Cookie Dough Fat Bombs – Keto and Low Carb

Cookie Dough Fat Bombs - Keto and Low Carb

Let’s be honest, cookie dough is just as good, if not better than the actual baked cookies!  I don’t think I’ve ever baked a batch of cookies without having at least a small bite of the dough.  I’ve turned that wonderful flavor into fat bombs that are super easy to make!

Ingredients

1 cup super fine almond flour

8 tablespoons grass-fed butter, room temperature

4 ounces mascarpone cheese (see notes)

4 ounces cream cheese

1/3 cup swerve confectioners

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 ounce Lily’s Dark Chocolate bar, chopped

Preparation

Add all the dry ingredients to a bowl and whisk to combine.

In a separate bowl, add all the remaining ingredients, except for the chocolate.

Mix using a hand mixer until well combined.

Add in the dry ingredients and mix briefly.

Then fold in the chocolate.

Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.

Freeze for 10 minutes or until set.  Store in the fridge for a few days or in the freezer.

Note: I prefer 4 ounces of mascarpone and 4 ounces of cream cheese, because all cream cheese lends a stronger flavor.  But you can certainly omit the mascarpone and use 8 ounces of cream cheese if you’d like. This is not a cookie dough that you can bake.  It’s strictly for eating as is.

Cookie Dough Fat Bombs - Keto and Low Carb

Sprinkle with the shavings from the chopped chocolate.

Cookie Dough Fat Bombs - Keto and Low Carb

Cookie Dough Fat Bombs - Keto and Low Carb

Cookie Dough Fat Bombs - Keto and Low Carb

Makes 24 Fat Bombs

Macros: Fat 9 grams – Protein 1 gram – Carbs (net) <1 gram


Cookie Dough Fat Bombs - Keto and Low Carb
Prep Time
5 mins
Cook Time
10 mins
Freeze
10 mins
Total Time
15 mins
 
Let's be honest, cookie dough is just as good, if not better than the actual baked cookies!  I don't think I've ever baked a batch of cookies without having at least a small bite of the dough.  I've turned that wonderful flavor into fat bombs that are super easy to make!
Course: Fat Bomb
Servings: 24
Ingredients
  • 1 cup  super fine almond flour
  • 8 tablespoons grass-fed butter room temperature
  • 4 ounces mascarpone cheese (see notes)
  • 4 ounces cream cheese
  • 1/3 cup swerve confectioners
  • 2 teaspoons  pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 ounce Lily's Dark Chocolate bar chopped
Preparation
  1. Add all the dry ingredients to a bowl and whisk to combine.
  2. In a separate bowl, add all the remaining ingredients (except for the chocolate) and mix using a hand mixer until well combined.
  3. Add in the dry ingredients and mix briefly.  Then fold in the chocolate.
  4. Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper. Freeze for 10 minutes or until set.  Store in the fridge for a few days or in the freezer.
Recipe Notes

I prefer 4 ounces of mascarpone and 4 ounces of cream cheese, because all cream cheese lends a stronger flavor.  But you can certainly omit the mascarpone and use 8 ounces of cream cheese if you'd like. This is not a cookie dough that you can bake.  It's strictly for eating as is.

Leave a Reply

avatar

  Subscribe  
Notify of