This Cookies and Cream Keto Bomb is the perfect treat for anyone following the Keto diet plan.
What is Keto?
It seems like everyone I talk to these days is following some version of the Keto Diet.
Similar to the Sugar Fast diet that I like to follow, the ketogenic diet is an eating plan that drives your body into ketosis, a state where the body uses fat as a primary fuel source (instead of carbohydrates).
It can be so hard to stick with any diet, especially when you have a serious sweet craving. Having access to some fun recipes like Keto Bombs makes this easier to accomplish.
Gather these ingredients to make your Fat Bombs.
Then scroll down for full Cookies & Cream Keto Bomb Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Keto Bomb Recipe
- Coconut Oil
- Cookies and Cream Protein Powder
- Almond Flour
- Cocoa Powder
- Swerve Confectioners Sugar
- Instant Coffee
- Kosher Salt
- Butter
Equipment Needed:
How to Make Keto Fat Bombs
Start by placing your coconut oil and cookies and cream protein powder in a sauce pan.
Heat up the mixture, stirring frequently, until thick liquid consistency. You can add a few more tablespoons of coconut oil if mixture is too thick.
Pour melted mixture into molds, filling 3/4 of the way full, as shown.
Place in freezer for 30 minutes.
Next toast your almond flour in a HOT skillet. Tossing frequently until golden brown.
Place you toasted flour, cocoa powder, swerve, coffee, and salt into a large mixing bowl. Mix everything together well.
Slowly add your melted butter, stirring mixture until it is the consistency of wet sand.
Pack your crumb mixture into the molds to fill them the rest of the way up, as shown.
Place molds in the freezer for one hour.
Remove fat bombs from molds.
Store in freezer until ready to eat.
Serve and enjoy!
Cookies & Cream Keto Bomb
Ingredients
- 1/2 a cup of Coconut Oil
- 2 Scoops of Cookies and Cream Protein Powder
- 1/2 a cup of Almond Flour
- 2 tablespoons of Cocoa Powder
- 2-3 tablespoons of Swerve Confectioners Sugar
- 1/2 a teaspoon of Instant Coffee
- 1/4 a teaspoon of Kosher Salt
- 2 tablespoons of Melted Butter Grass Fed is best.
- Mold Trays
Instructions
- Start by placing your coconut oil and protein powder in a sauce pan.
- Heat up, stirring frequently, until thick liquid consistency. You can add a few more tablespoons of coconut oil if mixture is too thick.
- Pour melted mixture into molds, filling 3/4 of the way full, as shown.
- Place in freezer for 30 minutes.
- Next toast your almond flour in a HOT skillet. Tossing frequently until golden brown.
- Place you toasted flour, cocoa powder, swerve, coffee, and salt into a large mixing bowl. Mix well.
- Slowly add your melted butter, stirring mixture until it is the consistency of wet sand.
- Pack your crumb mixture into the molds to fill them the rest of the way up, as shown.
- Place molds in the freezer for one hour.
- Remove fat bombs from molds.
- Store in freezer until ready to eat.
- Serve and enjoy!
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Looking for more Keto Dessert Recipes?
Mini Keto Cheesecakes – If you are a cheesecake lover like myself, you will love these delicious mini Cheesecakes.
Keto Blueberry Muffins – Prep and bake these low carb muffins in less than 30 minutes!
Keto Pumpkin Cheesecake – The recipe makes a nice big holiday sized low carb cheesecake.
Keto Frosty – This tastes so much like the real thing.
