Keto gingerbread fat bombs use simple ingredients and combine the best flavors of the season. You might also enjoy Cinnamon and cardamom fat bombs with coconut flakes, or our four ingredient keto chocolate macadamia fat bombs. Keto no-bake gingerbread bites. 1 g. Cinnamon and cardamom fat bombs. 0.5 g.
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Sugar Free Chocolate Chips – A must for any good cookie dough recipe! You can also use a chopped up sugar free chocolate bar. In a large mixing bowl, add your almond flour, coconut flour, and granulated sweetener and mix well. Add your keto maple syrup and coconut oil and mix well, until a thick cookie dough is formed.
Most cookie recipes use white/wheat flour as the base of the recipe. However, those flours are not low carb or keto friendly because they're loaded with carbs. So, instead of using those, you'll want to use Blanched Almond Flour as the base of the cookie dough.
I actually used Confectioners Swerve for today's low carb cookie dough. But all "confectioners" means is that the sweetener is extremely fine (it's blended up into a powdered) so it dissolves better. It's like powdered sugar, but without all the carbs.
To store: Keto cookie dough should be kept in a sealed container and stored in the fridge. It will keep well for up to 2 weeks. To freeze: You can freeze portions of chocolate chip cookie dough to enjoy at a later time. Place them in a freezer friendly container and will freeze well for up to 6 months.