Keto Brownie Bombs
Keto Dessert Recipes (Vegan)
I’ve been eating them nonstop for the past few months, and the only reason it’s taken me so long to share is that I don’t usually bother to measure the ingredients.
I’ll just throw everything together (I sometimes like to add chia seeds as well) and break off pieces of dough whenever I pass through the kitchen. It’s hard to stay away!
The best part about the recipe is that you can customize it to suit your own personal tastes. For example, I’m a fan of extremely dark and bitter chocolate, so I don’t add much sweetener. But I let my mom try my version once, and she said to “Please Katie, never put that on the blog!”
So there’s that 😐😂.
I’ve been eating them nonstop for the past few months, and the only reason it’s taken me so long to share is that I don’t usually bother to measure the ingredients.
I’ll just throw everything together (I sometimes like to add chia seeds as well) and break off pieces of dough whenever I pass through the kitchen. It’s hard to stay away!
The best part about the recipe is that you can customize it to suit your own personal tastes. For example, I’m a fan of extremely dark and bitter chocolate, so I don’t add much sweetener. But I let my mom try my version once, and she said to “Please Katie, never put that on the blog!”
So there’s that 😐😂.
Other customization ideas include stirring in a handful of mini chocolate chips, chopped peanuts, chia or hemp seeds, or shredded coconut at the very end, adding melted chocolate or coconut oil before blending to give them a truffle-like richness, or you could even dip them in chocolate or coconut butter if you’re feeling really fancy!
Total Time: 5m
Yield: depends on size rolled Print This Recipe 5/5
Ingredients
1 cup nut butter of choice, or allergy friendly
2/3 cup cocoa powder
4-5 tbsp sweetener of choice, or as desired
1/4 tsp salt
optional mini chocolate chips
optional 2 tbsp coconut oil
Instructions
Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you’ve added melted chocolate or coconut oil, refrigerate just until they are firm enough to scoop into balls with a mini cookie scoop. I haven’t tried the recipe in a blender and am not sure it would work, but be sure to report back if you experiment!
Total Time: 5m
Yield: depends on size rolled Print This Recipe 5/5
Ingredients
1 cup nut butter of choice, or allergy friendly
2/3 cup cocoa powder
4-5 tbsp sweetener of choice, or as desired
1/4 tsp salt
optional mini chocolate chips
optional 2 tbsp coconut oil
Instructions
Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you’ve added melted chocolate or coconut oil, refrigerate just until they are firm enough to scoop into balls with a mini cookie scoop. I haven’t tried the recipe in a blender and am not sure it would work, but be sure to report back if you experiment!