These gluten free, paleo and keto cookies ‘n cream fat bombs make ideal small low carb treats, and require no baking (or cookies!) whatsoever.
Looking for more cookies ‘n cream Keto treats?! Don’t miss out on our (instant!) milkshake and extra crisp ‘oreo’ cookies!
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.
The Method
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.
The Chocolate
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.
The Sweetener
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
Ingredients
For the 'oreo cookie' crumbs
- 60 g almond flour
- 11 g cocoa powder
- 2-3 tablespoons Swerve confectioners or powdered xylitol*
- 1/2 teaspoon instant coffee optional
- pinch kosher salt
- 2 tablespoons melted grass-fed butter or ghee/coconut oil
For the vanilla cream
- 160 ml full fat coconut milk
- 2-4 tablespoons xylitol erythritol, to taste*
- pinch kosher salt
- 160 ml heavy whipping cream or chilled coconut cream (see notes)
- 2 teaspoons vanilla extract
Instructions
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.
Notes
Nutrition
Please did you use regular sized cupcake molds or mini cupcake molds for this recipe (which creates 6 servings) ???
Thanks in advance!
Yes, important for many reasons…
Cannot stomach coconut can you just use all heavy cream 320 ml?
I really must say this: Paola, you’re a rock star! This recipe has blown my family and I away, it’s so decadent and delicious. I’ve tried many, many recipes from your website, both savoury and sweet and EVERY SINGLE RECIPE turned out simply AMAZING. Please never, ever stop posting your wonderful recipes! At the beginning of our keto journey I had purchased both your fabulous ebooks and am looking forward for more future publications. I would also not hesitate to buy hard copies of your books if you ever decide to print them. May God bless you with a long, healthy life full of happiness!
i cant get the coconut creme to form peaks. what am i doing wrong?
This recipe is SO yummy and perfect! Kudos to you Paola for all your beautiful recipe creations! I have a couple of comments. The first is that some coconut cream, chilled or unchilled, is very hard to “whip.” This recipe is simplified and perfect even when skipping the whipping step entirely. My second comment is regarding Allulose, which I have horrible reactions to. I did an internet search and was unable to find any information on why this would be, but I tested multiple times and have serious concerns about this “rare sugar” based on my experiences. Nervous system symptoms included: heart racing, excessive thirst, breathing irregularity, headache, gas and bloating, nausea and vomiting. Symptoms resulted from very small quantity tested on numerous occasions. I’m sure this is a rare reaction, but users should be forewarned. I’ve never had symptoms like this with anything else.
How long do they keep for? And do you keep them frozen until use?
Yes keep frozen. Let them sit out for 5 mins before eating. They last a good while. Of course, that’s if you can stop eating them. Cheers
Does it have to be coconut milk? Or can I use heavy cream?
Yes, important for many reasons…
Cannot stomach coconut can you just use all heavy cream 320 ml?
I made some no churn vanilla ice cream listed in this website and used that for this recipe along with the oreo cookie crumbs and boyyy they looked & tasted delicious. One of our most fav desserts ever. None would even believe theyre low carb and keto. Thanks!!
I would love to try these delicious recipes! Unfortunately, I have severe allergies to walnuts and almonds. I can’t come close to an open bag of almonds. Almost everything on the paleo/keto eating plan calls for almond. I really wish that this was taken into consideration for people with allergies. Not your problem. However, for people like me who are NOT creative in the kitchen we need all the help we can get.
Laura,did you try subbing,this with a different,flour?
There are other keto/paleo websites that do nut free recipes. I don’t think it’s fair of me to post anyone else on here oh, but you can look it up they’re somewhat famous in keto cooking and do a large amount of nut free Keto
I wonder if you could try hazelnut flour? Not sure of your health issues but I have substituted hazelnut flour successfully for almond flour 1:1. It yields 2 net carbs per 28g (1/4Cup). Cheers!
Is it possible to substitute nut flour with coconut flour perhaps? Would you recommend roasting that too?
Thanks.
Hi! I’m excited to try these but when I calculate the nutritional info my carbs are way higher! How do you get 4g per serving?
My Confectioners Swerve is 3g of Carbs for 1tsp which translates to 9g per tbsp. You’re asking for about 4-6tbsp for the whole recipe which is 36-54g for the whole batch. Combined with the other ingredients I get 14g of carbs per bomb and are not quite appropriate for a low carb treat for me.
I feel like I’m missing something. Thanks for clarifying.
You do not count the carbs listed in Swerve. Swerve is made out of Erythritol which is a sugar alcohol that does not have an effect on insulin/blood sugar levels. This rule applies to other sweeteners like stevia, truvia, puyre, monkfruit, allulose, and xylitol.
Do you know if mini silicon molds will work? It doesnt specify in the notes
What is the carb,fat, and if any protein amounts???????
Please see nutrition label 😉
Absolutely incredible. I’m so excited I’ve got this in my back pocket now. Thank you for helping me get my fats in a delicious way!!!
This treat was absolutely delicious!! Flavour profile was smack-on!! My I Lynsi issues was the texture was a bit icy…where did I go wrong? I love everything u make regardless!! 🙏
Oh my gosh! Thank you for sharing this. I jJust made the cookies and cream bombs! Sooooooo good! I think this has an icecream cake texture. I used xylitol and the instant coffee. One issue for me was the mixture was nice and smooth and suddenly turned a bit curdled. I thought it was cool enough but maybe the coconut mixture was too warm? Regardless, it is really a fantastic sweet. Most of my family will like THIS SO MUCH. It is also very filling.
These look great! Just one question. Did you use regular size cupcake liners or mini liners? Thanks
Please did you use regular sized cupcake molds or mini cupcake molds for this recipe (which creates 6 servings) ???
Thanks in advance!
Thankyou…
Native Forest Unsweetened Organic Coconut Milk has NO Guar Gum added. It is only organic coconut and filtered water. Wouldn’t that be a better recommend?
Wow I made these last night and I must say I am an Oreo cookie addiction turned keto dieter. This recipe is absolutely fantastic. I also made the cookie dough fatbombs. Both are amazing. Thank you so much for all the awesome recipes. This definitely helps my sweet tooth! Next is the keto icecream.
These are so AMAZING! My 5 year old approved too!! I will make this again for sure!
Kiddos approving is always the best! So awesome to hear Veronica xo!
Hii really want to makes these they look sooooo delicious!! Only problem is I’m. Allergic to almonds 🙁 so I can’t use almond flour. Is there any other kind of flour you would recommend to use for this recipe?
I am also allergic to almonds. Anything else we can use here? Thank you!
Sunflower seeds or pecans just off the top of my head!