Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha truffles that are not only low carb they are sugar-free too.

Only 1.5g net carbs!

sugar-free mocha truffles on a white plate

Coffee chocolate truffles

Do you prefer chocolate truffles or coffee truffles? Now you can have both with this easy keto mocha truffle recipe.

These creamy low-carb and sugar-free mocha truffles are luxurious and the perfect after-dinner treat or easy keto gift.

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Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha ice bombs

Sugar-Free Mocha Truffles

Sugar-free mocha ice bombs are beautiful and incredibly sumptuous.

I couldn’t believe how easy they were to make. We were away on vacation at the time, so as you can imagine, I had very little kitchen equipment, nor time.

It took me 10 minutes to make the mocha ice bombs, then a few more minutes to dip them in the dark chocolate coating. By dinner time, they were ready to indulge (and we did).

TOP TIP: If you want these to be even lower in carbs, you can use this sugar-free chocolate coating instead of 90% chocolate.

Why High Fat?

If you are new to fat bombs you’ll be wondering what the heck? Why-o-why would we want to eat more fat?

Well, it is imperative to understand when we go low carb (and only moderate protein) then we want to increase our healthy fats to keep us fuller for longer. Fat doesn’t make you fat, a high-carb diet does.

Diagram showing the foods to consume on a low carb diet

If you are new here, read this post – the advantages of low carb nutrition to better understand these concepts.

And remember, high fat doesn’t give you a licence to eat fried fatty unhealthy junk food, it is to eat the fat that comes with your steak, the full-fat dairy, full-fat coconut cream, plenty of olive oil on your salads and plenty of cheese.

Also remember, eat healthy fats ONLY until full. Only increase your healthy fats once you have lowered your carbs.

Do not eat fat to excess, stop when full and ONLY eat when you are truly hungry. It takes a while to get over our fat phobia but once you do, you will understand it is the key to satiety and appetite control.

More sugar-free chocolate recipes

Keto Mocha Truffles Recipe

Mocha ice bombs are an amazing blend of coffee and chocolate, and if you like, you might want to ad some brandy too (adults only). Keep in the freezer for a little evening treat.
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Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Sugar-free mocha
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 127kcal
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Mocha Ice Bombs

  • 240 g cream cheese or mascarpone
  • 4 tbsp powdered sweetener
  • 2 tbsp cocoa powder (unsweetened) unsweetened
  • 60 ml strong coffee chilled

Chocolate coating

  • 70 g 90% dark chocolate melted
  • 28 g cacao butter melted


  • Mocha ice bombs can be made in a food processor, or in a mixing bowl using a hand blender.
  • Add the coffee to the cream cheese (or mascarpone) the cocoa, and sweetener.
  • Pulse or blend until smooth.
  • To make the ice bomb shape, roll about 2 tablespoons of the mocha ice bomb mixture and place them onto a tray or plate lined with baking parchment.

Chocolate coating

  • Mix the melted chocolate and cocoa butter together.
  • Roll each ice bomb in the chocolate coating and place back on the lined tray/plate.
  • Place in the freezer for 2 hours, or until set.


The recipe in the book states it makes 12 although I managed to make 15 from this recipe. The nutrition values are calculated assuming you make 12. If you were to make 15, the carb values would be less.


Calories: 127kcalCarbohydrates: 2.2gProtein: 1.9gFat: 12.9gFiber: 0.7g
Seriously luxurious!!! This is an incredibly easy recipe for low-carb mocha ice bombs

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Recipe Rating


  1. I made these and the batter was like a mousse consistency. Impossible to roll into balls. However the taste was 100% on point. I put them in a square dish, froze and cut them into squares.

    1. It may have been the consistancy of the cream cheese or mascarpone brand you used, they can be so variable. If it turns out too soft to roll, pop it back in the fridge or freezer to harden up then roll into balls before dipping in chocolate or the sugar free chocolate sauce. I’m so glad you enjoyed them.

    2. Maureen – make the mix, then freeze it for half an hour. Don’t roll with your hands but squeeze between 2 teaspoons. Put back in the freezer for another 10 minutes before dunking in the melted chocolate.

  2. April Tindall says:

    I’m excited to try these! I’ve been doing the same bombs over and over again for months and these look like such a yummy change!

  3. Robin Bolton says:

    All I can say is nom nom nom… love them!

  4. Olena Loik says:

    That’s amazing!

  5. I so want to make these!!! They look amazing and sound delicious! Is there any replacement for cocoa butter I can use?

  6. As someone who is brand new to this, only been doing the lchf way for a week, finding that I can eat delicious treats is a real eye opener. I think your blog is amazing.

