Easy Freezer Keto Chocolate Bar Fat Bombs

The perfect keto chocolate bar recipe is chock-full of healthy fats to keep you full, while still sweet enough to curb your sweet tooth. When I decided to make keto chocolate bars, I wanted them to taste like the real thing or better, and in my opinion, these babies are even better, and they’re so easy to make you can always have them around.

Since they’re made with butter, they’re best kept in the fridge. When I made this recipe I tested them on the counter, in the fridge, and in the freezer. By far the freezer was the safest place because it kept the flavor and texture in-tact, though the refrigerator bars held up pretty well.

If you want to get crazy, try my other variations: crispy (with pork rinds and taste like a keto Crunch bar), peanutty (with peanuts, and taste just like a keto Mr. Goodbar), or strawberry-pistachio.

To make these, I used silicone candy bar molds that I bought on Amazon. This recipe makes 6 bars using these molds.

Easy Freezer Keto Chocolate Bars Recipe

Servings: 12

Prep Time: 10 minutes| Chill Time: 3 hours+| Total Time: 3+hours

Nutritional Facts: 1g Net Carbs  | 229 Calories |  24g Fat | 1g Carbs |  0g Protein | 0g Fiber 

Ingredients:

• 2 cups unsalted butter
• 1 tsp instant coffee (as fine as you can find)
• 5 oz. baker’s chocolate, broken or chopped into smaller chunks
• 20 drops Stevia Glycerite
• 2 tbsp Swerve Confectioners
• 2 tbsp vanilla extract
• 4 tbsp heavy cream

Full disclosure, I know not everyone has or likes a microwave, but my preferred (easy) method is to melt the butter in the microwave, in stoneware because it will stay warm. If you want to use a double-broiler to melt the chocolate, that is up to your preferences, however, I’m going for simple and easy. That said, let’s move on:

1. Prepare all of your ingredients so that this recipe comes together quickly (the butter will separate as it cools). Measure your add-ins, chop your chocolate, and if you’re adding chopped nuts or smashed pork rinds, do that all now.
2. When you’re ready, add butter to medium-sized stoneware bowl, and put in the microwave covered for about a minute. It may take up to 2 minutes for the butter to totally melt, so after the first minute, microwave for 20-second increments until the butter is totally melted.
3. Add instant coffee and whisk until dissolved. If after a couple of minutes it’s not totally dissolved, don’t worry about it, and move on.
4. Add chopped baker’s chocolate and mix until it’s totally melted into the butter. If your butter cools and the chocolate stops melting, just add back to the microwave for another 20 seconds and keep mixing until it’s totally smooth.
5. Add Stevia Glycerite and vanilla extract and mix, then slowly add Swerve Confectioner’s while whisking, until smooth. Add heavy cream and whisk again.
6. Now taste – if you want it sweeter, add one drop of Stevia Glycerite at a time and taste again.
7. When it’s how you like it, pour into the molds.
8. Add to the freezer for at least 3-4 hours, then remove from molds and enjoy.
   

Note: These won’t keep at room temperature very long due to the high butter content. They last a day or in the fridge. It’s highly recommended to store these in the freezer, they will keep for months and you can enjoy them whenever you have a chocolate craving!

Easy Freezer Keto Chocolate Bars

★★★★★

4.7 from 3 reviews

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Total Time: 3-4 hours
• Yield: 6 chocolate bars 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

Ingredients:

• 2 cups unsalted butter
• 1 tsp instant coffee (as fine as you can find)
• 5 oz. baker’s chocolate, broken or chopped into smaller chunks
• 20 drops Stevia Glycerite
• 2 tbsp Swerve Confectioners
• 2 tbsp vanilla extract
• 4 tbsp heavy cream

Instructions

Full disclosure, I know not everyone has or likes a microwave, but my preferred (easy) method is to melt the butter in the microwave, in stoneware because it will stay warm. If you want to use a double-broiler to melt the chocolate, that is up to your preferences, however, I’m going for simple and easy. That said, let’s move on:

1. Prepare all of your ingredients so that this recipe comes together quickly (the butter will separate as it cools). Measure your add-ins, chop your chocolate, and if you’re adding chopped nuts or smashed pork rinds, do that all now.
2. When you’re ready, add butter to medium-sized stoneware bowl, and put in the microwave covered for about a minute. It may take up to 2 minutes for the butter to totally melt, so after the first minute, microwave for 20 second increments until the butter is totally melted.
3. Add instant coffee and whisk until dissolved. If after a couple of minutes it’s not totally dissolved, don’t worry about it, and move on.
4. Add chopped baker’s chocolate and mix until it’s totally melted into the butter. If your butter cools and the chocolate stops melting, just add back to the microwave for another 20 seconds and keep mixing until it’s totally smooth.
5. Add Stevia Glycerite and vanilla extract and mix, then slowly add Swerve Confectioner’s while whisking, until smooth. Add heavy cream and whisk again.
6. Now taste – if you want it sweeter, add one drop of Stevia Glycerite at a time and taste again.
7. When it’s how you like it, pour into the molds.
8. Add to the freezer for at least 3-4 hours, then remove from molds and enjoy.

Notes

Note: These won’t keep at room temperature very long due to the high butter content. They last a day or in the fridge. It’s highly recommended to store these in the freezer, they will keep for months and you can enjoy them whenever you have a chocolate craving!

Nutrition

• Serving Size: 1/2 a chocolate bar
• Calories: 229
• Fat: 24g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g

Keywords: Keto Chocolate Bar