Paleo & Keto Cookie Dough (i.e. Fat Bombs!)

Keto cookie dough with chocolate chips and flaky sea salt

Paleo & Keto Cookie Dough (i.e. Fat Bombs!)

This paleo and keto cookie dough (i.e. fat bomb!) is one of the easiest, yet tastiest keto treat you'll make. Think just five ingredients and 1g net carb each!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Cookies, Dessert

Cuisine American

Keyword keto cookie dough, keto cookie dough fat bombs, paleo cookie dough

Prep Time 15

Cook Time 3

Total Time 35

Servings fat bombs

Calories 94kcal

Ingredients

144 g almond flour
1/4 teaspoon kosher salt
84 g grass-fed butter at room temperature
70-90 g allulose to taste*
1/2 teaspoon vanilla extract
dark chocolate chips to taste

For the chocolate coating (optional)

dark chocolate such as BakeBelieve (my favorite!) or Lily's, melted
flaky sea salt

Metric - US Cups

Instructions

Add almond flour to a dry skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan, whisk in salt and set aside to cool completely (very important!).
Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.
With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix in the rest and fold in chocolate chips.
Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.
Spoon out cookie dough and roll into rounds. Keep in the fridge for up to 5 days and in the freezer for up to 2 months.
Optional chocolate coating: place cookie dough fat bombs in the freezer for 15 minutes. Meanwhile melt chocolate for coating in a water bath or microwave, set aside to cool slightly. Dip cookie dough into chocolate, place in a parchment paper-lined tray, sprinkle with sea salt (optional), and refrigerate to set.

Notes

The Keto Chocolate

Bake Believe currently makes my favorite keto chocolate (white, milk & dark). They have incredible texture, with very (very!) little aftertaste*. Imo, they might even be better than Lily’s… And this isn’t sponsored btw, just happy to recommend per usual.

* I did notice that the cooling aftertaste was accentuated when the chocolate is melted (same as Lily’s). But once it has cooled down in the fridge the problem is solved.

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. You can use allulose (my favorite because no aftertaste, just be sure to add 30% more as it’s less sweet!). Lakanto Golden and xylitol (non-corn though to avoid tummy troubles!).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Please note that I calculated nutrition facts per fat bomb (20g) and we found each batch to yield roughly 15.

Nutrition

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