Creamy No-Bake Cookies 'N Cream Fat Bombs
Indulge in these delightful no-bake fat bombs, perfect for a keto-friendly treat. Featuring a delicious 'cookie' crumb base and a creamy vanilla topping, these are easy to make and even easier to enjoy!
Equipment
- Dry Pan
- Small Bowl
- Cupcake Liners or Silicone Molds
- Small Saucepan
- Large Chilled Bowl
- Whisk
Ingredients
For the 'Cookie' Crumbs
- 2/3 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons powdered low-carb sweetener (like Swerve or xylitol)*
- 1/2 teaspoon instant coffee (optional)
- Pinch sea salt
- 2 tablespoons melted butter, ghee, or coconut oil
For the Vanilla Cream
- 2/3 cup full-fat canned coconut milk (chilled, cream separated)
- 2-4 tablespoons powdered low-carb sweetener (like xylitol or erythritol)*, to taste
- Pinch sea salt
- 2/3 cup heavy whipping cream or chilled coconut cream (from the top of a can of full-fat coconut milk)
- 2 teaspoons pure vanilla extract
Instructions
- Gently toast your almond flour in a dry pan over medium heat for 2-4 minutes until it's golden and smells wonderfully fragrant. This step truly boosts the flavor!
- Transfer the toasted flour to a small bowl. Stir in the cocoa powder, your chosen powdered sweetener, optional instant coffee, and a pinch of salt.
- Pour in the melted butter (or ghee/coconut oil) and mix everything thoroughly until it forms a cohesive crumb mixture.
- Press about one-third of this mixture firmly into 6 cupcake liners or silicone molds to create your fat bomb bases. Keep the remaining two-thirds as loose "cookie" crumbs.
- Place both the formed bases and the loose crumbs into the freezer to chill while you prepare the creamy vanilla layer.
- In a small saucepan, combine the full-fat coconut milk, 2-4 tablespoons of your powdered sweetener, and a pinch of salt. Heat over medium heat, whisking constantly until the sweetener completely dissolves and the mixture is smooth.
- Transfer this warmed coconut milk mixture to a separate bowl and let it cool down entirely. This step is crucial for achieving the perfect creamy texture.
- In a large, chilled bowl, whip the heavy whipping cream (or your separated, chilled coconut cream) until it forms soft, airy peaks.
- Gently fold the vanilla extract into the whipped cream. Then, slowly mix in the completely cooled coconut milk mixture until everything is smooth and well combined.
- Carefully fold in the frozen cookie crumbs you prepared earlier.
- Pour this decadent cookies 'n cream mixture over the chilled cookie bases in your molds. Freeze until the fat bombs are completely solid.
- For the best enjoyment, allow your fat bombs to thaw at room temperature for about 10-15 minutes before indulging. Enjoy your healthy, creamy treat!
Notes
Nutrition Information (per serving):
Calories: 230 kcal
Total Carbs: 4g
Net Carbs: 3g
Fats: 24g
Protein: 3.5g
Calories: 230 kcal
Total Carbs: 4g
Net Carbs: 3g
Fats: 24g
Protein: 3.5g
