I made Keto Cookie Dough fat bombs with cream cheese and Swerve and I’m pretty sure they beat actual cookies.
I am obsessed with these Keto Chocolate Chip Cookie Dough Fat Bombs. I love that they taste like sneaking raw cookie dough at midnight but without the carb guilt.
Creamy full fat cream cheese makes them crazy rich and the sugar free mini chocolate chips add that tiny melty crunch. Low Carb Cookie Dough Fat Bombs are my new snack obsession, quick hit of fat, no weird aftertaste.
Keto Cookie Dough that actually satisfies a sweet tooth. I grab one between meetings, and suddenly my brain stops yelling for sugar.
Totally addictive. Not wholesome.
Just ridiculously good. I can’t resist.
Ingredients
- Full fat cream cheese: creamy base, rich fat that makes it feel indulgent and soft.
- Unsalted butter: adds silkiness and mouthfeel.
Basically makes it taste more cookie dough.
- Swerve confectioners: sweet without sugar.
It’s powdery so texture stays smooth.
- Almond flour: nutty, adds slight bite and some low-carb body to the dough.
- Sugar free mini chips: chocolate pops throughout, tiny bursts of sweetness without carbs.
- Vanilla extract: background warmth, ties the sweet and creamy notes together.
It’s essential.
- Fine salt: brightens flavors and keeps it from tasting flat.
Tiny but important.
- Flaky sea salt optional: crunchy top finish.
Plus that hit of savory with each bite.
- Overall vibe: reminds you of cookie dough, but fattier and totally keto-friendly.
Basically comfort food.
Ingredient Quantities
- 8 oz (225 g) full fat cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (100 g) Swerve confectioners powdered sweetener
- 1/4 cup (28 g) almond flour
- 1/3 cup (60 g) sugar free mini chocolate chips
- 1/2 tsp vanilla extract
- Pinch of fine salt
- Optional: small pinch flaky sea salt for topping
How to Make this
1. In a medium bowl beat 8 oz (225 g) softened full fat cream cheese and 2 tbsp (28 g) softened unsalted butter together with an electric mixer until very smooth and no lumps remain.
2. Add 1/2 cup (100 g) Swerve confectioners powdered sweetener, 1/2 tsp vanilla extract and a pinch of fine salt. Beat again until fully incorporated and the mixture looks glossy, scraping sides once or twice.
3. Fold in 1/4 cup (28 g) almond flour by hand with a spatula to avoid overmixing; this firms the dough and gives it that cookie texture.
4. Stir in 1/3 cup (60 g) sugar free mini chocolate chips, saving a few to press on top if you want them to look pretty.
5. Taste a tiny pinch to check sweetness and texture. If it feels too soft chill for 10 minutes, if too sweet add a tiny pinch more almond flour, but go slow.
6. Line a small baking sheet or tray with parchment paper. Use a small cookie scoop or two spoons to portion dough into bite sized balls about 1 to 1 1/2 tbsp each, then place them on the tray. Press extra chips on top if you saved any.
7. Chill in the fridge for at least 30 minutes until firm, or freeze 10 to 15 minutes if you want them faster and firmer. This keeps the shape and makes them less sticky.
8. Transfer the chilled fat bombs to an airtight container. Store in the fridge for up to 1 week or in the freezer for up to 3 months. If frozen, let sit 5 minutes at room temp before eating so they soften just right.
9. For a finishing touch sprinkle a very small pinch of flaky sea salt on top of each one just before serving to make the chocolate pop.
10. Tip: if you dont have Swerve confectioners use any powdered erythritol blend, and be sure the cream cheese and butter are soft but not melted or the texture will be off.
Equipment Needed
1. Medium mixing bowl for beating the cream cheese and butter
2. Electric hand mixer (or stand mixer) to get it super smooth
3. Rubber spatula for scraping sides and folding in almond flour
4. Measuring cups and spoons for sweetener, flour, chips and vanilla
5. Small cookie scoop or two spoons to portion the dough into bite sized balls
6. Small baking sheet or tray lined with parchment paper
7. Refrigerator or freezer to chill and firm up the fat bombs fast
8. Airtight container for storing in the fridge or freezer
dont forget a tiny bowl and spoon if you want to press extra chips or sprinkle flaky sea salt on top, but its optional.
FAQ
Keto Chocolate Chip Cookie Dough Fat Bombs Recipe Substitutions and Variations
- Cream cheese: swap with 8 oz mascarpone or 7 oz full fat coconut cream (chill and drain first) — mascarpone keeps it creamy, coconut gives a slight coconut taste and is dairy free.
- Unsalted butter: use equal amount ghee or 2 tbsp coconut oil (solid) if you want dairy free, but coconut will soften faster at room temp.
