I don’t know many people who don’t love chocolate chip cookie dough, but if you’re doing a Keto diet, it is not Keto friendly. Everyone in my family loves cookie dough, so I just had to try to find a recipe that the whole family would love. So I scoured Pinterest and tried a few different recipes until I found one we all loved.
There are several recipes that call for almond or coconut flour, but every single one I tried was very BLAH and I just couldn’t get over the taste the flour gave it and they’d end up in the garbage. THEN…I found this one. It’s only 6 ingredients of pure deliciousness.
Ingredients needed:
8 oz cream cheese
1 stick butter
1/2 c natural peanut butter
1/2 c powdered sweetener (1:1 sugar ratio) (I like to use this one, but it’s a 2:1 ratio so make sure to only use 1/4 c Lakanto Monkfruit 2:1 Powder Sugar Substitute
1 tbsp vanilla
1/2 c Lily’s Dark Chocolate Chips
Dump all ingredients except chocolate chips into a mixing bowl. Blend with hand mixer until well mixed and no clumps remain.
*Note: Since I used Lakanto sweetener, it is a 2:1 sugar replacement, so you only need to use 1/4 cup. Make sure you read the label of whatever you are using.
Then add in the chocolate chips.
I just hand stir the chocolate chips. Then get your cookie sheet ready. I suggest using parchment paper or a silicone mat if you have one. You can drop by rounded spoonfuls or use a cookie scoop like I did. This makes them more uniform.
Depending how big you make your fat bombs will depend how many you get out of it and ultimately how many carbs are in each. I got 20 out of my batch, so that is what my information is based on. If you use different brands that can also change your carb content, so check your labels.
Once they are on the cookie sheet, pop them in the freezer for about half an hour and they are ready to eat!
They are very creamy and just enough sweetness. If they are too sweet for you, you can always cut back on the sweetener. My family thinks they are perfect and so do I! I divided them up into 4 containers (5 in each) and put one in the fridge and 3 in the freezer. Once in the fridge, they should be eaten within a week.
Chocolate Chip Cookie Dough Fat Bomb
8 oz cream cheese
1 stick butter
1/2 c natural peanut butter
1/2 c powdered sweetener (1:1 sugar ratio) (I like to use this one, but it’s a 2:1 ratio so make sure to only use 1/4 c Lakanto Monkfruit 2:1 Powder Sugar Substitute)
1 tbsp vanilla
1/2 c Lily’s Dark Chocolate Chips
Dump all ingredients except chocolate chips into a mixing bowl. Blend with hand mixer until well mixed and no clumps remain.
Here is the nutritional info based on my Keto Diet app:
Comment below with what you think!