These delicious little cookie dough flavored fat bombs boost your healthy fats and satisfy your sweet tooth! Perfect for a low carb treat!
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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 Keto fat bombs that are super easy to make! These cookie dough fat bombs have 9 grams of fat each and only 1 gram of protein!
These cookie dough fat bombs are a great easy no-bake low carb treat!
Ingredients for Keto Cookie Dough Fat Bombs
- Super fine almond flour
- Grass-fed butter
- Mascarpone cheese
- Cream cheese
- Swerve confectioners
- Pure vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Lily’s Dark Chocolate bar
*Exact measurements are listed in the recipe card below.
How to Make Cookie Dough Fat Bombs
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 again briefly.
Next, fold in the chocolate.
Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
Place the cookie dough fat bombs in the freezer for about 10 minutes or until set. You’ll want to keep them chilled so, store them in the fridge for a few days or keep them in the freezer.
When you’re ready for one, just take it out of the freezer and into the fridge until slightly thawed.
What truly makes the cookie dough fat bombs so decadent is using 4 ounces of Mascarpone and 4 ounces of cream cheese. The Mascarpone provides such a wonderful creaminess.
But, if you have trouble finding Mascarpone, don’t let that stop you from making them because you can certainly sub with cream cheese instead. This is not a cookie dough that you can bake. It’s strictly for enjoying as is.
Sprinkle leftover shavings from the chopped chocolate right on top and there you have it! Perfect Keto cookie dough fat bombs!
Are There Carbs in Cream Cheese?
On Keto and most all low carb diets, carb counts matter. Cream cheese, just like nearly all cheese, has a low carb count with only 1 gram per 1 ounce serving.
Is Cream Cheese Keto?
Yes! Cream cheese is an excellent source of healthy fat! With its 1g of net carbs it packs 7 grams of fat. For a low-carb, high-fat diet like Keto, those are excellent macros.
You want to stick with the original, plain cream cheese and avoid the flavored ones as they often times contain sugars other high carb ingredients that are not Keto friendly.
What’s the Difference Between Mascarpone and Cream Cheese?
The origin of these two cheeses is one of the biggest differences. Cream cheese was created in America, where Mascarpone originated in Italy.
Mascarpone has fewer carbs, is more buttery than cream cheese due to its higher milk fat content, and has a much more mild flavor. Whereas cream cheese has less milk fat, is more tart and a little more salty.
Either one of these are excellent choices for fat on Keto, but when they’re used together, as in these low carb cookie dough fat bombs, the combination creates beautiful texture and flavor.
Why Eat Keto Fat Bombs?
A Ketogenic Diet consists of a high amount of fat, moderate protein and low carbs, so the bulk of our calories come from healthy fats. If we don’t consume enough healthy fat, we run the risk of following a high protein diet which is not Keto!
Some people struggle with this concept, since we’re been told for many years that fat is bad and we should eat low/no fat. Nothing could be further from the truth!
These fats can include butter, heavy cream, coconut and coconut oil, avocados and avocado oil, mascarpone cheese, olive oil, cream cheese to name a few. For a more comprehensive list of these foods, see my Keto Foods List! For different ideas on how to use them , check out 15 Ways to Add More Fats into Your Keto Diet.
Adding these healthy fats into our meals is key, but there are times when you just don’t have enough or doesn’t quite fit into a particular meal that you’re preparing. Fat bombs are perfect for times like this, where you can consume one or two and get your healthy fats in your macros! Most recipes make a fairly decent amount and most often can be frozen, so you can always have some on hand!
Another great perk to most fat bombs is they double as a sweet treat, that doesn’t kick you out of Ketosis! Who doesn’t love a bite of something sweet, without having to make an entire cake, pie or batch of cupcakes!?
More Keto Fat Bombs recipes…
- 25 Best Keto Fat Bombs
- Cheesecake Fat Bombs
- Chocolate Mocha Fat Bombs
- Pumpkin Pie Fat Bombs
- Blackberry Fat Bombs
- Toasted Coconut Fat Bombs
- Strawberry Coconut Fat Bombs
- Chocolate Peanut Butter Truffle Fat Bombs
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Cookie Dough Keto Fat Bombs
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) and 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.
NOTES
Hello, can I use Stevia instead? Thank you.
Since I’ve not tried subbing with Stevia before, I can’t say for sure how it might turn out.