Description
Indulge in these decadent, no-bake keto fat bombs that perfectly capture the classic cookies and cream flavor profile. Featuring a toasted almond flour base and a velvety vanilla cream center, these treats provide a satisfyingly rich snack without the sugar load.
Ingredients
- 60g Toasted Almond Flour
- 11g Dutch-processed Cocoa Powder
- 160ml Full-fat Coconut Milk
- 2 teaspoons Vanilla Extract
- Powdered Sweetener (Swerve or Xylitol)
- Melted Ghee or Coconut Oil
- Heavy whipping cream or coconut cream
- A pinch of Salt
- Optional: Instant Coffee
Instructions
- Toast almond flour in a dry skillet over medium heat for 2-4 minutes until golden and fragrant.
- Whisk toasted flour with cocoa powder, sweetener, and salt, then stir in melted ghee or coconut oil to create a sandy crumb mixture.
- Press one-third of the mixture into silicon cupcake molds and freeze; reserve the remaining crumbs for later.
- In a saucepan, heat coconut milk, sweetener, and salt until dissolved, then cool to room temperature.
- Whip heavy cream or coconut cream to soft peaks, then fold in vanilla extract and the cooled coconut milk mixture.
- Fold the reserved frozen crumbs into the cream, spoon over the bases, and freeze for at least two hours before serving.
Notes
For the best texture, ensure your mixing bowl and cream are thoroughly chilled before whipping to maintain volume. If using xylitol as a sweetener, keep the finished treats safely away from pets, and always allow the cookies to sit at room temperature for 10 minutes before eating to soften the aromatic oils.
- Prep Time: 20 mins
- Cook Time: 4 mins
- Category: Snack
- Method: No-Bake
- Cuisine: Keto