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Home » Keto Recipes » Keto Dessert Recipes

Published: Dec 21, 2017 · by: jenniferbanz

Gingerbread Fat Bombs Recipe

This ketogenic fat bomb recipe has all of the flavors of a gingerbread cookie with none of the carbs. a super easy keto and low carb snack.

fat bombs on a white plate

I couldn't let this holiday season pass without something gingerbread flavored so I whipped up this Fat Bomb Recipe!

I love to keep fat bombs on hand for a quick bite to keep me from getting hangry.

You can call these fat bombs, energy bites, energy balls, no bake cookies, or sugar free cookies.  No matter what you call them, they are delicious!

These little bites have all of the flavors of a gingerbread cookie with none of the carbs.  They are so good cold out of the fridge!

Speaking of cookies, these are very similar to my most popular recipe on my website, my low carb cookies / low carb butter cookie energy bites!

 

low carb energy bites in a pioneer woman bowl“As an Amazon Associate I earn from qualifying purchases.”

 

The ingredients used in this fat bomb recipe are:

  • Almond flour
  • Swerve sweetener
  • ground ginger
  • ground cinnamon
  • nutmeg
  • melted butter
  • molasses (optional)
  • kosher salt

All I did was mix all of my dry ingredients together, then added the melted butter and molasses.  The batter is quite thick because you want it to stick together so it can be formed into balls.

 

gingerbread fat bomb batter in a glass bowl

 

I used a small cookie scoop to scoop out the batter and then rolled them into balls.  I then put them in an air tight container in the refrigerator.  All of these fat bomb recipes are great to have on hand so I don't make any bad decisions when I am hungry.

I love making different flavors of these fat bombs.  Here is a pumpkin cheesecake energy bite that I made during pumpkin season!

 

low carb pumpkin cheesecake bites in a small glass bowl

 

What other flavors of fat bombs would you like to see on the blog?  Let me know in the comments!

gingerbread fat bombs on a white plate

Gingerbread Fat Bombs Recipe

These fat bomb recipes have all of the flavors of a gingerbread cookie with none of the carbs.  The best part is they are low carb and ready in 10 minutes!
4.74 from 15 votes
PRINT RECIPE SAVE TO FAVORITESSaved! PIN RECIPE
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16
Calories: 120kcal
Author: Jennifer Banz

Ingredients

  • 2 cups Finely ground almond flour (click here to see my favorite brand)
  • ⅔ cup Granular Sweetener (Click here to see my favorite on Amazon)
  • 1 teaspoon Ground ginger
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Kosher salt
  • 6 Tablespoons Melted butter
  • 1 teaspoon Molasses (optional)

Instructions

  • Add all of the dry ingredients to a medium sized bowl and mix to combine.  Stir in the melted butter and molasses to form a thick dough.  Using a small cookie scoop, scoop out a portion of dough and roll it into a ball.  Place the balls in an air tight container and refrigerate for 1 hour.  Keep in the refrigerator for snacking!  Makes 16 balls

Jennifer's tips

Per fat bomb: 120 calories / 11g fat / 3.5g carbs / 1.5g fiber / 3g protein
  • I put molasses as optional because that is not usually something most people keep in their pantry.  If you leave it out, the fat bombs might be a little less rich in gingerbread flavor but it will not be a significant difference.  
Servings: 16

Nutrition per serving

Calories: 120kcal

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :gluten free, recipe for gingerbread fat bombs

⭐ Did you make this Gingerbread Fat Bomb recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

More Keto Dessert Recipes

  • Protein Pudding - High Protein Dessert!
  • Easy Keto Granola
  • Almond Flour Muffins - The Best Keto Muffins!
  • keto Hot Chocolate Recipe - Dairy free option

Reader Interactions

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    Recipe Reviews




  1. Alainna says

    June 29, 2022 at 11:07 pm

    Are the carbs listed net carbs or total carbs? (Has the fiber been subtracted yet for net carbs?)

    Reply
    • jenniferbanz says

      July 04, 2022 at 1:58 pm

      Total

      Reply
  2. Terri says

    August 05, 2021 at 10:53 pm

    5 stars
    Gingerbread cookies are my absolute favorite, but when I started keto 10 months ago, I knew the traditional cookies could no longer be in my wheelhouse. Along comes Jen and the recipe for these delicious fat bombs!
    I do have a question, though. When you mix all the dry ingredients with the butter and the molasses, did you use an electric mixer? I mixed the "dough" by hand and my final product was like wet sand and very difficult to shape into balls. They still taste good!!

