Vanilla Latte Fat Bomb (0 Net Carb)

5 from 8 votes

When I set out to make a Vanilla Latte fat bomb, I knew I wanted a smooth, creamy texture and a hint of coffee and cacao. These fat bombs achieve this perfectly with the use of cashew butter. A lot of recipes call just for coconut oil, but my test recipes just left my mouth feeling wrong after eating one. I hope you love this Vanilla Latte Fat Bomb Recipe as much as we do!

Course Dessert, Fat Bomb, Keto

Cuisine Keto

Keyword keto fat bomb

Prep Time 30

Total Time 30

Servings fat bombs

Calories 25kcal

Author Tara Wright

Ingredients

For the base layer:

For the topping:

1 Tsp Espresso Powder
1 Tbsp Cacao Powder
1 Tbsp Heavy Cream
10 Drops Vanilla Stevia Drops

Instructions

Preheat your crockpot on high while you get your ingredients together.
Turn your crockpot to low and add the base layer ingredients.
Fill the mold with a little less than a Tablespoon of the base layer. Then place in the freezer for 20 minutes. In the meantime, make the topping layer by mixing the espresso powder, cacao powder, cream & additional vanilla stevia into the remaining mixture in your crockpot.
After 20 minutes, remove the molds with the base layer from the freezer.
Top each "fat bomb" with about a half teaspoon of the topping. Use all the remaining "topping"
Place the molds back in the freezer for about 10 minutes or until the topping sets up.
Remove the 'fat bombs' from the mold and store in the fridge or freezer in a tightly sealed container. These stay good for weeks stored in the fridge and even longer in the freezer!

Video

Notes

Notes:
If you prefer not to use Espresso, then you can omit it and replace it with a teaspoon of cacao.
If you prefer a more “milk” chocolate, then use more stevia.
If you prefer a darker chocolate, then use more Stevia for Darker Chocolate flavor

You may need to adjust how full you fill your molds if the cup sizes are smaller. Aim to fill them about ¾ of the way full to leave room for the chocolate espresso topping.

Nutrition