Ferrero Rocher Keto Fat Bombs

Ferrero Rocher Keto Fat Bombs

¾ cup (60g) ground hazelnuts
3 tbsp (45ml) melted coconut oil
2 tbsp (16g) powdered erythritol (confectioners' erythritol)
1 oz (30g) melted sugar-free chocolate (or chocolate with at least 85% cacoa content)
½ tbsp (4g) baking cacoa powder (dutch processed cacoa powder)
½ tsp sugar-free vanilla extract
chopped hazelnuts & a few whole hazelnuts

  • Melt the sugar-free chocolate using a double boiler. Melt the coconut oil if necessary.
  • Add the ground hazelnuts, melted coconut oil, powdered erythritol, baking cocoa powder & vanilla extract into a food processor and blend on high for approx. 30-45 seconds. Add the melted chocolate and blend for another 15 seconds. Scrape off chunky bits from the sides and the bottom of the food processor and blend again for a few seconds if necessary.
  • Place the mass in the freezer and chill for approx. 10 minutes.

  • For Full Instruction:

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