Dessert • Dairy • up to 15 min • Pot Sugar-free • Gluten-free • Nut-free
Ingredients: * Coconut oil – 50 g * Cocoa – 2 tablespoons (20 g) * Erythritol – 20 g
PREPARATION – POT: * Melt the coconut oil over very low heat. * Add the cocoa and erythritol. * Mix thoroughly until smooth. * Pour into silicone molds. * Chill in the refrigerator or freezer until set.
📊 KETO (1 serving): * Calories ~120 kcal * Fat ~12 g * Protein ~1 g
💡 TIP: * Store fat bombs in the fridge - they may soften at room temperature.
