Name: Keto Cookie Dough Fat Bombs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 16
Ingredients: 2 cups raw nuts (cashews, walnuts, macadamia nuts); 2 tablespoons butter, cold; 6 tablespoons Lakanto Golden Sweetener; 2 tablespoons Lilly's Sugar Free Mini Chocolate Chips (roughly 120 chips)

If you love cookie dough, you will love these keto cookie dough fat bombs! A delicious low carb snack that only needs 4 ingredients! Store in the freezer for a quick treat on the go.

You might also like these keto coconut cake protein bites.

keto cookie dough fat bombs with scattered chocolate chips

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Recently I started a 3 day fat fast before vacation. It’s a way to lose a few pounds quickly and I wanted to try it. It was really hard to get that much fat in my diet (80% fat) and so I had to make some fat bombs. I made these keto cookie dough fat bombs for that diet but I think I will eat these all the time. They are super easy to make and I love the taste. If you are a fan of cookie dough you have to give these a try!

What is a fat Fast?

Essentially you want to eat at least 80% of your calories from fat, 15% protein and 5% carbs and just 1000 – 1200 cals. You do this for only a few days to get into ketosis quickly. However they caution doing this if you are totally new to low carb eating. You would want to ease into it. If you want more information check out Lisa’s article on a keto fat fast diet, it’s excellent! And this is an inexpensive recipe book for more recipes.

Cookie Dough Fat Bomb Ingredients

As I mentioned above, there are only 4 ingredients in this keto recipe:

Raw nuts – I used this bag of raw cashews, walnut and macadamia nuts that I bought at Aldi (see below). You could also just use one or a combination of any of these nuts.
Lakanto Golden sweetener – This gives the taste of brown sugar which is essential for that cookie dough taste.
Lily’s Chocolate Chips – These are the best low carb chocolate chips I can find.
Butter – Make sure your butter is cold when making these.

Keto Cookie Dough Treat Recipe

I use a mini food processor to make the batter. Just pour in the nuts and process them until they are a sticky dough (see pics below). Then add in the Lakanto sweetener and process again. Lastly add in the cold butter and process until it’s like a nut butter or batter.

Fold in the mini chocolate chips and then spoon into a silicone mold. I used a silicone mini muffin pan to make mine and this batch made 16 large fat bombs.

Place the mold into the freezer and freeze for about 5 hours. You want them to be hard so they are easier to get out of the pan. Using a silicone pan or mold really helps.

How to store these fat bombs

I like to keep mine in the freezer. They will be hard but not too hard. If you keep them in the refrigerator (which you can) this will make them softer. I just like the freezer because they last longer and it is less likely for me to eat too many.

Please note, if you use just to use walnuts, make sure not to over process them or it will be somewhat runny. If that happens, just put it in the refrigerator to firm up before spooning into the pan.

If you want cut some of the carbs in this recipe you can:

use just walnuts – the blend I bought has 4g net carbs in 1/4 cup while walnuts have only 2g net carbs
use less chocolate chips – I used 120 mini chocolate chips which is roughly 3 tablespoons and have 4g net carbs
make smaller fat bombs – I used the mini muffin tin but you can use smaller molds which would yield more pieces

Well I really like these and I hope you do too! The nutritional information for 1 keto cookie dough fat bomb is:

114 cals / 11.1g fat / 8.6g carbs / 6g fiber / 2.1g protein = 2.6g net carbs

For more cookie dough goodness, check out my friend Julianne’s edible cookie dough recipe!

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