The only thing better than chocolate chip cookies is edible keto cookie dough…
Why go through the trouble of baking cookies and waiting for them to cool when you can whip up a delicious batch of keto cookie dough fat bombs that you can eat right from the bowl.
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.
STOP! Do not try and bake these. If you want a chocolate chip cookie recipe, try our Chewy Chocolate Chip Cookies. This recipe is made to be eaten as cookie dough.
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 Keto 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…
Ingredients
- Almond Flour – Almond flour is the base of this recipe. It’s our favorite low carb flour to use in dessert recipes because of the smooth texture it creates in comparison to coconut flour. We like to use finely ground blanched almond flour.
- Butter – For added smoothness and increased fat (we’re making keto fat bombs after all).
- Cream Cheese – This cuts through all the heavy ingredients and provides and element of freshness. You can even add a little sour cream to this recipe if you want it to have some tangy cheesecake notes.
- Sugar Free Chocolate Chips – A must have for any low carb cookie dough recipe. We have been using Lily’s Sugar Free Chocolate Chips since we started our blog years ago and they are still our favorite option.
- Erythritol – Our preferred substitute for sugar in keto friendly dessert recipes.
- Stevia – We use this in combination with erythritol to get our desserts to the right level of sweetness.
- Vanilla Extract – “The salt of desserts” as I like to call it. A splash of vanilla extract ties this whole recipe together.
Use Lots of Fat
This is important since we are making cookie dough 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.
Stevia is very similar to liquid monk fruit. If you prefer using monk fruit you can use it to replace stevia in this recipe.
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. We like taking the full keto cookie dough recipe and scooping it into little cookie dough bites using a cookie scoop.
Other Keto Cookie Recipes
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!
Did you know you can add this edible cookie dough to our Almond Milk Ice Cream to make chocolate chip cookie dough ice cream? After you try that, try some of our other reader favorite cookie recipes while you’re at it too:
What is a Fat Bomb?
A fat bomb is a small, high fat snack. Typically fat bombs are sweet and are very low in net 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!
Fat bombs happen to be one of our favorite types of desserts because they taste great, and they also make it easy to add fat to meals. We love them so much we created an entire e-book dedicated to them. If you liked this recipe you would love The Fat Bomb Bible.
What are the best chocolate chips for keto?
In the past few years more and more keto friendly chocolate chip options have become available. Most of them are great options and going with whichever keto chocolate chips you have access to should be fine. We always use Lily’s Chocolate Chips. They have been around for years and are a trusted brand in the keto community.
The main component of edible cookie dough is the removal of eggs. Many people are concerned with eating raw eggs. Since this recipe is not going to be baked the eggs are not needed to hold the dough together.
This recipe is definitely best with almond flour, but if you prefer coconut flour or want to make this recipe nut-free then try this. Remove the almond flour and add in 1 tablespoon of coconut flour. Once that is mixed in, slowly add small amounts of coconut flour until the dough is able to be formed into balls.
You should need 2-3 tablespoons of coconut flour in place of the almond flour.
How to store these fat bombs
I’m a big fan of storing all of my fat bombs in the freezer. This will increase your shelf life big time. It also gives you the option of eating them cold (which is what I like to do), or setting them on the counter and allowing them to defrost before you eat them. At a minimum you will want to store these in the fridge. They will last 2-3 weeks.
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 Fat Bombs | Chocolate Chip!
What You Need:
Ingredients:
- 8 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- 1/4 cup Low Carb Sugar Substitute
- 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.
