Discover the ultimate keto indulgence with our Brownie Chocolate Chip Cookie Dough Fat Bombs. These decadent treats combine a rich, chocolatey brownie base with a creamy, chewy cookie dough center, all drizzled with a velvety ganache topping. Perfectly crafted to satisfy your sweet cravings while staying true to your keto lifestyle, these fat bombs offer a delightful balance of flavors and textures. Whether you need a post-workout snack or a guilt-free dessert, these fat bombs deliver a luxurious taste experience without compromising your dietary goals.
Brownie Chocolate Chip Cookie Dough Fat Bombs with Ganache
Ingredients:
For the Cookie Dough:
1 cup almond flour
1/4 cup coconut flour
1/2 cup unsalted butter, softened
1/4 cup erythritol or your preferred keto sweetener
1/4 cup keto chocolate chips (like Lily’s or ChocZero)
1/2 teaspoon vanilla extract
A pinch of salt
For the Brownie Layer:
1/2 cup unsweetened cocoa powder
1/4 cup coconut oil, melted
1/4 cup erythritol or your preferred keto sweetener
1/4 teaspoon vanilla extract
A pinch of salt
For the Ganache:
1/2 cup heavy cream
1/2 cup keto chocolate chips
1 tablespoon unsalted butter
Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, cream together the softened butter and erythritol until light and fluffy.
Mix in the vanilla extract and a pinch of salt.
Gradually add the almond flour and coconut flour, stirring until well combined.
Fold in the keto chocolate chips.
Chill the dough in the refrigerator for about 15-20 minutes to make it easier to handle.
2. Form the Cookie Dough Balls:
Once chilled, scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls.
Place the cookie dough balls on a parchment-lined tray and return them to the refrigerator to firm up while you prepare the brownie layer.
3. Prepare the Brownie Layer:
In a small bowl, mix together the unsweetened cocoa powder, melted coconut oil, erythritol, vanilla extract, and a pinch of salt until smooth.
Allow the mixture to cool slightly.
4. Assemble the Fat Bombs:
Remove the chilled cookie dough balls from the refrigerator.
Dip each ball into the brownie mixture, ensuring it’s completely coated. Place them back on the parchment-lined tray.
Refrigerate again for about 30 minutes to let the brownie layer set.
5. Prepare the Ganache:
In a small saucepan over low heat, warm the heavy cream until it starts to simmer, but do not let it boil.
Remove from heat and stir in the keto chocolate chips and butter until fully melted and smooth.
Allow the ganache to cool slightly but not harden.
6. Finish the Fat Bombs:
Drizzle or dip each brownie-covered cookie dough ball into the ganache.
Return them to the parchment-lined tray and refrigerate again for about 20 minutes or until the ganache is set.
7. Serve and Store:
Enjoy your fat bombs straight from the fridge. They are best stored in an airtight container in the refrigerator, where they will keep for up to 2 weeks.
These fat bombs are decadent and satisfying, offering a delicious way to stay on track with your keto lifestyle. Enjoy!
