Chocolate Chip Cookie Dough Fat Bombs
(Ratings: )INGREDIENTS
- 1/2 (8-ounce) brick cream cheese, room temperature
- 1/2 cup sugar-free chocolate chips (3 ounces weight) (I use Lily's baking chocolate chips)
- 1/4 cup
creamy almond butter or peanut butter (2 ounces weight), room temperature - 4 tbsp salted butter, room temperature
- 3 tbsp
granular swerve sweetener (1.5 ounces weight) - 1 tsp
vanilla extract
INSTRUCTIONS
- In a small bowl, microwave the cream cheese for 5 to 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
In a large bowl, add all ingredients. Use an electric hand mixer and beat until well-mixed. - Scrape down any batter sticking to the beaters, and refrigerate for 30 minutes.
Using the chilled mixture, form 1-inch balls (15 to 20, depending how large yours are). You can do so by rolling into small balls and placing them in a single layer on a baking tray, or distributing the mixture among round silicone molds. - Freeze for 2 hours or until solid before serving. Store leftovers in a resealable bag in the 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 |
Recipe Overview
Ketogenic “fat bombs” are some of the most popular recipes on my blog this year. It’s easy to see why; they’re super easy to make (zero cooking), really tasty (even non-ketoers tell me how much they love them), and low carb/high fat. They’re also really convenient because they store in the freezer and you can grab a quick bite whenever you have a sweet tooth.
Compared to my other fat bomb recipes — see Strawberry Fat Bombs, Lemon Cheesecake Fat Bombs, and Peanut Butter Fat Bombs — these cookie dough ones have a higher proportion of butter, which gives it a more “cookie dough’ taste. They also have a bonus ingredient: mini chocolate chips!
To make these fat bombs, all of the ingredients are beaten together to form the batter, which is chilled and rolled into balls or divided into molds. Freeze them until solid and enjoy them as a cold treat.
Selecting Ingredients
Some suggestions and things to watch out for when selecting ingredients:
- Use regular, full fat cream cheese. Avoid low fat varieties or cream cheese spreads.
- I recommend Lily’s brand of baking chocolate chips because they’re low carb (sweetened with stevia), and I buy them at Whole Foods. They’re pretty small in size, so if you substitute with another brand, look for mini chocolate chips if possible.
- These fat bombs are fantastic with almond butter, but peanut butter can work as well. Whichever one you use, choose creamy (not chunky) versions. It should also be “natural,” which means no other ingredients are added besides almonds (or peanuts) and salt. If you’re opening a new jar, there will likely be a lot of separation so vigorously stir until smooth before using. A tip for measuring anything sticky like almond butter: use a kitchen scale and measure by weight, so you don’t need a measuring cup!
- I recommend sugar free sweeteners and I use swerve, which is an erythritol blend that’s a 1:1 substitution for sugar. Any other dry sweetener will work well. For best results, measure by weight not volume. Note that pure erythritol is only 70% as sweet as sugar, so you’ll need to use more than listed in the recipe, and I also recommend powdering the granules using a Nutribullet.
Working With The Batter
The batter comes together easily when you have both cream cheese and butter at room temperature. If you take both items out of the refrigerator about 30 minutes before starting the recipe, that should give them sufficient time to soften.
I usually zap the cream cheese in the microwave for 5 to 10 seconds until it’s extra soft, which makes it easier to combine with other ingredients.
Once your batter is ready, you can either roll into balls or use a mold. I prefer using round silicone molds so my hands don’t come into contact with the food and the final result is much prettier.
Hello, has anyone used liquid stevia instead?
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?
Personally, I find that almond butter (and other kinds like sunflower or cashew butter) are much more mild tasting than peanut butter.
Can you eat them not frozen?
You can, but they might be a bit soft.
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?
That’s correct, Sandy. One side is very round and the other side is more or less flat.
This recipe looks absolutely fantastic! I do note the usage of the sweetener, but am I allowed to use something like honey instead? Or would the resulting texture be off from what it’s intended to be?
Would it be best to go about buying store-bought almond butter or would it be fine if we use our own homemade type?
Nonetheless, thank you for your time and effort going into this recipe!
Hi Leo! Homemade almond butter should work just as well. I think honey would be fine and wouldn’t alter the texture much, since the sweetener is only a small fraction of the recipe by weight. I would either (1) make a conversion to figure out the appropriate amount of honey to add for the same level of sweetness, or (2) add honey as the last ingredient so that you can add it to taste. Also, note that the provided nutrition information would no longer be relevant, given the honey substitution.
Stupid question- do you eat them right out of the freezer?
Hi Lisa! That’s right, they are enjoyed as a frozen treat.
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
Loved them!! Thanks for sharing
Can i Substitute the cream cheese for something else?
Not for this recipe.
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!
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!!
Is Swerve necessary or can you use stevia drops?
If you use Stevia drops instead of Swerve, that’ll alter the ratio of wet to dry ingredients in the recipe, so the resulting texture will be off.
Can you skip the almond butter/ peanut butter step?
No, it’s important for this recipe to include it.
Would it work to use swerve powdered sugar?
You can definitely use the confectioners (powdered) version of Swerve instead of granulated.
It says to use 4 oz of cream cheese but the picture shows more? Is it 8oz?? Let me know
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.
Simply Divine!!