  7. I love fat bombs… and I actually looked at this book online, and considered buying it but, didn’t.

  8. I tried this but used too much coffee so it wasn’t hard enough to make balls. So I didn’t dip in chocolate. So basically mine was a mousse but it was DELICIOUS!! I used half marscapone and half cream cheese. Will try with just marscapone next time. It tasted like chocolate cheesecake mousse. Had it for dessert. Very decadent. Great way to get some extra fat in. I used swerve for a little sweetness. Great recipe. And I hate most keto recipes so that says a lot.

  9. Is there a substitute for cocoa butter?

      1. Whoops – just saw your comment below Libby and your chocolate shell looks good – will try that.

        1. I used coconut oil, with great success 🙂

  10. Same with me! Used mascarpone but was more of a mousse. What brand of cheese did you use? They tasted great but were visually lacking ha ha

  11. best dessert ever! Thanks for an amazing recipe.

  12. Helen Barclay says:

    Cant seem to get the consistency right, like mousse but tastes delicous.
    How do you get it firmer.
    Done again and still soft but a bit firmer, so iv used a teaspoon and put on a tray then put in freezer for ?????then will add the melted chocolate wen half firm

    1. Are you using the full fat cream cheese? That makes a real difference. If it is a little soft, pop it in the freezer to firm up, then roll into balls, freeze again while you melt (for make) the chocolate then freeze again once coated.

  13. They look delicious but my main concern is the powdered sweetener which is by no means endorsed by the Banting gurus. You should avoid sugars and especially artificial sweeteners at all costs. Xylitol and Stevia is the preferred option.

    1. I just say “powdered sweetener” in the recipe then it is up to you to choose which suits your taste. I personally use stevia, xylitol or erythritol. You may wish to read this post where I discuss what sweeteners I use, and which ones I don’t.

      1. Rosie Davis says:

        My granddaughter was “helping” me and I think she put in too much
        Coffee. Can anyone give me thought on what would firm it up a little bit?

        I do love, love, love the taste though,


  14. I used all of the same brands and measured carefully…..mousse… Simply used a ball shaped tray and refrigerated….. Done!. Delish!!

  15. Melissa Rosenberry says:

    I just made these and was so disappointed, I followed the recipe exactly but they were incredibly bitter, I even added extra sweetener after the first taste test. Where did I go wrong? Thanks 🙁

    1. I’m wondering how strong your coffee and/or cocoa is? That is the only bitter ingredients in there, even the cream cheese is mild in taste. With sweetener, it is the hardest thing to be specific about as we all have different needs/sweet tooth depending on how long we have been sugar free for. I may require much less than most so I always say ‘add to taste’. The amount you need to add will diminish over time.

  16. Do you store these in the fridge? I’m about to kick off my recipe over here, and just realized that I wasn’t sure if they needed to be in the freezer forever, or no! Thank you!!!! So excited!

    1. I kept them the freezer and they were amazing. I am sure they would survive the fridge however. I liked the fact that they took longer to eat because they were frozen and a little crunchy.

  17. We LOVES our fat bombs!

  18. I just made these with mascarpone and they did not set up into a firm consistantcy. I put them into the freezer after glopping them onto the parchment paper to get a bit firmer. There was no way to roll in the chocolate mixture so I dribbled chocolate over them. What gives?

    1. Any fat bomb can become too runny to roll into balls because either it was heated too much or the room temperature is too high. You did the right thing and popped them into the freezer, but take them out again once they are semi-set, roll them, then put the balls back into the freezer. They will set perfectly and then you can roll them in chocolate.

    2. John McLeod says:

      Very messy just went by the recipe, have tasted the mixture and found it very bitter.might have anothef go later.

  19. I only discovered this recipe about a week or two ago… but I’ve made them 5 times since then and I’m making them again for a ‘do’ this weekend! Cream cheese is getting to be the most common thing on my grocery list 😉
    FYI I highly recommend philadelphia brand – much nicer tasting than others.
    I also recommend adding a couple of tablespoons of cream to the mix, helps with taste and texture.
    These are sooooooo gorgeously yummy. I am addicted 😀

  20. Fantastic recipe, i want to make it! Before i have a question, how can i replace the cocoa butter?
    Thank you!

  21. Can you tell me how to make these mint ice bombs as opposed to mocha? I assume I would replace rhe coffee, but with what?

  22. Adele Wilter says:

    Is cocoa butter essential? Is there a substitute?

      1. Adele Wilter says:

        Thanks for replying. Just ordinary butter?

          1. Adele Wilter says:

            Thanks Libby!

          2. The chocolate you’re using has sugar in no?

          3. You may your favourite brand of chocolate you prefer. I use Lindt 90% or Lindt 95% which has the lowest sugar and carb value. The only sugar-free chocolate we can get here in New Zealand contains maltitol so I avoid those.

  23. This is amazing thank you so much! It is my first attempt at fat bombs and they are delicious! I only had half the cream cheese so I used butter instead, so they were messy but still delicious!

