These gluten free, paleo and keto cookies ‘n cream fat bombs make ideal small low carb treats, and require no baking (or cookies!) whatsoever.
Paleo & Keto Cookies ‘N Cream Fat Bombs
No-Baking or Cookies Required!
Cookies ‘n cream ice cream (and milkshakes!) may’ve just been my favorite flavor growing up. Yup, I was a gluten fiend. But given Celiac disease and all, I realized a couple weeks back that it had been about a decade since I indulged. Immediate action required, and these keto fat bombs were the ideal solution.
And incidentally, these have now become my favorite fat bombs on the site. With the cookie dough ones as close seconds. Mission accomplished.
Now, in all honesty and despite how much I love baking, I wasn’t about to bake a whole batch of cookies just to crumble them up. But our keto tiramisu-for-1 with it’s instant ‘coffee soaked cookie crumbs’ came to mind.
It’s super simple. All you need to do for the ‘cookies’ is toast up some almond flour and mix in some cocoa, sweetener and butter. Once you get it all frozen up, you get that awesome mouthfeel of soaked cookie crumbs. Fairly instant, and no baking required.
Though, I mean, you can always go ahead and bake a batch of our gluten free & keto Oreos. They’re ace, and come highly recommended! Just do yourself the pleasure of eating them whole.
The ‘Vanilla Cream’
The vanilla cream part of the equation is a quick interpretation of our no-churn vanilla ice cream. So yes, you can definitely go ahead and whip up a batch of ice cream add our ‘cookies’ and call it cookies ‘n cream ice cream.
Now, you can either use a mixture of full-fat coconut milk and whipped heavy cream for the most ‘vanilla cream’ flavor. Or you can do all coconut milk if dairy free and paleo (the coconut flavor lingers lightly in this one, but it works fabulously with the cookies).
In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world (also higher fat and lower carbs than many brands out there).
But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookie crumbs will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
Xylitol (not corn-derived to avoid tummy problems!) and allulose are, without a doubt, the best sweeteners for keto frozen treats. They help to retain the creamy texture (they work pretty much like inverted sugars!), even after freezing overnight (major!).
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes before digging in.
Now for the ‘cookies’ you can pretty much use whatever sweetener floats your boat. But it must be powdered to avoid any grittiness.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of powdered erythritol (just keep in mind its twice as sweet as sugar!).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Gluten Free, Paleo & Keto Cookies 'N Cream Fat Bombs
For the 'oreo cookie' crumbs
For the 'oreo cookie' crumbs
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.
For the vanilla cream
- Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely.
- Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.
- Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.