Keto Cookie Dough - Edible Cookie Dough Fat Bombs

Close up square photo of keto cookie dough.

5 from 1 vote

Keto Cookie Dough - Edible Cookie Dough Fat Bombs

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.

Prep Time15

Total Time15

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: Fat Bomb

Servings:

Calories: 165.57kcal

Author: Wendy Polisi

Equipment

Stand Mixer or Hand Mixer
Cookie Dough Scoop
Baking Sheet
Parchment Paper

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

US Customary - Metric

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.

Notes

Storage

Because they have butter, these fat bombs are best stored in the refrigerator or freezer.

Storing them in the refrigerator will yield a softer texture that you may want to eat with a spoon.

Stored in the freezer, they will be soft enough to chew easily but firm enough to pick up.

The freezer is my favorite way to store these keto cookie dough fat bombs.

Freezing

Kept in a sealed container, you can expect fat bombs to last for at least three months in the freezer.

Nutrition