Cookies & Cream Fat Bombs Recipe

Indulge in these rich fat bombs, perfect for conquering those 3 pm cravings.


Nonstick cooking spray

For Cookie Crumbles:

– 1 1/4 cups almond flour
– 3 tablespoons cocoa powder
– 1/2 teaspoon Kosher salt
– 3 tablespoons granulated Swerve
– 4 tablespoons melted ghee
– 2 teaspoons pure vanilla extract

For Filling:

– 4 ounces cream cheese, softened
– 1/2 cup heavy cream
– 3 tablespoons granulated Swerve
– 1 (5.4-ounce) can coconut cream
– 1 teaspoon pure vanilla extract


**Making Cookie Crumbles:**
Step 1:

Prepare a muffin tin by lining it with cupcake liners and spraying them with nonstick cooking spray.

Step 2:

In a nonstick skillet over medium heat, toast almond flour until golden and fragrant, stirring constantly. Then, whisk in cocoa powder, salt, and Swerve. Add melted ghee and vanilla extract, mixing well.

Step 3:

Fill each liner with a heaping tablespoon of the chocolate cookie mixture, pressing it into a crust with a measuring spoon. Place the remaining mixture into the freezer for 20 minutes.

**Making the Filling:**
Step 1:

Using a hand mixer or whisk, blend cream cheese, heavy cream, Swerve, coconut cream, and vanilla until fluffy and thick.

Step 2:

Divide the filling mixture evenly among the tin and crumble the frozen cookie mixture over the top.

Step 3:

Let it freeze for at least 3 hours before serving.

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