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 full of healthy fats, contain diet-friendly sweeteners, and can be made either low-carb or Paleo.

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!

Jump to:

• Watch the YouTube video!
• The sweetener
• Can I make these Paleo?
• 🥥 Coconut oil or butter
• 🔪 Easy instructions
• 🍫 Chocolate coating
• 💭 Top tips
• Looking for more keto desserts?
• 📖 Recipe
• 💬 Comments

Watch the YouTube video!

See how easy these are to make on my Youtube channel! Watch the full video here: YouTube Video

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.

Can I make these Paleo?

Yes, you can! You'll just need to change up the sweeteners a bit and use coconut oil or non-dairy butter.

For the sweetener, use a combination of coconut palm sugar and maple syrup or honey. I've tried them using only 1 Paleo sweetener, but the taste is much better using a combination.

Since we're using a liquid sweetener for this version we will also need to reduce the butter or coconut oil so they have the right texture.

The instructions for the Paleo version are in the notes of the recipe card.

🥥 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

Start by creaming some softened butter (or coconut oil) with the powdered sweetener.

Then beat in the blanched almond flour, sea salt, baking soda (only added for taste), pure vanilla, and blackstrap molasses.

Stir in the chocolate chips. The batter will be crumbly.

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.

💭 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.
• 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...

• Almond Butter Chocolate Fat Bombs
• Fat Bomb Recipes Roundup {Dairy-Free & No-Bake}
• Chewy Chocolate Chip Cookies {Paleo & Vegan Options}
• Paleo Hot Chocolate {With Low-Carb Options!}
• Chocolate Macadamia Nut Fat Bombs {Paleo & Dairy Free}

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