I love to keep a variety of fat bombs in my freezer for an easy anytime snack. The flavors of these three fat bombs are butter cookie, chocolate chip cookie dough, and strawberry cheesecake.
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WHAT ARE FAT BOMBS
Fat bombs are little bites of heaven. Usually sweet but sometimes savory…they are commonly made with coconut oil, butter, cream cheese, almond flour, or peanut butter.
The macros are majority fat, which means they are calorie dense.
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ARE THEY GOOD FOR YOU
When eaten in moderation on a low carbohydrate diet, they are good at keeping hunger under control. If your goal is fat loss, you still need to be in a calorie deficit. That is why I make these fat bombs on the smaller side so you can adjust your serving according to your goals.
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HOW MANY CAN I EAT PER DAY
The amount of fat bombs you can eat per day really depends on your calorie goals. You could eat 10 per day if you wanted to, though you couldn’t eat much less. There is no prescribed amount of fat bombs you should eat in order to stay in ketosis or to be successful on a keto diet.
Now that we have gotten the specifics of fat bombs out of the way, we can start making some!
I like to keep these 3 varieties in the freezer at all times. They are really good frozen!
BUTTER COOKIE
First up is my original original energy bite from back in 2016. This was one of the first recipes I put on my blog and it is always a big hit!
The ingredients in this are so simple…all you do is mix together almond flour, butter, granular sweetener, vanilla extract, and a pinch of salt.
The amount for the ingredients are down in the recipe card.
I use a 1 Tablespoon sized cookie scoop to divide the dough into 12 bites.
CHOCOLATE CHIP COOKIE DOUGH
These use the same ingredients as the butter cookie, but we added chocolate chips. They are so amazing!
This version made 14 bites.
STRAWBERRY CHEESECAKE
Guys, these are heaven. I started with softened cream cheese and I mixed in powdered sweetener.
This is the secret ingredient…freeze dried strawberries. You find these at any grocery store or on Amazon.
The whole 1 ounce bag only added 1 net carb per fat bomb and it is so worth it.
I crushed the dried strawberries in a mini food processor and then mixed the powder into the cream cheese.
Use the same 1 tablespoon scoop to make 17 cheesecake fat bombs.
3 Easy Keto Fat Bomb Recipes
INGREDIENTS
Butter Cookie
- 1 cup almond flour (click here to see my favorite on Amazon) (I used Bob's Red Mill)
- 4 Tablespoons Melted butter
- 2 Tablespoons Granular Sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon Vanilla Extract
- Pinch of salt
Chocolate Chip Cookie Dough
- 1 Cup almond flour (click here to see my favorite on Amazon)
- 4 Tablespoons Melted Butter
- 2 Tablespoons Granular Sweetener
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- 1/2 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
Strawberry Cheesecake
- 8 Ounces Cream cheese, softened
- 3 Tablespoons Powdered Sweetener (Click here to see my favorite on Amazon)
- 1 Ounce Freeze dried strawberries
EQUIPMENT
INSTRUCTIONS
For butter cookie and cookie dough
- Combine all ingredients in a small bowl
- The mixture should be wet enough to stick together
- Scoop out 1 tbsp of the mixture and place on a lined cookie sheet. Makes 12 butter cookie and 14 chocolate chip cookie dough.
- Freeze for 1 hour. Keep frozen for up to 2 months
For the Strawberry cheesecake
- Combine the cream cheese and the powdered sweetener
- Pulse the freeze dried strawberries until almost powder
- mix the strawberry powder into the cream cheese mixture
- Scoop 1 tablespoon sized balls onto a lined cookie sheet. Makes 17
- Freeze for 1 hour. Keep frozen for up to 2 months
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
Lynn P. says
Using the freeze dried fruit was genius. I found the Strawberries and right next to them was a bag of freeze dried Tart Cherries with Apples. I used the same measurements but cut back on the sweetener by about a third. I think I liked the cherries better. When I decided to make them again, I noticed a jar of Peanut Butter Powder in the cabinet and thought “Peanut Butter Cup”. I used 3 tablespoons of powder, 1/2 a pack of Cream Cheese and 2 teaspoons of monk fruit sweetener. Then I melted some Lily’s dark chocolate with a little monk fruit for @ 30 seconds in the microwave, stirred it up and did another 15-20 seconds. This hardened the chocolate. Not my intention, but it worked better than expected when I broke it up and it looked and acted like Oreo crumble. I topped all three versions (strawberry, cherry and PB) with chocolate crumble and….pretty sure I heard a choir singing.
