Chocolate Chip Cookie Dough Fat Bombs

These are SOOOO GOOD! Best after frozen / cooled for a bit!


  • 8 oz cream cheese softened
  • 1 stick (1/2 cup) salted butter
  • 1/2 cup creamy peanut butter
  • 1/3 cup swerve sweetener (erythritol)
  • 1 tsp vanilla extract
  • 4 oz Lilly’s baking chips (stevia sweetened chocolate chips)

Mix (cream) together all ingredients. Refrigerate dough for 30 minutes. Portion into teaspoon size balls and spoon onto a parchment lined baking sheet OR roll into a log in parchment paper like a regular tube of cookie dough. Freeze for another 30 minutes, then (if you did the log approach) cut into slices like a regular tube of cookie dough. Once frozen / portioned, store in a tupperware or ziploc in the freezer.

Recipe makes about 40 fat bombs. Nutrition for 1 = 53cals, 1.9 net carbs, 4.8 fat, 1.6 protein

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