Keto Cookies & Cream Fat Bombs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    1 min

  • ready time

    ready time

    21 min

Keto Cookies & Cream Fat Bombs

56 ratings

I love, love, love cookies and cream! You can make a cookie crumb with almond flour and cacao powder, which is so delicious! I love how chocolatey and slightly salty the cookies crumbs are compared to the sweet, rich and creamy coconut milk that these fat bombs are made with. Heavy cream and full-fat coconut milk are whipped together until a soft peak forms and then the cookie crumbs are folded into the mixture and frozen into individual cups.

  • Net Carbs

    1.5 g

  • Fiber

    0.9 g

  • Total Carbs

    8.4 g

  • Protein

    2 g

  • Fats

    12.3 g

128 cals

Keto Cookies & Cream Fat Bombs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    ⅔ cup

  • Cacao Powder by Dagoba

    Cacao Powder by Dagoba

    2 tbsp

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    3 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Butter

    Butter

    2 tablespoon

  • Coconut Milk by Aroy-d

    Coconut Milk by Aroy-d

    ⅔ cup

  • Heavy Cream

    Heavy Cream

    ⅔ cup

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    3 tablespoon

  • Vanilla Extract

    Vanilla Extract

    2 teaspoon

Recipe Steps

steps 5

21 min

  • Step 1

    For the cookie crumbs: toast almond flour in a preheated dry saute pan, stirring constantly until the flour is evenly and nicely browned.
    Step 1
  • Step 2

    In a food processor add the toasted almond flour, cacao powder, Swerve, salt and melted butter. Pulse until it comes together. Add full-fat coconut milk, heavy cream, Swerve and vanilla extract to a mixer bowl and whip on high until the mixture thickens. It will not form a stiff peak and that is ok, it will be more like a soft to medium peak.
    Step 2
  • Step 3

    In the meantime, place a thin layer of cookie crumbs at the bottom of 12 silicone cupcake liners and press down lightly to form them in the bottom.
    Step 3
  • Step 4

    Fold in the chocolate cookie crumbs to the coconut milk mixture.
    Step 4
  • Step 5

    Place coconut milk mixture on top of the pressed cookie crumbs and sprinkle with more cookie crumbs. Place in the freezer until firm and then unmold them to serve. You may want to let them thaw for 10 minutes before eating.
    Step 5

Comments 26

  • Sammy Agar

    Sammy Agar 2 months ago

    Delicious! Key tip- you’ll split the crumbs into 3 portions basically. Around half for bottom of cups, save a little for final sprinkles and then the rest goes into cream mixture but use your own judgment.

    • UnbelievableKetone625042

      UnbelievableKetone625042 8 months ago

      Well...my cream mixture never thickened. Mixed it for almost 10min. I used an organic full fat canned coconut milk. Wonder if that was the issue,Odd. 🤞🤞 They turn out okay. Anyone with this problem??

      • Wildelizajane

        Wildelizajane 8 months ago

        Your only supposed to scoop the cream part of the canned coconut out and not use the clear liquid setting on bottom of can

      • Fatcow

        Fatcow 8 months ago

        I have never had good luck whipping coconut milk full fat or coconut cream. Never gets thick for me either. We must be doing something wrong but I’m not sure what. 🫣

    • UnbelievableMacadamia916358

      UnbelievableMacadamia916358 8 months ago

      The first five ingredients are for the crust in the food processor. The next four are for the mixer to make the coconut milk mixture.

      • lilid910

        lilid910 8 months ago

        If you're putting the cookie crumbs in the food processor at the beginning where are you getting them for the bottom of the molds?? More clarity please

        • HongryLikeAMug

          HongryLikeAMug a year ago

          All I tasted was the coconut milk (which I'm learning I'm not a fan of) and a touch of salt. Not very good. Definitely does not satisfy my sweet tooth.

          • Angel0101e

            Angel0101e 2 years ago

            Instructions are messed up but a bit of reading and knowing something about cooking I refigured the instructions. I’m glad I finally tried the recipe because they’re really good.

            • IneffableAvocado889785

              IneffableAvocado889785 3 years ago

              Strawberry ice cream cookies Tonight i used a level cup of almond flour, an extra tablespoon of chocolate, an extra tablespoon of swerve, 1/4 teaspoon salt, and 3 tablespoons butter for the cookie part. For the cream i used a cup of whipping cream with a cup of frozen strawberries, & swerve & pulsed them up in food processor and added a little water to make them pour like milkshake. Spooned this over the cookie mix. So its strawberry ice cream with oreo cookies. I made peppermint last week but this is better. I did not use coconut milk or vanilla.

              • hmketo

                hmketo 3 years ago

                I thought it was just me. It was confusing at the fold in the mixture and place the mixture parts. I think I’ll have to experiment. I hope the other recipes are much clearer than this one!! Did anyone see the Schitt’s Creek episode of David and Moira trying to follow a recipe where they had to fold in the cheese? 😂 😂

                • ExcellentKetone813579

                  ExcellentKetone813579 2 months ago

                  yes!!! that's all I think of when I think of folding recipes

              • BlithesomeRadish138916

                BlithesomeRadish138916 3 years ago

                I’m a fan of this site but these directions made no sense.

                • WorkNProgress58

                  WorkNProgress58 3 years ago

                  This recipe is confusing! Whoever created it, needs to clarify the mixing of ingredients! It wasn’t good ! I had to improvise and add my own touch. . 🤔

                  • Lisaag

                    Lisaag 3 years ago

                    Like them, don't love them except.. BUT THE CRUST. LOVE THE CRUST!

                    • MirthfulKale263069

                      MirthfulKale263069 3 years ago

                      I was very confused so things changed around as I was doing it such as : I had to make 2 batches of the cookie crumble because I thought u had to mix coconut mixture with it in step 2 so I don’t know how many carbs that is but... I’m still having 2 🤭 Haven’t tried them yet however it said freezer did it mean fridge? Whatever I put it in the freezer and I’m gonna wait about 3 hours sooo yeahh maybe I’ll update 🥳

                      • Michele415

                        Michele415 3 years ago

                        The recipe was confusing!!! Did not come out well

                        • WorkNProgress58

                          WorkNProgress58 3 years ago

                          Totally agree

                      • Joanna

                        Joanna 3 years ago

                        What can I add instead if heavy cream? I cannot eat diary products

                        • UpbeatKale256790

                          UpbeatKale256790 2 years ago

                          Not sure if whipping cream works the same as Heavy cream, but… at my local Walmarts they sell lactose free whipping cream.

                        • Mag*****

                          Mag***** 3 years ago

                          I cannot eat dairy either.

                        • Mag*****

                          Mag***** 3 years ago

                          Coconut milk, the real kind and sour cream, non dairy

                      • Katklay

                        Katklay 4 years ago

                        Tried this today, didn’t had coconut milk handy so just doubled whipping cream. Also, added 1-1/2 tsp of unsweetened shredded coconut .. this turned out incredible 😊❤️👍 Does anyone know what would be shelf life of these?

                        • pmjarecki7e04

                          pmjarecki7e04 3 years ago

                          Hi! Were you able to figure out shelf life of these? Did you refrigerate them? Thanks!

                      • Michele

                        Michele 4 years ago

                        Do you store these in the freezer or refrigerator?

                        • Kikiluu88

                          Kikiluu88 4 years ago

                          What would be a good substitute if I can’t use almond flour?

                          • Sspitzsamo

                            Sspitzsamo 4 years ago

                            WARNING!!! I often weigh things out in grams as i find it easier. I changed the settings to 10 servings but I can tell you that the OUNCE vs. GRAM count was WAY off. I believe the calculation for grams in this recipe are just WRONG.