Anna Ford says
I’m so excited to try the butter cream one. They’re in my freezer right now but for some reason I was only able to make 7 when the recipe says it’ll make 12. Maybe I made them too big?
Sasha says
I just wanted to thank you for this comment as it was a warning for me to make teaspoon size bombs. I only made half the recipe but ended up with 6 so maybe that’s the measurement
Claire says
The Strawberry cheesecake ones are so amazing was hesitant about them, But im so surprised are good they are
Melissa says
The chocolate chip cookie dough fat bombs are amazing!!! I will make them again for sure!
CatherineOnIsland says
Excited to try these! I’m out of fat bombs and need some sweet treats. I love your method of making all three kinds and freezing them. Will be making these right now!
Dyan says
Hi Jen
I bought a 1oz bag of freeze dried strawberries for the fat bomb recipe & it has 17g of sugar. Does that sound right??
Yvonne says
Can you use dehydrated strawberries in place of freeze dried?
jenniferbanz says
I think that should work!
Laura says
My OH is allergic to nuts so I can’t have any nut products in the house. Would these work with coconut flour?
jenniferbanz says
Have you tried sunflower seed flour? It is a substitute for almond flour and is measures the same. Coconut flour doesn’t measure the same
ken says
I didn’t have any sugar alternative, so I added almond extract, peanut butter (4TBS), and some sea salt. Turned out good. I did choc chip version. I also had 60% cocao chips, so a bit more sugar than darker choc.
Sarah says
So lovely to see someone make fat bomb recipes that aren’t just full of coconut oil. I’ve never yet found a single sweet fat bomb recipe that I could eat as my body doesn’t tolerate coconut. Thank you!
georgie says
I can’t believe these are keto! I am always looking for keto-friendly recipes and snacks! Can’t wait to try this!
Aleta says
I love fat bombs! These flavours sound amazing, I have never tried a strawberry one before. Looking forward to trying these!
Sarah says
Sorry… Added pumpkin spice to half and left them that way. They were pretty good. The other half I made lemon and lemon/blueberry. Those were amazing.
Nova Taylor says
I tried these at home and guess what it turned out amazing and perfect. I just can’t wait to make them again and have themall this time. Thank you so much for sharing such a drooling recipe. Keep sharing.
Brenda says
are these shelf stable or do they have to be refrigerated?
jenniferbanz says
They need to be refrigerated
Sunflower says
I just made these and I am hoping to be pleased. I am new to this site and I look forward to making many more of these recipes. Thank you Jennifer.
Rhonda says
Jennifer, I never heard of the fried freeze strawberries before. What section of the grocery store can you find these?
MK says
I was missing my savory treats, so tried it now with about 2 tbsp melted garlic butter, about 1 tbsp melted ghee, ground black pepper, chilly powder, some garam masala and adjusted to about 1 cup almond flour. It has come out so well, with slight sweetness from the flour and ghee and spicy aftertaste too. Yummy!! Thank you.
Sandee74 says
My son is allergic to almonds! What else can we use instigated almond flour that’s still keto friendly? He is not allergic to peanuts- caschews – But other tree nuts like walnuts he is. Thanks coconut is fine as well.
jenniferbanz says
I would try sunflower seed flour if you can find it. If you use coconut flour, you would need more liquid
Linda says
These are so delicious. I usually make them with rum extract for a butter rum flavour. I just made another batch and added a bit of cinnamon. Next time I’m going to try coconut and pineapple extract for a pina colada flavour.
Kiri says
Uhh I just made these and they are perfect! I’m not a fan of the flavor of artificial sweetener, so I put just a scant teaspoon of Swerve. I used almond extract and needed more moisture in a pinch, so I added a dollop of Walden Farms SF maple syrup.
These are absolutely amazing! Wish I would have had some chopped pecans to roll them around in! Next time…
Brittany says
My sister in law made these for me during Christmas. They totally curbed my sweet tooth cravings! It’s an easy go to recipe when you hit by the craving train. Thank you for sharing this recipe!
