Keto Chocolate Chip Cookie Dough Fat Bombs

Low Carb Cookie Dough Fat Bombs

Ever sneak a bite of cookie dough while you’re making cookies? Same. This chocolate chip cookie dough fat bomb recipe gives you permission to eat all the dough you want. Cookie dough fat bombs are hands down one of my favorite keto desserts.

They’re really easy to make, have minimal carbs, and are perfect for satisfying your sweet tooth. They’re higher in fat, so they actually help you hit your fat macros without going overboard on protein. Plus, they make a great pick-me-up snack when that afternoon slump hits.

All you need is almond flour, butter, cream cheese, and monk fruit. Mix it all together and you’ve got the perfect combo of healthy fats and flavor. The cream cheese is in there, but it’s not overpowering at all. And if you hate coconut oil, good news: there’s none in this recipe! Want a little extra texture? Throw in a handful of nuts, seeds, or shredded coconut.

What is a Keto Fat Bomb?

If you haven’t tried fat bombs before, you’re probably picturing something greasy and full of sugar. That would be true with regular chocolate chip cookie dough.

But these are the opposite of that.

Fat bombs are small, flavor-packed snacks loaded with fat-rich ingredients. They make great energy bites when you’re eating low carb. A lot of people use them as a quick snack or to help hit their fat macros. Feeling sluggish at work? Grab one from your stash.

Benefits of Keto Cookie Dough Fat Bombs

A good fat bomb is mostly fat with just a touch of protein and very few carbs. Pop one in your mouth and you get this sweet, nutty hit of flavor in one bite.

Research suggests that the healthy fats in ingredients like cream cheese and butter help increase good cholesterol. That also helps with insulin and blood sugar levels, as long as you’re keeping carbs low.

The best part? The fats in these cookie dough bites take longer to digest, so they keep you full longer.

Healthy, delicious, and energizing. Hard to beat that.

Sugar-Free Chocolate

Most people associate chocolate with sugar and extra calories.

There are so many companies making sugar-free chocolate now that you don’t have to worry about the carbs. ChocZero is my favorite. They have milk chocolate, dark chocolate, and white chocolate, so you don’t have to miss out on chocolate in these cookie dough bites.

Use a Cookie Scoop

The easiest way to shape these fat bombs is to use a cookie scoop. Once the dough is done, just scoop it out and place it on a tray to put in the fridge. No baking, no cooking!

If you don’t have a cookie scoop, just roll the dough between the palms of your hands.

Let's Substitute!

You can swap the regular butter for a nut butter like peanut or almond butter. Almond butter keeps that cookie dough flavor. Peanut butter has a stronger taste, so the flavor shifts a bit. Either way, they’re delicious. Just know that nut butters will bump up the carb count slightly.

If you don’t like almond flour, coconut flour works too. Each flour gives a slightly different flavor. Start with 3-4 tablespoons of coconut flour since it absorbs more moisture.

Tips for Making the Best Cookie Dough Fat Bombs

The recipe is simple, but here are some tips to make it easier.

Make sure everything gets fully mixed. You don’t want clumps of cream cheese hiding in the batter.

Have all your ingredients at room temperature before you start mixing. This makes the dough smoother with no clumps.

You can also microwave the cream cheese for a few seconds to soften it. Makes it way easier to combine.

Use a cookie scoop or silicone molds. Silicone molds are great because the fat bombs pop right out once frozen.

Another option: press the dough into a dish and cut it into bars once frozen. These are really good straight from the freezer.

I like them best after dinner, but they also work for a quick breakfast when you’re running late. Want to get fancy? Top with berries, coconut, or chopped nuts.

How to Store Cookie Dough Fat Bombs

These are great for meal prep. They’ll keep in the fridge for about a week, or in the freezer for a month or two. If you freeze them, you can thaw them at room temperature or just eat them frozen. Fair warning: they make a dangerous midnight snack, so don’t be surprised if they disappear.