I made keto chocolate chip cookie dough fat bombs with cream cheese and Swerve, and my keto cookie dough recipe hides a tiny raw cookie dough core that might surprise you.
I never expected to turn raw cookie dough into something this addictive, but here we are. I used cream cheese and swerve confectioners powdered sweetener to get that dangerously close-to-the-real-thing flavor without wrecking my macros, and ok, the texture is so wrong good.
One bite made me wonder if I’d secretly invented the perfect Low Carb Cookie Dough Fat Bomb and yes the tiny pops of Keto Chocolate Chips are the kind of detail that keeps you sneaking more. I’m not saying it’s healthy, just that it’s genius, weirdly satisfying and worth keeping hidden in the freezer.
Ingredients
- Cream cheese adds creaminess, lots of fat, some protein and a tangy bite
- Butter boosts calories and mouthfeel, mostly saturated fats, little to no carbs
- Swerve gives sweetness without sugar, zero net carbs, can cool the mouth
- Almond flour adds low carb bulk, healthy fats, some fiber and protein
- Sugar free chips add chocolate flavor, small carbs, often sweetened with erythritol
- Vanilla lifts flavor, zero carbs in tiny amounts, makes cookie dough taste real
- Heavy cream makes it silkier, adds fat and richness, use sparingly if watching calories
Ingredient Quantities
- 8 oz cream cheese softened (227 g)
- 1/2 cup unsalted butter softened (1 stick, 113 g)
- 3/4 cup swerve confectioners powdered sweetener (90 g)
- 1 tsp vanilla extract
- 1/4 cup almond flour (28 g)
- pinch fine salt
- 1/3 cup sugar free chocolate chips (about 60 g)
- 1 tbsp heavy cream (optional)
How to Make this
1. Remove 8 oz cream cheese and 1/2 cup unsalted butter from fridge to soften, about 30 to 60 minutes, or zap 10 seconds at a time in microwave if you forget and dont want lumps.
2. In a medium bowl beat the softened cream cheese and butter with 3/4 cup swerve confectioners powdered sweetener and 1 tsp vanilla extract until very smooth, scraping sides, use a hand mixer or stand mixer for easiest results.
3. Add 1/4 cup almond flour and a pinch of fine salt, mix just until combined, you want cookie dough texture not cakey batter.
4. If mixture feels too stiff add up to 1 tbsp heavy cream a little at a time, if too soft sprinkle 1 to 2 tsp more almond flour, go slow so you dont overdo it.
5. Fold in 1/3 cup sugar free chocolate chips with a spatula so they stay whole and spread evenly.
6. Line a small baking sheet or plate with parchment paper, scoop dough by tablespoon or use a small cookie scoop and place mounds on the paper, press lightly if you prefer flat cookies.
7. Chill the tray in the fridge for 30 minutes to firm up, or pop in the freezer 10 to 15 minutes if you want them solid fast.
8. Once set, transfer fat bombs to an airtight container, separate layers with parchment so they dont stick together.
9. Store in the fridge for up to 2 weeks or in the freezer for up to 3 months, let frozen ones sit a few minutes at room temp before eating so they soften a bit.
Equipment Needed
1. Medium mixing bowl, big enough to beat cream cheese and butter together
2. Hand mixer or stand mixer (a whisk works if you want more arm workout)
3. Rubber or silicone spatula for scraping sides and gentle folding
4. Measuring cups and spoons, plus a kitchen scale if you like exact grams
5. Tablespoon and/or small cookie scoop for portioning dough
6. Small baking sheet or plate to chill the cookies on
7. Parchment paper to line the sheet and prevent sticking
8. Airtight container for storage plus plastic or extra parchment to separate layers
9. Refrigerator or freezer to firm up the fat bombs quickly
FAQ
Keto Chocolate Chip Cookie Dough Fat Bombs Recipe Substitutions and Variations
- Cream cheese (8 oz): mascarpone, 1:1, closest in texture and richness; Neufchâtel, 1:1, a bit less fatty so slightly less rich; full‑fat ricotta, blended smooth, 1:1, can be a touch grainy; chilled coconut cream, 1:1, dairy free but expect mild coconut flavor.
- Unsalted butter (1/2 cup): ghee, 1:1, same buttery taste without milk solids; solid coconut oil, 1:1, use chilled so bombs hold shape, may add coconut notes; vegan buttery stick, 1:1, good dairy free swap; melted oils like avocado or olive oil only if you chill the mixture and expect a softer texture.
- Swerve confectioners (3/4 cup): powdered erythritol, 1:1, direct swap; powdered monk fruit blend (eg Lakanto), 1:1; allulose (powdered or powdered blend), 1:1, less cooling effect and slightly different mouthfeel; powdered stevia blends, follow conversion on package since much sweeter.
- Almond flour (1/4 cup): hazelnut or walnut flour, 1:1, similar texture, nuttier flavor; sunflower seed flour, 1:1, nut free and works well raw; coconut flour, use way less (start with 1–2 tbsp) and add a splash more cream since it soaks up moisture; ground flaxseed, 1:1 for a denser, slightly earthy result.
Pro Tips
1) Use room temp cream cheese and butter for sure, they blend way smoother. If you still get tiny lumps, beat longer and scrape the bowl, or set the mixing bowl over a pan of warm water for a minute to loosen things up, just dont melt it.
2) Powdered sweetener is key for no-grit texture. If you only have granulated Swerve, pop it in a spice grinder or blender for a few seconds first, otherwise the cookies can taste a little crunchy and cold.
3) Measure almond flour gently by spooning it into the cup not scooping, too much makes the dough cakey. If the dough feels too soft after mixing add almond flour 1 tsp at a time, too much at once ruins the texture.
4) For neater cookies toss the chocolate chips in a teaspoon of almond flour before folding in so they dont all sink to the bottom. Chill the scoops solid in the freezer 10 to 15 minutes then transfer to an airtight container with parchment between layers, frozen ones need just a few minutes at room temp before eating.
Keto Chocolate Chip Cookie Dough Fat Bombs Recipe
I made keto chocolate chip cookie dough fat bombs with cream cheese and Swerve, and my keto cookie dough recipe hides a tiny raw cookie dough core that might surprise you.
12
servings
177
kcal
Equipment: 1. Medium mixing bowl, big enough to beat cream cheese and butter together
2. Hand mixer or stand mixer (a whisk works if you want more arm workout)
3. Rubber or silicone spatula for scraping sides and gentle folding
4. Measuring cups and spoons, plus a kitchen scale if you like exact grams
5. Tablespoon and/or small cookie scoop for portioning dough
6. Small baking sheet or plate to chill the cookies on
7. Parchment paper to line the sheet and prevent sticking
8. Airtight container for storage plus plastic or extra parchment to separate layers
9. Refrigerator or freezer to firm up the fat bombs quickly
Ingredients
8 oz cream cheese softened (227 g)
1/2 cup unsalted butter softened (1 stick, 113 g)
3/4 cup swerve confectioners powdered sweetener (90 g)
1 tsp vanilla extract
1/4 cup almond flour (28 g)
pinch fine salt
1/3 cup sugar free chocolate chips (about 60 g)
1 tbsp heavy cream (optional)
Directions
- Remove 8 oz cream cheese and 1/2 cup unsalted butter from fridge to soften, about 30 to 60 minutes, or zap 10 seconds at a time in microwave if you forget and dont want lumps.
- In a medium bowl beat the softened cream cheese and butter with 3/4 cup swerve confectioners powdered sweetener and 1 tsp vanilla extract until very smooth, scraping sides, use a hand mixer or stand mixer for easiest results.
- Add 1/4 cup almond flour and a pinch of fine salt, mix just until combined, you want cookie dough texture not cakey batter.
- If mixture feels too stiff add up to 1 tbsp heavy cream a little at a time, if too soft sprinkle 1 to 2 tsp more almond flour, go slow so you dont overdo it.
- Fold in 1/3 cup sugar free chocolate chips with a spatula so they stay whole and spread evenly.
- Line a small baking sheet or plate with parchment paper, scoop dough by tablespoon or use a small cookie scoop and place mounds on the paper, press lightly if you prefer flat cookies.
- Chill the tray in the fridge for 30 minutes to firm up, or pop in the freezer 10 to 15 minutes if you want them solid fast.
- Once set, transfer fat bombs to an airtight container, separate layers with parchment so they dont stick together.
- Store in the fridge for up to 2 weeks or in the freezer for up to 3 months, let frozen ones sit a few minutes at room temp before eating so they soften a bit.
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: 44.4g
- Total number of serves: 12
- Calories: 177kcal
- Fat: 18.1g
- Saturated Fat: 10.6g
- Trans Fat: 0.5g
- Polyunsaturated: 0.5g
- Monounsaturated: 6.5g
- Cholesterol: 41mg
- Sodium: 63mg
- Potassium: 51mg
- Carbohydrates: 11.7g
- Fiber: 0.8g
- Sugar: 0.9g
- Protein: 2.1g
- Vitamin A: 414IU
- Vitamin C: 0mg
- Calcium: 27mg
- Iron: 0.3mg
