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Keto cookies and cream fat bombs?
Say what?

Oh yes, I’m not kidding.
These little guys are perfection and together with my pecan pie fat bombs and chocolate-covered peanut butter fat bombs they are definitely one of my favorite keto fat bombs so far.

And even though these little guys aren’t no-bake, I still think they’re pretty easy as well.

I usually try to keep my recipes as easy as possible and I also try to follow suit and respect trends like no-bake but with this recipe, I just think making “real” cookies is the way to go.

Don’t be discouraged, it literally only takes 10-15 minutes to make the chocolate cookies needed for this recipe and in my opinion, it tastes so much better than any no-bake cookie replica could have!

It’s just the real deal, with the small but important exception that it’s keto!
 

OTHER KETO FAT BOMBS:

  • Velvety No Bake Keto Brownie Bites
  • Keto Ferrero Rocher Fat Bombs
  • Chocolate-Covered Peanut Butter Keto Fat Bombs
  • Keto Raffaello Fat Bombs
  • Keto Coconut Fat Bombs (Mounds-/Bounty-Inspired Fat Bombs)
  •  
    Keto Cookies And Cream Fat Bombs (Keto Fat Bombs)
     

     

    KETO COOKIES AND CREAM FAT BOMBS INGREDIENTS:

    (You can find the exact amounts needed on the recipe card at the end of this post!)

  • finely ground almond flour
  • powdered erythritol + granulated erythritol:
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using another sweetener and taste a tiny amount of the dough + cream before oversweetening it to be on the safe side.

  • eggs: half an egg* or whole egg, please read explanation below!

    *This part may seem a bit weird to you and I get it.
    I debated over and over if I should double the whole recipe to avoid the 1/2 egg problem and make it even but I’ll tell you my reasoning why I chose to leave the recipe as it is.

    The recipe as it is will leave you with 12 of these cookies and cream fat bombs and doubling the recipe would have left you with a whopping number of 24 (!).

    Considering that butter tends to go rancid after a while, especially with all the exposure to oxygen during the mixing process, I don’t think these are the fat bombs you should store for more than a week at a time because the longer they are stored, the more flavor they will lose.

    So to eat all of the fat bombs while they are still “fresh” you would have to eat 3-4 fat bombs a day and I don’t think that anybody would want to do that, to be honest.

    That’s why I personally recommend following the amounts given on the recipe card OR:
    Make a batch of chocolate cookie dough with one whole egg (and doubling the remaining ingredients as well) and bake only half of the cookie dough for these fat bombs.

    The other part of the cookie dough can either be used to make simple chocolate cookies (they taste very good!) or you can even freeze the dough for later use!

    If you decide to freeze the dough, simply wrap it tightly with plastic wrap and store it in your freezer for up to 3 months.

    When you want to use the cookie dough at a later point, put it in the refrigerator the night before you intend to use it and roll it out and cut out the cookies like you would if it wouldn’t have been frozen.

    (You might have to knead the dough before being able to roll it out if it has been in your fridge for a while.)
     
    HOW TO SEPARATE AN EGG:
    The best way to separate one whole egg in half is to crack it into a small bowl, whisk it until the egg yolk and egg white are combined and then add half of that mixture.
    This way you can make sure that equal parts of the egg white and egg yolk are added to the dough.

    I recommend using a kitchen scale to make sure that only half (about 25g or about 0.9oz) of the egg are added to the dough.

    ☝︎ You can use the other half of the egg by simply adding it to an omelette or for another recipe you’ll make.

    Sorry for the super lenghty explanation but I thought it’s better to mention several option rather than leave you with only one which you might not like. 🙂

  • baking cacoa powder (dutch processed cacoa powder):
    dutch processed cacoa powder has a very strong chocolate taste and because of that it’s ideal for low carb baking.

    You only need a very tiny amount to make chocolate keto treats.

  • vegetable oil: the vegetable oil should be heat-resistant and liquid at room temperature. I also recommend oil that doesn’t have a strong taste.

    The oil I used was avocado oil and I highly recommend it – it’s super heat-resistant and has a very mild taste.

  • (gluten-free) baking powder
  • sugar-free vanilla extract
  • one vanilla pod
  • softened butter: I recommend buying grass-fed butter – it’s higher in certain micronutrients and healthy fats and it contains a better ratio of omega-3 vs. omega-6 fatty acids.

    Leave the butter at room temperature for approx. 20-30 minutes for desired consistency.


