Nothing beats the nostalgia of addicting, indulgent chocolate chip cookie dough, like these cookie dough fat bombs!
Keto Cookie Dough Fat Bombs Video Tutorial
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Cookie Dough is Better Than a Cookie.
I have many fond memories of childhood, and my Mom’s chocolate chip cookies are at the top of the list. They taste and smell like heaven, but what I’ve always loved most is the dough. At a young age, I learned the stealthful act of sneak snacking from her mixing bowl whenever she’d step out of the kitchen.
And because of my love for cookie dough, I needed to come up with a keto cookie dough recipe that curbed my cravings. Basically, these are the adult version of everyone’s favorite comfort food. PLUS! These cookie dough fat bombs are eggless so you can snack without worry.
Even if your childhood memories aren’t centered around chocolate chip cookies, these wickedly delicious cookie dough fat bombs are here for many memories to come.
Super quick. Super easy. Throw them together anytime you need a quick snack or dessert–Or do like I do, and keep them around, All. The. Time!
What is a Fat Bomb?
Seriously, if you haven’t tried fat bombs yet, get ready. Fat bombs are high fat, low carb, delicious bites of joy that can be sweet or savory. And they’re here to add that missing something to your low carb meal plan (they did for me!). Craving something sweet? Fat bombs. Need something to tide you over? Fat bombs. Don’t have time to make keto snacks in the middle of the day? Fat bombs.
Common ingredients used in fat bombs are nut butter, oil, butter, cream cheese, and other keto additions.
🤔 What is the Purpose of a Fat Bomb?
The purpose of fat bombs on a low carb or keto eating plan is to tide you over, due to their high fat content. They’re also a great way to curb cravings–I always make sweet fat bombs to satiate my sweet tooth.
🤔 How Many Fat Bombs Can I Eat on Keto?
The number of fat bombs you can eat on keto will depend on your carb/net carb goals, and the fat bomb recipe you’re making. The high fat content of fat bombs is meant to tide you over, so you can keep the quantity down and still feel full.
Important Ingredients Notes
Here’s the secret combination of ingredients for cookie dough fat bombs:
- Almond Butter – any nut butter will do! I prefer almond butter fat bombs, as it’s mild in flavor and gives these a legit keto cookie dough taste. Just be sure to read the label when buying nut butter, as many products contain added sugars. ALSO! Some almond butter (especially older jars) can be drier than others, so if you’re having trouble mixing your ingredients, just add a bit of coconut oil.
- Sweetener – My favorite of the keto sweeteners is erythritol–It’s a great alternative to regular sugar that doesn’t spike your glucose or insulin levels. Erythritol is 70% as sweet as sugar, however, brands like Lakanto and Swerve can be used as a 1:1 swap. For these cookie dough fat bombs, I use Lakanto/Swerve, so keep that in mind and adjust to your liking.
- 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 fat bomb 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 keto chocolate option.
Storing Tips: How Do You Keep Fat Bombs From Melting?
These cookie dough fat bombs should be stored in the fridge, otherwise, the peanut butter will get soft.
To prevent your fat bombs from melting and misshaping, stash your fat bombs in the freezer. For best results, freeze fat bombs in a single, non-touching layer on a baking sheet for 1 hour. Then toss them all in a baggie, and they won’t stick together!
Fat Bomb Recipe Variations
There are so many different ways to make fat bombs, and this cookie dough fat bomb recipe is a great base. If you want to change things up, consider:
- Swapping the chips for keto white chocolate chips. Lily’s makes them all now!
- Add some chopped nuts, shredded coconut (ala coconut fat bombs), or freeze-dried berries (typically lower in added sugar than dried fruit).
- Use Peanut Butter instead of almond butter, for chocolate peanut butter fat bombs that’ll give Reeses a run for their money.
More No Bake Dessert Recipes
Cookie Dough Fat BombPrint Recipe Pin Recipe
- Prep. Line a large baking sheet with parchment paper. Soften almond butter (1 cup) in the microwave at 50% power using 30-second intervals. Your almond butter should be runny, if it's dry, add a few teaspoons of coconut oil.
- Combine. Use an electric mixer to combine the almond butter, erythritol (1/3 cup), vanilla extract (1 teaspoon), salt (1/2 teaspoon), and almond flour (1 cup). Fold in the chocolate chips (1/2 cup). (If the almond butter is still warm, place your batter in the fridge for 15 minutes before folding in the chocolate chips to prevent melting)
- Form. Use a cookie scoop (note 4) or tablespoons to roll the dough into 28 bites. Place on prepared baking sheet and allow your fat bombs to chill in the fridge for 15 minutes before serving. Enjoy!
Fans Also Made These Low Carb Recipes:
- Older almond butters (and some brands) tend to be dry. Use a fresh jar so it still has some oil in it and is easier to combine. If your almond butter is dry, add a touch of coconut oil into the mix -- but not too much as this will make the fat bombs melt more easily.
- Lakanto, Swerve, or Erythritol. For this recipe, I used Lakanto and Swerve. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar,so adjust the dough to your liking.
- I use Lily's chocolate chips for this recipe (they make dark, semi-sweet, and milk).
- Scoop. I used this cookie scoop to shape these fat bombs.
- Nutritional information is based on 1 fat bomb, if you divide this recipe into 28 fat bombs. There are 1 g of sugar alcohols per fat bomb, which means there are 2 NET carbs in each fat bomb: