[cooked-nutrition]

Best Keto Cookie Dough Fat Bombs. Made with just Swerve (or the low carb sweetener of your choice), peanut butter, butter, vanilla extract, sugar free chocolate chips and cream cheese, this simple keto fat bomb recipe. And they are absolutely divine, let me tell you! Crushes your sweet cravings, just one of these little low carb cookie dough fat bombs. An amazing and easy recipe you can make at any get together too.

You’re going to love these even more if you like edible cookie dough. Once frozen, they tend to last a lot longer than eating them soft and they have a beautiful texture. From the freezer, I have to chase my husband and kids away or they will disappear.

Simply to cream everything together, use a mixer, and then fold in the chocolate chips. Try not to eat the entire bowl by the spoonful at this point.

These quick and easy fat boms are absolutely heavenly if you’re looking for a low carb dessert recipe! To make with cream cheese, peanut butter, butter, vanilla and swerve, they’re super simple . Mix everything together and in bite-size pieces, simply store in your freezer.

How To Make

Use a mixer to cream everthing together with the exception of the chocolate chips.
Fold in the chocolate chips.
To scoop the dough, use a small cookie scoop or spoon onto a parchment paper lined cookie sheet or (you can also use sililcone molds)container small enough to fit into your freezer.
Freeze for about ONE hour, and then in your freezer, store in ziplock bags.

1 (8oz) package cream cheese (softened)
6 tbsp peanut butter (no sugar added)
3 tbsp butter (softened)
1 tsp vanilla
1/3 cup swerve
1/3 cup sugar-free chocolate chips

Course: Dessert
Keyword: chocolate, cookie dough, desserts, fat bombs, keto, low carb, sweet treats
Servings: 20

Ingredients

1 (8oz) package cream cheese (softened)
6 tbsp peanut butter (no sugar added)
3 tbsp butter (softened)
1 tsp vanilla
1/3 cup swerve
1/3 cup sugar-free chocolate chips

Instructions

Use a mixer to cream everything together with the exception of the chocolate chips.
Fold in the chocolate chips.
To scoop the dough, use a small cookie scoop or spoon onto a parchment paper lined cookie sheet or (you can also use sililcone molds)container small enough to fit into your freezer.
Freeze for about ONE hour, and then in your freezer, store in ziplock bags.