Frozen Chocolate Kisses – Low Carb

Frozen Chocolate Kisses
These Low Carb Frozen Chocolate Kisses taste just like Hershey’s Kisses, except they are frozen. Photo Credit: jos

Frozen Chocolate Kisses

One would think that I’m addicted to au chocolat based on my previous posts, here, here, and here! But really, I’m more of a lemon lover, as you can see here, here, and here! Still, that doesn’t mean I don’t love something as tasty as low carb frozen chocolate kisses.

Honestly, when I was a kid, there was always room for a some chocolate truffles and milk chocolate bars! My favorites? Fannie Farmer truffles, and Hershey’s. Anything Hershey’s!

Now for special occasions, like when I was sick, I always loved truffles. Not the pig snorting type. No, I’m talking chocolate. The milkier the better!

So, when I was down with the flu -Most definitely a special occasion for treats – I’d always ask Mom for a box of milk chocolate truffles from Fannie Farmer. Then, I would hide them in my sock drawer where nobody else would find them. There was no way anybody going to get my truffles!! I would then savor each one until I declared myself better. Yes, I had total control over my truffles. They were all mine!

Picture of Fanny Farmer Candy Box
Fanny Farmer Truffles were my special treat!

Chocolate truffles-the perfect medicine! My own ‘Spoon Full of Sugar’!

A Chocolate Lover’s Dream Come True For A Kid:

Hershey’s chocolate. I mean, who didn’t love Hershey’s chocolate  when I grew up!

Well, back in the 70’s my parents packed us all up, like sardines, into our station wagon, for a trip to the Florida sunshine.  It was spring break and we were getting out of the cold, like many a Bostonian did.

Yup, six of us in a station wagon!

Ok, that part is not part of the dream come true!

No. The most fun part of the trip was our visit to the Hershey’s Chocolate factory in Hershey Pennsylvania, where they chose our family to be special taste testers.

My job? To be a ‘Secret Chocolate Agent’ for the day. It was like being in the Willy Wonka Factory!

My mission-and you better believe that I accepted it- was to eat chocolate, drink chocolate, and basically live by chocolate for the entire afternoon. Oh,  and then answer a series of questions for some kind of secret chocolate research they were doing!

Who knows what the questions were, and who cared, really. I was eating and breathing Hershey’s Chocolate like a Diva!

Could it be that I helped shape the world of Hershey’s for generations to come? Of course I’d like to believe, that in the name of chocolate, I was helping all of humankind. At least those humans who ate chocolate.

So, what was my favorite Hershey’s chocolate ? The Hershey Kiss.

I loved the way they fit perfectly on the roof of your mouth, and slowly turned into that silky, sweet, chocolatey goo. I can still remember that sweet taste and texture!

My Healthy Version Of Frozen Chocolate Kisses

If you’re looking to recreate those halcyon days of eating Hershey’s kisses, but you want a healthier version, you’ve stopped at the right place. Because after popping one of my frozen Frozen Chocolate Kisses into your mouth you too will swear that you’ve just eaten a Hershey Kiss…except mine is just a little bit colder!

And if you’ve never tried a Hershey Kiss, trust me, you won’t have to. This healthy version will do the trick.

So go ahead and try my Low Carb Frozen Chocolate Kisses. But I dare you to try and eat just one.

Alas, let’s start baking!

Frozen Chocolate Kisses - Low Carb
Prep time
Cook time
Total time
A low carb creamy chocolate frozen treat that melts in your mouth, and tastes just like a Hershey's Kiss!
Recipe type: Dessert
Cuisine: Primal
Serves: 2
  • Ingredients:
  • 1 egg yolk
  • 7 Tbsp coconut milk
  • 6 gr (approx 1 Tbsp) whey protein powder whey protein powder
  • 10 grams (approx 2 tbsp) unsweetened cocoa powder
  • 2 Tbsp eryhtritol (or 2 packets Splenda or to taste, and omit the powdered stevia) eryhtritol
  • ¼ tsp powdered stevia powdered stevia
  • pinch of ground sea salt
  • 4 tsp coconut oil
  1. Whisk an egg yolk and 1 Tbsp of coconut milk in a small dish.
  2. In another deep small bowl mix 5 or 6 gr of a whey powder, 8 grams of cocoa powder, stevia and splenda mix or whatever you happen to use, and a pinch of finely ground sea salt. whisk that all up!
  3. Then, with a rubber spatula mix the egg yolk mixture into the cocoa mixture and blend it all up. It's hard not to lick the spoon and just eat that. But stop yourself so you can indulge in the real goodness that is to come!!
  4. Then, in a small saucepan heat 6 tbsp of coconut milk until just simmering and small bubbles appear on the sides.
  5. Remove from stove and begin tempering the chocolate with the milk by adding 1 tbsp of the milk into the cocoa mixture and mixing vigorously as you do that, combining it all. Then continue to do this tbsp by tbsp, until it's all combined.
  6. Then, with the rubber spatula transfer that all back into the saucepan.
  7. Now here is where you need to be super vigilant! Reduce heat to low and put saucepan back on stove. But making sure to stir stir stir that cocoa mixture. It will seem like nothing is happening. But in 30 seconds to 1 minute it will start to thicken and you will see streaks of the pan on the bottom.
  8. Make sure to continue moving that spatula around the corners of the pan. At the 1 minute mark or slightly less you will see small curds start to form. Immediately lift the pan 4-6 inches off the stove top, but continue stirring the mixture around the pan, getting in all areas as it thickens up.
  9. It may start looking dry on the edges and you don't want this, so lift the pan higher and make sure that the flame is low.
  10. Once those curds start forming at the beginning, when you first start to lift the pan off the stovetop, you only need to do that mixing for about 1.5 minutes. I used a timer at the beginning , but eventually you will know when to stop.
  11. So now, take the pan off the stove and place on counter. Add in the coconut oil or butter, only adding in TWO tsp at a time, and mix it all in before adding in the next 2 tsp. It will be nice and shiny and glossy. Take a whiff. It will smell like a Hershey Kiss.
  12. Put it into a small tupperware, or Tbsp rubber kiss shaped ice cube molds (I didn't have any, and metal molds will work just fine t00), and put it in the freezer for 20 minutes or longer, depending on how hard you want your chocolate gelato. It will be very soft gelato at the 20 minute mark. I actually let it sit in there until it's hard, then let it soften a bit, and eat it like fudge. It literally melts in your mouth, like how Hershey Kisses do, or did, when we were kids.
You can also put this pudding into the baked nut crust, and put it into the freezer for about 20 minutes, for a frozen tart.
Nutrition Information
Serving size: 2 Calories: 237.5 Fat: 23 Carbohydrates: 3.5 Fiber: 1 Protein: 6