I have made Chocolate Chip Cookie Dough Fat Bombs for months and have enjoyed them greatly but because I suspect that I have a peanut and peanut butter allergy I came up with the following recipe. “Coconut Chocolate Chip Fat Bombs” basing it from the Cookie Dough recipe (link above).  I still make the Cookie Dough fat bombs for Tim.

Coconut Chocolate Chip Fat Bombs

Ingredients:
4 oz salted Butter, softened – I use Kerry Gold (It’s the best!)
8 oz cream cheese, softened
4oz Lilly’s Chocolate Chips
3 Tablespoons of Swerve
2 teaspoons of Imitation Coconut Flavoring
1/4 cup (30g) Organic Unsweetened Flaked Coconut

Directions: Cream ingredients together in a large mixing bowl using a mixer.  Chill mixture for 30 minutes (sometimes I don’t do that).  Line a cookie sheet with parchment paper.  Scoop dough using a cookie scoop onto the parchment paper.  Place in freezer till frozen.  Store in a baggie and keep refrigerated.  I keep mine in the freezer and then let them sit out a few minutes before eating (I don’t want to break my teeth biting into a frozen fat bomb and neither should you). Makes approximate 26 servings. Approximate macro breakdown Calories 88; Net Carbs 3.62g; Fat 8.31g; Protein 1g

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