You won’t believe these Keto Cookie Dough Fat Bombs are only 2 grams of carbs per serving! So rich and delicious – they literally melt in your mouth! Sponsored by Plugrá® Butter.
Keto Chocolate Chip Cookie Dough Fat Bombs
Growing up, whenever we would make chocolate chip cookies, I always tried to sneak a taste of the dough. You’re not really supposed to because of the raw eggs, but I couldn’t help myself — I love cookie dough!
That’s why I’m so excited to share this keto cookie dough recipe!
Not only is our keto cookie dough safe to eat raw (no eggs!), with only 2 grams of carbs per serving, it’s guilt-free too!
It’s almost too good to be true!
Related: Be sure to try our Keto Chocolate Chip Cookies too! They’re the best you’ll ever taste!
How to Make Keto Edible Cookie Dough
First, watch our quick demo video to see how we make our keto cookie dough, then keep reading for prep tips and a free printable copy of the recipe.
Click video to play:
Now, let’s talk about the ingredients…
The Butter: Plugrá® Unsalted Butter
Because butter is the star ingredient in our low carb cookie dough, this is one area you don’t want to skimp on quality. Using premium butter results in a better-tasting cookie dough — you really can taste the difference!
We chose Plugrá® Butter because it contains more butterfat and less moisture than regular butter — the more fat the better on keto!
I also love knowing that Plugrá® is made without artificial ingredients or added hormones. It’s slow churned and crafted with real milk from American dairy farms. It’s the slow churning that results in the extra creamy texture and higher butterfat content – once you taste it you’ll see why Plugrá is the choice of the James Beard House and top chefs around the country!
The best part is that you can find Plugrá at your local Kroger. We shop at Kroger at least once a week, and I love that we can find chef-inspired ingredients like Plugrá along with all of our grocery essentials.
Click here to download a Plugrá® digital coupon!
The Sweetener: Granulated Monk Fruit
When making a low carb dessert, you have a few different options for sweeteners.
We love monk fruit because it doesn’t have a weird aftertaste or side effects like some other sugar substitutes. Make sure to use the granulated form, as opposed to liquid.
If you don’t have any monk fruit on hand, you can use granulated erythritol. Start with the same amount (3/4 cup) and add more if needed, to taste.
The Finishing Touches
Almond flour is a versatile ingredient because it is low in net carbs and can be used in both baked goods, as well as no bake recipes like this keto cookie dough.
To get that real chocolate chip cookie dough flavor, we added a touch of vanilla extract and sugar free maple syrup.
Finally, we finished things off with sugar free chocolate chips. We used about a half cup, but you can use more or less depending on how much chocolate you like.
Want More Deliciousness? — Click here to see our 50 favorite gluten free dessert recipes!
Read this next: Want to know more about keto and see our results? Click here to learn “what is keto” and get our beginner’s guide!
Grab a free printable copy of our Keto Cookie Dough Recipe:
Keto Cookie Dough Fat Bombs
Ingredients
- 1 cup Plugrá® Butter unsalted, softened
- 3/4 cup Monk fruit sweetener granulated
- 1 teaspoon Vanilla extract
- 1 teaspoon Sugar free maple syrup
- 1 1/2 cups Almond flour
- 1 Tablespoon Almond butter
- 1/2 cup Sugar free chocolate chips
Instructions
- Cream butter and monk fruit sweetener using a stand mixer or electric hand mixer.
- Add vanilla extract, sugar free maple syrup, almond butter, and almond flour and continue mixing until batter is an even consistency.
- Stir in chocolate chips with a large spoon or spatula.
- Scoop cookie dough into balls and freeze for 10-20 minutes until set. For easier scooping, you can spread the dough on a cookie sheet and chill for 10 minutes first.
Video
Notes
Nutrition
More of our favorite keto cookie recipes:
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