Keto Cooking Channel, Episode #2: Keto Cookies and Cream Fat Bombs

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and adds a rich texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar

Dark chocolate chips are lower in sugar.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar substitute

Stevia is a natural alternative with no calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).

Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.

Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth. Transfer to a mixing bowl and allow to cool completely.

Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.

Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens