Cookie dough fat bombs with chocolate chips and cream cheese: bite-sized frozen treats that are convenient snacks for anyone on a keto or low carb diet.
 Prep Time 15 minutes
 Chilling 2 hours
 Servings 17 fat bombs
 Calories 90 kcal


  • 4 ounces (half brick) cream cheese room temperature
  • 3 ounces lily’s baking chocolate chips
  • 2 ounces (1/4 cup) creamy almond butter or peanut butter room temperature
  • 2 ounces (1/4 cup) salted butter room temperature
  • 1 1/2 ounces (3 tablespoons) granular swerve sweetener
  • 1 teaspoon vanilla extract


  1. 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.
  2. In a large bowl, add all ingredients. Use an electric hand mixer and beat until well-mixed.
  3. Scrape down any batter sticking to the beaters, and refrigerate for 30 minutes.
  4. 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.

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