These Cookie Dough Keto Fat Bombs are a quick, no-bake snack that tastes like cookie dough but stays low in carbs. They are creamy, nutty, and studded with tiny chocolate bites. Make a batch in minutes, chill, and enjoy a rich, satisfying bite that melts in your mouth.
Recipe Information
- Prep Time: 10 minutes
- Cook Time (chill time): 30 minutes
- Total Time: 40 minutes
- Servings: 12 fat bombs
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 110 kcal
- Protein: 2.5 g
- Carbohydrates: 3 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 0.5 g
- Sodium: 40 mg
Why Make This Cookie Dough Keto Fat Bombs
These fat bombs give you a high-fat, low-carb treat that satisfies sweet cravings without spiking blood sugar. They are quick to make, require no baking, and travel well. The texture is creamy and slightly crumbly, with chocolate chips that add a snap and richer chocolate notes. They work as a pre- or post-workout nibble, a mid-afternoon pick-me-up, or a dessert replacement when you want something small and satisfying.
How to Make Cookie Dough Keto Fat Bombs
This recipe uses simple pantry staples and takes minutes to mix. The dough comes together easily and firms up in the fridge. The flavors are rich vanilla and roasted nuts with a hint of salt and dark chocolate.
Ingredients:
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened peanut butter or almond butter
- 1/4 cup sugar-free sweetener (like erythritol or stevia)
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
- Pinch of salt
Directions:
Step 1: Preparation
Line a small baking sheet with parchment paper. Measure out all ingredients so mixing goes quickly. If your coconut oil is solid, warm it gently until it melts but is not hot.
Step 2: Mixing
In a mixing bowl, combine the almond flour, melted coconut oil, peanut or almond butter, sugar-free sweetener, vanilla extract, and a pinch of salt. Stir with a spoon or use a rubber spatula until a soft dough forms. It should be moist and hold together when pressed.
Step 3: Cooking
Fold in the sugar-free chocolate chips evenly so you get chocolate in each bite. Scoop out tablespoon-sized portions of dough. Roll each portion between your palms into a firm ball. The rolling gently warms the dough and smooths the surface.
Step 4: Finishing
Place the balls on the parchment-lined baking sheet. Refrigerate for at least 30 minutes until firm. Once set, store them in an airtight container and enjoy your keto fat bombs as a snack when you crave something sweet and rich.
How to Serve Cookie Dough Keto Fat Bombs
Serve chilled or slightly softened at room temperature for a creamier texture. Arrange them on a small plate for guests, pack a couple in a lunchbox for an afternoon boost, or serve with a cup of black coffee or unsweetened tea. For a dessert plate, drizzle with a few drops of melted sugar-free chocolate or sprinkle with crushed toasted nuts.
How to Store Cookie Dough Keto Fat Bombs
- Refrigerator: Store in an airtight container for up to 2 weeks. Keep chilled until ready to eat.
- Freezer: Freeze on a tray until solid, then transfer to a sealed bag or container for up to 3 months. Thaw in the fridge for 10–15 minutes before eating.
- Tip: Place parchment between layers to prevent sticking.
Expert Tips for Perfect Cookie Dough Keto Fat Bombs
- Use room-temperature nut butter so it mixes smoothly without clumps.
- If the dough is too dry, add a teaspoon of melted coconut oil or a bit more nut butter. If too wet, add a tablespoon of almond flour.
- For sweeter fat bombs, increase the sweetener by 1–2 tablespoons and taste as you go.
- Chill long enough to firm up; this improves texture and prevents crumbling.
- For even coating and presentation, roll finished balls in unsweetened shredded coconut, cocoa powder, or crushed nuts before chilling.
Delicious Variations
- Chocolate Peanut Butter: Use cocoa powder (1–2 tbsp) in the dough and swap to chocolate-flavored sugar-free chips.
- Almond Joy Style: Roll in unsweetened shredded coconut and add chopped sugar-free dark chocolate on top.
- Cinnamon Cookie: Add 1/2 tsp ground cinnamon and a pinch of nutmeg for warm spice.
- Lemon Cheesecake: Replace half the coconut oil with softened cream cheese and add 1 tsp lemon zest. Chill to firm.
- Matcha: Stir in 1 tsp matcha powder for color and a gentle earthy flavor.
Frequently Asked Questions
Q: Can I use a different nut flour instead of almond flour?
A: Yes. Sunflower seed flour or hazelnut flour can work, but sunflower seed flour may turn green if mixed with certain sweeteners or baking soda; that is harmless but changes appearance. Adjust quantity if the texture differs.
Q: Are these safe for strict keto?
A: Yes. With roughly 2–3 g carbs per serving and high fat, these fit a low-carb, keto approach. Use erythritol or a zero-carb sweetener to keep net carbs low.
Q: Can I bake these instead of chilling?
A: You don’t need to bake them. If you bake, they will firm and change texture, becoming more cookie-like. For the classic fat-bomb texture, stick to chilling.
Q: How do I avoid oily or greasy fat bombs?
A: Ensure you measure coconut oil accurately. If the mixture separates or feels greasy, add a tablespoon of almond flour or refrigerate longer to firm. Using well-blended nut butter helps too.
Q: Can I make these nut-free?
A: To make them nut-free, use sunflower seed butter and sunflower seed flour (or a safe nut-free flour blend). Expect a different taste and color but similar texture.
Q: My dough is crumbly. How do I fix it?
A: Add a teaspoon of melted coconut oil or a little extra nut butter and press the dough together until it binds. Chill to firm the mixture.
Q: How many fat bombs does this recipe make?
A: This recipe yields about 12 tablespoon-sized fat bombs. You can make larger or smaller portions; adjust nutrition accordingly.
Conclusion
These Cookie Dough Keto Fat Bombs are an easy, tasty way to enjoy a sweet treat while keeping carbs low. They are creamy, nutty, and chocolatey with a pleasant firm bite after chilling. If you want a similar edible keto cookie dough inspiration, try this Edible Keto Cookie Dough – KetoConnect for more ideas and variations. Enjoy making them — they travel well, satisfy cravings, and are simple to adapt to your taste.
Print
Cookie Dough Keto Fat Bombs
- Total Time: 40 minutes
- Yield: 12 fat bombs 1x
- Diet: Keto
Description
Quick, no-bake keto fat bombs that taste like cookie dough, rich, satisfying, and low in carbs.
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened peanut butter or almond butter
- 1/4 cup sugar-free sweetener (like erythritol or stevia)
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
- Pinch of salt
Instructions
- Line a small baking sheet with parchment paper. Measure out all ingredients.
- In a mixing bowl, combine almond flour, melted coconut oil, nut butter, sweetener, vanilla extract, and salt. Mix until a soft dough forms.
- Fold in chocolate chips evenly. Scoop tablespoon-sized portions and roll into balls.
- Place balls on the baking sheet and refrigerate for at least 30 minutes until firm.
Notes
For a creamier texture, serve chilled or slightly softened. Store in an airtight container for up to 2 weeks in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 110
- Sugar: 0.5g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 0mg
