These Chocolate Covered Keto Cookie Dough Fat Bombs, also known as edible cookie dough truffles or no-bake cookie dough bites, are the perfect bite-sized treat! They feature egg-free, edible cookie dough in a dark chocolate coating and will be one of the easiest, tastiest fat bombs you’ll ever make! 

Paleo And Keto Cookie Dough Fat Bombs

These keto 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 or coating to make them extra chocolaty and decadent. I highly recommend the chocolate coating, it turns a great recipe into a to-die-for recipe!

Keto Or Paleo

These fat bombs can be made either keto or paleo – it mainly depends on the type of sweetener you choose. For the keto version, you can choose any keto sweetener you prefer – but it must be powdered! I prefer Lakanto Powdered Sweetener or Swerve Powdered Sweetener.

If you choose to make the Paleo version, you will sweeten them with 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. 

Butter Or Coconut Oil

If you can eat dairy, I would choose to use butter over coconut oil. Butter gives them that classic cookie dough flavor. When choosing which butter to use, I recommend grass-fed.

It 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 Keto Cookie Dough Fat Bomb Steps

Start by whisking together 1 cup of almond flour, salt, baking soda (added for taste), and powdered sweetener. In a separate small bowl, melt the butter or coconut oil.

Add the melted butter or coconut oil to the dry ingredients, along with some chocolate chips and pure vanilla. The batter will be a bit crumbly.

Roll the batter into small, bite-sized balls and place on a parchment-lined cookie sheet. If they’re too crumbly add additional butter or coconut oil until the dough sticks together when rolled into a ball.

Place the cookie dough fat bombs in the fridge while melting the chocolate.

Chocolate Coating

To melt the chocolate, place 1/2 cup 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 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.

Coating The Fat Bombs In Melted Chocolate

Using a fork, roll the cookie dough fat bombs in the melted chocolate, one at a time, and tap off the excess chocolate. Place the fat bombs back on the parchment paper and put in the fridge until the chocolate hardens, 30 minutes to an hour.

Drizzling The Fat Bombs With Chocolate

Place the chocolate in a plastic baggie and push all the chocolate into the bottom corner of the bag. Snip off the very end of the corner and drizzle over the cookie dough bites while still on the parchment-lined baking sheet.

Place back in the fridge until chocolate is hardened – 30 minutes to an hour.

The chocolate can be drizzled directly over the cookie dough bites or after they’re coated in chocolate to be extra pretty!

Helpful Information About The Cookie Dough Fat Bombs

• 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.
• I highly recommend using butter instead of coconut oil, but coconut oil will work if needed.
• To make these Paleo instead of Keto, see the notes in the recipe card.

Looking for more Keto Desserts? Check these out!

Paleo or Keto Chocolate Chip Cookies

Keto No-Bake Brownie Bites

Keto Peanut Butter Cups

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

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Chocolate Covered Keto Cookie Dough Fat Bombs

These Chocolate Covered Keto Cookie Dough Fat Bombs, also known as edible cookie dough truffles or no-bake cookie dough bites, are the perfect bite-sized treat! They feature egg-free, edible cookie dough in a dark chocolate coating and will be one of the easiest, tastiest fat bombs you'll ever make! 

5 from 1 vote

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Course: dairy free, Dessert, Egg Free, gluten free, keto, Low Carb, paleo, Vegan

Cuisine: American

Prep Time: 10 minutes

Resting Time: 30 minutes

Total Time: 40 minutes

Servings: 10

Calories: 135kcal

Author: Cassidy Stauffer

Ingredients

• 1 Cup Blanched Almond Flour
• 1/8 Tsp. Sea Salt
• 1/8 Tsp. Baking Soda for taste
• 6 Tbsp. Grass-Fed Butter (can use coconut oil or non-dairy if needed) melted
• 2-3 Tbsp. Lily's Dark Chocolate Cips or Enjoy Life Dark Chocolate Chips for soy free
• 1/2 tsp. Pure vanilla
• 1/4 Cup Powdered Swerve or Powdered Lakanto

Optional Chocolate Topping:

• 1/2 Cup Lily's Dark Chocolate Chips
• 2 tsp. Grass-Fed Butter (can use coconut oil or non-dairy if needed)

Instructions

Keto Cookie Dough Fat Bombs:

• Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the almond flour, salt, baking soda, & powdered sweetener.
• Melt the butter or coconut oil and stir into the flour mixture.
• Then, stir in the chocolate chips and pure vanilla. Batter will look a little crumbly.
• Roll the fat bombs into bite-sized balls and place them on the baking sheet. If they're too crumbly to hold together add additional butter or coconut oil. If they are too wet add additional almond flour. Transfer to the fridge while melting the chocolate.

Chocolate Coating:

• 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.
• To coat the fat bombs in chocolate: Using a fork, roll the fat bombs in the melted chocolate, one at a time, and tap off the excess chocolate. Place the fat bombs back on the parchment paper and put in the fridge until the chocolate hardens, 30 minutes to an hour. 
• To drizzle the fat bombs in chocolate: Place the chocolate in a plastic baggie and push all the chocolate into the bottom corner of the bag. Snip off the very end of the corner and drizzle the chocolate over the cookie dough bites while still on the parchment-lined baking sheet. Place back in the fridge until chocolate is hardened - 30 minutes to an hour. The chocolate can be drizzled directly over the cookie dough bites or after they're coated in chocolate to be extra pretty! 
• Store covered in the refrigerator for up to a week.

Notes

• Nutritional info does not include optional chocolate topping. With the chocolate topping (if all is used) the nutritional info is as follows: Calories: 170 Fat: 16 Protein: 3 Carbs: 12 Fiber + Sugar Alcohol: 9 Net Carbs: 3 
• 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.
• I highly recommend using butter instead of coconut oil, but coconut oil will work if needed.

FOR PALEO:

Replace the Swerve sweetener with 2 Tbsp 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.

Calories: 135kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 104mg | Fiber: 6g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.4mg

Nutritional information is approximate and may vary.

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