Keto Cookie Dough Fat Bombs
Servings
30
servingsPrep time
45
minutesCooking timeminutes
Ingredients
8 Tbsp (1 stick) butter, softened
1/3 cup powdered Swerve sweetener
1/2 tsp kosher salt
2 cups almond flour (NOT meal!)
2/3 cup LIly’s chocolate chips
Directions
- In a large bowl, beat butter with a hand mixer until light and fluffy. Add sugar, vanilla and salt. Beat until combined.
- Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, for 15-20 minutes.
- Using a small cookie scoop, scoop dough into small balls. Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.
Notes
- This recipe makes 30 fat bombs. If you have a kitchen scale, it’s helpful to weigh the dough and divide by 30 if you want them to be the same size. If you don’t have a cookie scoop, you can roll the balls out by hand. -Lanie
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