  •  
    Keto Cookies And Cream Fat Bombs (Keto Fat Bombs)
     

     

    HOW TO MAKE KETO COOKIES AND CREAM FAT BOMBS:

     
    1. Bake the cookies:
    The first step is to bake our chocolate cookies.

    Start by mixing the cacoa powder, vanilla extract, granulated erythritol & (avocado) oil.

    Add the 1/2 egg and whisk the chocolate mixture until you get a smooth mass.

    Add the almond flour, baking powder, and salt.

    Mix the flour and the chocolate mixture and knead with your hands until you get a slightly sticky but firm dough.

    Preheat your oven to 350°F/180°C.
     
    2. Roll out the dough:
    Place the dough between two sheets of parchment paper and roll it out.

    You don’t need to use a cookie cutter for this recipe, just use a knife to cut the rolled out dough into squares or rectangles and place them onto a baking tray lined with parchment paper.

    Alternatively, you can even form small balls from the finished cookie dough and press them down with the palm of your hands.
    This is an even faster way to make these cookies.
    The shape of the cookies literally doesn’t matter!

    Keep in mind though that thicker cookies might take 1-2 minutes longer in the oven.

     
    3. Bake in the oven:
    Bake the cookies in the preheated oven for approx. 6-8 minutes. (Depending on the thickness of the cookies.)

    Take the cookies out of the oven and let them cool down completely.

     
    4. Make the cream:
    While the cookies cool down, beat the soft butter together with the powdered sugar and vanilla extract + scraped vanilla pod until pale and fluffy.

     
    5. Crush the cookies & and mix with the buttercream:
    Once the cookies are cold, crush or chop them using either a knife or other suitable kitchen utensils.
    The biggest chunks shouldn’t be bigger than half a finger.
    Add approx. 3/4 of the crushed chocolate cookies to the buttercream and mix with a spoon until fully combined.

    Let the buttercream with the added crushed cookies chill in your freezer for approx. 15 minutes before proceeding to the next step.

    Once the cookies and cream mix chilled long enough in the freezer, take it out and scoop out small balls with a cookie scoop or spoon.

    Quickly roll the scooped mass in your hands until you get round balls and roll the finished fat bombs in the remaining part of your crushed chocolate cookies.

    ☝︎ You have to roll the balls in your hands rather quick because the butter will start to melt in your hands if you leave the balls in there long enough.
    That’s also why the mixture needs to be chilled in the freezer before you can roll them.

    But other than that you may have a bit of butter on your hands it should work without problems!

     
    6. Serve:
    Chill the fat bombs in the fridge for at least 1 hour before enjoying these little treats!

    Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.

     

    Nutrition Info:

    One keto cookies and cream fat bomb has approx. 0.4g net carbs (1.2g total carbs and 0.8g dietary fiber), 9.6g fat, 1.9g protein, and 98 calories.

    The recipe yields about 11-12 fat bombs that are all approx. 3cm or 1.2″ in diameter and weigh about 0.7oz or 20g each.
    Keep in mind that the nutrition info per fat bomb may change if you make bigger or smaller balls.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
    Keto Cookies And Cream Fat Bombs (Keto Fat Bombs)
     

    Category, , , , , DifficultyBeginner

    Keto Cookies And Cream Fat Bombs? Is this a dream? No it's not! Only 0.5g net carbs per fat bomb and absolutely delicious!

    Keto Cookies And Cream Fat Bombs (Keto Fat Bombs)

    Yields12 Servings
    Prep Time25 minsCook Time10 minsTotal Time35 mins

    Chocolate Cookies:
     ¼ cup (1oz/30g) finely ground almond flour
     ¼ cup (1.4oz/40g) granulated erythritol
     ½ egg (see notes in the ingredient section above for clarification)
     1 tbsp (0.45fl.oz/12,5ml) vegetable oil (I recommend avocado oil)
     ¼ tsp (gluten-free) baking powder
     small pinch of salt
    Cream:
     ½ cup (4oz/115g) soft butter
     3 tbsp (0.65oz/18g) powdered erythritol
     1 vanilla pod, scraped

    1

    First, we're going to bake the cookies:
    Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.
    Add the egg and whisk until the ingredients have combined fully.

    2

    Add the almond flour, baking powder and a pinch of salt.

    3

    Mix the flour and the chocolate mixture and knead with your hands until you get a slightly sticky but firm dough.
    At this point, preheat your oven to 350°F/180°C.

