Home » fat bombs » Keto Cookie Dough (Fat Bombs!) 🍪 gluten free & paleo

Keto Cookie Dough (Fat Bombs!) 🍪 gluten free & paleo

This paleo and keto cookie dough (i.e. fat bomb!) is one of the easiest, yet tastiest keto treat you’ll make. Think just five ingredients and 1g net carb each!

Keto cookie dough with chocolate chips and flaky sea salt
Paleo & Keto Cookie Dough (i.e. Fat Bombs!)

Paleo & Keto Cookie Dough

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.

Keto cookie dough dipped in chocolate with flaky sea salt
Paleo & Keto Cookie Dough (i.e. Fat Bombs!)

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.

The Flours

Super fine almond flour does a killer job (solo!). But you must toast the almond flour beforehand!

This is the difference between a good and an exceptional keto cookie dough. The moment the toasted almond flour is incorporated with the butter, the cookie dough becomes ridiculously aromatic. Pure magic really. ✨

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds!

The Keto Chocolate

Bake Believe currently makes my favorite keto chocolate (white, milk & dark). They have incredible texture, with very (very!) little aftertaste*. Imo, they might even be better than Lily’s… And this isn’t sponsored btw, just happy to recommend per usual.

* I did notice that the cooling aftertaste was accentuated when the chocolate is melted (same as Lily’s). But once it has cooled down in the fridge the problem is solved.

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. You can use allulose (my favorite because no aftertaste, just be sure to add 30% more as it’s less sweet!). Lakanto Golden and xylitol (non-corn though to avoid tummy troubles!).

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 Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

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! 🐕

Dipping keto cookie dough in melted chocolate
Paleo & Keto Cookie Dough (i.e. Fat Bombs!)
A halved keto cookie dough fat bomb
Paleo & Keto Cookie Dough (i.e. Fat Bombs!)

Keto cookie dough with chocolate chips and flaky sea salt

Paleo & Keto Cookie Dough (i.e. Fat Bombs!)

Course: Cookies, Dessert
Cuisine: American
Keyword: keto cookie dough, keto cookie dough fat bombs, paleo cookie dough
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 35 minutes
Servings: 15 fat bombs
Calories: 94 kcal

This paleo and keto cookie dough (i.e. fat bomb!) is one of the easiest, yet tastiest keto treat you'll make. Think just five ingredients and 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.

Print

Ingredients

For the chocolate coating (optional)

Instructions

  1. 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!). 

  2. 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.

  3. 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. 

  4. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour. 

  5. 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. 

  6. 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. 

Recipe Notes

The Keto Chocolate

Bake Believe currently makes my favorite keto chocolate (white, milk & dark). They have incredible texture, with very (very!) little aftertaste*. Imo, they might even be better than Lily’s… And this isn’t sponsored btw, just happy to recommend per usual.

* I did notice that the cooling aftertaste was accentuated when the chocolate is melted (same as Lily’s). But once it has cooled down in the fridge the problem is solved.

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. You can use allulose (my favorite because no aftertaste, just be sure to add 30% more as it’s less sweet!). Lakanto Golden and xylitol (non-corn though to avoid tummy troubles!).

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 Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

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 I calculated nutrition facts per fat bomb (20g) and we found each batch to yield roughly 15. 

Nutrition Facts
Paleo & Keto Cookie Dough (i.e. Fat Bombs!)
Amount Per Serving (20 g)
Calories 94 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 78mg3%
Carbohydrates 2g1%
Fiber 1g4%
Protein 2g4%
Vitamin A 140IU3%
Calcium 22mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

38 comments

    • Oh for sure! I actually got the tip from you guys 😉 For instance, the NOW one is infamous for giving peeps upset stomachs. Still, xylitol does tend to upset the stomach is larger quantities, which is why I prefer allulose (tolerated muuuuch better by most) xo!

