Craving something sweet? Indulge yourself with one of these low carb port wine and dark chocolate fat bombs! They are super simple to make and will keep indefinitely in the freezer. Atkins, South Beach, and Keto friendly!
For this recipe you’ll need: extra virgin coconut oil, unsalted butter, extra dark cocoa, powdered erythritol, stevia drops, port wine, chocolate molds
If you are in a hurry click here to go straight to the low carb dark chocolate fat bomb recipe.
Christmas is a tough time to be on a low carb diet unless your whole family eats low carb. Yours might — mine does not. In fact, anything that I accidentally add the words low carb to immediately becomes infused with some sort of family repellant. One of these days I am going to buy a bunch of “low carb” steaks and see how that works. 🙂
Anyway, between gingerbread house parties, choir events, church events, and my normal holiday baking I can easily munch way too many carbs. Way, way too many carbs. Like enough for six months.
Ah, but these. These port wine and dark chocolate fat bombs have LESS than 1/2g of carbohydrate. Did you get that? One of these, which is about the size of a fun sized candy bar, has exactly 0.4 g net carbs. That means you could eat FIVE of them and just blow 2 carbs of your daily total!
Just as a side note – I seriously doubt you can eat five of these. They are really rich.
You will definitely want to keep these in the refrigerator, though. They melt pretty easily at room temperature. The heat was on in the house when I was taking the pictures and the chocolate got a little messy. If you stock up on some pretty candy molds you’ll have a great gift for your favorite low carber for any occasion.
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Using the powdered form of erythritol helps this chocolate have a better consistency and flavor. These cute chocolate molds are great. They are easy to use and make these low carb dark chocolate fat bombs extra special!
Port Wine and Dark Chocolate Fat Bombs Recipe
Port Wine Dark Chocolate Fat Bombs: Low Carb
- 1/4 cup organic extra virgin coconut oil
- 1/4 cup unsalted butter
- 1/4 cup Hershey's Extra Dark cocoa
- 3 tablespoons powdered erythritol
- 2 tablespoons port wine
- A few drops of liquid stevia if needed
- Melt the coconut oil and butter together in a heavy pan.
- Whisk in the cocoa and erythritol until smooth and well blended.
- Let simmer, whisking often, for about 2 minutes.
- Whisk in the port wine and remove from heat.
- Carefully pour the cocoa mixture into the chocolate molds.
- Place the molds in the freezer for 20 minutes, until firm.
- Pop the candy from the molds, put in a resealable plastic bag and store in the refrigerator or freezer.
If you liked this low carb dark chocolate candy you may also like…
Click on the image to see the recipe. From left to right (all low carb): Sea Salt and Pecan Fat Bombs, Double Chocolate Donuts, Bourbon Balls