Fat bombs have never been more delicious than this cookie dough fat bomb recipe!
With healthy recipes like this one, you’ll never run out of low carb desserts. These gems are great for keto beginners looking to add more fat into their meal plan, or for pros with a strong sweet tooth!
If you’ve never heard of fat bombs before, let me explain: Fat bombs are bite-sized high fat low carb snacks.
This cookie dough fat bomb recipe is the perfect snack (that taste like low carb candy!) for a midday boost!
So pull up your sleeves and let’s roll these yummy suckers!
No low carb meal plan is complete without fat bombs! There are tons of different healthy recipes to choose from, but what makes this cookie dough fat bomb recipe extra amazeballs is that:
- It only takes 6 ingredients
- It’s sugar-free
- It’ll always satisfy your chocolate chip cookie cravings
- It tastes JUST like your Mama’s high carb cookie dough!
This cookie dough fat bomb recipe is shockingly easy to make for such yummy low carb snacks! There aren’t any complicated ingredients or tools needed — here are a few tips so you end up with the best fat bombs ever!
Here’s the secret combo of ingredients:
Almond Butter – is high fat, but also has some protein — not to mention it’s delish! I love the nutty sweetness it adds to the dough. Just be sure to read the label when buying your almond butter to make sure it’s not loaded with added sugar.
Another thing to be aware of is that older jars of almond butter (and some brands) tend to be drier. If you can, use a fresh jar of almond butter that still has some oil in it, as this makes it easier to mix the ingredients. If you’re using dry almond butter, try adding a bit of coconut oil (but, be careful not to add too much, as it’ll make the fat bombs melt more easily).
Sweetener – For a keto friendly sweetener, check out erythritol! It’s a great alternative for regular sugar that doesn’t spike your glucose or insulin levels.
Confectioners or powdered erythritol work best for this recipe, as granular can add an unwanted crunch to no-bake recipes. (I prefer Swerve Confectioners).
Almond Flour – grab a fine-grained almond flour (such as Bob’s Red Mill or Trader Joe’s brand) to create that smooth cookie dough texture.
Sugar-Free Chocolate Chips – Last but not least! Opt for homemade, or check out Lily’s Dark Chocolate Chips for a quick and easy option!
Tools To Make
The tools needed to make this cookie dough fat bomb recipe is super basic:
- Large mixing bowl
- Hand mixer (this adds to the convenience, but don’t worry if you don’t have one!)
- Baking sheet
Also optional is a cookie scooper if you want perfectly round fat bombs! I like to use my hands because the heat makes it easier to shape the dough into a perfect shape.
You can put fat bombs in a resealable bag or a reusable container and stick them in the fridge.
Can You Freeze Them?
I prefer to store my cookie dough fat bombs in the freezer as they maintain that round shape, are a little less easy to eat, and are more convenient for a grab and go healthy snacks option.
If you freeze them, just allow them to thaw on the counter for a few before digging in.
There are so many different ways to make fat bombs! I love this cookie dough fat bomb recipe because they taste delightful and homey—like sneaking a bite from my grandma’s cookie batter!
If you want to kick this recipe up a notch, here are some of my tips and tricks:
Can I Add Cream Cheese?
Cream cheese fat bombs are a popular option because cream cheese is a delicious and shapely high fat food. Smooth and rich, cheesecake fat bombs have the same wonderful creaminess of regular cheesecake without the extra carbs!
Try making keto cookie dough cream cheese fat bombs by swapping out the almond butter for cream cheese. Check out either healthy desserts recipe above to get the rations right!
Can I Add Strawberries?
Unfortunately, making these with a fruity twist, wouldn’t work, as the liquid to solid ratio would be slightly out of whack. But, you can use a cream cheese base instead to make strawberry cheesecake fat bombs! (Doesn’t that sound absolutely heavenly?!)
Can I Add Coconut?
Another delicious addition to this recipe is coconut. You can make ridiculously tasty coconut fat bombs by adding finely shredded coconut into the dough. It’ll add a fun texture and a nice toasted finish to your fat bombs!
As I’ve noted already, you can also add a little bit of coconut oil if you’re almond butter is too dry. This will help the ingredients combine more effectively.
I wouldn’t swap the almond flour in this recipe for coconut flour, however. Coconut flour is way more absorbent than almond flour, so the two don’t tend to make good one-to-one swaps.
Can I Add Peanut Butter?
If you love the taste of regular old peanut butter, you’re in luck! You can easily switch out the almond butter in this recipe to make peanut butter fat bombs. By using it as the base, you’ll end up with incredible chocolate peanut butter fat bombs to snack on!
(I opted for almond butter, as I find its mellow flavor tastes more similar to chocolate chip cookie dough).
Cookie Dough Fat BombPrint Recipe Pin Recipe
- In a large bowl, cream together almond butter and erythritol.
- Add vanilla, salt, and almond flour. Mix until well incorporated.
- Fold in the chocolate chips. (If the almond butter is still warm, place your bowl in the fridge for 30 minutes before folding in the chocolate chips)
- The "dough" should be grainy, (like thick sand) use the heat of your hands to press the dough together to form 21 small balls. If it doesn't stay together easily, add 1 Tablespoon of coconut oil.*
- Place cookie dough balls in the fridge to set for about 20 minutes, and enjoy!
Fans Also Made These Low Carb Recipes:
For more low carb sweet snacks variations, check out these fat bombs recipes:
- Chocolate Fat Bombs
- Lemon Fat Bombs
- Lemon Cheesecake Fat Bombs
- Almond Flour Sugar Cookies
- Low Carb Fudge
This cookie dough fat bomb recipe is a divine snack that always makes my day! Whip up a batch for yourself, and you’ll be STOKED!
Let me know what you think in the comments below! Do you like the almond butter base? Did you try any variations?