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keto
cookie dough
fat bombs
Yield: 22 cookie dough balls (1 Tbsp each) / 1.5 cups of cookie dough dip
Serving Size: 2 cookie dough balls
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1/2 cup (90g) powdered erythritol / Swerve confectioner's sweetener / xylitol
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1/2 tsp salt (omit if using salted butter!)
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1/2 cup (113g) unsalted butter / ghee OR coconut oil
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1 cup (95g) blanched almond flour // OR other nut flour
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1/4 cup (20g) protein powder (unsweetened)
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1/4 cup (38g) chopped keto chocolate (make your own DIY keto chocolate here!)
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1 tsp (5ml) vanilla extract
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(optional) 1/4 tsp molasses (for mimicking the flavor of brown sugar)
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(optional) 1/4 cup (60ml) almond milk (ONLY if you want a scoop-able cookie dough dip or frosting)
1. Mix together the room temperature butter, vanilla, molasses, and erythritol in a medium bowl until well combined and fluffy.
2. Next mix in the protein powder, fully incorporate making sure there are no lumps, then add in the almond flour.
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3. Once the almond flour is fully incorporated (IF making cookie dough dip instead of fat bombs, mix in the almond milk now), mix in the chocolate chunks, then spoon into ice cube trays or other small portioned molds (or just roll into 1-Tbsp balls).
4. Freeze the fat bombs for 30 minutes, then remove from the molds and enjoy. These will keep in the fridge for 1 week, or in the freezer for 1 month.
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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
These estimations include the frosting.
TPH KETO Cookie Dough Fat Bombs (1 serving):
kcal 168 / net Carbs 1g / Sugars 0g / Fat 16g / Protein 5g
(made with erythritol or Swerve only)
FULL-CARB Cookie Dough Bites (1 serving):
kcal 168 / net Carbs 17g / Sugars 8g / Fat 10g / Protein 3g