Keto Chocolate Chip Cookie Fat Bombs
These Keto Chocolate Chip Cookie Fat Bombs are a low-carb, high-fat snack that combines the classic flavor of chocolate chip cookies with keto-friendly ingredients. Easy to make with simple pantry staples and no baking required, they are perfect for quick snacks or rich desserts.
Servings: 12 servings
Ingredients
- 1/2 cup almond flour finely ground for best texture
- 1/4 cup unsweetened shredded coconut adds a subtle texture and flavor
- 1/4 cup coconut oil melted (helps bind ingredients and adds healthy fats)
- 1/4 cup natural peanut butter or almond butter choose a smooth, no sugar added version
- 2 tbsp erythritol or your favorite keto-friendly sweetener (adjust to taste)
- 1 tsp vanilla extract for that classic cookie flavor
- 1/4 tsp sea salt balances sweetness and enhances flavor
- 1/3 cup sugar-free mini chocolate chips make sure they are low carb and made with acceptable sweeteners
Instructions
- Gather all your ingredients and make sure your coconut oil is melted but not hot to help everything mix smoothly without melting the chocolate chips prematurely.
- In a medium-sized bowl, combine the almond flour, shredded coconut, erythritol, and sea salt. Stir to distribute everything evenly.
- Add the melted coconut oil, peanut butter, and vanilla extract to the dry mixture. Stir well until you get a thick, slightly sticky dough. If the mixture feels too crumbly, add a tiny bit more coconut oil or peanut butter until it holds together.
- Gently fold in the sugar-free mini chocolate chips. Be careful not to overmix, as you want to keep the chips intact and evenly distributed.
- Using a small cookie scoop or your hands, roll the mixture into small balls about 1 inch in diameter. Place them on a parchment-lined tray or plate.
- Transfer the tray to the refrigerator and chill for at least 30 minutes, or until the fat bombs are firm. This step is crucial to ensure they hold their shape and have the perfect texture.
- Once chilled, your Keto Chocolate Chip Cookie Fat Bombs are ready to eat. Store any extras in the fridge or freezer to enjoy later.
Equipment
- Medium-sized bowl
- Small cookie scoop
- Parchment-lined tray
- Refrigerator
Notes
Use finely ground almond flour for a smooth texture; adjust sweetness to taste; avoid overheating coconut oil to prevent melting chocolate chips; try different nut butters; freeze for longer storage; consider portion sizes for accurate macros.