

KETO Choc-Chip Cookie Dough Fat Bombs
These chocolate chip cookie dough fat snacks are the bomb, y'all! High in fat, low-carb, gluten-free and so, so tasty, you won't believe your luck.
We love to make this tasty sweet keto treat on the weekend, so there's always a keto-friendly snack in the house.
Click here to get more keto snacks that help you stay in ketosis.
Serves 12 I Prep time: 5min i Total time: 25 min
- 8 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- ¼ cup erythritol
- ½ cup almond flour
- 20 drops liquid stevia
- ¼ tsp vanilla extract
- ¼ tsp pink salt
- ⅓ cup Lily's sugar-free chocolate chips
Instructions:
- Combine the butter and cream cheese into a large bowl using a hand mixer.
- Add in the almond flour, erythritol, stevia, vanilla extract, and pink salt and combine.
- Fold in chocolate chips with a spatula.
- Place in freezer for 20 minutes to firm up a bit. Scoop into balls.
- Store in refrigerator for up to 2 weeks.

Creamy Chocolate KETO Fat Bombs
Yields: 15 Bombs Serving size: 1 Fat Bomb Prep time: 1 hour 10 min
Ingredients:
- 8 oz block cream cheese, softened
- 8 oz grass-fed butter, softened
- ⅓ cup powdered erythritol
- ½ cup almond flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- ¼ tsp vanilla
- 10-20 drops liquid stevia to taste
- ⅔ cup sugar-free dark chocolate chips
- Optional: ½ cup walnuts, chopped
- Optional: a ½ scoop of Keto Activate
Instructions:
- Combine the butter and cream cheese into a large bowl using a hand mixer.
- Add in the almond flour, cocoa powder, erythritol, stevia, vanilla extract, and salt and combine. Use Keto Activate if you prefer a more rich and chocolatey taste.
- Optionally,add in chocolate chips (and nuts, if using) and fold to combine using a spatula. Refrigerate for an hour and then scoop into cookie dough balls.
- Store in refrigerator up to 2 weeks. Or freeze for longer!

Fudgy PB KETO Fat Bombs
Yields: 16 Bombs Serving size: 1 Fat Bomb
Ingredients:
- Cooking spray, for pan
- 1 ½ cups smooth unsweetened peanut butter
- 1 ¼ cups coconut flour
- ¼ cup powdered erythritol
- 1 tsp pure vanilla extract
- Pinch kosher salt
- 2 cups sugar-free dark chocolate chips
- 2 tbsp coconut oil
Instructions:
- Line an 8x8 baking pan with parchment paper and grease with cooking spray.
- In a medium bowl, combine peanut butter, coconut flour, powdered sugar, vanilla, and salt. Stir until smooth and pour into prepared pan, smoothing the top with a spatula. Place in freezer for 30 minutes to firm up.
- Combine chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until smooth and pourable. Pour chocolate over peanut butter layer and place in freezer to harden, 2 hours or up to overnight.
- When ready to serve, remove peanut butter bars from baking dish and cut into squares.

Chocolate Keto Pumpkin Fat Bombs
For the Mix: 1/2 cup Lilly’s chocolate chips1/2 tsp. Coconut oil1/2 scoop Keto Activate
For the Pumpkin
- 2 tbsp. coconut oil, melted
- 2 oz. mascarpone or cream cheese, softened
- 3 tbsp. pumpkin puree
- 2 tsp. Swerve
- 5 drops liquid stevia
- ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
- ¼ tsp. vanilla extract
Instructions:
- Combine coconut oil and chocolate chips in a microwavable bowl. Microwave 30 seconds or until chocolate melts.
- Stir in Keto Activate, whisk until smooth.
- Pour chocolate one-third of the way up your mold. Place in freezer for 20 minutes or until set.
- In the meantime, mix all ingredients for pumpkin layer in a medium bowl with electric mixer until combined.
- Take chocolates out of the freezer and layer the pumpkin mixer on top of the chocolate. Return to freezer for about 4 hrs or until set.