ChristineD says
WOW!! I made the recipe as-is, except I used unsalted butter. My mom makes crescent cookies at Christmastime, and I used to LOVE to eat the dough. I am now a Type 1 Diabetic, so cookie and cookie dough are off limits. These fat bombs taste just like the dough I loved from my childhood, so THANK YOU for this recipe!
Shannon L Brown says
My husband loved these. Thank you. I used Ghee for the butter and golden monkfruit sweetener for the sugar.
Amanda says
I just want to say that hands down this is my favorite “fat bomb”! It is so easy and I love adding different flavors to it. Thank you so much for this recipe!
Jalessa says
I tried this recipe as is except I added flaxseed and coconut flakes. . .. That was a complete fail. The texture was off and didn’t taste good at all. After staring at the failed fat bombs in the fridge for two days I decided to give it another try but with coconut flour and no flaxseed or flakes. Obviously I added too much flour so I had to add more butter. The consistency was still off but it smelled just like the royal dansk Danish cookies so I knew I was on to something. I added a tad more vanilla and about 1/4 cup of heavy whipping cream ( first time ever using it) and omg it immediately made the texture perfect. The consistency began looking like short bread, crumby but still sticking together. Formed them into ball shapes and couldn’t even chill them before I ate 3!!!! What a great recipe. I am a lover of sweets, butter cookies, coconut cookies and this is definitely a guilt free way to enjoy it.
Julia says
Thanks for a simple and yummy recipe! These were the 2nd fat bombs I have ever made and they’re great with coffee??❣️
TMarieColbert says
Added 1 tbsp of cocoa powder tasted amazing!
Lynn says
These are amaze-balls! Sorry for the pun. Seriously, I felt like I was cheating. My hubby liked them too. I think I liked them more though…LOL! I’m doing Keto and I miss cookies so much. I just couldn’t believe how good they were and with zero guilt. We didn’t even wait an hour and they are all gone. I can’t wait to try the other versions here. Thank you!!!
Christina says
Can I use ground almond instead of almond flour?
Marlena says
These are very good and so easy to make! Thanks for sharing
KimFengel says
I used orange extract for one batch and another with lemon extract. I also swapped coconut flour for the almond flour, but only used 1/4 cup and added a few tablespoons as needed. Also used confectioners swerve. I thought about making a peppermint batch during the holidays. I’m not big on sweets anyway, but occasionally enjoy a treat. Keep them in the freezer and I’m good to go. I like the idea of rolling them in granular swerve. Lots of versatility and fun to play around with.
Amy says
Used almond extract….SO yummy!
Diana Jaramillo says
LOVED LOVED LOVED these!!! Added cinnamon and unsweetened shredded coconut(extra good fats) and totally felt like I was cheating 😉 Thaks for all of your fabulous recipes!!!
Karen says
Easy! Perfect recipe for instant gratification! I used granular Swerve (eryithritol) but it would be better with confectioners style I think. And yes, I love those cookies in the blue tin too and I am also a Cookie Monster. Thank you for posting!
Angela says
These are so simple and delicious! Next time I’m going to add almond extract. I think that would make them even more heavenly! I’m also going to roll the balls in granular Swerve to add a touch of sweetness.
Jessica says
Just made these and they are soooo good! Added cinnamon and nutmeg. 🙂
Dorothy says
Omgosh, these are so good and just what I was looking for. Yummy and easy Thank you for the recipe! <3
Pat says
If you want to bake them, what temperature in oven should it be? I do not care for cookie dough.
jenniferbanz says
I think if you want to bake them, you should mix up according to my chocolate chip cookie recipe but leave out the chocolate chips. https://jenniferbanz.com/healthy-chocolate-chip-cookies
Julia A says
Thanks! I just made a batch and they are chilling 🙂
Tara Pantera says
YES! Omg, these hit the spot and keep me from eating something terrible! Brilliant and so simple.
Susan says
Wow yum! I added a pinch of cinnamon to mine, will definitely be making these again! Might even try leaving out the sweetener, mix in a little mozzarella & Italian seasoning to serve with dinner! Thanks!
Susan says
Sounds like a good idea with motazzaella and italian seasonings plse let me know how it turns out.
Christine says
My husband and I loved it! Thanks!
Laurie Rodriguez says
I added four drops of lemon essential oil. It was really good.