Quick and easy sugar cookie dough fat bombs (sans the sugar!)

When I say I quit sugar by eating dessert, I totally mean it.  I love dessert in all shapes and forms, and was totally prepared to give up some of my faves – but cookie dough?  That was non-negotiable.  Since I had already come up with these keto friendly chocolate chip cookies, this cookie dough was a no-brainer.

This post contains affiliate links*

WHY SUGAR COOKIE?

Here’s the thing.  You could totally add sugar-free chocolate chips to this cookie dough recipe if you want to. But, I always loved the way the dough tasted without the chocolate chips when making regular ol’ cookies in my former life.

And, when I created this recipe without adding the chocolate chips, it tasted so much like a sugar cookie, I didn’t want to mess it up with extras.

IT’S EGGLESS!

While most of us survived licking the spoon as kids, it’s not safe to eat cookie dough with raw eggs in it.  So, this cookie dough recipe is egg free and totally safe to eat.

I also wanted to make sure it fit into our ketogenic way of eating, so there are no grains and absolutely zero sugar.  My sugar replacement of choice is Swerve (I’ve tried others in baking, and Swerve brand is straight up Erythritol, without any extras).

HOT TIP: I get all of my keto baking goodies at Thrive Market because almost everything they sell is $2-$3 cheaper than if you purchased it at your local grocery store. HUGE savings (get 25% off your first order with this link!).  I place a bulk order every month.

THE PERFECT FAT BOMB

I had no clue what a fat bomb was until I started eating Keto – then I saw fat bomb recipes EVERYWHERE.  If you don’t know, fat bombs are small “bites” (or a few bites), sweet or savory, that offer a quick “shot” of fat, with fewer grams of protein and carbs. When you’re eating a high-fat diet, they come in super-duper handy – especially on days when you have zero protein left, but still have to get more fat in your system.

These cookie dough fat bombs are 148 calories, 12 grams of fat, 4 grams of protein and 3.5 grams net carb.  I usually eat 2 at a time if I have remaining carbs left for the day (which I almost always do), and though they be tiny, they are mighty – SUPER filling.

SCOOPABLE SERVINGS ARE BEST FROM THE FRIDGE

I like to use a cookie scoop to create my servings, which results in these adorable little “scoops” of cookie dough (I just purchased this one for $5 bucks, because my old one died from overuse!).  After I scoop out my…scoops, I stick lay them on a cookie sheet with parchment paper and stick them in the freezer for at least 15 minutes.

Afterward, I store them in an airtight container (I like these ones) in the fridge and take them out individually when I want to eat one.  This is a great way to keep the dough firm and “biteable”.

I like to eat it slowly with a spoon (kinda feels like you’re eating ice cream!).

SUGAR COOKIE DOUGH FAT BOMB RECIPE

Like all my recipes, this cookie dough is super easy to make.  The recipe is below!

Print Recipe

Sugar Cookie Dough Fat Bombs

These sugar cookie dough fat bombs taste just like sugar cookie dough without the sugar. They are super quick and easy to make - a staple for anyone eating a LCHF or keto diet!

Servings

scoops

Ingredients

• 1.5 cup (overflowing) Almond Flour (I actually use a bit more than 1.5 cups, but a bit less than 1.75 cups and this makes the perfect consistency)
• 1/2 cup erythritol (or other sugar substitute) I use Swerve
• 1/2 tsp himalayan pink salt
• 1/2 cup salted butter (I use Kerrygold)
• 1 tsp vanilla extract

Servings scoops Ingredients 1.5 cup (overflowing) Almond Flour (I actually use a bit more than 1.5 cups, but a bit less than 1.75 cups and this makes the perfect consistency) 1/2 cup erythritol (or other sugar substitute) I use Swerve 1/2 tsp himalayan pink salt 1/2 cup salted butter (I use Kerrygold) 1 tsp vanilla extract

Instructions

1. Melt salted butter in a small bowl (I pop it in the microwave for 30 seconds). When done, add vanilla extract and mix well until combined and "smoothish" - it doesn't have to be perfectly melted. Just smooth enough to mix seemlessly with dry ingredients.
2. In a large bowl, add the almond flour, erythritol and salt. Then, pour in the butter/vanilla and mix well until combined. If dough seems too crumbly to scoop, add a tiny bit of water (1 tsp at a time) until you reach a somewhat sticky, packable dough.
3. Line a baking sheet with parchment paper and using a cookie dough scoop or tablespoon, create 12 "scoops" and place evenly separated on baking sheet.
4. Place in freezer for at least 15 minutes to set. Store in air tight container in refridgerater and enjoy!

Recipe Notes

SERVING SIZE: 1 scoop (recipe makes 12 scoop)

MACROS:  148 calories | 12 g fat | 4 g protein | 3.5 g net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

MORE HEALTHY DESSERTS HERE!