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!
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.
Add the almond flour, baking powder and a pinch of salt.
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.
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!
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.)
Take the cookies out of the oven and let them cool down.
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.
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.
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.
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!
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
Directions
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.
Add the almond flour, baking powder and a pinch of salt.
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.
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!
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.)
Take the cookies out of the oven and let them cool down.
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.
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.
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.
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!
