Keto Recipes - Created Date : 30.12.2019

Paleo & Keto Cookies ‘N Cream Fat Bombs

Paleo & Keto Cookies ‘N Cream Fat Bombs



Paleo & Keto Cookies ‘N Cream Fat Bombs

No-Baking or Cookies Required!

Cookies ‘n cream ice cream (and milkshakes!) may’ve just been my favorite flavor growing up. Yup, I was a gluten fiend. But given Celiac disease and all, I realized a couple weeks back that it had been about a decade since I indulged. Immediate action required, and these keto fat bombs were the ideal solution.

And incidentally, these have now become my favorite fat bombs on the site. With the cookie dough ones as close seconds. Mission accomplished.

The Method

Now, in all honesty and despite how much I love baking, I wasn’t about to bake a whole batch of cookies just to crumble them up. But our keto tiramisu-for-1 with it’s instant ‘coffee soaked cookie crumbs’ came to mind.

It’s super simple. All you need to do for the ‘cookies’ is toast up some almond flour and mix in some cocoa, sweetener and butter. Once you get it all frozen up, you get that awesome mouthfeel of soaked cookie crumbs. Fairly instant, and no baking required.

Though, I mean, you can always go ahead and bake a batch of our gluten free & keto Oreos. They’re ace, and come highly recommended! Just do yourself the pleasure of eating them whole.

The ‘Vanilla Cream’

The vanilla cream part of the equation is a quick interpretation of our no-churn vanilla ice cream. So yes, you can definitely go ahead and whip up a batch of ice cream add our ‘cookies’ and call it cookies ‘n cream ice cream.

Now, you can either use a mixture of full-fat coconut milk and whipped heavy cream for the most ‘vanilla cream’ flavor. Or you can do all coconut milk if dairy free and paleo (the coconut flavor lingers lightly in this one, but it works fabulously with the cookies).

In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.

The Chocolate

Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world (also higher fat and lower carbs than many brands out there).

But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cookie crumbs will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

The Sweetener

Xylitol(not corn-derived to avoid tummy problems!) and allulose are, without a doubt, the best sweeteners for keto frozen treats. They help to retain the creamy texture (they work pretty much like inverted sugars!), even after freezing overnight (major!).

And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).

Having said that, you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes before digging in.

Now for the ‘cookies’ you can pretty much use whatever sweetener floats your boat. But it must be powdered to avoid any grittiness.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of powdered erythritol (just keep in mind its twice as sweet as sugar!).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! ??

For the vanilla cream

Instructions

For the 'oreo cookie' crumbs

Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!

Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.

For the vanilla cream

Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely.

Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.

Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

Recipe Notes

*Please see section on sweeteners for deets and possible subs. And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! ??

**In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.

Please note that nutrition facts were estimated per fat bomb, assuming you make 6 out of a batch.

58 comments

I made some no churn vanilla ice cream listed in this website and used that for this recipe along with the oreo cookie crumbs and boyyy they looked & tasted delicious. One of our most fav desserts ever. None would even believe theyre low carb and keto. Thanks!!

I would love to try these delicious recipes! Unfortunately, I have severe allergies to walnuts and almonds. I can’t come close to an open bag of almonds. Almost everything on the paleo/keto eating plan calls for almond. I really wish that this was taken into consideration for people with allergies. Not your problem. However, for people like me who are NOT creative in the kitchen we need all the help we can get.

Hi! I’m excited to try these but when I calculate the nutritional info my carbs are way higher! How do you get 4g per serving? My Confectioners Swerve is 3g of Carbs for 1tsp which translates to 9g per tbsp. You’re asking for about 4-6tbsp for the whole recipe which is 36-54g for the whole batch. Combined with the other ingredients I get 14g of carbs per bomb and are not quite appropriate for a low carb treat for me. I feel like I’m missing something. Thanks for clarifying.

You do not count the carbs listed in Swerve. Swerve is made out of Erythritol which is a sugar alcohol that does not have an effect on insulin/blood sugar levels. This rule applies to other sweeteners like stevia, truvia, puyre, monkfruit, allulose, and xylitol.

Wow I made these last night and I must say I am an Oreo cookie addiction turned keto dieter. This recipe is absolutely fantastic. I also made the cookie dough fatbombs. Both are amazing. Thank you so much for all the awesome recipes. This definitely helps my sweet tooth! Next is the keto icecream.

Hii really want to makes these they look sooooo delicious!! Only problem is I’m. Allergic to almonds ?? so I can’t use almond flour. Is there any other kind of flour you would recommend to use for this recipe?

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Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education


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