Keto Cookies & Cream Fat Bombs – A Simple, Satisfying Low-Carb Treat

These Keto Cookies & Cream Fat Bombs hit that nostalgic cookies-and-cream flavor without the sugar crash. They’re smooth, creamy, and just sweet enough to feel like dessert. You can make them in about 15 minutes with pantry-friendly keto ingredients.

Keep a batch in the fridge or freezer for a quick snack, a pre-workout boost, or a calm late-night bite. If you’re craving something fun and comforting while staying low-carb, this checks all the boxes.

Keto Cookies & Cream Fat Bombs - A Simple, Satisfying Low-Carb Treat

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 8 oz (225 g) full-fat cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 ml) heavy whipping cream
• 1/3 to 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1 tsp vanilla extract
• 1/8 tsp almond extract (optional, for depth)
• Pinch of fine sea salt
• 3 tbsp unsweetened cocoa powder
• 1/3 cup finely crushed keto chocolate cookies or cocoa almond flour mixture (see note below)
• 2 tbsp sugar-free dark chocolate chips or chopped keto chocolate (optional)

Method

 

1. Soften the base: Let the cream cheese and butter sit at room temperature for 20–30 minutes until soft. This helps everything blend smoothly without lumps.
2. Beat the cream cheese and butter: Using a hand mixer, beat the cream cheese and butter together in a medium bowl until fluffy and uniform, about 1–2 minutes.
3. Add the flavor and sweetness: Mix in the powdered sweetener, vanilla, almond extract (if using), and a pinch of salt. Start with 1/3 cup sweetener and adjust after tasting.
4. Lighten the texture: Pour in the heavy cream and beat again until light and airy. You want a thick, pipeable batter that holds its shape.
5. Make the “cookie” swirl: In a small bowl, whisk the cocoa powder with 1–2 teaspoons of powdered sweetener and a tiny pinch of salt. Sprinkle in half of the crushed keto cookie crumbs and stir to combine.
6. Fold in the cookie bits: Add the remaining cookie crumbs to the cream mixture and fold gently. If using chocolate chips, fold them in now. Don’t overmix.
7. Create the cookies-and-cream look: Drop spoonfuls of the cocoa mixture into the cream base and fold just 2–3 times to create streaks. You want visible swirls, not a fully blended chocolate mixture.
8. Portion the fat bombs: Scoop tablespoon-sized mounds onto a parchment-lined tray, or pipe them with a pastry bag for neat swirls. You can also press the mixture into a silicone mold.
9. Chill to set: Refrigerate for 1–2 hours until firm. For a firmer, fudge-like bite, freeze them for 30–45 minutes.
10. Taste and adjust: Once chilled, taste one. If you want them sweeter next time, add a bit more powdered sweetener to the mix before shaping, or dust the tops lightly with powdered sweetener right before serving.

What Makes This Special

• Authentic cookies-and-cream flavor: Crushed chocolate “cookie” bits meet velvety vanilla cream for the classic combo you love—without the carbs.
• Quick and make-ahead friendly: You can mix, shape, and chill these in minutes, then store them for the week.
• Flexible sweetness: Use your preferred keto sweetener and adjust to taste, so it’s never too sweet or too bland.
• Portable and satisfying: The fat keeps you full, the texture is pleasing, and one piece feels like a real treat.

Ingredients

• 8 oz (225 g) full-fat cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 ml) heavy whipping cream
• 1/3 to 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1 tsp vanilla extract
• 1/8 tsp almond extract (optional, for depth)
• Pinch of fine sea salt
• 3 tbsp unsweetened cocoa powder
• 1/3 cup finely crushed keto chocolate cookies or cocoa almond flour mixture (see note below)
• 2 tbsp sugar-free dark chocolate chips or chopped keto chocolate (optional)

Note: If you don’t have keto cookies, mix 1/3 cup almond flour with 1 tbsp cocoa powder, 1 tbsp powdered sweetener, and 1 tbsp melted butter. Toast lightly in a dry pan over low heat for 3–5 minutes until fragrant, then cool completely.

This makes a crumbly “cookie” mix.

Step-by-Step Instructions

1. Soften the base: Let the cream cheese and butter sit at room temperature for 20–30 minutes until soft. This helps everything blend smoothly without lumps.
2. Beat the cream cheese and butter: Using a hand mixer, beat the cream cheese and butter together in a medium bowl until fluffy and uniform, about 1–2 minutes.
3. Add the flavor and sweetness: Mix in the powdered sweetener, vanilla, almond extract (if using), and a pinch of salt. Start with 1/3 cup sweetener and adjust after tasting.
4. Lighten the texture: Pour in the heavy cream and beat again until light and airy.

   You want a thick, pipeable batter that holds its shape.

