GLUTEN FREE, PALEO & KETO COOKIES 'N CREAM FAT BOMBS

These gluten free, paleo and keto cookies 'n cream fat bombs make ideal small low carb treats, and require no baking (or cookies!) whatsoever. Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

GLUTEN FREE, PALEO & KETO COOKIES 'N CREAM FAT BOMBS

INGREDIENTS
FOR THE 'OREO COOKIE' CRUMBS
  1. 60 g almond flour
  2. 11 g cocoa powder
  3. 2-3 tablespoons Swerve confectioners or powdered xylitol*
  4. 1/2 teaspoon instant coffee optional
  5. pinch kosher salt
  6. 2 tablespoons melted grass-fed butter or ghee/coconut oil

FOR THE VANILLA CREAM
  1. 160 ml full fat coconut milk
  2. 2-4 tablespoons xylitol erythritol, to taste*
  3. pinch kosher salt
  4. 160 ml heavy whipping cream or chilled coconut cream (see notes)
  5. 2 teaspoons vanilla extract
INSTRUCTIONS
FOR THE 'OREO COOKIE' CRUMBS
  • 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.