Super YUMMY keto Milano cookie fat bombs.
Do you love Pepperidge Farm Milano Cookies?
If so, now you can have your cookie in a fat bomb.
Easy keto recipe for the BEST low carb fat bombs.
NO BAKE keto fat bombs that everyone will love.
A layer of cookie followed by a layer of chocolate and topped with more cookie.
These little sweet treats are so amazingly delicious.
Homemade keto fat bombs you will want to make over and over again.
Simple and quick low carb recipe for tasty and delish chocolate fat bombs.
Like a copycat Milano cookies that is easy to mix up.
Great keto beginners recipe to add to any keto meal plan.
Serve as keto desserts, keto snacks, make or take to parties or just enjoy as a sweet treat for those mid afternoon cravings.
Get ready to learn how to make fat bombs.
BEST low carb keto Milano cookie fat bombs.
❤️ Check out these other ❤️
Keto Cookie Fat Bomb Recipes
Keto Peanut Butter Monster Cookie Fat Bombs
Keto Caramel Delites Fat Bombs
Keto Thin Mint Cookie Fat Bombs
How To Make Keto Milano Cookie Fat Bombs
Place the ingredients for the cookie layers
into a mixing bowl
and blend on high
until well combined.
Use half the mixture to fill 12 sections of a small rectangular or square candy mold about ⅓ of the way full.
Place the fat bombs into the freezer for one hour.
Add 3 oz of cream cheese into a mixing bowl, and beat on high until creamy.
Place the chocolate chips and 1 tablespoon of coconut oil into a microwave safe bowl
and heat at 30 second intervals until the chocolate is completely melted and the ingredients are combined.
Let the chocolate cool slightly
and then blend it well into the cream cheese.
Place a layer of the chocolate mixture into the 12 sections of the candy mold on top of the base cookie layer, filling the sections about ⅔ of the way full.
Use the remaining cookie layer batter to fill the sections of the candy mold the rest of the way to the top.
Freeze the fat bombs for an additional two hours before serving.
Serve
Enjoy
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
IngredientsFor the cookie layers:
- 4 Tbsp. Butter unsalted and softened
- 2 Tbsp. Swerve confectioners sugar substitute
- 1 C. Almond flour
- ½ tsp. Vanilla extract
- 3 Tbsp. Coconut oil
For the chocolate center:
- ⅓ C. Bake Believe dark chocolate chips
- 1 Tbsp. Coconut oil
- 3 oz. Cream cheese
Instructions
- Place the ingredients for the cookie layers into a mixing bowl, and blend on high until well combined.
- Use half the mixture to fill 12 sections of a small rectangular or square candy mold about ⅓ of the way full.
- Place the fat bombs into the freezer for one hour.
- Add 3 oz of cream cheese into a mixing bowl, and beat on high until creamy.
- Place the chocolate chips and 1 tablespoon of coconut oil into a microwave safe bowl, and heat at 30 second intervals until the chocolate is completely melted and the ingredients are combined.
- Let the chocolate cool slightly, and then blend it well into the cream cheese.
- Place a layer of the chocolate mixture into the 12 sections of the candy mold on top of the base cookie layer, filling the sections about ⅔ of the way full.
- Use the remaining cookie layer batter to fill the sections of the candy mold the rest of the way to the top.
- Freeze the fat bombs for an additional two hours before serving.
Recipe Notes
Prep Time: 15 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
Leave a Reply