    4

    Place the dough between two sheets of parchment paper and roll it out.
    You don't need to use any cookie cutters to make the cookies, you can simply cut the rolled out chocolate cookie dough into squares or rectangles.

    Alternatively, you can also form small balls from the dough and press them down with the palm of your hands.
    This is an even faster way to make the chocolate cookies but they may take 1-2 minutes longer in the oven.
    We'll be crushing the cookies anyway so the shape literally doesn't matter!

    5

    Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-8 minutes. (Depending on the thickness of the cookies.)

    6

    Take the cookies out of the oven and let them cool down.

    7

    While the cookies cool down, beat the soft butter together with the powdered sugar and vanilla extract + inside of vanilla pod until pale and fluffy.

    8

    Once the cookies are cold, crush or chop them using either a knife or other suitable kitchen utensils until no huge chunks are left.
    The biggest chunks shouldn't be bigger than half a finger.
    Add approx. 3/4 of the crushed chocolate cookies to the buttercream and mix until fully combined.

    Let the buttercream with the added crushed cookies chill in your freezer for approx. 15 minutes before proceeding to the next step.

    9

    Once the cookies and cream mix chilled long enough in the fridge, take it out and scoop out small balls with a cookie scoop or spoon.
    Quickly roll the scooped mass in your hands until you get round balls and roll the finished fat bombs in the remaining part of your crushed chocolate cookies.

    10

    Chill the fat bombs in the fridge for at least 1 hour before enjoying these little treats!

    Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 fat bomb (approx. 0.7 oz/ 20g)

    Servings 12


    Amount Per Serving
    Calories 98
    % Daily Value *
    Total Fat 9.6g15%
    Total Carbohydrate 1.2g1%
    Dietary Fiber 0.8g4%
    Protein 1.9g4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Chocolate Cookies:
     ¼ cup (1oz/30g) finely ground almond flour
     ¼ cup (1.4oz/40g) granulated erythritol
     ½ egg (see notes in the ingredient section above for clarification)
     1 tbsp (0.45fl.oz/12,5ml) vegetable oil (I recommend avocado oil)
     ¼ tsp (gluten-free) baking powder
     small pinch of salt
    Cream:
     ½ cup (4oz/115g) soft butter
     3 tbsp (0.65oz/18g) powdered erythritol
     1 vanilla pod, scraped

    Directions

    1

    First, we're going to bake the cookies:
    Mix the cacao powder, erythritol, vanilla extract, and vegetable oil in a large bowl.
    Add the egg and whisk until the ingredients have combined fully.

    2

    Add the almond flour, baking powder and a pinch of salt.

    3

    Mix the flour and the chocolate mixture and knead with your hands until you get a slightly sticky but firm dough.
    At this point, preheat your oven to 350°F/180°C.

    4

    Place the dough between two sheets of parchment paper and roll it out.
    You don't need to use any cookie cutters to make the cookies, you can simply cut the rolled out chocolate cookie dough into squares or rectangles.

    Alternatively, you can also form small balls from the dough and press them down with the palm of your hands.
    This is an even faster way to make the chocolate cookies but they may take 1-2 minutes longer in the oven.
    We'll be crushing the cookies anyway so the shape literally doesn't matter!

    5

    Place the cookies on a baking tray lined with parchment paper and bake in the preheated oven for approx. 6-8 minutes. (Depending on the thickness of the cookies.)

    6

    Take the cookies out of the oven and let them cool down.

    7

    While the cookies cool down, beat the soft butter together with the powdered sugar and vanilla extract + inside of vanilla pod until pale and fluffy.

    8

    Once the cookies are cold, crush or chop them using either a knife or other suitable kitchen utensils until no huge chunks are left.
    The biggest chunks shouldn't be bigger than half a finger.
    Add approx. 3/4 of the crushed chocolate cookies to the buttercream and mix until fully combined.

    Let the buttercream with the added crushed cookies chill in your freezer for approx. 15 minutes before proceeding to the next step.

    9

    Once the cookies and cream mix chilled long enough in the fridge, take it out and scoop out small balls with a cookie scoop or spoon.
    Quickly roll the scooped mass in your hands until you get round balls and roll the finished fat bombs in the remaining part of your crushed chocolate cookies.

    10

    Chill the fat bombs in the fridge for at least 1 hour before enjoying these little treats!

    Store covered with plastic wrap or in an air-tight container in your fridge for up to 1 week.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Cookies And Cream Fat Bombs

     

     
    Keto Cookies And Cream Fat Bombs (Keto Fat Bombs)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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