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Love Oreos? Try These Keto Cookies and Cream Fat Bombs!

Cookies and Cream Keto Fat Bombs

yield: 12 SERVINGS

prep time: 15 MINUTES

total time: 15 MINUTES

Ingredients

For the Cookie Crumbs:

  • 1/2 cup coconut flour
  • 3 tablespoons butter, melted
  • 3 tablespoons Swerve granular
  • 1 and 1/2 tablespoons cocoa powder

For the Filling:

  • 1 cup heavy whipping cream
  • 1/3 cup full fat coconut milk, canned & unsweetened
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil
  • 3 tablespoons Swerve granular

Directions

1

Heat a pan on the stove to medium high. Place coconut flour crumbs in the pan and toast for a few minutes. Move flour around on pan until slightly browned.

2

To a mixing bowl, add toasted flour, cocoa powder, Swerve granular, and melted butter. Mix with a fork or spoon until crumb mixture forms.

3

Into a silicone muffin pan, add about 1-2 teaspoons of the crumb mixture to the bottom of each section. Press gently so it covers the bottom. Reserve the remaining crumbs for filling.

4

To a mixing bowl, add heavy cream, coconut milk, vanilla extract, Swerve granular, coconut oil, and remaining cocoa crumbs.

5

Use a hand mixer and mix on high for about 20 seconds until it thickens like whipped cream. You don't have to have stiff peaks, as long as it has some air.

6

Spoon the filling into each section of muffin pan, and smooth with a spoon. Place fat bombs in the freezer for a couple hours until set and frozen.

7

Once frozen, transfer them to a covered container and store in freezer for up to a couple months.

Nutritional Information

Yield: 12 fat bombs, Serving Size: 1 fat bomb
Amount Per Serving: Calories: 144, Total Carbohydrates: 10g, Fiber: 8g, Sugar Alcohols: 6g, Net Carbohydrates: <1g, Total Fat: 14g, Protein: 1g

Brought to you by Hip2Keto.
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keto cookies and cream fat bombs closeup

Love keto fat bombs? Love Oreo cookies?

If so, you’ve gotta try these CREAMY and delicious keto cookies and cream fat bombs ASAP! They taste similar to Oreo ice cream, which is my absolute fav flavor! Fat bombs can be a wonderful treat or snack to curb those pesky sugar cravings and can boost your healthy fat intake.

Ingredients for Cookies and Cream Keto Fat Bombs

Healthy fat is where it’s at!

In this fat bomb recipe, we’re using heavy whipping cream, full-fat coconut milk, butter, and a little coconut oil as our healthy fats. The chocolate crumb mixture is made of coconut flour, unsweetened cocoa powder, and Swerve granular which turned out great for this recipe. (Feel free to use your favorite powdered keto sweetener to taste as desired.)

tasting coconut flour for Cookies and Cream Keto Fat Bombs

keto cookies and cream fat bomb cookie crumbs

Check out how EASY it is to make these fat bombs!

I’m using a silicone muffin pan to make this recipe a breeze, however, you can try using paper cupcake liners in a metal pan as another option instead of silicone.

After mixing up the crumbs, we’re going to press a couple of teaspoons of the mixture into each section. (You’ll have some of the crumb mixture left over, so make sure and save it to mix in the filling.)

Once the cream mixture is whipped, simply divide it among the twelve sections.  Make sure to freeze for at least three hours, so the fat bombs set up and are frozen. They’ll come out of the silicone super easily once completely frozen.

adding the filling to the Cookies and Cream Keto Fat Bombs


Print

Cookies and Cream Keto Fat Bombs

yield: 12 SERVINGS

prep time: 15 MINUTES

total time: 15 MINUTES

Rich and creamy frozen treats with bits of chocolate crumbs similar to Oreo ice cream, but sugar-free!

Ingredients

For the Cookie Crumbs:

  • 1/2 cup coconut flour
  • 3 tablespoons butter, melted
  • 3 tablespoons Swerve granular
  • 1 and 1/2 tablespoons cocoa powder

For the Filling:

  • 1 cup heavy whipping cream
  • 1/3 cup full fat coconut milk, canned & unsweetened
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil
  • 3 tablespoons Swerve granular

Directions

1

Heat a pan on the stove to medium high. Place coconut flour crumbs in the pan and toast for a few minutes. Move flour around on pan until slightly browned.

2

To a mixing bowl, add toasted flour, cocoa powder, Swerve granular, and melted butter. Mix with a fork or spoon until crumb mixture forms.

3

Into a silicone muffin pan, add about 1-2 teaspoons of the crumb mixture to the bottom of each section. Press gently so it covers the bottom. Reserve the remaining crumbs for filling.

4

To a mixing bowl, add heavy cream, coconut milk, vanilla extract, Swerve granular, coconut oil, and remaining cocoa crumbs.

5

Use a hand mixer and mix on high for about 20 seconds until it thickens like whipped cream. You don't have to have stiff peaks, as long as it has some air.

6

Spoon the filling into each section of muffin pan, and smooth with a spoon. Place fat bombs in the freezer for a couple hours until set and frozen.

7

Once frozen, transfer them to a covered container and store in freezer for up to a couple months.

Nutritional Information

Yield: 12 fat bombs, Serving Size: 1 fat bomb
Amount Per Serving: Calories: 144, Total Carbohydrates: 10g, Fiber: 8g, Sugar Alcohols: 6g, Net Carbohydrates: <1g, Total Fat: 14g, Protein: 1g

Brought to you by Hip2Keto.

Cookies and Cream Keto Fat Bombs frozen and on a serving tray

What a seriously DELISH frozen treat!

Oh my… you guys, these are soooo GOOD! The result is satisfying cookies and cream tasting desserts I know you’ll love. In fact, my kids (who can usually spot a keto dessert a mile away) enjoyed these fat bombs. Keep them in the freezer, and then when you’re having a craving, take one out, let it set out on the counter for a minute, and then enjoy!

Cookies and Cream Keto Fat Bomb closeup


Lina (lina@hip2keto.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects.

These Easy Fat Bombs Taste Like Reese’s Peanut Butter Cups!

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