These bite-sized cookie dough keto fat bombs taste like a sweet, creamy treat with little effort. They have a rich almond and coconut aroma, a soft, slightly crumbly texture that melts in your mouth, and little bursts of chocolate. They make a quick keto snack or a sweet ending to a meal. If you enjoy quick keto snacks, try a savory version like Parmesan Cloud Chicken Bombs for variety.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes (freezing time)
- Total Time: 40 minutes
- Servings: 12 fat bombs
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 150 kcal
- Protein: 3 g
- Carbohydrates: 3 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 0 g (using sugar-free chips and erythritol)
- Sodium: 50 mg
Why Make This Cookie Dough Keto Fat Bombs
These fat bombs give you a sweet, satisfying snack without the sugar crash. They are quick to make, store well, and travel nicely from fridge to lunchbox. The almond flour brings a nutty, slightly grainy cookie-dough flavor while the coconut oil adds a creamy, coconut-scented richness. A few chocolate chips add tiny pockets of deep chocolate flavor that contrast the buttery dough. They help curb cravings, boost fat intake on keto, and make for a simple dessert that feels indulgent.
How to Make Cookie Dough Keto Fat Bombs
This recipe is simple and hands-on. Mix the dry and wet ingredients until smooth, fold in chocolate chips, shape, then chill until firm. No baking required — just a short freeze.
Ingredients:
1 cup almond flour, 1/2 cup coconut oil, melted, 1/4 cup erythritol or preferred keto sweetener, 1/4 cup sugar-free chocolate chips, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Directions:
Step 1: Preparation
Measure your ingredients and line a baking sheet with parchment paper. Have a cookie scoop or small spoon ready to portion the dough.
Step 2: Mixing
In a mixing bowl, combine the almond flour, melted coconut oil, erythritol, vanilla extract, and salt. Mix until well combined. Stir in the sugar-free chocolate chips so they are evenly distributed.
Step 3: Cooking
Use a cookie scoop or your hands to form small balls of dough. There is no baking—this step shapes the bites so they set evenly when chilled.
Step 4: Finishing
Place the dough balls on the parchment-lined baking sheet. Freeze for 30 minutes or until solid. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let frozen bombs sit a few minutes at room temperature before eating for a softer texture.
How to Serve Cookie Dough Keto Fat Bombs
Serve chilled as a quick dessert, a pre-workout snack, or a bite with coffee. For parties, arrange them on a small platter with mint leaves or a dusting of cocoa powder. If you want a softer texture, take them out of the freezer 5–10 minutes before serving. For a colder, firmer bite, serve straight from the freezer.
How to Store Cookie Dough Keto Fat Bombs
- Refrigerator: Store in an airtight container for up to 2 weeks. Keep parchment between layers to prevent sticking.
- Freezer: Freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge for 10–20 minutes before serving if you prefer a softer texture.
Expert Tips for Perfect Cookie Dough Keto Fat Bombs
- Use room-temperature melted coconut oil so it blends smoothly but isn’t hot.
- If the mixture feels too loose, chill it 10–15 minutes before scooping. If it’s too stiff, add a teaspoon or two of melted coconut oil.
- For uniform size, use a 1-tablespoon cookie scoop.
- If your sugar-free chips contain sugar alcohols that crystallize, briefly warm them before folding in to prevent graininess.
- Taste and adjust sweetness to your preference; erythritol can taste less sweet than sugar for some people. Consider erythritol/stevia blends for a closer sugar-like sweetness.
- To avoid a greasy mouthfeel, ensure your coconut oil is well-emulsified with the dry ingredients.
Delicious Variations
- Peanut Butter Cookie Dough: Replace 1/4 cup of the almond flour with 1/4 cup smooth peanut butter (reduce coconut oil slightly).
- Lemon Zest: Add 1 teaspoon lemon zest and swap chips for chopped walnuts for a bright flavor.
- Mocha: Add 1 teaspoon instant espresso powder and use sugar-free dark chocolate chips.
- Cinnamon Roll: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for warm spices.
- Nut-Free: Use sunflower seed flour in place of almond flour and sunflower seed butter for a nut-free version (note color may green slightly from reactions with baking soda—no baking here, so minimal risk).
Frequently Asked Questions
Q: Can I use softened butter instead of coconut oil?
A: Yes. Use unsalted butter melted and cooled. Butter adds a creamier flavor but increases saturated fat differently. Keep an eye on texture; butter can make the dough slightly firmer when chilled.
Q: Are these safe on a strict keto diet?
A: With almond flour, coconut oil, and a keto sweetener, these are low in net carbs. Check the sugar-free chocolate chips label for hidden carbs or sugar alcohols. Net carbs should remain low (about 1–2g net per serving).
Q: My dough is too dry. How do I fix it?
A: Add melted coconut oil one teaspoon at a time until the dough binds and holds shape. You can also add a small splash of heavy cream or unsweetened almond milk.
Q: Can I bake these instead of freezing?
A: They’re designed as no-bake fat bombs. Baking would change texture and could dry them out. If you want a baked cookie, use a different recipe formulated for baking.
Q: Do sugar-free chocolate chips affect freezing?
A: Some sugar-free chips with erythritol or maltitol can become firm or grainy when chilled. If that happens, briefly warm them to soften before mixing, or use chips that list cocoa butter and sweeteners like stevia or monk fruit blends.
Q: How many fat bombs should I eat in one sitting?
A: Portion control matters—1–2 bombs is typical for a snack because each contains concentrated fats and calories. Adjust based on your daily macros and hunger levels.
Conclusion
These Cookie Dough Keto Fat Bombs are an easy, satisfying low-carb treat that tastes rich and sweet without the sugar. They come together in about 10 minutes of hands-on time and firm up in the freezer while you relax. For another low-carb cookie dough idea to compare textures and flavors, check out KetoConnect’s edible keto cookie dough. Give this recipe a try — it’s cozy, quick, and perfect for keeping cravings in check.
Print
Cookie Dough Keto Fat Bombs
- Total Time: 40 minutes
- Yield: 12 fat bombs 1x
- Diet: Keto
Description
Delicious bite-sized cookie dough keto fat bombs that are sweet, creamy, and perfect for a quick snack or dessert.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preparation: Measure your ingredients and line a baking sheet with parchment paper. Have a cookie scoop or small spoon ready to portion the dough.
- Mixing: In a mixing bowl, combine the almond flour, melted coconut oil, erythritol, vanilla extract, and salt. Mix until well combined. Stir in the sugar-free chocolate chips so they are evenly distributed.
- Cooking: Use a cookie scoop or your hands to form small balls of dough. There is no baking—this step shapes the bites so they set evenly when chilled.
- Finishing: Place the dough balls on the parchment-lined baking sheet. Freeze for 30 minutes or until solid.
Notes
Store in an airtight container for up to 2 weeks in the refrigerator or freeze for up to 3 months. For a softer texture, let sit at room temperature for 5-10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 150
- Sugar: 0g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
