BEST Chocolate Chip Cookie Dough Recipe EVER!

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Yes! You can eat raw cookie dough while doing Keto and it’s NOT A CHEAT!

Birthday Celebrations While Doing the Ketogenic Diet

Guess what?? I just finished celebrating my birthday without a big cheat!!  I’m not gonna lie, I was worried about this day.
I’m not big on having the traditional birthday cake but the thought of splurging with something sweet was definitely on my mind. My biggest weakness…
Chocolate Chip Cookie dough… eaten raw preferable!

I went to Olive Garden and had chicken breast topped with cheese, a salad and Parmesan crusted zucchini. (I wasn’t 100% sure of the crusted topping on the zucchini so I scraped it off and had them put real cheese sprinkled on top just in case).  For dessert, I made chocolate chip cookie dough fat bomb cupcake with a candle on top at home!

You guys, this is unbelievable!!

I thought I would share the Chocolate Chip Cookie Dough Fat Bomb Recipe I turned into a cupcake. I’ve included a printable version of this recipe at the very bottom of this post. Be sure to pin it on Pinterest to save it for later too!

Here’s a video that shows how we made the best Keto Fat Bombs ever!

Chocolate Chip Cookie Dough Fat Bomb Recipe Ingredients

• 1 cup cream cheese
• 1/2 cup butter
• 1/2 cup peanut butter or almond butter
• 1/3 cup Swerve Sweetener or 10 drops of liquid Stevia drops
• 1/2 teaspoon of vanilla extract
• 1/2 bag of Lily’s Chocolate chips (approximately 4.5 oz)

Chocolate Chip Cookie Dough Fat Bomb Recipe Instructions

It’s important to note that this recipe is easy to make with room temperature ingredients to start off with.  If the cream cheese, peanut butter, and butter are not room temperature, I suggest heating it about 30 seconds in a microwave first.  This gives it just enough time to soften, but not melt.  If you are not a fan of the microwave, just plan ahead for room temperature ingredients.

First, place the cold cream cheese, butter and peanut butter (or almond butter) in a microwave safe bowl and heat it in the microwave for about 30 seconds.  This is not enough time to actually melt the ingredients but it does make it easier to mix until it’s smooth and creamy.

Add the remaining ingredients and use a mixer to combine the remaining ingredients.  The texture will be almost like a frosting.

Next, you can place a spoonful of the cookie dough into a silicone tray to divide them into portions or you can place the whole bowl in the refrigerator and scoop out portions as needed.  Be sure to place a cover over the cookie dough.  It will harden up a bit after it has been cooled for about 1/2 of an hour.

I wanted to talk about the sweetener options you can use in this cookie dough recipe.  I find the liquid drops to be easiest to use in this recipe.  The combine nicely and don’t give a gritty texture at all.  I tried using the Erythritol sweetener in this recipe once and even though it tastes great, it had a gritty texture I didn’t care for.  I don’t like really sweet treats so 10 drops were perfect for my tastes.  You might need to adjust the amount of drops based on your own preferences.  I’ve noticed the Swerve confectioners sugar combines much better but I still prefer the drops.

I’ve also tried this recipe without the peanut butter or almond butter.  It was less cookie dough like and more of a cream cheese fat bomb.  Tastes amazing but the peanut butter or almond butter definitely adds a bit of creaminess to the dough.  Plus, I don’t even taste it!

The serving amount you get from this recipe will depend on how big your scoops are or how big you silicone tray is.  I can get about 25 to 30 small size scoops from this recipe.  The photo above is a small mini sized cupcake wrapper I used and I added about two small scoops in it.

Chocolate Chip Fat Bombs Recipe Nutrition

Serves 30 (1 ball)

Calories 80, Total C 1.3g, Fiber 0.4g, Net C 0.9g, Sugars 0.6g, Fat 8g, Protein 1.4g

Birthday Celebrations While Doing the Ketogenic Diet

4.86 from 14 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 30 servings

Calories 80

Ingredients

  

1x2x3x

• 1 cup cream cheese
• 1/2 cup butter
• 1/2 cup peanut butter or almond butter
• 1/3 cup Swerve Sweetener or 10 drops of liquid Stevia drops
• 1/2 teaspoon vanilla extract
• 1/2 bag of Lily's Chocolate chips approximately 4.5 oz

Instructions

 

• It's important to note that this recipe is easy to make with room temperature ingredients to start off with.  If the cream cheese, peanut butter, and butter are not room temperature, I suggest heating it about 30 seconds in a microwave first.  This gives it just enough time to soften, but not melt.  If you are not a fan of the microwave, just plan ahead for room temperature ingredients.
• First, place the cold cream cheese, butter and peanut butter (or almond butter) in a microwave safe bowl and heat it in the microwave for about 30 seconds.  This is not enough time to actually melt the ingredients but it does make it easier to mix until it's smooth and creamy.
• Add the remaining ingredients and use a mixer to combine the remaining ingredients.  The texture will be almost like a frosting.
• Next, you can place a spoonful of the cookie dough into a silicone tray to divide them into portions or you can place the whole bowl in the refrigerator and scoop out portions as needed.  Be sure to place a cover over the cookie dough.  It will harden up a bit after it has been cooled for about 1/2 of an hour.

Nutrition

Serving: 1ball | Calories: 80 | Carbohydrates: 1.3g | Protein: 1.4g | Fat: 8g | Fiber: 0.4g | Sugar: 0.6g | Net Carbs: 0.9g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!