Keto brownie bombs are no-bake chocolate bites made from an almond flour and cocoa dough wrapped around a smooth cream cheese filling. Roll the dough into balls, then chill them for at least 30 minutes until set and serve them cold.

Table of Contents

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!

Ingredient Notes

Almond flour: choose finely ground almond flour for a smooth, evenly textured dough.
Cocoa powder: use unsweetened cocoa powder, as the recipe states. A good-quality brand gives a richer chocolate flavour.
Erythritol or keto sweetener: any keto sweetener you like will work. Powdered erythritol blends more smoothly into the cream cheese filling.
Cream cheese: soften it at room temperature before whisking so the filling is smooth and lump-free.

How to Shape the Brownie Bombs

Chill the dough for about 15 minutes first, as in the recipe, so it is easy to handle.
Take a small amount of dough and flatten it in your palm.
Add only a small dollop of filling so the dough can close around it easily.
Seal the edges and roll into a smooth ball, then place it on the lined tray.

Serving Ideas

Serve the brownie bombs cold, straight from the refrigerator. They make a small after-dinner treat, pair well with a cup of coffee or tea, and are easy to prepare ahead for guests.

Storage and Make-Ahead

Store the brownie bombs in an airtight container in the refrigerator for up to a week, as noted in the tips. Because the filling contains cream cheese, keep them chilled until you are ready to serve. If you stack them, place a piece of parchment paper between the layers so they do not stick together.

Allergen Note

These brownie bombs contain almonds (tree nuts) and dairy (butter and cream cheese). Check the labels on your ingredients if you are cooking for someone with an allergy.

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!

Frequently Asked Questions

How do I store keto brownie bombs?

Keep them in an airtight container in the refrigerator for up to a week.

Do I need to chill the dough first?

Yes, about 15 minutes in the refrigerator makes the dough easier to handle when you flatten it and wrap it around the filling.

Which sweetener should I use?

Erythritol or any keto sweetener you like. The dough takes 1/2 cup, and the filling uses 2 tbsp of powdered erythritol.

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Easy Keto Brownie Bombs Recipe