For those following a ketogenic diet, maintaining a high-fat intake is essential. Fat bombs, high-fat, often sweet treats, are encouraged on keto. These Keto Chocolate Chip Cookie Dough Fat Bombs offer a convenient and delicious way to boost your fat intake while enjoying a classic flavor. This no-bake recipe is easy to make and yields a treat that is both satisfying and keto-friendly.
Why Keto Fat Bombs?
Fat bombs are small, high-fat snacks designed to provide a quick and easy way to increase fat consumption, particularly for individuals adhering to a ketogenic diet. They are typically low in net carbs and often sweet, making them a desirable treat. These fat bombs are perfect for those new to keto or anyone needing a convenient way to add more fat to their meals.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/3 cup Keto friendly confectioners sugar (such as Swerve)
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 cups almond flour
- 2/3 cup Keto friendly dark chocolate chips (such as Lily's)
- 1/2 of a standard 8-ounce brick cream cheese
- 64 grams Almond/Peanut Butter
- 1. 5 ounces weight Sweetener
Preparation
Softening Ingredients
Begin by ensuring that the cream cheese, nut butter, and butter are softened. Allow them to sit at room temperature for about 1 hour. For the cream cheese, you can microwave it in a small bowl for approximately 10 seconds until it becomes very soft and pliable. This step is optional but helps the cream cheese combine more smoothly with the other ingredients.
Making the Batter
In a large bowl, combine the softened butter, cream cheese, vanilla extract, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to ensure even distribution during mixing. Use an electric hand mixer to beat all ingredients until well-mixed, ensuring there are no clumps of butter or cream cheese. Scrape down the beaters and sides of the bowl as needed to fully incorporate all ingredients.
In a separate small bowl, thoroughly combine the almond flour, baking soda, and salt. Add the almond flour mixture to the wet ingredients and mix on low for about 30 seconds until just combined. Be careful not to overmix.
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Gently fold in the chocolate chips using a spatula.
Shaping and Freezing
Chill the dough in the refrigerator for about 20 minutes to make it easier to scoop. Remove the dough from the refrigerator and use a 1 tbsp cookie scoop or measuring spoon to portion out the fat bombs. Place them on a plate or cookie sheet. If using a measuring spoon, roll the dough into balls.
Divide the batter among round silicone molds, yielding 16 to 18 fat bombs. Silicone molds are convenient for easy removal once frozen. Alternatively, you can use any mold you have on hand, ice cube trays, styrofoam egg cartons, or mini muffin wrappers. Another option is to freeze the batter as a single rectangle in a baking dish and cut it into bars after freezing.
Freeze the fat bombs until solid, approximately 2 hours.
Serving and Storage
These fat bombs are best enjoyed frozen, either as a snack or as a bite-sized dessert. Store them in an airtight container in the freezer to extend their shelf life. You can eat them directly from the freezer or allow them to defrost slightly before consuming. At a minimum, store them in the refrigerator.
Read also: Easy Low-Carb Cheese Crackers
Tips and Notes
- Cream Cheese: Use half of a standard 8-ounce brick.
- Chocolate Chips: Use Lily’s baking chocolate chips, which are low carb and sweetened with stevia. These can be found in supermarkets such as Kroger and Whole Foods. If substituting with another brand, opt for mini chocolate chips if possible, as Lily’s chocolate chips are relatively small.
- Almond/Peanut Butter: Use creamy, natural nut butter with only nuts and salt in the ingredients, and no added sugar. Stir the jar of nut butter before measuring due to potential separation. Almond butter provides a milder, cookie-dough-like flavor, while peanut butter offers a more dominant taste.
- Sweetener: Swerve, a dry erythritol blend that measures the same as regular sugar, is recommended. Volume measurements are provided for both granulated and confectioners (powdered) versions. For consistent results, use the weight value.
- Electric Mixer: A hand mixer is recommended over a stand mixer due to the small volume of ingredients. A hand mixer allows for easier incorporation of ingredients from the sides of the bowl.
- Round Silicone Molds: Silicone molds make it easy to pop out the fat bombs after freezing.
- Serving: Enjoy these fat bombs frozen as a convenient snack or dessert.
Variations and Substitutions
- Nut-Free Option: If you prefer a nut-free version, replace the almond flour with 1 tablespoon of coconut flour.
- Flavor Enhancements: Add a little sour cream for tangy cheesecake notes.
- Alternative Sweeteners: While Swerve is recommended, you can also use a combination of erythritol and stevia to achieve the desired sweetness. Stevia is similar to liquid monk fruit.
The Magic of Cookie Dough on Keto
Eating cookie dough is typically off-limits due to concerns about raw eggs and high sugar content. However, these keto cookie dough fat bombs eliminate those concerns. They are egg-free and use keto-friendly sweeteners, making them a guilt-free treat.
Nutritional Information
Each fat bomb contains approximately 6g of fat and only 0.3g net carbs. Note that nutrition facts are provided as a courtesy and are accurate to the best of our knowledge based on the ingredients and brands used. However, their accuracy is not guaranteed.
Read also: Keto Calorie Counting: A Detailed Guide