      • James Petty says:

        yeah I agree I have had problems with Xylitol, especially in larger quantities, even though it tastes the best of the keto sweeteners. I was just skeptical the birch would make a difference since its still Xylitol and wanted to confirm you have noticed a difference personally.

        I will have to try Allulose and see how bad the aftertaste is 🙂

  1. Rebecca Valentine says:

    Tasted absolutely delicious! Made this using peanut butter (since I didnt have my homemade vegan butter at that moment) and topped it with a thick generous layer of semi sweet chocolate ganache. I had to add more peanut butter to get the texture right, but it tasted great nevertheless. Thanks!!

  2. Rebecca says:

    I have a nut allergy but I wana try your cookie no bake recipes out so badly. Its my bday week. Sigh.
    Can I get away with using coconut flour, eggs & some starch perhaps? Should I roast that too?
    Awaiting your reply, thanks a ton. Love & gratitude.

  3. Anna says:

    I rarely comment on recipes, but I just had to say thank you! This is one of the best desserts, Leto or not, I ever had. Thank you so much for sharing!

  4. Holly says:

    Do you think I can leave the whole large dough in the freezer? Then let come to room temperature and make into balls later on? Thanks!

  5. SANDY says:

    Brown sugar is really what makes a chocolate chip cookie for me, so I replaced 30g of the swerve confectioners for swerve brown sugar and it really achieved the flavor I was looking for. Thank you for the recipe!

  6. Cindy says:

    This was so good when I first made it but after leaving it in the fridge overnight it a block and it’s hard to eat without gagging🤢. Is there any way to make it into your fabulous chocolate chip cookies?

    • Paola says:

      Hi Cindy! The butter went back to its solid state once in the fridge, so just let them hang out in your counter for a bit before indulging (as you do butter! ;)). You could make the shortbread possibly, but would need to add an egg (let the batter come to room temp so you can beat in the egg) xo!

      • Cindy says:

        Hey Paola! Your a genius. Both recipes are the same except for the the xanthan gum. Do I really need the egg to incorporate everything for shortbread?

        • Paola says:

          This one was inspired by the taste of the shortbread with the toasted almond 😉

          Why don’t you try and bake a couple as they are and if you like them just go for it, otherwise incorporate the egg (a bit better texture in my opinion) xo!

      • Cindy says:

        Hi Paola,
        You inspired me! I actually added a egg yolk, baking powder little more butter and sweetener to make thumbprint cookies using your Chia berry jam. They turned out awesome. I’m not usually a intuitive baker and I need a recipe so I probably couldn’t replicate this again but you have given me confidence through your recipes. Thank you for hard work!

  7. Alex says:

    Can I use a different sugar substitute? We are trying out paleo in the house and not sure if that’s a sweetener we should be using. Also, don’t have it in the house. I have coconut sugar, raw honey, stevia extract. Thanks!

    • Paola says:

      Hi Alex! Coconut sugar would work great with these (and you can sub it in to all the recipes on the site that call for Swerve or xylitol!) xo!

    • Paola says:

      Hi there! Yup! It’s stated in the notes in the post 😉 xo!
      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.

  8. Marissa Logan says:

    Are the nutritional facts including the chocolate coating or no? Just want to make sure I’m counting right! 🙂 thanks!

  9. Ellen Cox says:

    As usual, YOUR RECIPES ARE THE BEST! This was soooooooooooo good. I can’t believe I am losing weight this way, but 20 lbs down, five to go!

  10. Rayan says:

    These are delicious! I can’t believe that they are keto. I followed another comment and put the cookie dough crumbles on top of whipped cream. I dipped blackberries into the mixture. YUM!

  11. Krystyna says:

    Wow these are fantastic! Most definitely the best keto cookie dough I’ve ever had. Instead of rolling them into balls, I left it very crumbly, and basically made a parfait with the cookie crumbles and whipped cream.

  12. Lisa says:

    These look awesome! If I wanted to make a peanut butter version, do you know how much all natural peanut butter I would substitute for the butter? Curious if you’ve tried it. Thanks 🙂

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