These keto cookie dough fat bombs will be one of the tastiest, easiest treats you'll ever make! They feature egg-free, edible cookie dough with gorgeous chocolate drizzle. Plus, they are gluten-free and can be Paleo too!
These cookie dough fat bombs are the perfect guilt-free treat! They are easy to prepare, full of healthy fats, and only have 1 net carb each!
While they're great as-is, I prefer to add a chocolate drizzle to make them extra chocolaty and decadent. I highly recommend the chocolate drizzle, it turns a great recipe into a to-die-for recipe!
They're also great for meal prep! You can make a large batch of these cookie dough fat bombs and snack on them all week long!
Or if you prefer baked chocolate chip cookies, be sure to check out my keto chocolate chip cookie recipe.
Watch the YouTube video!
See how easy these are to make on my Youtube channel! Watch the full video here: YouTube Video
Frequently asked questions
Fat bombs are typically bite-sized snacks or desserts made with mostly healthy fats (such as coconut oil, nut butter, avocado, or grass-fed butter) with little to no carbs. They're a great way to add fats when following a keto diet. But be careful, one or two will do!
Yes, you can! To do this, replace the keto sweetener with 2 tablespoon coconut palm sugar and 2 Tbsp. honey or pure maple syrup and replace the butter with 2 Tbsp. melted coconut oil or non-dairy butter, adding more if needed to help the bites hold together.
Ingredients
- Softened Butter - Healthy fat, flavor, and smoothness.
- Keto Powdered Sweetener - Sweetness, you can use any keto sweetener, but it must be powdered!
- Blanched Almond Flour - This is a low-carb flour and is the base of the recipe.
- Sea Salt - Enhance flavor.
- Baking Soda - For taste.
- Pure Vanilla - Enhance flavor.
- Blackstrap Molasses - Optional, but highly recommended! It adds an authentic cookie dough taste, and since there's only ¼ teaspoon in the entire recipe, it barely affects the carb count!
- Melted Low-Carb Chocolate - optional, for drizzle
The sweetener
For the sweetener, you can choose any keto sweetener you prefer - but it must be powdered! I prefer Besti Powdered Sweeteners, but any brand will work!
I also recommend adding ¼ tsp. of molasses. Molasses isn't typically considered keto, however, it adds an authentic cookie dough taste, and since there's only ¼ teaspoon in the entire recipe, it barely affects the carb count!
*Note-As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
🥥 The fat: coconut oil or butter
If you can eat dairy, I would choose to use butter over coconut oil. Butter gives them that classic chocolate chip cookie dough flavor. When choosing which butter to use, I recommend grass-fed.
Grass-fed butter tastes a million times better and contains vitamin K, anti-inflammatory properties, and has a completely different nutritional profile than regular butter.
I always recommend splurging on grass-fed butter if you can.
If you don't eat dairy though, you can substitute your favorite non-dairy butter or use coconut oil.
If you choose to use refined coconut oil instead of unrefined, it will reduce the coconut aftertaste.
🔪 Easy instructions
Be sure you don't try to make this dough into actual keto chocolate chip cookies!
This is made specifically to be eaten as raw cookie dough, as a fat bomb. If you bake these they will not turn out well.
- Start by creaming some softened butter (or coconut oil) with the powdered sweetener.
It's important that the fat is room temperature for the smoothest texture! To get your butter room temperature, I love this tutorial from Sally's Baking Addiction on how to soften butter quickly.
2. Beat in the dry ingredients.
This includes the blanched almond flour, sea salt, baking soda (only added for taste), pure vanilla, and blackstrap molasses.
3. Stir in the chocolate chips. The batter will be crumbly.
4. Roll into balls and all allow to set. Drizzle with chocolate if desired.
Roll the batter into small, bite-sized balls and place them on a parchment-lined cookie sheet.
Place the fat bombs in the fridge to firm up for about 20 minutes.
Then, eat them as-is or drizzle on some chocolate!
🍫 Chocolate coating
To melt the chocolate, place ½ cup low-carb chocolate chips and 2 tsp. butter or coconut oil in a microwavable safe bowl.
Heat 30 seconds then stir. Then, heat in 15-second intervals, stirring between each interval, until fully melted.
If you prefer not to use a microwave, place the ingredients in a large, heatproof bowl over a small pot of boiling water, being sure the bottom of the bowl isn't touching the water.
Stir until completely melted then remove from heat.
With the fat bombs still on the parchment-lined cookie sheet, use a spoon to drizzle on the melted chocolate.
Then, place them back in the fridge until hardened, around 30 minutes.
Storage instructions
If you have leftovers or want to make keto cookie dough fat bombs in advance, they can be stored in the fridge for 1 week.
They can also be frozen for 1 to 2 months. They can be eaten frozen or thawed at room temperature first.
💭 Top tips
- These are egg-free making them edible keto cookie dough that is safe to eat.
- You can skip the chocolate drizzle if you just want edible chocolate chip cookie dough.
- If you try to bake these I'm afraid you will be disappointed. These are meant to be eaten raw and will not turn out well if baked.
- I highly recommend using butter instead of coconut oil, but coconut oil will work if needed.
- Be sure the butter is room temperature for best texture.