  24. are they too bitter without sweetener? could I add another flavour to sweeten?

    1. Maria I use Stevia in the Raw in mine and they were amazing

  25. I Made these and they were quite funny and I couldn’t get them to set at all. so I layered them in mini cupcake foils and put them in the freezer. Instead of being a “bomb” they are more like mini peanubutter cup but with the cream cheese centre instead. They are amazing!

    A little tricky to work with but work it in the end! Thank you so much for the amazing recipe!

  26. I think I’m in trouble! I made these today.I added shredded coconut to half the batch and peppermint oil to the other half! These truly are amazing. I will be making more for Christmas. Thanks so much. 🙂

  27. Linda Miles says:

    Has anyone any ideas for making these dairy free -would it work with coconut cream -the really thick part from the tops of the cans??

  28. My insides are very mousse like. I threw them in the freezer to try to get them to a point where I can roll them….any other suggestions?

    1. Did you use the soft cream cheese, or the full fat block? I pop my mixture in the fridge to firm up enough to roll, but it shouldn’t need the freezer, only at the end stage.

      1. I put mine in freezer for 15-20 minutes, oiled my hands and still stuck to my hands. Can’t even roll in chocolate until frozen

        1. Did you use spreadable cream cheese? You always need to use the full fat block. Your hands will get messy form this, alternatively you can use two teaspoons to roll the balls.

  29. Is there anything I can substitute part of the cream cheese with? I’m not a huge cream cheese fan and would like to make the taste more subtle. Any recommendations?

    1. Cindy K Cristini says:

      We love using the mascarpone instead. LOVE these! And I use vanilla milkshake protein powder instead of “powdered sweetener”. Adds more protein and still sweetens it just fine.

  30. OMG!! These are spectacular!! I whipped them up really light and spooned the mixture int silicone molds, let them freeze and popped them out. I did not use the chocolate coating. I so love the coffee overtones! Thank you so much for the recipe! BTW…..w/o the coating, (if my calculations are correct) the carbs are less than 1 per bomb. I managed to get 15 servings from this recipe.

  31. These are fantastic!! I’m getting back to keto after having a break post baby number 3 being born!! These are such a delightful snack, even when made with decaf instant coffee.

    1. Roz Mountford says:

      Hi I’m new to all this Is the nutritional information for all twelve or for each sweet please

  32. Thank you for the US measurements button. Very helpful.

  33. I just made these they are freezing as I type. Separate components are delicious so I expect together they will be yum. Can I suggest adding to freeze the inside mix to recipe above as mine was too soft to roll even with spoons and I don’t look through comments when using recipes. I ended up just getting a big spoonful and dumped it in the chocolate. I think saying to cool chocolate may be useful too as I think mine was too hot and filing too mooshy. They look ugly compared to your photo but will hopefilly taste as good.

    1. Mine were all over the place too. I’m not sure I’m using the correct cream cheese but there is no way my mixture would roll into a ball. I tried adding coffee extract to cut down on the water content of the coffee but still no joy. Could we have a video please then I can see how to do it. Thanks.

  34. I would love to make this, unfortunately, I don’t understand the measurements.

    1. Below each recipe there are two large red buttons, so you can easily switch between cooking by weight (grams) or by cups. Use whichever measurement system you prefer 🙂

  35. I have made these soooo many times. They’re amazing.
    (I use coconut oil for the chocolate outside – I can never find cocoa butter when I need it and coconut oil does a great job).
    The best part is licking the spoon after making it of course 🙂
    My friends and family have raved. They’re a wonderful dessert when frozen and then removed 30 minutes before serving. Like soft ice cream.
    I’ve just finished making what must be my 50th batch by now 😉 BIG fan of this recipe!

  36. 5 stars
    This was delicious!!! This was my first successful keto dessert recipe. Thank you for all of your amazing recipes. They have definitely helped my husband and I stick to the keto diet. Thanks for sharing!!!!

  37. Is there a substitute for the coffee? Not a coffee drinker.

  38. 5 stars
    I made these using the full-fat block of cream cheese, but mine were too soft to roll into balls. However, I divided the mixture into tiny “custard cups” and drizzled a little of the melted chocolate on the top. They tasted great! Thank you for the recipe!

  39. What is cocoa butter and where do you find it? The only cocoa butter I’m familiar with is what is used in soaps.

  40. Harold Burton says:

    I am going shopping in two days and will definetly make these. I have a big muffin pan though. I enjoy low carb foods.Thanx for posting this !!

    – Harold Burton.

  41. I made these, but everything was a little too liquidy or soft.
    I poured the chocolate into some mini muffin tins, poured it out to coat the sides. Froze those, then put the cream cheese mix in the middle and covered with the rest of the chocolate. Set in the freezer and they are devine. Didnt have to get my hands messy either! Made a halfbatch and it made 12 pieces. Such a tasty recipe.