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 brand) (I used Bob's Red Mill)
- 4 Tablespoons Melted butter
- 2 Tablespoons Granular Sweetener (Click here to see my favorite)
- 1 teaspoon Vanilla Extract
- Pinch of salt
Chocolate Chip Cookie Dough
- 1 Cup almond flour (click here to see my favorite brand)
- 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)
Strawberry Cheesecake
- 8 Ounces Cream cheese, softened
- 3 Tablespoons Powdered Sweetener (Click here to see my favorite)
- 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
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!
Val says
Are these ok to eat if the almond flour is raw.
jenniferbanz says
Yes, just like eating raw almonds
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.
Julianna says
Just made these, delicious! Thank you.
Brenda says
are these shelf stable or do they have to be refrigerated?
jenniferbanz says
They need to be refrigerated
Pam says
I made this today. I accidentally grabbed Lemon Flavoring instead of vanilla. Tastes great. Not sure what that did to the macros. I will have to check on the carbs in Vanilla Flavoring?
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.
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.
christy says
I have a question. If a recipe calls for almond flour can I use coconut flour since thats what I bought not knowing what to get??
jenniferbanz says
Unfortunately no. Coconut flour does not measure the same as almond flour.
Desiree says
I used coconut flour since it was all I had, I then just added almond milk until.i got the consistency I felt was needed, for me that ended up being 3/4 cup, but I also added 3 scoops of coconut butter, roughly the size of a spoon. I got 23 balls.
Claire says
I just made these today exactly according to the recipe. The texture is very good, just like a firm sugar cookie dough. The taste is okay. Next time I will try almond extract. Everyone needs to calculate the macros based on the specific brands they used, though. Bob’s Red Mill Super Fine Almond flour has 32 net grams per cup. The butter has 0, the Swerve is a sugar alcohol so its 4 grams per teaspoon don’t count at all if you calculate net carbs vs total, and the vanilla is 0.5 per teaspoon. So 8 cookie bites are 4 net carbs each, not 3. That’s probably only significant if you eat more than one and are keeping to <20 grams per day as are some people doing Keto. It'll add up quickly! Thanks for the recipe! These definitely satisfy my sweet tooth.
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…
Michelle Thomas says
I didn’t have swerve so I had to use erythrital and add water so it can be mushy enough to make into balls
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!
jenniferbanz says
What a sweet sister in law!
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.
Cat says
wonder if I could use honey instead of swerve or real sugar. might have to add a bit more almond flour to it? I’m using almond, not coconut.
jenniferbanz says
Yes, more almond flour or less butter
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!
jenniferbanz says
I’m so glad you like it!
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.
Carol says
Can I use coconut flour instead of almond flour? I have health issues. Thank you!
jenniferbanz says
You could but you would need much less coconut flour, or more butter.
Doris says
For international users – please could you provide the ingredients in gramm and ml?
I got for the almond flour cup 100 g and 15 g for the melted butter a very different ratio:
Kal: 61kcal | Fat: 3,02g | Carbs: 0,88g | Protein: 6,64g
Thanks!
Melissa says
When I made these I used Almond flour but it was not nearly wet enough. I ended up having to add 1.5 tbsp of heavy cream, 1 tbsp of water and 2 tbsp of butter to get the right consistency. But, when I entered the regular ingredients (not what I added in) into My Fitness Pal, it said there were 124 calories, 4.8 carbs, 11.6 fat, 3.5 protein and 1.5 fiber.
jenniferbanz says
what brand of almond flour did you use? Was it finely ground?
Melissa says
Honestly, I’m not 100% the brand but I emptied the bag into another container when I bought it, but yes, it is finely ground.
On a side note, I added some cinnamon and they were really good!
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??❣️
Brad says
I wonder if flax seeds can be incorporated into this recipe, somehow? Love flax seeds because of their high Omega 3 content and nutty flavor.
jenniferbanz says
yes! You would just need to either reduce the amount of almond flour or add more butter.
TMarieColbert says
Added 1 tbsp of cocoa powder tasted amazing!
jenniferbanz says
What a great idea!
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!!!
Jamie says
I did make these today. Will use 1/2 the vanilla next time, as that is all I tasted.
Marlena says
These are very good and so easy to make! Thanks for sharing
jenniferbanz says
You are very welcome, Marlena! Easy recipes are always the best!
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!
jenniferbanz says
Great idea!
Shauntelle says
What kind of butter is used for this recipe?
jenniferbanz says
I used salted butter but any butter can be used
Shauntelle says
Thank you! Just curious for the nutrition facts. 🙂
Ailie says
Omg! Can’t wait to try this!