    Reply
  3. Stacy says

    June 07, 2020 at 8:26 pm

    Ginger thin cookies is my problem on keto. I see the gingerbread fat bombs, but I don't like anything cold but ice cream. Can the fat bombs be put in the oven? Or do you have a ginger cookie recipe. Love you recipes and Thanks a bunch

    Reply
    • jenniferbanz says

      June 08, 2020 at 10:59 am

      I think if you take my recipe for keto chocolate chip cookies, remove the chocolate chips and add the spices from the gingerbread fat bombs, that would make a nice ginger cookie.

      Reply
  4. Jane says

    May 04, 2020 at 8:00 pm

    5 stars
    These really hit the spot for sweetness. So glad at this option. I upped the ginger, cinnamon, nutmeg. No molasses. Is the carb count absent molasses? Anyway, we love them frozen!

    Reply
  5. Heather says

    December 21, 2019 at 9:57 pm

    5 stars
    It's my third time making these and I figured it was time to comment. Follow the exact measurements of the recipes but used 1/2 swerve brown sugar and 1/2 swerve granulated sugar along with softened butter. The texture and taste is just like amazing homemade buttery cookie dough. They are so good, thank you for sharing

    Reply
  6. Sharon says

    December 16, 2019 at 12:06 pm

    Hi Jennifer, what is sprinkled on these in the picture please? Id like to try that and make these for work. Please advise and thank you!

    Reply
    • jenniferbanz says

      December 17, 2019 at 9:09 am

      It is ground pumpkin seeds

      Reply
  7. Hannah says

    December 07, 2019 at 4:58 am

    Could these be made with self raising wholemeal flour instead of almond flour? And applesauce instead of butter?

    Reply
    • jenniferbanz says

      December 09, 2019 at 9:24 am

      I think wholemeal flour needs to be cooked if I'm not mistaken.

      Reply
  8. Tracy says

    September 10, 2019 at 10:00 pm

    5 stars
    Mine turned out just like the photo! I used butter - not coconut oil... I also did add molasses. They freeze well and stay together. Very happy with these. Thank you for the recipe.

    Reply
  9. Tracie says

    July 15, 2019 at 11:15 pm

    4 stars
    I'm so sad at how these turned out! I used melted ghee instead of butter, slightly reduced the (fine, unbleached) almond flour and granulated Swerve, and included a teaspoon of molasses. Texture was like damp beach sand. Added another 1.5 Tbsp of ghee, no improvement. In desperation, I added about 2 Tbsp of coconut oil, now it was wet beach sand. Maybe if I used coconut flour and powdered sugar it would come out a less grainy texture. The flavor is delicious, though.

    Reply
    • GreensAndNettles says

      September 29, 2019 at 5:26 pm

      Maybe using powdered (not granulated) Swerve would have been a better texture ?

      Reply
  10. Marina says

    July 09, 2019 at 10:21 am

    2 stars
    This recipe looked great... until I started calculating the nutrition and making it. When making this, the dough did not stick together so I added more butter. After doubling the amount of butter it finally began to stick together. After the trouble of making it, I calculated the nutrition online and it does not match what is listed here- I believe that the nutrition facts here do not include the carbs from the swerve... If you are on keto and carefully counting carbs, make sure to calculate yours before making this recipe. instead of like me who did it after, and now I cant even eat them because they go over my carb count 🙁 They did taste good though!

    Reply
    • jenniferbanz says

      July 09, 2019 at 12:16 pm

      Hi, Marina. Swerve is made with erythritol which is not calculated in the carb count as erythritol is a sugar alcohol and is not absorbed by the body.

      Reply
      • Steve says

        April 21, 2020 at 9:24 am

        This is true by multiple keto sources

  11. rachel says

    May 27, 2019 at 5:08 pm

    these are good i made mine with apple pie spice

    Reply
    • jenniferbanz says

      May 29, 2019 at 11:39 am

      That sounds delicious!

      Reply
  12. Tonia says

    February 10, 2019 at 4:33 am

    I have a dumb question, if yiy wanted to take these to work go eat as a mid-afternoon snack and you did not have a refrigerator, would they be a soupy mess?

    Reply
    • jenniferbanz says

      February 11, 2019 at 2:24 pm

      I think they would hold up fine as long as your office isn't too hot. They will be a little soft. I wouldn't leave them out more than a day though because of the butter.

      Reply
  13. Shannon says

    January 31, 2019 at 7:28 pm

    Any thoughts on how to use coconut flour instead of almond flour (allergic). Saw the one comment that said they used less almond flour and then eyeballed the coconut flour but I can’t really use any almond. I have a conversion chart that says to half the flour and + 4 eggs but I do t want to use raw eggs.

    Reply
    • jenniferbanz says

      February 02, 2019 at 9:56 am

      You would need much less coconut flour, about 1/3 of the amount

      Reply
  14. Cheryl says

    December 01, 2018 at 6:19 pm

    These are wonderful! I wonder what a mixture of swerve granular & the swerve brown would be like. Idk, maybe next time... because, oh, there will be a next time?

