Go Back
Keto Chocolate Chip Cookie Dough Fat Bombs

Keto Chocolate Chip Cookie Dough Fat Bombs

Craving a delightful, guilt-free treat that satisfies your sweet tooth while keeping you in ketosis? These Keto Chocolate Chip Cookie Dough Fat Bombs are your answer, offering a perfect blend of rich flavor and ketogenic benefits. They're incredibly simple to make, making them an ideal, quick indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course: Dessert, Snack
Cuisine: Keto
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/4 cup erythritol or allulose (or your preferred keto-friendly sweetener), finely ground
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup almond flour, finely ground
  • 1/4 cup sugar-free chocolate chips (mini chocolate chips work well)

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • Plate
  • Baking Sheet
  • Parchment paper

Method
 

  1. Ensure your unsalted butter is softened to room temperature. This will make it easier to cream with the sweetener and achieve a smooth consistency. You can leave it out on the counter for about 30-60 minutes, or gently warm it slightly in a microwave (being careful not to melt it).
    1/2 cup unsalted butter, softened
  2. In a medium mixing bowl, add the softened butter and the finely ground keto-friendly sweetener (erythritol or allulose). Using an electric mixer or a whisk, cream these together until the mixture is light, fluffy, and well combined. This process incorporates air, contributing to the texture.
    1/2 cup unsalted butter, softened, 1/4 cup erythritol or allulose (or your preferred keto-friendly sweetener), finely ground
  3. Add the vanilla extract and salt to the butter-and-sweetener mixture. Mix again until everything is thoroughly incorporated. This step adds the foundational flavor notes.
    1 teaspoon vanilla extract, 1/4 teaspoon salt
  4. Gradually add the finely ground almond flour to the bowl. Mix on low speed with your electric mixer, or stir with a spatula, until just combined and a dough-like consistency forms. Be careful not to overmix at this stage, as it can toughen the fat bombs.
    1/2 cup almond flour, finely ground
  5. Gently fold in the sugar-free chocolate chips using a spatula. Distribute them evenly throughout the dough. If you're using mini chocolate chips, they will blend in seamlessly, mimicking the classic cookie dough experience.
    1/4 cup sugar-free chocolate chips (mini chocolate chips work well)
  6. Take small portions of the dough (about a tablespoon each) and roll them into little balls using your hands. If the dough feels too sticky, you can slightly chill it in the refrigerator for 10-15 minutes. This will make it easier to handle.
  7. Place the formed fat bombs on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes, or until firm. This allows the fat bombs to set properly and hold their shape.

Notes

Best stored in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months.