How long can these last?
jenniferbanz says
They should last up to a week in the fridge in an airtight container
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!!!
jenniferbanz says
Sounds so good, Diana!
Karen Reese says
I think I will give it a try 🙂
Jennifer Howard says
These were wonderful. Added a pinch of cinnamon and loved it, and can’t wait to try with more spice variations. Delicious! Thanks!
jenniferbanz says
So glad you liked them!
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!
Marcia says
I’m going to try these today, adding flax seeds!
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
Yesssssss just made these and they are amazing!! Added cinnamon and nutmeg. ^_^
Jessica says
Just made these and they are soooo good! Added cinnamon and nutmeg. 🙂
jenniferbanz says
Sounds yummy!
Jeannie says
If you can’t use anything nut based what adjustments would you make? I’m allergic but would love to try these.
jenniferbanz says
Could you use sunflower seed flour?
Pam says
I went by this exact recipe but i added lemon and baked them…so good!
Ellen says
114 cal per all 8 balls? Great recipe!
jenniferbanz says
It’s for one ball
Amiee says
Can you use coconut flour?
jenniferbanz says
coconut flour is very absorbent so it would require more liquid. I am in the process of developing a coconut flour version that will be coming soon!
ToniL says
Jennifer, did you develop a coconut flour version? I am very hopeful you did! By the way I love your coconut flour chocolate mug cake!! Yum!
jenniferbanz says
I haven’t yet! I will work on that soon. Thank you for reminding me!
Deb says
2 tbs. swerve. Too sweet. Did you mean 2tsp?
jenniferbanz says
Its 2 tbsp but you can definitely do less if you find it too sweet.
Wanda says
Can you use Splenda?
jenniferbanz says
Splenda should work but I am not sure on the amount.
Dorothy says
Omgosh, these are so good and just what I was looking for. Yummy and easy Thank you for the recipe! <3
jenniferbanz says
That is so great to hear!
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
KetoKitty says
A lady on FB just posted that she bakes for 12 minutes at 375 and loves them.
jenniferbanz says
So interesting! I will have to give that a try!
Julia A says
Do you use confectioners or granular Swerve?
jenniferbanz says
I use granular
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.
jenniferbanz says
I’m so glad you liked them!
Kelley says
I just made these and they are delicious! I added a little sugar free brown sugar syrup and they taste just like sugar cookie dough! I’m going to try them with sugar free chocolate chips next…
jenniferbanz says
That sounds really delicious! Thanks for sharing!
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!
Christine says
My husband and I loved it! Thanks!
Margaret says
Hello, what is almond meal?
Thank you.
jenniferbanz says
Hi Margaret! There is a link to almond flour (meal) above the recipe under “My Amazon Picks”
Laurie Rodriguez says
I added four drops of lemon essential oil. It was really good.
jenniferbanz says
Sounds yummy!
Louise says
What can I use to replace the sweetener with? I live in a country where it isn’t available:-(
jenniferbanz says
You could probably use 1/4 tsp of liquid stevia (or more to taste). You could also use granular stevia. I do not use granular stevia much so I am not sure on the amounts.
Christine Staines says
Is it ok to use maple syrup if so how much? I find the sweetener very expensive.
jenniferbanz says
It would need to be a powder sweetener. If you did a liquid sweetener, you would need to use more almond flour.
Diane says
How is it 2 net carbs per serving? The nutritional information guide has 3.1 carbs and 2.6 sugars? Otherwise would love to try the recipe!
Trink says
She subtracted the 1.5g fiber from the 3.1g carbs to get 1.6 net carbs (rounded up to 2g).
Joy says
You don’t even have to cook them? Or did I miss something?
jenniferbanz says
Nope!
Christina says
Can I use ground almond instead of almond flour?
jenniferbanz says
Yes, they would need to be very finely ground.
Shelly says
Did I miss it? How many balls make up a serving? Thanks
jenniferbanz says
It makes 8 bites and 1 bite per serving
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Shari Weiner says
Thanks for this super simple recipe! It is absolutely delicious!
Low Carb with Jennifer says
Thank you Shari!
Rhonda says
I just made these and they are not wet at all enough to form balls. I did use coconut flour instead of almond because I have an allergy to almonds. I even added more butter and vanilla. What else can I do? The mixture tastes very good, but can’t make cookie balls 🙁
f says
Coconut flour soaks up moisture much more than almond flour does. Just add more liquid (either more melted butter although that might make end product greasy or water or even coconut milk/cream)
Add the fluid a tablespoon at a time and mix thoroughly each time you add. The first time will be tedious but if you keep track of the amount you will be able to make it again easily. 🙂
Joy says
Is that salted or unsalted butter?
jenniferbanz says
I use salted but you don’t have to