5. Make the “cookie” swirl: In a small bowl, whisk the cocoa powder with 1–2 teaspoons of powdered sweetener and a tiny pinch of salt. Sprinkle in half of the crushed keto cookie crumbs and stir to combine.
6. Fold in the cookie bits: Add the remaining cookie crumbs to the cream mixture and fold gently. If using chocolate chips, fold them in now.

   Don’t overmix.

7. Create the cookies-and-cream look: Drop spoonfuls of the cocoa mixture into the cream base and fold just 2–3 times to create streaks. You want visible swirls, not a fully blended chocolate mixture.
8. Portion the fat bombs: Scoop tablespoon-sized mounds onto a parchment-lined tray, or pipe them with a pastry bag for neat swirls. You can also press the mixture into a silicone mold.
9. Chill to set: Refrigerate for 1–2 hours until firm.

   For a firmer, fudge-like bite, freeze them for 30–45 minutes.

10. Taste and adjust: Once chilled, taste one. If you want them sweeter next time, add a bit more powdered sweetener to the mix before shaping, or dust the tops lightly with powdered sweetener right before serving.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Freeze on a tray until solid, then move to a freezer-safe bag or container. Keeps well for up to 2 months.

  Thaw at room temperature for 5–10 minutes before eating.

• Layer smart: Use parchment between layers to prevent sticking and smearing.

Why This is Good for You

• Low in carbs: These are built around cream cheese, butter, and minimal sweetener, keeping net carbs low.
• Satisfying fat: The fat content supports satiety, which can help reduce snacking and sugar cravings.
• Steady energy: Without high sugar, you avoid quick spikes and crashes, making this a steady option between meals.
• Customizable nutrition: You control the sweetener type, portion size, and add-ins, so it fits your goals.

Common Mistakes to Avoid

• Using cold ingredients: Cold cream cheese and butter create a lumpy mixture. Soften them first for a smooth texture.
• Overmixing the swirl: If you stir too much, the cookies-and-cream look turns into uniform chocolate. Fold gently.
• Adding too much sweetener at once: Start low and taste.

  Erythritol can crystallize if overused; allulose is smoother but can brown faster if baked (not an issue here).

• Skipping the pinch of salt: A tiny bit of salt sharpens flavor and balances sweetness.
• Not chilling long enough: They need time to set. If they’re soft, give them another 30 minutes in the fridge or a quick freeze.

Variations You Can Try

• Mint cookies & cream: Add 1/4 tsp peppermint extract and a few crushed sugar-free mint chocolates.
• Mocha swirl: Mix 1 tsp instant espresso powder into the cocoa swirl for a coffee kick.
• Protein boost: Replace 2–3 tablespoons of the sweetener with vanilla or cookies-and-cream flavored whey isolate; add sweetener to taste if needed.
• Nutty crunch: Fold in 2 tbsp finely chopped roasted almonds or pecans for texture.
• Coconut cream version: Swap heavy cream for coconut cream and add 1 tbsp fine unsweetened coconut for a dairy-light twist.

FAQ

How many carbs are in one fat bomb?

Exact macros depend on your ingredients and portion size. As a rough estimate, a tablespoon-sized piece usually lands around 1–2 net carbs, assuming keto-friendly sweeteners and minimal add-ins.

Check your labels and calculate to be sure.

Can I make this dairy-free?

Yes. Use dairy-free cream cheese (almond or coconut-based), coconut oil or vegan butter, and coconut cream instead of heavy cream. The texture will be slightly softer but still rich.

What sweetener works best?

Powdered allulose gives the smoothest texture with no cooling effect.

Powdered erythritol blends well but can have a slight cooling note. A monk fruit–allulose blend is a nice middle ground. Always use powdered, not granulated, for a creamy finish.

Do I have to use keto cookies?

No.

The almond flour “cookie crumb” hack in the note mimics the crunch and flavor well. You can also use crushed cacao nibs for a subtle bitter crunch and zero sweetness.

Why are my fat bombs gritty?

They were likely mixed with granulated sweetener or the cream cheese was too cold. Use powdered sweetener and fully soften the cream cheese and butter before mixing.

Can I add collagen or MCT oil?

Yes, but go light.

Add 1–2 tablespoons collagen peptides for extra protein. If adding MCT oil, start with 1 teaspoon; too much can make them oily or unset.

How do I make them more chocolatey?

Double the cocoa in the swirl, or melt 1 oz keto dark chocolate and drizzle over the chilled fat bombs. You can also dust the tops with a little cocoa before serving.

Final Thoughts

These Keto Cookies & Cream Fat Bombs are simple, flexible, and reliably delicious.

They keep your sweet tooth satisfied while fitting a low-carb lifestyle, and they’re easy to batch-prep for the week. Adjust the sweetness, play with the swirl, and try a variation or two to make them your own. Keep a few chilled and ready—future you will be glad you did.