One of my favorite keto desserts are these addicting Keto Cookie Dough Fat Bombs! It’s a good enough excuse to eat cookie dough for dessert.
A fat bomb is a snack, treat, or dessert that is low-carb and high-fat. People often consume fat bombs on the ketogenic diet. The high-fat content helps keep you energized, and it helps stabilize your blood sugar, so you don’t feel a sugar crash after enjoying one. Some fat bombs are savory, while others are sweet. This particular recipe tastes exactly like cookie dough but is keto-diet approved.
If you don’t have almond flour on hand, you can make this recipe with coconut flour, tapioca flour, or any seed or nut flour that you prefer. I personally prefer almond because of its light, easy texture and mild flavor that really compliments the rest of the ingredients.
I find this recipe tastes best with Swerve, but you can use whatever Keto-friendly alternative is your favorite. Some other sweeteners you can try are monk fruit, coconut sugar, and stevia. For this recipe, the granulated texture is best.
When selecting chocolate when you are on a keto diet, it is essential to look at the ingredients. Avoid chocolate with sweeteners like maltitol, which can spike your blood sugar, and stick with chocolate that has 70% cocoa solids.
Here are some keto-friendly chips you can buy on amazon:
Because of the ingredients, Cookie Dough Fat Bombs need to be stored in an airtight container in the fridge. They can be enjoyed for up to a week. They can also be kept in the freezer for up to a month. To store them in the freezer, make sure they are in a freezer-safe container or freezer bags. To thaw, remove the desired amount about 30 minutes before serving.
Did you make these Keto Cookie Dough Fat Bombs? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!
Be sure to check out these Peanut Butter Chocolate Fat Bombs.
1. In a large bowl, combine all the ingredients.
2. Use an electric mixer to blend until smooth.
3. Use a teaspoon-sized cookie dough scoop to form small dough balls.
4. Chill in the fridge until ready to serve.
The base of this recipe was inspired by greenandketo.com.
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