- I highly recommend adding ¼ tsp. of molasses to the keto version. Molasses isn't typically considered keto, however, it adds an authentic cookie dough taste, and since there's only ¼ teaspoon in the entire recipe, it barely affects the carb count!
- To make these Paleo, see the notes in the recipe card.
Looking for more keto desserts?
I think you'll love these...
Or this vegan chocolate tahini ice cream looks delicious too! I think it could easily be made low carb by substituting the sweetener with allulose and slightly increasing the non-dairy milk 👍
If you’ve tried these Cookie Dough Fat Bombs or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Cookie Dough Fat Bombs
Ingredients
- 6 Tbsp. Butter (can use coconut oil or non-dairy if needed) - softened
- ¼ Cup Keto Powdered Sweetener
- 1 Cup Blanched Almond Flour
- ⅛ Tsp. Sea Salt
- ⅛ Tsp. Baking Soda - for taste
- ½ tsp. Pure vanilla
- ¼ tsp. Blackstrap Molasses - optional but recommended
- 2-3 Tbsp. Keto Chocolate Chips - or chocolate chips of choice
Optional Chocolate Drizzle:
- ½ Cup Keto Chocolate Chips
- 2 tsp. Butter (can use coconut oil or non-dairy if needed)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the softened butter and powdered sweetener until well combined.
- Add the blanched almond flour, sea salt, baking soda, pure vanilla, and blackstrap molasses. Beat on low until combined. The batter will be crumbly.
- Then, stir in the chocolate chips.
- Roll into bite-sized balls and place them on the baking sheet. Place in the fridge for at least 20 minutes to firm up.
- Store covered in the refrigerator for up to a week.
Chocolate Drizzle:
- Melt the chocolate: Place the chocolate chips and butter or coconut oil in a microwavable safe bowl. Heat 30 seconds then stir. Then, heat in 15-second intervals, stirring between each interval, until chocolate is fully melted. **If you prefer not to use a microwave, place the ingredients in a large, heatproof bowl over a small pot of boiling water, being sure the bottom of the bowl isn't touching the water. Stir until chocolate is completely melted then remove from heat.
- Drizzle chocolate over the cookie dough bites: While the cookie dough fat bombs are still on the parchment paper, use a spoon to drizzle the melted chocolate over them. Place back in the fridge until chocolate is hardened - 30 minutes to an hour.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Video
- Nutritional info includes all of the melted chocolate, but I always have some leftovers.
- These are egg-free making them edible cookie dough that is safe to eat.
- You can skip the chocolate coating if you just want edible cookie dough.
- If you try to bake these I'm afraid you will be disappointed. These are meant to be eaten raw and will not turn out well if baked. For baked cookies, see my Keto Almond Flour Chocolate Chip Cookies.
- I highly recommend using butter instead of coconut oil, but coconut oil will work if needed.
- For best texture, be sure to bring the butter is room temperature. To do this, I love this tutorial from Sally's Baking Addiction on how to soften butter quickly.
- I highly recommend adding ¼ tsp. of molasses to the keto version. Molasses isn't typically considered keto, however, it adds an authentic cookie dough taste, and since there's only ¼ teaspoon in the entire recipe, it barely affects the carb count!
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- This recipe was slightly updated in July of 2021 to use softened butter that's creamed with the sweetener instead of melted butter and just stirring everything together because it makes the dough a bit lighter.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Penny says
Super easy to make. Satisfies my cravings for cookie dough! Just have to remember to eat just two.
Cassidy Stauffer says
Oh YAY I'm so happy you like them 🙂
-Cassidy
Jules Shepard says
I'm a big bomb fan (fat bomb that is) and being cookie dough covered in chocolate honestly makes it that much more appealing! Can't wait to give these a try!
Noelle says
Love editable cookie dough, always a hit with my family! A great sweet treat, can't wait to make them again. The first batch was gone in hours!
Cassidy says
YAY Noelle!!! I'm so happy you liked them and they were gone so soon 🙂
-Cassidy
Kelly says
These look amazing. I've never used Swerve before since I've been a Stevia gal but lately Stevia has been giving me a headache so I may have to give Swerve a try, thanks.
Tessa@TessaDomesticDiva says
these were very yummy! We reduced the sweetener by 1 1/2 tablespoons and used maple syrup in place of honey! Totally hit the spot for cookie dough goodness!
Cassidy says
YYAAYY! I'm happy you liked them 🙂 🙂
Sofia says
How many bites/balls does This Recipe make? Can't decide if I should go for double batch or not!
Cassidy says
Hi Sofie!
I don't remember the exact amount, but I think this recipe makes between 10 and 12. Next time I make these I will post how many it makes - sorry!!!! ...I hope you like them 🙂
michelle says
I ended up with 8
Trina says
Love the cookie dough bites! I enjoy them more than an actual cookie. My 2 boys are crazy for these as well. I was pinning so many of your recipes, that I decided to bookmark your website instead. I will be stopping by here often, so keep up all the awesome recipes. DELISH!!
Cassidy says
Awe, thanks Trina!!! I'm happy you and your boys liked the cookie dough bites and I hope you like my other recipes as well 🙂
-Cassidy
Tessa@TessaDomesticDiva says
some great recipes lines up here, thanks Cassidy!
Cassidy says
Thanks Tessa, you're so sweet!!!