• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Simple Tasty Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles

Chocolate Chip Cookie Dough Fat Bombs

Updated Apr 20, 2020Published Oct 11, 2018 By Julia 17 CommentsThis post may contain affiliate links.

Summary:
One of my favorite keto desserts, these addicting cookie dough fat bombs with chocolate chips are incredibly easy to make (no cooking involved) and help keep you in ketosis, with 87% of calories coming from fat. These treats have a higher proportion of butter compared to other fat bombs on this site, giving them a more "cooke dough" taste.
closeup view of keto fat bombs

Cookie Dough Fat Bombs

4.7 from 7 votes
PRINT PIN EMAIL
Prep: 15 mins
Chill: 2 hrs
Yield: 17 fat bombs

INGREDIENTS

  • 4 ounces cream cheese (Note 1)
  • 1/2 cup sugar-free chocolate chips (Note 2)
  • 1/4 cup creamy almond butter or peanut butter (Note 3)
  • 4 tablespoons salted butter
  • 3 tablespoons granular swerve or 5 tablespoons confectioners swerve (Note 4)
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Soften Ingredients: Let cream cheese, nut butter, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable (Note 5), about 10 seconds.
  • Make Batter: Beat all ingredients in large bowl using electric hand mixer (Note 6) until well-mixed without any butter or cream cheese clumps (Note 7), scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds (Note 8) using back of spoon, yielding 16 to 18 total fat bombs.
  • Freeze & Serve (Note 9): Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.

NUTRITION

Makes 17 Servings
Amount Per Serving (1 fat bomb):
Calories 90 (87% from fat)  
Total Fat 9g 13%
   Saturated Fat 4g 21%
Cholesterol 14mg 5%
Sodium 50mg 2%
Net Carb 1g  
Total Carb 3g 1%
   Dietary Fiber 2g 7%
   Sugars 0g  
Protein 2g  
Vitamin A 3% · Vitamin C 0% · Calcium 1% · Iron 4%

PHOTOS

closeup view of keto fat bombs
mixing ingredients to make keto fat bombs
forming batter into round fat bombs
frozen keto fat bombs in white bowl

NOTES & TIPS

(1) Cream Cheese. Same as half of a standard 8-ounce brick. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(2) Chocolate Chips. Same as 3 ounces weight. I use Lily’s baking chocolate chips, which are low carb and sweetened with stevia. They’re versatile and can also be used to make low carb chocolate chip cookies or almond butter cookies. You can find them at U.S. supermarkets such as Kroger and Whole Foods. Lily’s chocolate chips are relatively small in size, so if you substitute with another brand, look for mini chocolate chips if possible. If you prefer to make fat bombs without chips, then I recommend making these peanut butter fat bombs instead.
(3) Almond/Peanut Butter. Same as 64 grams. I use creamy, not crunchy, and I use the “natural” kind that has only nuts and salt in the ingredients, no added sugar. There is typically some separation, so stir up the jar of nut butter before measuring out the amount to use. Almond butter has a milder taste and results in fat bombs that taste more like cookie dough, whereas peanut butter has a dominant flavor that is very noticeable. Personally, I like these fat bombs best with peanut butter.
(4) Sweetener. Same as 1.5 ounces weight. Swerve is a dry erythritol blend that measures the same as regular sugar; it’s not the same as pure erythritol which is about 70% as sweet. I’ve provided volume measurements for both granulated and confectioners (powdered) since they pack differently into a measuring cup. For consistent results, use the weight value. Substitute with your preferred dry or liquid sweetener by adding it to taste.
(5) Microwaving Cream Cheese. This is an optional step, but it’s very helpful to allow the cream cheese to easily combine with other ingredients, resulting in a smooth batter. The microwave cooking time is based on a 700 watt microwave with 100% power.
(6) Electric Mixer. I recommend a hand mixer, not stand mixer, because the volume of ingredients is small. With a hand mixer, you can more easily incorporate ingredients sticking to the sides of the bowl. I use a KitchenAid 5-speed hand mixer on the lowest speed setting and it takes a few minutes of beating until well-mixed.
(7) Beating Ingredients. Take extra care to ensure that all ingredients are fully mixed. Look out for small white clumps of cream cheese in the batter, which can ruin the taste of these fat bombs.
(8) Round Silicone Molds. Silicone molds are convenient because you can easily invert them and pop out the fat bombs after they’re frozen. You can also use any other mold you may have on hand, or even ice cube trays, styrofoam egg cartons, or mini muffin wrappers. Another idea is freezing the batter as a single rectangle in a baking dish, and then cutting it up into bars after freezing. If you want to make them round but don’t have molds, you can refrigerate the batter for 30 minutes and use the chilled batter to form 1-inch balls with your hands.
(9) Serving. These fat bombs should be enjoyed frozen, as a convenient snack or as a bite-sized dessert after dinner. You can serve them alongside other fat bomb flavors, including chocolate, strawberry, and lemon.
(10) Nutrition. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.

