Keto Cookies and Cream Fat Bombs
About This Recipe
Embrace the luscious decadence of dessert while adhering to your keto dietary plans with our Keto Cookies and Cream Fat Bombs. This brilliant recipe is a confluence of scrumptious layers, combining an inviting complexity of flavors and rich textures that appeal to your taste buds and keep you satisfied. The sensuous blend of cocoa and instant coffee underpins the bottom layer, lifting the taste profile with its slightly bitter yet enchantingly deep notes. The enchantment doesn't end there; the top layer is a symphony of smooth coconut milk kissed with vanilla extracts that brings an exotic twist to this delightful concoction.
Every bite of the Keto Cookies and Cream Fat Bombs is a melting pot of different flavors and textures, keeping your palate intrigued. Furthermore, the ingredients used in the recipe are an advocate of the keto lifestyle, enabling all the keto enthusiasts to enjoy their guilt-free treats. And who says that a keto dessert should be boring? This recipe is proof of the versatility and the interesting dimensions a keto diet can offer, making it the perfect choice for any celebration or just to jazz up your mundane diet routine.
And for all the tech-savvy keto foodies out there, it's interesting to note that this exclusive recipe can be found on our 'keto mobile app'. It brings a whole range of keto-friendly recipes at your fingertips, including your favorite Keto Cookies and Cream Fat Bombs. This flavorful, satisfying, and easy-to-make delight is an epitome of a guilt-free pleasure, and we can't wait for you to try it out and treat your senses!
Ingredients
Directions
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.
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 crumble.
Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.
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.
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 crumble.
Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.
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