Low-Carb Cookie Dough Fat Bombs That Satisfy & Support Fat Loss

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Oat flour is more affordable and provides a similar texture.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often cheaper and nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Cocoa nibs are less processed and provide a chocolate flavor.

Microwave coconut oil for a few seconds to make it more liquid.

Let cream cheese sit out to soften.

Combine 1 cup almond butter, melted coconut oil, and softened cream cheese in a mixing bowl until smooth.

Add 1/4 to 1/3 cup sweetener to the mixture, depending on desired sweetness, and stir to combine thoroughly.

Fold in Lily's chocolate chips until evenly distributed.

Line a mini muffin pan with liners.

Transfer the batter into a piping bag and squeeze it into each muffin liner.

Place the muffin pan in the freezer until the fat bombs are solid.

Once solid, transfer the fat bombs into baggies for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens