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Keto Cookies & Cream Fat Bomb Donut (GF, DF, Paleo & Keto)

With never-ending ketogenic fat bomb recipes online, it can often be hard to find the dairy free variety! Nourish & Thrive co-founder Elora tinkers around with keto eating a couple of times a year, and whenever she does, we often get an influx of new dairy free fat bomb recipes!

This recipe was adapted from one found on and is totally delicious. We made an addition of gelatin which helps stabilise the coconut cream and makes it almost a mousse like donut – so good! The toasted almond meal in the cookie base really adds to the flavour and makes these fat bomb donuts stand out.

For this we used a silicone donut mould that was bought on AliExpress, however you could use a silicone muffin tray instead and place the cookie crumb on the bottom instead.

Keto Cookies & Cream Fat Bomb Donuts
6 serves
230 cal/4g total carb/24g total fat/3.5g protein per serve

Vanilla Coconut Cream

160ml full fat Coconut Cream (we use Countdown Homebrand or FiaFia brand)
2-3 tsp Nourish & Thrive Erythritol
2 tsp Nourish & Thrive Gelatin
1/4 cup Water
Pinch of Salt
160 ml Chilled Coconut Cream (only use the thick part that stays on the top of the can for this part or it won’t whip!)
2 tsp Vanilla Extract

Chocolate Cookie Crumbs

Place the almond meal in a dry pan and lightly toast almond flour over a medium heat, until fully golden and fragrant (2-4 minutes). This is an important step for taste, so don’t skip it.

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. Split the mixture into 1/3 and 2/3 in seperate bowls. If you’re using a muffin tray, this is the time where you will press the 2/3 into the base of 6 of the muffin moulds, then place both the 1/3 into the freezer as well as the now filled muffin mould. Otherwise place the 1/3 mix into the freezer whilst you make the Vanilla Coconut Cream.

Vanilla Coconut Cream

Add coconut cream, erythritol and salt to a saucepan over medium heat. Whisk together. In a small bowl, activate the gelatin by mixing it into the cold water. Add gelatin to the saucepan and bring to a boil and allow to thicken. Transfer to a mixing bowl and allow to cool completely.

Add cold coconut cream to a large chilled bowl (we placed a glass bowl into the fridge for 10 minutes) 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 ‘cookie’ crumble.

If making yours in a muffin mould, simply pour your cookies ‘n cream mixture into the prepared moulds and refrigerate until set (overnight is best). If making donuts, pour your cookies n cream mixture into the base of each donut mould and allow enough space to cover the base with the remaining 2/3 cookie crumble. Refrigerate overnight until set.

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