- Swerve confectioners: replace with 1/3 cup erythritol + 1/8 tsp stevia powder or 1/3 cup monk fruit sweetener, taste and adjust cause sweetness levels vary.
- Almond flour: try 1/4 cup blanched hazelnut flour or 3 Tbsp coconut flour (if using coconut flour reduce amount and maybe add a splash of cream, it’s much more absorbent).
Pro Tips
1) Make sure cream cheese and butter are soft but not melted. If they get warm the dough goes greasy and wont firm up right, so chill for 10 minutes if it starts to look shiny or runny.
2) Use a small cookie scoop for even bites, and press a few extra chips on top so they look nicer. If the dough sticks to your hands, lightly wet them or dust with a tiny bit of almond flour.
3) Taste as you go, but remember powdered erythritol can taste cooler than sugar. If it seems too sweet add a pinch more almond flour, or if too bland add a few more chips or a drop more vanilla. Go slow because a little change makes a big difference.
4) For quick firming freeze 10 to 15 minutes then transfer to the fridge or freezer for long term. Let frozen ones sit 5 minutes at room temp before eating so they soften just right. A tiny pinch of flaky sea salt on top really makes the chocolate pop.
Keto Chocolate Chip Cookie Dough Fat Bombs Recipe
I made Keto Cookie Dough fat bombs with cream cheese and Swerve and I’m pretty sure they beat actual cookies.
12
servings
109
kcal
Equipment: 1. Medium mixing bowl for beating the cream cheese and butter
2. Electric hand mixer (or stand mixer) to get it super smooth
3. Rubber spatula for scraping sides and folding in almond flour
4. Measuring cups and spoons for sweetener, flour, chips and vanilla
5. Small cookie scoop or two spoons to portion the dough into bite sized balls
6. Small baking sheet or tray lined with parchment paper
7. Refrigerator or freezer to chill and firm up the fat bombs fast
8. Airtight container for storing in the fridge or freezer
dont forget a tiny bowl and spoon if you want to press extra chips or sprinkle flaky sea salt on top, but its optional.
Ingredients
8 oz (225 g) full fat cream cheese, softened
2 tbsp (28 g) unsalted butter, softened
1/2 cup (100 g) Swerve confectioners powdered sweetener
1/4 cup (28 g) almond flour
1/3 cup (60 g) sugar free mini chocolate chips
1/2 tsp vanilla extract
Pinch of fine salt
Optional: small pinch flaky sea salt for topping
Directions
- In a medium bowl beat 8 oz (225 g) softened full fat cream cheese and 2 tbsp (28 g) softened unsalted butter together with an electric mixer until very smooth and no lumps remain.
- Add 1/2 cup (100 g) Swerve confectioners powdered sweetener, 1/2 tsp vanilla extract and a pinch of fine salt. Beat again until fully incorporated and the mixture looks glossy, scraping sides once or twice.
- Fold in 1/4 cup (28 g) almond flour by hand with a spatula to avoid overmixing; this firms the dough and gives it that cookie texture.
- Stir in 1/3 cup (60 g) sugar free mini chocolate chips, saving a few to press on top if you want them to look pretty.
- Taste a tiny pinch to check sweetness and texture. If it feels too soft chill for 10 minutes, if too sweet add a tiny pinch more almond flour, but go slow.
- Line a small baking sheet or tray with parchment paper. Use a small cookie scoop or two spoons to portion dough into bite sized balls about 1 to 1 1/2 tbsp each, then place them on the tray. Press extra chips on top if you saved any.
- Chill in the fridge for at least 30 minutes until firm, or freeze 10 to 15 minutes if you want them faster and firmer. This keeps the shape and makes them less sticky.
- Transfer the chilled fat bombs to an airtight container. Store in the fridge for up to 1 week or in the freezer for up to 3 months. If frozen, let sit 5 minutes at room temp before eating so they soften just right.
- For a finishing touch sprinkle a very small pinch of flaky sea salt on top of each one just before serving to make the chocolate pop.
- Tip: if you dont have Swerve confectioners use any powdered erythritol blend, and be sure the cream cheese and butter are soft but not melted or the texture will be off.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 37g
- Total number of serves: 12
- Calories: 109kcal
- Fat: 10.43g
- Saturated Fat: 5.71g
- Trans Fat: 0.04g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.75g
- Cholesterol: 24mg
- Sodium: 63mg
- Potassium: 37mg
- Carbohydrates: 1.85g
- Fiber: 0.66g
- Sugar: 0.78g
- Protein: 1.83g
- Vitamin A: 75IU
- Vitamin C: 0mg
- Calcium: 21mg
- Iron: 0.23mg
