Chocolate Chip Cookie Dough Peanut Butter Fat Bombs

Chocolate Chip Peanut Butter Cookie Dough Fat Bombs are a THM:S, Low Carb, Ketogenic, Sugar Free, and Gluten Free.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins


  • 6 T Butter, softened (I prefer grass-fed, such as KerryGold)
  • 6 oz softened Cream Cheese
  • 3 T Gentle Sweet (or the equivalent of ¼ c sugar)
  • 6 scoops Powdered MCT Oil
  • 1 tsp Vanilla Extract
  • ½ c Peanut Butter (sub almond butter for lower carbs)
  • ¼ c Lily’s Chocolate Chips


  • Combine the butter, cream cheese, sweetener, vanilla extract and peanut butter in a bowl using a hand mixer or kitchen aid. Mix them really well, until completely combined.
  • Stir in the Lily’s Chocolate Chips, then cover and freezer for about 10 minutes.
  • Remove the bowl from the freezer and use a cookie scoop to scoop cookie dough onto a wax-paper lined dish Place the cookie dough balls back in the freezer for 20-30 minutes, until firm.
  • When they’re completely frozen, remove the fat bombs from the freezer and place in a ziploc bag or container. Store them in the freezer until you’re ready to eat them!

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