    Reply
    • jenniferbanz says

      December 02, 2018 at 12:25 pm

      I bet that would be great!

      Reply
  15. LoriLewWho says

    November 11, 2018 at 2:37 pm

    5 stars
    This is the 3rd week in a row that I have made these!! Thank you for this great recipe!!! It satisfies my sweet tooth that I have mid day!!!

    Reply
  16. Janet Adey says

    November 07, 2018 at 1:27 pm

    5 stars
    Just made these -dough tastes lovely! I had to add a lot more butter in though and I measured everything out. I did have to use a granulated sweetener though could that have made a difference?

    Reply
  17. Christina says

    October 21, 2018 at 10:43 pm

    Can the butter be subbed with butter flavor coconut oil? I’m alleric to dairy.. which breaks my heart ?

    Reply
    • jenniferbanz says

      October 22, 2018 at 10:34 am

      That should work just fine!

      Reply
  18. Kat says

    September 15, 2018 at 10:34 am

    I ran the ingrediants - not the molasses --for carbs-- the results for 1 serving carbs 13.0, fiber 1.5. Site was SparkPeople.

    What calculator did you use which resulted in 3.5 carbs per serving?

    Reply
    • jenniferbanz says

      September 15, 2018 at 11:26 am

      My guess is that it calculated the Swerve in the carb count but the sugar alcohols should be deducted. The only main thing with carbs is the almond flour (24 net carbs) and the molasses (5 net carbs). That would be for the whole recipe.

      Reply
  19. Bryce says

    August 15, 2018 at 10:15 pm

    5 stars
    These are delicious!! Thank you! I add 1 Tbsp of ginger and 1 tbsp of cinnamon for extra spice. So good, and a special treat for my keto lifestyle.

    Reply
  20. Raina says

    August 04, 2018 at 10:30 pm

    5 stars
    My favorite fat bomb. I like them with my coffee or tea.
    The perfect recipe. I’ve tried varying the ingredients, never as good. Thank you, you save the day!

    Reply
    • jenniferbanz says

      August 07, 2018 at 8:32 am

      I am so glad you like them!

      Reply
  21. Maureen fanta says

    July 28, 2018 at 9:33 am

    5 stars
    What.

    I don't usually leave comments, but dang. These little balls were exactly what I needed. I haven't had much trouble sticking to keto, but I'll admit I got a little bitter and sad whenever I'd stop somewhere for coffee and have to pass on the pumpkin loaf. Anyway, these ginger balls are definitely doing the trick. Thanks for the recipe.

    Reply
    • jenniferbanz says

      July 29, 2018 at 8:53 am

      SO GLAD YOU LIKED THEM!

      Reply
  22. Michelle says

    July 17, 2018 at 7:40 pm

    Does the nutrition information include the molasses? How would it change if the molasses were left out?

    Reply
    • jenniferbanz says

      September 15, 2018 at 11:26 am

      It does

      Reply
  23. Jude says

    June 12, 2018 at 8:23 pm

    Which Swerve - granulated or powdered, please?

    Reply
    • jenniferbanz says

      June 14, 2018 at 3:58 pm

      Either will work in this recipe

      Reply
  24. Beth says

    April 10, 2018 at 11:01 am

    Does your nutritional breakdown include the optional molasses?

    Reply
    • jenniferbanz says

      September 15, 2018 at 11:27 am

      yes

      Reply
  25. sp4rkl3z says

    March 18, 2018 at 10:24 pm

    5 stars
    These hit the spot!! I used a tad less almond flour and eye balled some coconut flour till the texture was right and also added clove and cayenne pepper for additional spice and heat...new favorite fat bomb!

    Reply
    • jenniferbanz says

      March 19, 2018 at 2:12 pm

      Cayenne sounds like a great addition!

      Reply
  26. Tricia says

    February 23, 2018 at 10:26 pm

    5 stars
    I made these tonight! I'm just waiting for them to get out of the fridge. I put in 1/16 teaspoon of allspice as well because I love that spice in gingerbread. I also substituted Xylitol for the Swerve, so I think they are a little more dry than they should be as I heard Xylitol has that affect on baked goods, but I can't wait to try them!

    Reply
  27. Tinaja says

    January 24, 2018 at 10:32 am

    5 stars
    Wow, these are exactly what I’ve been craving. I ate a gingerbread-style oatmeal every morning for breakfast, and I miss it so much. These give me the flavor, a decadent texture, low carbs, good fats, and no grains.
    Thank you so much!

    Reply
    • jenniferbanz says

      January 24, 2018 at 10:35 am

      Love to hear that, Tinaja!

      Reply

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Jennifer

Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto. 

I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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