Krispy Keto Chocolate Bar Fat Bombs

When I was a kid, Crunch bars were one of my favorite types of candy, and I’d always be bummed on Halloween with a basket of Reese’s and Kit-Kats, trading with my friends for Crunch bars. When I came up with my Keto Chocolate Bar Fat Bomb recipe, I knew I wanted to make a crispy version, and I also knew that pork rinds would be the way to go.

I considered trying Pork Dust which I love, but it’s too fine for this recipe. Get yourself some regular plain pork rinds, open the bag a bit, and smash to get the right texture. These keep best in the freezer due to the butter content to get them keto-friendly. I’ve tried them on the counter, and in the fridge, but the pork rinds only stay crispy in the freezer. What’s nice about that is you can break them up into a container, and eat a piece at a time.

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

And if you’re feeling more creative and love Mr. Goodbars, try my Peanutty Keto Chocolate Bars, they are so good and satisfying. Or, try them plain or with dried strawberries and pistachios!

Krispy Keto Chocolate Bar Fat Bombs

Servings: 12

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

Nutritional Facts: 1g Net Carbs  | 246 Calories |  25g Fat | 1g Carbs |  2g 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
• 1/4 – 1/2 cup of crushed pork rinds

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, fill the molds half-way with chocolate.
8. Add 1/4-1/2 cup of crushed pork rinds then fill the mold the rest of the way with more of the chocolate mixture.
9. 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!

Krispy Keto Chocolate Bar Fat Bombs

★★★★★

5 from 3 reviews

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Total Time: 3+ hours
• Yield: 3+ hours 1x
• Category: Dessert

Scale 1x2x3x

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
• 1/4–1/2 cup of crushed pork rinds

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, fill the molds half-way with chocolate.
8. Add 1/4-1/2 cup of crushed pork rinds then fill the mold the rest of the way with more of the chocolate mixture.
9. 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: 246
• Fat: 25g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 2g

Keywords: keto chocolate bar