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March 16, 2016 by Leanne Vogel July 5, 2017
Dairy-free keto fat bombs made from grain-free cookie dough and covered in coconut butter. Zero sugar.
Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.