I have a soft spot for foods that take me back to childhood, and my recipe for keto cookie dough fat bombs does just that! They have all the flavors of traditional chocolate chip cookie dough, but without the sugar, eggs, or carbs. I keep these in the fridge or freezer for those times when I want a low-carb treat.
Raise your hand if you loved eating cookie dough as a kid?
I loved it as a kid, and that love has never faded.
Of course, there is the whole eating raw eggs thing and the potential of illness. These days when I want a delicious treat, I reach for this keto cookie dough.
These edible cookie dough fat bombs are super simple to make and perfect for meal prep.
If you like these, don't miss my almond butter bites, dark chocolate cheesecake fat bombs, and other keto-friendly and low-carb dessert recipes you can rely on.
Ingredient Notes
- Brown Sugar Substitute: I love Besti Monkfruit Allulose Blend, but Swerve works too. Just understand that if you keep them in the freezer, using Swerve for both types of sugar will make them harder.
- Powdered Sugar Substitute: I used Swerve Confectioners but you can use your favorite powdered sweetener. (Besti makes a great one, but I can get Swerve locally.)
- Almond Flour: If you have coarse almond flour or almond meal, I recommend putting it in a food processor before using.
- Chocolate Chips: Lily’s is my go-to brand. They make both milk and dark chocolate chips.
How to Make Keto Cookie Dough
This keto cookie dough recipe is super simple to make!
First start by beating the butter for 1 minute.
Add the brown sugar substitute, Swerve, and salt.
Beat for 2 minutes, stopping every 30 seconds or so to scrape the sides.
Add in the heavy cream and vanilla and beat until combined.
Beat in the almond flour and then fold in the chocolate chips.
Refrigerate until the mixture starts to get firmer, about 20 to 30 minutes.
Line a baking sheet with parchment and drop the cookie dough balls onto it using a cookie scoop.
Chill your chocolate chip fat bombs for at least one hour before serving.
Keto Cookie Dough - Edible Cookie Dough Fat Bombs
Equipment
- Stand Mixer or Hand Mixer
- Cookie Dough Scoop
Ingredients
- 1 cup unsalted butter softened
- ½ cup brown sugar substitute
- ½ cup Swerve confectioners
- ½ teaspoon sea salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups finely ground almond flour
- 1 package Lily’s chocolate chips
Instructions
- In the bowl of a stand mixer, beat the butter on medium for 1 minutes.
- Add the brown sugar substitute, Swerve, and salt.
- Beat for 2 minutes, scraping the sides of the bowl as needed.
- Add the heavy cream and vanilla, and beat until combined.
- Beat in the almond flour. Stir in the chocolate chops. Refrigerate for at least 20 minutes.
- Line a baking sheet with parchment paper, and drop the dough onto the prepared tray.
- Chill for 1 hour, until firm.
- Transfer to an airtight storage container and store in the refrigerator or freezer.
Rita says
Can u bake this❓