If I am being honest, fat bombs (this recipe in particular) are pretty much what sold me on a low carb lifestyle. Yes, they are that good! After trying these, I figured if I can have these – I am IN!
Are you a cookie dough lover like me? These taste just like real dough if not – BETTER! I kid you not!
Be warned – it is hard to have just one of these – and they are best enjoyed in moderation. I reccomend wrapping them individually and storing them in the freezer so you can just grab one and not be tempted to eat the whole container!
Just like with my other keto dessert recipes, you don’t need to be on the keto diet to enjoy these. I’m not promoting any specific diet here but am simply sharing a tasty treat that happens to have the option of being both keto and vegan.
The inspiration for the recipe is thanks to a reader who commented that she’d made cookie dough fat bombs from my keto chocolate chip cookies by rolling the dough into balls and not baking them. I love when readers leave comments about variations of my recipes that they’ve tried, because it so often inspires me to try your ideas as well!
In this case, her version sounded so easy that I was able to whip up a batch in five minutes flat. I added extra coconut oil to make them firmer and omitted the baking soda since they weren’t being baked, but otherwise it’s the same recipe as the cookies, just in a delightfully unbaked form!
These fat bombs are sweetened with Swerve. Swerve is the best low carb sweetener that I have tried because there is no funny after taste and it’s not artificial.
I use it in a lot of dessert recipes and I definitely think that it is worth having on hand. I order mine right from Amazon – can’t beat two day shipping!
Ingredients
- 1/2 cup coconut flour
- 1/2 cup granulated sweetener of choice
- 1 cup blanched almond flour
- 1/8 tsp salt
- 4 tbsp coconut oil melted, but cooled
- 1/2 cup cashew butter Can sub for any smooth nut or seed butter of choice
- 1 1/2 cups keto chocolate chips divided
Instructions
- Line a large plate with parchment paper.
- In a large mixing bowl, combine all your dry ingredients and mix well.
- Add the rest of your ingredients, except for your chocolate chips, and mix until a smooth dough remains. Fold in half a cup of chocolate chips.
- Using your hands, form 16 small balls of dough and place on the lined plate. Refrigerate to firm up.
- Melt your remaining chocolate chips. Using two forks, dip each ball of cookie dough in the melted chocolate, until evenly coated. Repeat until all the cookie dough fat bombs are covered in chocolate.
- Refrigerate until the chocolate has firmed up.
Notes
- Chocolate Chip Cookie Dough Fat Bombs (Keto, Vegan) can keep at room temperature, in a sealed container for up to 1 week.
- Fat bombs can be stored in the fridge and will keep for 2 months. They are also freezer friendly and will keep well frozen for up to 6 months.
