Gluten Free, Paleo & Keto Cookies 'N Cream Fat Bombs Recipe
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Category: |
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Ingredients: |
Ingredients: For the 'Oreo cookie' crumbs
2/3 cup almond flour
2 tablespoons cocoa powder
2-3 tablespoons Swerve confectioners or powdered xylitol*
1/2 teaspoon instant coffee optional
pinch kosher salt
2 tablespoons melted grass-fed butter or ghee/coconut oil
For the vanilla cream
2/3 cup full fat coconut milk
2-4 tablespoons xylitol erythritol, to taste*
pinch kosher salt
2/3 cup heavy whipping cream or chilled coconut cream (see notes)
2 teaspoons vanilla extract
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Directions: |
Directions:For the 'oreo cookie' crumbs
1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip! 2. 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.
For the vanilla cream
1. Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely. 2. 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. 3. Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging. |
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Personal
Notes: |
Personal
Notes: These gluten free, paleo and keto cookies 'n cream fat bombs make ideal small low carb treats, and require no baking (or cookies!) whatsoever.
Prep Time 20 minutes Cook Time 5 minutes Chilling Time 2 hours Servings 6 fat bombs
*Please see section on sweeteners for details and possible subs. And if using xylitol, make sure to be careful if you have a puparound the house, as it’s highly toxic to the little guys!
**In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.
Please note that nutrition facts were estimated per fat bomb, assuming you make 6 out of a batch.
Nutrition Facts
Amount Per Serving (1 fat bomb) Calories 230Calories from Fat 216 % Daily Value* Total Fat 24g37% Saturated Fat 14g70% Sodium 7.8mg0% Potassium 17mg0% Total Carbohydrates 4g1% Dietary Fiber 1g4% Sugars 0.3g Protein 3.5g7% Vitamin A1.6% Vitamin C0.5% Calcium4.5% Iron8.3% * Percent Daily Values are based on a 2000 calorie diet
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