Keto Chocolate Chip Cookie Dough Fat Bombs

fat bombs on parchment with bite taken out

5 from 5 votes

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 and will knock your socks off!

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

Cuisine American

Diet Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo

Prep Time 10

Resting Time 20

Total Time 30

Servings Fat Bombs

Calories 193kcal

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
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)

Instructions

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.

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.

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.
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

Nutrition