No Sugar! Easter Egg Cookie Dough Fat Bombs (low-carb, keto, dairy-free, sugar-free, grain-free, paleo + egg-free)

Easter Cookie Dough Fat Bombs #sugarfree #lowcarb #keto #dairyfree #sugarfree #grainfree #eggfreeDairy-free, keto fat bombs made from grain-free, keto cookie dough and covered in coconut butter. Zero sugar. Completely keto. 

Today’s keto recipe is packed with fats to heal your hormones, beautify your hair and strengthen your brain function. We call this a keto fat bomb. What is a keto fat bomb? A fat bomb is a high-fat, low-carb, keto recipe that’s upwards of 85% fat. And, because I made this Easter keto fat bomb recipe, it’s dairy-free, too.

I used Bob’s Red Mill Almond Flour in these keto-friendly cookie dough bites are enveloped in a thin layer of colored keto coconut butter. Inspired by the famous cookie dough eggs seen on Instagram. This keto recipe is 100% sugar-free, grain-free, egg-free and as natural as natural can be.

I partnered up with Bob’s Red Mill on this keto recipe because their almond flour is a staple in my keto kitchen and, if you’ve been following a Fat Fueled, keto lifestyle for awhile, I’m guessing it’s a staple in your keto kitchen, too. What I love about Bob’s Red Mill Almond Flour is its versatility. It’s a slightly rough-ground flour, making it perfect for recipes that call for breadcrumbs. Or, if the recipe calls for a smoother flour, as in this keto recipe, you can add it to your food processor, grinder or blender to customize it to the perfect texture.

Easter Cookie Dough Fat Bombs #sugarfree #lowcarb #keto #dairyfree #sugarfree #grainfree #eggfree

Don’t want the candy-like coating as seen in the photos for these dairy-free, keto fat bombs? You can easily leave it out. Or, coat with some melted keto chocolate if you don’t want to bother with food coloring.

Easter Cookie Dough Fat Bombs #sugarfree #lowcarb #keto #dairyfree #sugarfree #grainfree #eggfree

4.7 from 9 reviews
Keto Easter Egg Cookie Dough Fat Bombs
Author: 
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free, Keto, Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Dairy-free keto fat bombs made from grain-free keto cookie dough and covered in keto coconut butter. Zero sugar. Completely keto.
Ingredients
Coating
Instructions
  1. Lay parchment paper or a silicon baking mat over a large baking sheet.
  2. Add almond flour, coconut oil, vanilla, stevia, and salt to your food processor with an “S” blade. Process until smooth, about 20 seconds.
  3. Fold in chocolate chips. Scoop about 1.5 tablespoons and roll into a ball between your palms. Place on prepared lined baking sheet and flatten, shaping into a large egg. Continue with remaining dough.
  4. Transfer baking sheet to the freezer and chill for 1-hour.
  5. Set a cooling rack over top a second baking sheet and set aside.
  6. Prepare the frosting by melting coconut butter, dividing into separate dishes, and adding food coloring.
  7. Remove keto cookie dough eggs from the freezer. Dip only 1 side of each in the coconut butter and place prepared cooling rack. Add remaining colored coconut butter to a Ziploc bag, cut out the tip and drizzle over top.
  8. Transfer eggs on the cooling rack into the fridge to set for 1 hour.
  9. Keep stored in the fridge in a sealed container for up to 5 days. Can be frozen and enjoyed for 1-month.
Notes
Almond Flour: if you are allergic to nuts, you could try making this keto recipe with Bob's Red Mill Coconut Flour instead. You will likely only need about 25% of the flour called for in this keto recipe. Start with that and add more coconut flour if needed.

Stevia: the amount you use depends on your tolerance of sweetness. If you’ve been sugar-free for a long time, 5 drops will do. If you’re new to eating sugar-free, 10 drops should do the trick.

Sweetener: option to add up to ¼ cup (52 grams) of powdered sweetener of your choice. You could use a stevia baking blend, coconut sugar, or xylitol. Measure amount of sweetener, add to a spice grinder and add to the food processor along with other ingredients. If coconut sugar is used, the recipe is no longer low-carb, keto.

Coating: In the video, we coated half the eggs with the coating, but you could do the whole eggs as I did in the photos.

View Nutrition Information (once on page, scroll down)

Easter Cookie Dough Fat Bombs #sugarfree #lowcarb #keto #dairyfree #sugarfree #grainfree #eggfree

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Balanced Keto Weekly Meal Plans
The Keto Diet by Leanne Vogel

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Comments | Leave Your Comment

  1. Would half melted cacao butter work in frosting (to make more chocolate, less coconut tasting? Look yummy, Easter on the horizon!

  2. Hi, this recipe sounds great but I have to watch my cholesterol. Will the coconut butter make it worse or better?

  3. I made these twice today and they are delicious! I did have one problem though (both times); mine came out a bit runny. It was more like oatmeal slop then cookie dough texture?

    • Hey, Mackenzie! So glad you liked them. They need to be shaped and then chilled before you dip them, to hold their shape. Before they’re chilled, they’re quite “sloppy!” If they’re way too runny for you, you could try using a different type of almond flour or reduce the amount of coconut oil added. I hope this helps.

  4. Is the almond flour real grainy? I is edition it in muffins once and it was way to gritty.

  5. I made these yesterday with a couple of small variations. I added some chopped nuts/seeds and about half a scoop of vanilla protein powder. I didn’t do that coating but they turned out AMAZING but definitely didnt look pretry at all lol however I love them and will keep making them.

    • Great idea adding the protein powder. I bet that made them extra tasty and satisfying ;) Thanks for sharing!

  6. I never cook or bake anything, no joke. I made these yesterday with my 10-year-old son. They were SO easy to make! And they taste like chocolate chip cookie dough, my biggest vice! Best part? Because they’re fat bombs, I crave/eat only one when normally I’d finish the entire plate! Leanne, you are a true genius!! No holiday needed. Make these anytime. Simply shape as a regular cookie and frost any color or skip the frosting all together!

    • That is so great! And you’re so right- no holiday needed at all! Thanks for sharing, Tiffany :)

  7. So when I tried making these at home I had some trouble with the coating step. When you say “melt the coconut butter” do you mean just leave it at room temp? When I heated it up it got so runny that it did not coat the “cookies” well and was not very attractive.

    • Hey! It sounds like you may have used coconut oil instead of coconut butter. Coconut butter is to coconuts as peanut butter is to peanuts, while, coconut oil is to coconuts as olive oil is to olives. I hope this helps! ;)

  8. Thanks so much for the recipe! As much as I’ve tried, I just don’t prefer the taste of Stevia and I get headaches after consuming it. If I left out the Stevia and used only xylitol, would that work? If so, how much xylitol should I add? Thanks!

  9. I made these and they are so yummy! They don’t look as pretty as yours but man are they tasty – they hit the spot for sure! Thanks!

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