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.