Keto Strawberry Marshmallow Chocolates

4 from 4 votes

Calories: 77kcal

1 1/4 cup stevia sweetened chocolate chips 310g
2 1/2 tsp coconut oil 12g
1/2 cup cream cheese softened, 4oz/120g
1 packet sugar free strawberry pudding mix I use THIS keto friendly one!, 1.7oz/48g
2-3 tbsp no sugar added strawberry jam 45g
2-3 large finely chopped strawberries 50g

In a microwave safe bowl, combine the chocolate chips and coconut oil and microwave for 45s-1min. Stir well until the chocolate chips have completely melted.
Place silicone chocolate molds on a baking sheet.
Pour chocolate into the bottoms of silicone molds. Spread the chocolates up the sides to coat them as well. Reserve half of the chocolate mixture for topping.
Place the baking sheet with the moulds into the fridge to set for ~10min.
Meanwhile, in another bowl, beat together the softened cream cheese and sugar-free strawberry pudding mix until combined.
Add the jam and beat again until the mixture is crumbly but holds together when pressed with your fingers.
Stir in the strawberry pieces.
Remove the chocolate molds from the fridge. The chocolate should now be solid.
Roll some of the jell-o cream cheese mixture into a small ball and then press it into one of the chocolate molds (enough to fill it about 3/4 the way to the top). Repeat this process for the rest of the molds.
Re-heat the rest of your chocolate for a few seconds and stir it again if needed. Then top the strawberry layer and fill the rest of the mold with chocolate by drizzling, then gently spreading chocolate on top. Repeat with all of the chocolates.
Place the chocolates in the fridge once more to harden (for about 10-15min).
Pop the chocolates out of their molds once they have set, plate and serve! Enjoy your Keto Strawberry Marshmallow Chocolates.

Stevia Sweetened Chocolate Chips
Coconut Oil
Cream Cheese
Sugar Free Strawberry Pudding Mix (I use the Simply Delish, keto friendly brand)
No Sugar Added Strawberry Jam
Strawberries

If you find your chocolate isn't coming out as smooth as you like, simply add another teaspoon of coconut oil. Just keep in mind, the more coconut oil you add, the more easily your chocolates can melt when held.
Feel free to switch up the filling with vanilla or chocolate pudding mix instead!
Silicone molds work best for these chocolates but if you don't have any, you can also use mini muffin tins!
Store these chocolates in the fridge in a ziplock for up to a week OR freeze, double bagged in ziplocks, then thaw them at room temperature before serving again.
These chocolates can remain at room temperature for quite some time, just note they will be more likely to melt in someone's hands when served from room temperature. To avoid this, you can try adding less coconut oil to your melted chocolate.