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    Home » Keto

    Keto Chocolate Chip Cookie Dough Fat Bombs

    Published: Jul 12, 2021 Updated: Jul 27, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    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!

    fat bombs on parchment with bite taken out
    Fat bombs on parchment paper with a bite taken out of one.

    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 and snack on them all week long or freeze them for a month or two! They're the perfect low-carb snack to get you through a sluggish afternoon or to eat as a keto dessert.

    Or if you prefer baked chocolate chip cookies, be sure to check out my keto chocolate chip cookie recipe.

    And if you're looking for more keto fat bomb recipes, I think you love these Almond Butter Chocolate Fat Bombs, Chocolate Macadamia Nut Fat Bombs, and this Fat Bomb Recipes Roundup!

    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 👍

    Jump to:
    • Frequently asked questions
    • Ingredients
    • Low-carb sweetener
    • 🔪Easy instructions
    • 🍫 Chocolate coating
    • Storage instructions
    • Substitutions
    • 💭 Top tips
    • 📖 Recipe
    • 💬 Comments

    Frequently asked questions

    What are fat bombs?

    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!

    Can I make these Paleo and dairy-free?

    Yes, you can! To do this, replace the keto sweetener with 2 tablespoons of coconut palm sugar and 2 tablespoons of 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. And instead of beating the sweetener and butter first, simply stir everything together 👍

    Ingredients

    • Softened Butter - Healthy fat, classic cookie flavor, and smoothness. If possible, I recommend grass-fed butter because it tastes a million times better and contains vitamin K, has anti-inflammatory properties, and has a completely different nutritional profile than regular butter.
    • Keto Sweetener - I prefer to use allulose because it dissolves beautifully and leaves NO aftertaste! Or, you can use an erythritol-based sweetener, just make sure it's powdered!
    • Blanched Almond Flour - This is a low-carb flour and is the base of the recipe.
    • Sea Salt - Enhances flavor.
    • Baking Soda - For taste.
    • Pure Vanilla - If possible, use pure vanilla and not the imitation variety.
    • 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!
    • Sugar-Free Chocolate Chips - Small bursts of chocolate in the cookie dough recipe. Lily's and ChocZero are my favorite keto chocolate chip brands.
    • Melted Low-Carb Chocolate - optional, for drizzle

    Low-carb sweetener

    For the sweetener, I prefer to use allulose because it dissolves beautifully and leaves NO aftertaste! Or, you can use an erythritol-based sweetener, just make sure it's 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.

    🔪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.

    creaming butter and sweetener
    Creaming butter and sweetener.

    Step #1: Start by creaming some softened butter with the powdered sweetener.

    It's important that the butter is at room temperature for the smoothest texture! To get your butter at room temperature, I love this tutorial from Sally's Baking Addiction on how to soften butter quickly.

    Step #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.

    cookie dough batter in bowl
    Edible cookie dough batter in a bowl.

    Step #3: Stir in the chocolate chips.

    The batter will be crumbly, this is totally normal!

    dough rolled into balls on parchment paper
    Dough rolled into balls on parchment paper.

    Step #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 them on some chocolate!

    🍫 Chocolate coating

    melted chocolate in bowl
    Melted chocolate in a bowl.

    To melt the chocolate, place ½ cup of low-carb chocolate chips and 2 tsp. butter or coconut oil in a microwavable safe bowl.

    Heat for 30 seconds then stir. Then, heat in 15-second intervals, stirring between each interval, until it's fully melted.

    💭Tip: 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.

    close up of cookie dough bite with melted chocolate
    Close-up of keto cookie dough with melted chocolate

    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.

    fat bombs on parchment with bite taken out
    Fat bombs on parchment with a bite taken out.

    Storage instructions

    • Store: Chocolate chip keto cookie dough fat bombs can be stored in the fridge for 1 week.
    • Freeze: Freeze for 1 to 2 months. They can be eaten frozen or thawed at room temperature first.

    Substitutions

    • You can skip the chocolate drizzle if you just want edible chocolate chip cookie dough.
    • If you prefer coconut flour, you can replace the almond flour with coconut flour. Keep in mind that coconut flour is much more absorbent than almond flour! If using coconut flour, start with ¼ cup, then add more as needed to achieve the right texture.
    • If you want some added texture, throw in a handful of chopped nuts, seeds, or shredded coconut.

    💭 Top tips

    • These are egg-free making them keto edible cookie dough that is safe to eat.
    • 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.
    • Be sure the butter is at room temperature for the best texture.
    • I highly 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!

    If you’ve tried these Chocolate Chip Cookie Dough Fat Bombs or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    fat bombs on parchment with bite taken out

    Keto Chocolate Chip Cookie Dough Fat Bombs

    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 a gorgeous chocolate drizzle. Plus, they're gluten-free and can also be made Paleo!
    5 from 3 votes
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    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo
    Prep Time: 10 minutes
    Resting Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 Fat Bombs
    CALORIES :144kcal
    CARBS :11g
    FIBER :10g
    Author: Cassidy Stauffer

    Ingredients

    • 6 Tbsp. Butter (can use coconut oil or non-dairy if needed) - softened
    • ¼ Cup Allulose - to taste
    • 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)
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    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. Taste and add more allulose if needed.
    • 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

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    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. 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.
    • I used to recommend powdered erythritol-based sweeteners (such as Swerve) but I've found it leaves a slight aftertaste, which is why I now recommend allulose.
    • For paleo and/or dairy-free, see the post above. 

    Nutrition

    Serving: 1ball with chocolate coating | Calories: 144kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 111mg | Potassium: 5mg | Fiber: 10g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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      Recipe Rating




    1. Penny says

      April 16, 2020 at 4:01 pm

      Super easy to make. Satisfies my cravings for cookie dough! Just have to remember to eat just two.

      Reply
      • Cassidy Stauffer says

        April 16, 2020 at 4:10 pm

        Oh YAY I'm so happy you like them 🙂

        -Cassidy

        Reply
    2. Jules Shepard says

      February 19, 2019 at 6:26 pm

      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!

      Reply
    3. Noelle says

      February 19, 2019 at 5:51 pm

      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!

      Reply
      • Cassidy says

        February 20, 2019 at 1:56 pm

        YAY Noelle!!! I'm so happy you liked them and they were gone so soon 🙂

        -Cassidy

        Reply
    4. Kelly says

      February 18, 2019 at 9:45 pm

      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.

      Reply
    5. Tessa@TessaDomesticDiva says

      April 01, 2015 at 8:11 pm

      5 stars
      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!

      Reply
      • Cassidy says

        April 02, 2015 at 1:42 pm

        YYAAYY! I'm happy you liked them 🙂 🙂

        Reply
    6. Sofia says

      March 26, 2015 at 8:44 pm

      How many bites/balls does This Recipe make? Can't decide if I should go for double batch or not!

      Reply
      • Cassidy says

        March 27, 2015 at 1:31 pm

        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 🙂

        Reply
      • michelle says

        February 19, 2016 at 7:14 pm

        I ended up with 8

        Reply
    7. Trina says

      September 24, 2014 at 11:25 pm

      5 stars
      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!!

      Reply
      • Cassidy says

        September 25, 2014 at 1:26 pm

        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

        Reply
    8. Tessa@TessaDomesticDiva says

      April 23, 2014 at 2:59 am

      some great recipes lines up here, thanks Cassidy!

      Reply
      • Cassidy says

        April 23, 2014 at 1:21 pm

        Thanks Tessa, you're so sweet!!!

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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