Cookie Dough Fat Bomb

Prep Time 30

Cook Time 0

Total Time 30

Servings Bites

Calories 89kcal

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!

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:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com