Keto Oreo Cookie Fat Bombs
Tasty keto fat bombs you won’t be able to stop eating!
Super YUMMY keto Oreo cookie fat bombs!
Easy to make low carb keto fat bombs.
A layer of cream and chocolate cookie makes for a tasty keto fat bomb.
These are so tasty and delish and I love making these.
They are so easy to mix up and are NO BAKE. Perfect for keto desserts, keto snacks or for a sweet treat.
You can make homemade keto chocolate fat bombs and don’t need to buy store bought.
I enjoy making these and taking them to parties.
Even family, friends and kids that don’t follow a ketogenic diet / lifestyle devour these and ask me to make them again.
Get ready to learn how to make keto fat bombs.
Mix up the BEST low carb keto Oreo cookie fat bombs!
Check out these other
Keto Candy Fat Bomb Recipes
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Keto Butterfinger Candy Fat Bombs
Keto Almond Joy Candy Fat Bombs
Keto Snickers Candy Fat Bombs
Keto Milky Way Candy Fat Bombs
Keto Smores Fat Bombs
How To Make Keto Oreo Cookie Fat Bombs
In a mixing bowl
combine the ingredients for the cookie crust.
see ingredient list
below for cookie crust
Press the cookie crust mixture into the bottom of a silicone candy mold, mini muffin tin or other container.
Fill each of the sections about halfway full of the cookie crust mixture.
Place the cookie crust into the freezer to set for at least 30 minutes.
In a mixing bowl
blend all of the ingredients for the cream filling until smooth.
see list of ingredients
for cream filling below
Fill the rest of the candy mold compartments with the cream filling
and freezer for at least an additional hour before serving.
Unmold – Serve
Enjoy
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Keto Oreo Cookie Fat Bombs
Ingredients
For the Cookie Crust:
- ½ cup Almond flour
- 2 tablespoon Swerve confectioners sugar substitute
- 2 tablespoon Butter melted
- 1 ½ tablespoon Cocoa powder
- ½ teaspoon Vanilla extract
For the Cream Filling:
- 6 ounce Cream cheese
- 3 tablespoon Swerve confectioners sugar substitute
- 1 teaspoon Vanilla extract
- ¼ cup Almond flour
Instructions
- In a mixing bowl, combine the ingredients for the cookie crust.
- Press the cookie crust mixture into the bottom of a silicone candy mold, mini muffin tin or other container. Fill each of the sections about halfway full of the cookie crust mixture.
- Place the cookie crust into the freezer to set for at least 30 minutes.
- In a mixing bowl, blend all of the ingredients for the cream filling until smooth.
- Fill the rest of the candy mold compartments with the cream filling, and freezer for at least an additional hour before serving.
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