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Keto Espresso Dark Chocolate Bonbons Recipe

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These rich and creamy Keto Espresso Dark Chocolate Bonbons are the perfect low-carb treat! Made with dark chocolate and a smooth espresso-infused filling, they’re sugar-free, easy to make, and packed with bold flavor. A must-try for keto diet lovers, coffee fans, and chocolate addicts!

Ingredients

Scale

For the Chocolate Shell

  • 1 cup (180g) unsweetened dark chocolate (85% or higher)
  • 2 tbsp coconut oil or cocoa butter
  • 1 tbsp powdered erythritol (or monk fruit sweetener)

For the Espresso Filling

  • ½ cup (120ml) heavy cream or full-fat coconut cream
  • 2 tbsp unsalted butter
  • 1 tsp instant espresso powder (or finely ground espresso beans)
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Prepare the Chocolate Shell:

    • Melt the dark chocolate and coconut oil using a double boiler or microwave in short bursts. Stir until smooth.
    • Mix in the powdered sweetener.
    • Pour a small amount of chocolate into each mold, tilting to coat the sides. Freeze for 10 minutes.

  • Make the Espresso Filling:

    • Heat the heavy cream and butter in a small saucepan over low heat.
    • Stir in the espresso powder, sweetener, vanilla, and salt until smooth.
    • Let the mixture cool slightly.

  • Assemble the Bonbons:

    • Spoon the espresso filling into the chocolate shells, leaving a little space at the top.
    • Cover with the remaining melted chocolate to seal them.
    • Freeze for 30 minutes or until firm.

  • Enjoy!

    • Pop them out of the molds and store them in an airtight container in the fridge.

Notes

  • Use at least 85% dark chocolate for the best keto-friendly option.
  • Let the bonbons sit at room temperature for a few minutes before eating for the best texture.
  • Store in the fridge for up to a week or freeze for longer storage.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-espresso-dark-chocolate-bonbons/