We have had several requests to make a Keto Cookie Dough recipe and we finally caved in. If you’ve got a sweet tooth and you don’t have time for baking – the these Keto Cookie Dough Fat Bombs are going to be your new best friend.
As always, if you’re confused about the steps described in the recipe, just tune in to our recipe video and follow along.
How To Make Cookie Dough Keto Fat Bombs
Don’t try turning this dough into actual keto chocolate chip cookies! This is made specifically to be eaten as raw cookie dough, as a fat bomb. If you bake this you will be very disappointed.
Use Lots of Fat
This is important since we are making fat bombs after all. In this recipe we are using a combination of butter and cream cheese. In most keto recipes you can substitute coconut oil in place of butter if you want to but I would encourage against that for these fat bombs. The butter is more stable at room temperature which results in a better consistency in this keto cookie dough recipe.
Keto Friendly Chocolate Chips
There are more than a few options of keto friendly chocolate chips these days but the one we always use is Lily’s chocolate chips. The importance is finding chocolate chips that are sweetened, and not using unsweetened chocolate. If all you can find in your area is bakers chocolate then add extra sweetener to the dough to compensate.
Use Stevia AND Erythritol
This combination is important for achieving a well-rounded sweetness, without a bitter aftertaste. This recipe doesn’t call for a ton of sweetener because the rest of the ingredients bring some subtle sweetness of their own.
Pro Tip: If you want to avoid the gritty texture of the granular erythritol you can opt for a powdered version (although I do not find it to be off-putting in this recipe).
Bring Ingredients to Room Temperature
Bringing ingredients to room temperature allows for them to mix completely without any clumping. That is extra important for no bake recipes because the cooking process is what eliminates most issues with clumpy dough.
Use a Cookie Scoop
Not the biggest tip, but don’t underestimate this crafty little tool. I always thought it was a waste of money to have a utensil specifically for scooping cookies, but it comes in handy quite a bit. For less than $15 it’s well worth the cost.
But I Want A Real Keto Cookie…
You should look at this recipe as more of a fat bomb recipe that you can form into whatever shape you want or relive old memories by eating straight out of the fridge!
If you are interested in chocolate chip cookies, however, we have these chewy chocolate chip cookies you can make! These will actually turn in to cookies when you put them in the oven… We promise. They would pair great with your morning Bulletproof Coffee.
What is a Fat Bomb?
A fat bomb is a small, high fat snack. Typically fat bombs are sweet and are very low in carbs. They come in handy for people that are just starting a keto diet and need a convenient way to add more fat to their diet. Replacing traditional desserts with fat bombs is a good option for most!
Keto Edible Cookie Dough
This keto cookie dough recipe is our new go to dessert because it brings us back to our childhood. We love to clean up after dinner, pull out a couple of these cookie dough balls and enjoy them guilt free as a fat bomb capper for the end of the night! If you are a cookie dough fan, make this keto cookie dough with your favorite add-ins!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Cookie Dough”
Keto Cookie Dough | Chocolate Chip!
Ingredients:
- 8 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- 1/4 cup erythritol
- 1/2 cup Almond Flour
- 25 drops Liquid Stevia
- 1/4 tsp vanilla extract
- 1/4 tsp Pink Himalayan Salt
- 1/4 cup Lily's Chocolate Chips
Instructions:
- Combine the butter and cream cheese into a large bowl using a hand mixer.
- Add in the almond flour, erythritol, stevia, vanilla extract, and pink salt and combine.
- Optionally, add in chocolate chips and fold to combine using a spatula. Refrigerate for an hour and then scoop into cookie dough balls.
- Enjoy! Store in refrigerator up to 2 weeks.
Oh my….. heaven!
I’m incredibly confused…
This recipe says it makes 12 servings using a 1 inch scoop (A 1 inch scoop = 1 teaspoon). That means this recipe should make around 81 servings.
I used a 1½ Tablespoon scoop (medium #40 cookie scoop) and got 18 servings.
Please tell us the correct info! This is really frustrating for people who seriously track their macros.
Hey Alison, can you tell me where it says 1″? The cookie scoop linked in the post is a scoop that is about 1.7 Tblsp. Sorry for the confusion, we’re happy to fix it but I can’t find where it says that. Thanks!
Wow Alison!!! Rude much?? :O
Let’s give Alison the benefit of the doubt and assume its the carb-withdrawl.
Tastes great even before you refrigerate them! Great recipe!
Just wondering if you can use regular salt or if the Himalayan is a most have? Looks delicious!
Hi Katrina! Himalayan salt definitely has more health benefits than regular table salt, but use what you have for now. You can always add that to your pantry down the line 🙂
I’m looking for the Stevia that he used in this recipe. I can’t seem to find it on the information below the video can you please tell me what is the best Stevia to use. There are 1 million out there LOL right now I use Trader Joe’s but it’s really expensive!
Can I use coconut flour instead of almond flour?
Can I bake the dough? 🙂