Keto Chocolate Fat Bombs – BEST Chocolate Cookie Truffle Fat Bombs – Easy NO Sugar Low Carb Recipe – Savory Ketogenic Diet Snacks

Keto Chocolate Cookie Fat Bombs
Ingredients

Cookie Recipe yields 14 cookies, I used 10 for the truffles

• 2 cups Almond flour 
• 1 tsp Cream of tartar
• 1 tsp baking soda
• 2 tsp stevia extract, powder
• Pinch of salt
• ½ cup butter softened (almost melted)
• 1 large egg
• 1 tsp vanilla extract

 Instructions

1. In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, stevia, and salt) leave aside.
2. In a separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
3. Add dry ingredients to wet and stir with a spatula until well combined.
4. Cover the bowl with plastic food wrap and place in the fridge for 45 minutes.
5. While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
6. Roll the cookie dough into balls, about 2 tablespoons per cookie.
7. Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center.  The cookies will set up after they cool.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.

Ingredients For Truffles

• 10 keto cookies from above recipe
• 1 tbsp of melted coconut oil
• 2 tbsp of unsweetened almond milk

Coating

• 1 tbsp coconut oil
• 50g sugar-free chocolate chips (Lily’s brand)

Instructions

1. Line parchment paper on a baking sheet, leave aside.
2. In a bowl with your hands crumble the cookies from above recipe, add one tablespoon of the melted coconut oil and the two tablespoons of almond milk, knead with your hands.
3.  Once the consistency is homogenous and no longer crumbly, make small balls of the same size (about 2 tbsp each), place them separated on the baking sheet and bring to the freezer for five minutes.
4. While these are in the freezer, in a small bowl safe for microwave, melt the chocolate chips with the coconut oil in intervals of 30 seconds until it is completely melted. Let it cool for 2 minutes.
5. Using dipping utensils or using forks, dip the cookie balls in the chocolate until these are all covered in chocolate, place them again on the baking sheet and freeze for 10 min or until firm.
6. Once these are ready you can keep them in the fridge, that way they will be soft in the middle and the chocolate won’t melt.

Recipe Notes

Servings: 12
Serving size: 1 truffle
Prep time: 5 minutes

Nutritional information

Calories: 164.5
Fat: 13.5g
Carbs: 3.41g
Fiber: 1.66g
Net Carbs: 1.75g
Protein: 3.33g