Easter Egg Cookie Dough Fat Bombs

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

Dairy-free keto fat bombs made from grain-free cookie dough and covered in coconut butter. Zero sugar.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 14

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.

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Notes

Almond Flour: if you are allergic to nuts, you could try making this recipe with Bob’s Red Mill Coconut Flour instead. You will likely only need about 25% of the flour called for in this 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.

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.

Nutrition Information Per Serving

  • Calories: 161
  • Calories from Fat: 143
  • Total Fat: 15.9
  • Saturated Fat: 11.8 g
  • Sodium: 44 mg
  • Carbs: 5.8 g
  • Dietary Fiber: 2.6 g
  • Net Carbs: 3.2 g
  • Sugars: 0.7 g
  • Protein: 1.8 g