Diabetic-Friendly Hot Chocolate Christmas Bombs
✅ Why this works
- Uses sugar-free chocolate
- Low-carb cocoa mix
- Portion-controlled treat
🛒 Ingredients
- 1 cup sugar-free dark chocolate chips (stevia/erythritol-sweetened)
- 4 tbsp unsweetened cocoa powder
- 4 tbsp powdered erythritol or monk fruit sweetener
- 4 tbsp powdered milk or coconut milk powder
- ¼ cup sugar-free mini marshmallows (optional)
- ½ tsp vanilla powder or a drop of extract
🧁 Supplies
- Silicone sphere mold (for the “bomb” shape)
👩🍳 Instructions
- Melt chocolate gently (microwave or double boiler).
- Spoon chocolate into molds, coating sides evenly.
- Chill in fridge 10–15 minutes until firm.
- Carefully remove shells from molds.
- In a small bowl, mix cocoa powder, sweetener, and milk powder.
- Fill half the shells with cocoa mix + marshmallows.
- Warm edges of empty shells slightly and seal together.
- Decorate with extra melted chocolate if desired.
☕ How to use
Place one bomb in a mug and pour hot milk (or unsweetened almond milk) over it. Stir and enjoy!
🍽️ Nutrition Highlights (approx. per bomb)
- Low sugar
- Lower carbs than traditional versions
- Portion-controlled indulgence
⚖️ Diabetes Tips
- Use unsweetened almond milk for lowest carbs
- Skip marshmallows or use very small amounts
- Stick to one bomb per serving
- Choose chocolate with no added sugar
🔄 Optional Variations
- Add cinnamon or peppermint extract for holiday flavor
- Make mocha bombs with a pinch of instant coffee
- Use crushed nuts for extra texture
