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prep time

20 min
cook time

1 min
ready time

21 min

Keto Cookies & Cream Fat Bombs

57 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

Quantity

Serving Size

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Almond Flour

⅔ cup
Cacao Powder by Dagoba

2 tbsp
The Ultimate Sugar Replacement Granular by Swerve

3 tablespoon
Coarse Kosher Salt by Morton

⅛ tsp
Butter

2 tablespoon
Coconut Milk by Aroy-d

⅔ cup
Heavy Cream

⅔ cup
The Ultimate Sugar Replacement Granular by Swerve

3 tablespoon
Vanilla Extract

2 teaspoon

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 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 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 4

Fold in the chocolate cookie crumbs to the coconut milk mixture.
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.

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Comments 26

Dolores a day ago

I made this today and it is just wonderful. I did not drain the milk part of the coconut cream used it all. Mixing it does not produce peaks, but did thicken. I used a small rectangular pan prepped with parchment and a light spray of cooking oil (I don't have silicone muffins cups). I spread a small amount of the cookie mixture in the bottom and spread them around. Made the whipped portion stirring in the cookie mixture and poured it on top of the crumbs in the pan. Then leveled it off and sprinkled with the last bit of cookie crumbs. Placed it in the freezer for about 30 mins., I think, then took them out and scored them placing them back in the freezer till frozen completely. Turned them out of the pan with a forceful thump and broke apart at the scoring. Wrapped individually in saran wrap and bagged in freezer bag. Got about 18 generous squares. Very nummy. Will definitely make again.

0
Sammy Agar a year 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.

5
UnbelievableKetone625042 2 years 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??

0
- Wildelizajane 2 years 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
  
  2
- Fatcow 2 years 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. 🫣
  
  0
UnbelievableMacadamia916358 2 years 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.

0
lilid910 2 years 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

2
HongryLikeAMug 2 years 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.

1
Angel0101e 3 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.

4
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.

8
hmketo 4 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? 😂 😂

10
- ExcellentKetone813579 a year ago
  
  yes!!! that's all I think of when I think of folding recipes
  
  0
BlithesomeRadish138916 4 years ago

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

6
WorkNProgress58 4 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. . 🤔

2
Lisaag 4 years ago

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

1
MirthfulKale263069 4 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 🥳

0
Michele415 4 years ago

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

1
- WorkNProgress58 4 years ago
  
  Totally agree
  
  0
Joanna 4 years ago

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

2
- 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.
  
  0
- Mag***** 4 years ago
  
  I cannot eat dairy either.
  
  0
- Mag***** 4 years ago
  
  Coconut milk, the real kind and sour cream, non dairy
  
  0
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?

1
- pmjarecki7e04 4 years ago
  
  Hi! Were you able to figure out shelf life of these? Did you refrigerate them? Thanks!
  
  0
Michele 5 years ago

Do you store these in the freezer or refrigerator?

0
Kikiluu88 5 years ago

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

0

Keto Cookies & Cream Fat Bombs

Ingredients

Recipe Steps

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Comments 26