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 and will knock your socks off!
These gluten-free cookie dough fat bombs are the perfect guilt-free treat! They are easy to prepare, full of healthy fats, and only have one 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!
❤️ Why You'll Love These Cookie Dough Fat Bombs: 1) Quick & easy to make. 2) Great for meal prep. 3) Uses common keto ingredients. 4) Has a melt-in-your-mouth cookie dough flavor with NO aftertaste! 5) Gluten-free, grain-free, low-carb, keto, and can easily be made dairy-free and paleo.
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.
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 👍
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 two tablespoons of coconut palm sugar and two tablespoons of honey or pure maple syrup, and replace the butter with 2 Tablespoons of 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 👍
Here are the simple fat bomb ingredients:
- Softened Butter - Classic cookie flavor and smoothness. I recommend grass-fed butter if possible because it tastes a million times better! If you want to soften the butter quickly, I love this tutorial from Sally's Baking Addiction: How To Soften Butter Quickly.
- 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, 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
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.
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.
Step #3: Stir in the chocolate chips.
The batter will be crumbly; this is totally normal!
Step #4: Roll into balls and allow to firm in the fridge. Drizzle with chocolate if desired.
🍫 Chocolate coating
To melt the chocolate, place ½ cup of low-carb chocolate chips and two teaspoons of butter or coconut oil in a microwavable safe bowl.
Heat for 30 seconds, then stir. Then, heat in 15-second intervals, stirring between intervals until it fully melts.
💭Tip: If you prefer not to use a microwave, place the ingredients in a large, heatproof bowl over a small pot of boiling water, making 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.
- Store: Chocolate chip keto cookie dough fat bombs can be stored in the fridge for one week.
- Freeze: Freeze for 1 to 2 months. They can be eaten frozen or thawed at room temperature first.
- 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!
Keto Chocolate Chip Cookie Dough Fat Bombs
- 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
- 1 Large Pinch 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)
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the softened butter and allulose 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.
- 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
- 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.
- 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.
- If you omit the chocolate coating, here is the nutrition information: Calories: 147 Fat: 14 Carbs: 9 Fiber: 8 Protein: 4
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