This quick keto recipe is so simple, yet so delicious. At Dish Kitch, we always have stevia-sweetened dark chocolate chips on hand for recipes (or even for a quick handful of guilt-free chocolate!). The butter in this recipe gives it an added decadence, and if you have liquid stevia on hand, that will do just fine. Instant coffee grains are also another great thing to have on hand, as just a pinch will give flavor and added depth to all kinds of recipes. We suggest making some tiny balls for snacking, and larger ones to substitute a piece of chocolate cake! Stick them in the freezer, and grab them to go any time.
Place the dark chocolate and butter in a microwave-safe bowl and melt until well combined.
Stir in the stevia, vanilla extract, and coffee and stir until mixed through.
Stir in the raspberries and let the whole mixture set in the fridge for about 30-40 minutes.
Just right before serving, scoop out the fat bombs with the help of an ice cream scoop.
Serve cold and enjoy.
Place the dark chocolate and butter in a microwave-safe bowl and melt until well combined.
Stir in the stevia, vanilla extract, and coffee and stir until mixed through.
Stir in the raspberries and let the whole mixture set in the fridge for about 30-40 minutes.
Just right before serving, scoop out the fat bombs with the help of an ice cream scoop.
Serve cold and enjoy.
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