These paleo and keto cookie dough fat bombs are some of the easiest, yet tastiest, fat bombs you’ll make. Think five ingredients and just 1g net carb each!
Paleo & Keto Cookie Dough Fat Bombs 🍪
Easy Peasy & Just 5-Ingredients
These keto fat bombs are filled with healthy fats, on account of the almonds and either grass-fed butter or coconut oil. Keep them handy in the fridge for the ideal small sweet treat.
You can also indulge in these guys solo, or go ahead and dip them in a little dark chocolate and sprinkle with some flakey sea salt. Honestly to-die-for, and you probably know already we don’t take these staments lightly.
The Fats 🌾🐄
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
Alternatively, you can use coconut oil or butter if paleo or dairy free. Just keep in mind that a coconut taste will linger, though we must say it goes wonderful too with the toasted almonds.
We found here that super fine almond flour did a killer job (solo!).
But you must toast the almond flour beforehand, it’s the difference between a good and an exceptional cookie dough. The moment the toasted almond flour is incorporated with the butter, the cookie dough becomes ridiculously aromatic. Pure magic really. ✨
The Sweetener 🍯
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 Swerve (i.e. confectioner’s).
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 Cookie Dough Fat Bombs
These paleo and keto cookie dough fat bombs are some of the easiest, yet tastiest, fat bombs you'll make. Think five ingredients and just 1g net carb each!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Add almond flour to a dry skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan, whisk in salt and set aside to cool completely (very important!).
Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.
With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix in the rest and fold in chocolate chips.
Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.
Spoon out cookie dough and roll into rounds. Keep in the fridge for up to 5 days and in the freezer for up to 2 months.
Optional chocolate coating: place cookie dough fat bombs in the freezer for 15 minutes. Meanwhile melt chocolate for coating in a water bath or microwave, set aside to cool slightly. Dip cookie dough into chocolate, place in a parchment paper-lined tray, sprinkle with sea salt (optional), and refrigerate to set.
*Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options. 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! 🐕
Please note that we calculated nutrition facts per fat bomb (20g) and we found each batch to yield roughly 15.