Keto Cookies and Cream Fat Bombs
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Introduction
These Keto Cookies and Cream fat bombs are the perfect treat! These are sweet, a little crunchy, and full of cookies-and-cream flavor! With less than one carb each, these cookies and cream fat bombs will be your new favorite.
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Cookies and Cream Fat Bombs
Cookies and cream has always been my all-time favorite combination! I love cookies and cream ice cream, cookies and cream cake, cookies and cream protein bars, and… well, cookies and cream cookies. The softness of the cream mixed with the crunch of a cookie has all the right textures AND flavors! If you have been missing your favorite cookie, you have reason to rejoice! These keto cookies and cream fat bombs are delicious and won’t throw off your macros!
What Are Fat Bombs?
Fat bombs can be sweet or savory snacks that are high in fat and very low in carbohydrates, which is what lets them fit a keto day, or they can just be a low-carb treat. Fat bombs are typically one of the easiest and tastiest treats/snacks you can make on a keto diet. We love these easy treats, along with our keto pecan pralines, keto fudge, and keto cheesecake truffles. Fat bombs are usually intended to be used as snacks throughout the week and not eaten all at once, but trust me, I know that it can be hard to exercise any amount of willpower when delicious treats are in the fridge!
How To Make Cookies and Cream Fat Bombs
Essential Fat Bomb Ingredients
Nutrition (per fat bomb) Makes 18 fat bombs
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Click HERE to Pin Keto Cookies and Cream Fat Bombs
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If you enjoyed this fat bomb recipe, you may also like these tasty chocolate strawberry fat bombs.
Enjoy!
Keto Cookies and Cream Fat Bombs
Ingredients
All Ingredients
- ½ cup coconut oil
- 62 g cookies and cream protein powder
- ½ cup almond flour
- 2 tbsp cocoa powder, unsweetened
- 2 tbsp lakanto classic monkfruit sweetener, up to 3 tbsp, to taste
- ½ tsp coffee, instant
- A pinch of salt
- 2 tbsp butter, unsalted, melted
Nutrition Facts
18 servings per recipe| Per Serving 100 | Per Recipe 1860 | |||
| 8 servings of coconut oil (½ cup) @ 130 each | 57.78 | 1040 | ||
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 120 each | 12.53 | 225.45 | ||
| 4 servings of almond flour (½ cup) @ 90 each | 20 | 360 | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 15 each | 1.67 | 30 | ||
| 0 serving of coffee, instant (½ tsp) @ 5 each | 0 | 0.05 | ||
| 2 servings of butter, unsalted (2 tbsp) @ 100 each | 11.11 | 200 | ||
| 9g | 12% | 171g | 219% | |
| 8 servings of coconut oil (½ cup) @ 14 g each | 6.22 g | 112 g | ||
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 1.5 g each | 0.16 g | 2.82 g | ||
| 4 servings of almond flour (½ cup) @ 8 g each | 1.78 g | 32 g | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 1 g each | 0.11 g | 2 g | ||
| 2 servings of butter, unsalted (2 tbsp) @ 11 g each | 1.22 g | 22 g | ||
| 7g | 34% | 122g | 609% | |
| 8 servings of coconut oil (½ cup) @ 13 g each | 5.78 g | 104 g | ||
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 1 g each | 0.1 g | 1.88 g | ||
| 4 servings of almond flour (½ cup) @ 0.5 g each | 0.11 g | 2 g | ||
| 2 servings of butter, unsalted (2 tbsp) @ 7 g each | 0.78 g | 14 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 8mg | 3% | 145mg | 48% | |
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 45 mg each | 4.7 mg | 84.55 mg | ||
| 2 servings of butter, unsalted (2 tbsp) @ 30 mg each | 3.33 mg | 60 mg | ||
| 20mg | 1% | 320mg | 14% | |
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 130 mg each | 13.57 mg | 244.24 mg | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 40 mg each | 4.44 mg | 80 mg | ||
| 0 serving of coffee, instant (½ tsp) @ 8 mg each | 0 mg | 0.08 mg | ||
| 3g | 1% | 48g | 17% | |
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 3 g each | 0.31 g | 5.64 g | ||
| 4 servings of almond flour (½ cup) @ 3 g each | 0.67 g | 12 g | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 3 g each | 0.33 g | 6 g | ||
| 3 servings of lakanto classic monkfruit sweetener (2 tbsp) @ 8 g each | 1.33 g | 24 g | ||
| 0 serving of coffee, instant (½ tsp) @ 1 g each | 0 g | 0.01 g | ||
| 0g | 2% | 8g | 29% | |
| 4 servings of almond flour (½ cup) @ 1 g each | 0.22 g | 4 g | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 2 g each | 0.22 g | 4 g | ||
| 0g | 8g | |||
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 2 g each | 0.21 g | 3.76 g | ||
| 4 servings of almond flour (½ cup) @ 1 g each | 0.22 g | 4 g | ||
| 1g | 24g | |||
| 3 servings of lakanto classic monkfruit sweetener (2 tbsp) @ 8 g each | 1.33 g | 24 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 1g | 16g | |||
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 3 g each | 0.31 g | 5.64 g | ||
| 4 servings of almond flour (½ cup) @ 2 g each | 0.44 g | 8 g | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 1 g each | 0.11 g | 2 g | ||
| 0 serving of coffee, instant (½ tsp) @ 1 g each | 0 g | 0.01 g | ||
| 3g | 7% | 59g | 118% | |
| 1 ⅞ servings of cookies and cream protein powder (62 g) @ 24 g each | 2.51 g | 45.09 g | ||
| 4 servings of almond flour (½ cup) @ 3 g each | 0.67 g | 12 g | ||
| 2 servings of cocoa powder, unsweetened (2 tbsp) @ 1 g each | 0.11 g | 2 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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In a saucepan on low-medium heat, heat up protein powder and coconut oil, stirring frequently, until a thick mixture is formed.
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Pour the mixture into desired molds, filling the mold approximately three-quarters of the way full and place the molds into the freezer for 30 minutes.
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In the meantime, toast some almond flour in a hot skillet. This should only take a few minutes at the most. Once toasted, add it to a mixing bowl with your cocoa powder, sweetener, coffee, and salt. Mix well.
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Slowly stir in melted butter to the mixture until you are left with a wet-sand-like mixture.
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Take your molds out of the freezer and pack your crumb mixture into the molds, filling up the remaining quarter. Freeze for an additional hour.
Correction — August 23, 2026: This post now describes fat bombs simply as a high-fat, very low-carb snack, without claims about your daily macros, and its per-serving nutrition comes from the recipe's Nutrition Facts panel.
