 1:07 am

      I so want to make these!!! They look amazing and sound delicious! Is there any replacement for cocoa butter I can use?

      Reply
      • Libby www.ditchthecarbs.com

        October 03, 2016 at 10:22 am

        For the chocolate coating? Yes, you can omit it and use more dark chocolate or you can use my magic shell.

        Reply
    36. Olena Loik

      September 30, 2016 at 3:30 pm

      That's amazing!

      Reply
    37. Mags Gallivanti

      September 30, 2016 at 11:33 am

      They sound delicious

      Reply
    38. Robin Bolton

      September 30, 2016 at 11:30 am

      All I can say is nom nom nom... love them!

      Reply
    39. April Tindall

      September 30, 2016 at 4:15 am

      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!

      Reply
    40. MAUREEN

      September 28, 2016 at 2:16 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        September 28, 2016 at 10:25 am

        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.

        Reply
      • Kristijan Matić

        October 12, 2016 at 7:03 am

        I had the same problem but I still enjoyed the treat 🙂

        Reply
      • Em

        March 30, 2017 at 11:56 am

        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.

        Reply
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