Ingredients:
For the Brownie Bombs:
- 1 cup (100g) almond flour
- ¼ cup (20g) cocoa powder (unsweetened)
- ¼ cup (60g) unsalted butter (melted)
- ½ cup (80g) erythritol or your favourite keto sweetener
- 1 tsp vanilla extract
- ¼ tsp salt
For the Filling:
- ½ cup (120g) cream cheese (softened)
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
Step-by-Step Recipe:
1. Prepare the Dough:
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, and salt. Stir to mix.
- Add melted butter and vanilla extract. Mix until the dough comes together.
- Chill the dough in the refrigerator for about 15 minutes to make it easier to handle.
2. Make the Filling:
- In a separate bowl, whisk together softened cream cheese, powdered erythritol, and vanilla extract until smooth.
3. Assemble the Brownie Bombs:
- Take a small amount of the dough and flatten it in your palm. Place a small dollop of the cream cheese filling in the center.
- Wrap the dough around the filling and roll it into a smooth ball. Repeat until all the dough and filling are used.
4. Chill and Serve:
- Place the brownie bombs on a tray lined with parchment paper. Refrigerate for at least 30 minutes to set.
- Serve chilled and enjoy!
Nutritional Information (Per Bomb):
- Calories: 120
- Protein: 3g
- Carbohydrates: 4g
- Net Carbs: 2g
- Fat: 11g
- Saturated Fat: 4g
- Fiber: 2g
- Sugar: 0g
Tips for Success:
- Use high-quality cocoa powder for the best chocolate flavour.
- Ensure the cream cheese is softened to achieve a smooth filling.
- You can store these brownie bombs in an airtight container in the refrigerator for up to a week.
Enjoy this easy keto brownie bomb recipe and let us know how it turned out in the comments below!
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