More Desserts

close up view of ice cream

Vanilla Ice Cream

pecan sandies on parchment paper

Pecan Sandies

pumpkin cheesecake bars served on white plate

Pumpkin Cheesecake Bars

Single slice of keto pressure cooker cheesecake

Instant Pot Cheesecake

Filed Under: Desserts, Low Carb, Per Serving: Under 5g Net Carbs Tagged With: 6-10ingredients, almond butter, cream cheese, erythritol, featured, gluten free, more60min, nocook, peanut butter, vanilla extract, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Instant Pot Brazilian Fish Stew
Next Post: Garlic Roasted Mushrooms »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




newest oldest most voted
Joy Paul

So tasty! This is the first recipe that actually had a creamy cookie dough texture that I miss from wheat flour baking. The cream cheese did come through a bit too much for me, but next time I’ll just add some more sweetener to make it less tart. Thank you!

Vote Up2Vote Down  Reply
3 years ago
Kendra w

I made this because i am doing the Keto Diet and these are the best! I already had all the ingredients and they’re the best for a sweet craving without feeling the guilt!!

Vote Up2Vote Down  Reply
3 years ago
Meredith

Love them! Great idea! To get the macros etc that I wanted I tweaked it. I reduced the chocolate chips to 2 oz, increased the butter to 1/2 C, increased the vanilla to 2 tsp and added 1/2 tsp of pink salt. I think next time I’ll reduce the swerve to 2 T, too. But I kept the cream cheese and almond butter the same. It makes each bomb (if you make 18 of them and use Once Again brand almond butter):
103 calories
10.2 g fat
5.2 g saturated fat
3 carbs (total carbs)
1.2 g fiber
0.4 g sugar
1.6 g protein

Vote Up1Vote Down  Reply
3 years ago
renee

i really want to make these is there anything i can substitute the cream cheese for i don’t have it 🙁 heavy cream? sour cream? more butter help please 🙂

Vote Up0Vote Down  Reply
1 year ago
Julia

Unfortunately, there isn’t any substitute for cream cheese here. It’s an integral part of the recipe and can’t be substituted. Sorry!

Vote Up1Vote Down  Reply
1 year ago
Samara Patterson

Hello, has anyone used liquid stevia instead?

Vote Up0Vote Down  Reply
2 years ago
M Wood

I used peanut butter, and while the consistency is PERFECTLY like cookie dough, it certainly has the peanut butter taste…is there any way to use something else (I imagine the same would be true for the almond butter) that wouldn’t give off the nutty flavor?

Vote Up0Vote Down  Reply
2 years ago
Julia

Personally, I find that almond butter (and other kinds like sunflower or cashew butter) are much more mild tasting than peanut butter.

Vote Up1Vote Down  Reply
2 years ago
Lynelle

I usually prefer peanut butter, and don’t like almond butter at ALL.. BUT THIS recipe almond butter is awesome. Only issue I have is they are a bit sticky, might change and dip ball in the chips melted

Vote Up1Vote Down  Reply
1 year ago
Sandy

I noticed that your fat bombs are round and look so awesome! I know you put them in a rounded silicone mold and you don’t roll them – so is one side the the bomb more or less flat?

Vote Up0Vote Down  Reply
3 years ago
Julia

That’s correct, Sandy. One side is very round and the other side is more or less flat.

Vote Up0Vote Down  Reply
3 years ago
Lacey

Loved them!! Thanks for sharing

Vote Up0Vote Down  Reply
3 years ago
Aliyeah Roper

It says to use 4 oz of cream cheese but the picture shows more? Is it 8oz?? Let me know

Vote Up0Vote Down  Reply
3 years ago
Julia

The photos show more cream cheese (8oz) because I was making a double batch. You can either follow the recipe and make a single batch, or double everything for a double batch. Either way is fine.

Vote Up0Vote Down  Reply
3 years ago
Kim B

Simply Divine!!

Vote Up0Vote Down  Reply
4 years ago
Casie

Can you eat them not frozen?

Vote Up-1Vote Down  Reply
3 years ago
Julia

You can, but they might be a bit soft.

Vote Up0Vote Down  Reply
3 years ago

Primary Sidebar

Trending Recipes This Month:

pan seared swordfish served on a plate

Pan-Seared Swordfish

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Fried Chicken

close up view of microwaved artichoke served on plate

Microwaving Artichokes

chicken adobo with onions served on plate

Instant Pot Chicken Adobo

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Search

Copyright © 2015–2023 · Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles