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Chocolate Chip Cookie Dough Fat Bombs

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Chocolate Chip Cookie Dough Fat Bombs

Chocolate Chip Cookie Dough Fat Bombs are the one fat bomb treat that you won’t be able to resist. In fact, we recommend you store them in a sealed container in the freezer if you have an issue with over indulging.

The pre-keto version of these treats were often a roll of the dice, especially if you were dealing with ingredients such as raw eggs, but these nuggets of delight will keep your fat macros where they need to be and your tummy happy as well!

Our initial batch of these Chocolate Chip Cookie Dough Fat Bombs were made with MCT oil instead of Coconut oil, but we found the MCT oil resulted in a bit of an irritated throat for some of our testers, (The caproic acid in MCT often burns the throat) so we switched our recipe back to regular coconut oil which doesn’t have as much of the acidity. If you don’t have the crème fraiche, sour cream can be substituted, but the carb valued will be increased and the end product not as clean. The coconut flour helps tp add to the ‘dough feel’ to the Chocolate Chip Cookie Dough Fat Bombs. Its not an integral part of the recipe and may be skipped if you don’t like the extra texture it adds.

The nutritional info for these Chocolate Chip Cookie Dough Fat Bombs really depend on how big you make them. We used a mini ice cream scoop and the bombs were a perfect size. They were one bite for Hubby Geoff, while I chose to more nibble and usually got 3 bites per bomb.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min
  • Yield1 burger
  • Serving Size150g
  • Energy560 cal
  • Cuisine
    • American
    • Canadian
    • East Coast
  • Course
  • Cooking Method
    • combining
    • chilling


For the fat bombs/bites

  • 1/3 cup butter, softened
  • 8 oz Cream Cheese, softened
  • 1/4 cup swerve. confectioners
  • 1 tbsp coconut flour
  • 1/4 cup coconut oil
  • 2 tsp Vanilla Extract
  • 1/2 cup Creme fraiche (or comparable cream based product like cream or cream cheese)
  • Pinch pink Himalayan salt
  • 1/4 cup sugar free chocolate chips, chopped



Combine all ingredients except chocolate with a hand mixer or a whisk.
When fully combined, use a spatula to integrate the chocolate chip pieces into the batter.
Spoon batter onto a wax paper lined sheet and refrigerate for one hour.

MCT Oil may be swapped out for coconut oil
  • Nutrition Facts

  • Serving Size150g
  • Amount per serving
  • Calories560
  • % Daily Value*
  • Total Fat48 g61.54%
  • Saturated Fat15 g75%
  • Trans Fat8 g
  • Polyunsaturated Fat7 g
  • Monounsaturated Fat9 g
  • Cholesterol100 mg33.33%
  • Sodium1560 mg67.83%
  • Total Carbohydrate56 g20.36%
  • Dietary Fiber5 g17.86%
  • Total Sugars15 g
  • Added Sugars10 g20%
  • Sugar Alcohal8 g
  • Protein12 g24%
  • Vitamin D (Cholecalciferol)4 IU0.5%
  • Calcium650 mg50%
  • Iron7 mg38.89%
  • Potassium2100 mg44.68%
  • Vitamin A570 mcg63.33%
  • Vitamin C (Ascorbic Acid)40 mg44.44%
  • Vitamin E (Tocopherol)8 IU24.24%
  • Vitamin K30 mcg25%
  • Vitamin B1 (Thiamin).66 mg55%
  • Vitamin B2 (Riboflavin).24 mg18.46%
  • Vitamin B3 (Niacin)6 mg37.5%
  • Vitamin B6 (Pyridoxine).5 mg29.41%
  • Folate50 mcg12.5%
  • Vitamin B12 (Cobalamine).25 mcg10.42%
  • Biotin8 mcg26.67%
  • Vitamin B5 (Pantothenic acid)2 mg40%
  • Phosphorus102 mg8.16%
  • Iodine40 mcg26.67%
  • Magnesium230 mg54.76%
  • Zinc3 mg27.27%
  • Selenium10 mcg18.18%
  • Copper150 mg16666.67%
  • Manganese.8 mg34.78%
  • Chromium4 mcg11.43%
  • Molybdenum8 mcg17.78%
  • Chloride300 mg13.04%

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