Keto cookie dough that you can eat raw! Roll them in to delicious truffles and dipped or drizzled in low carb dark chocolate. The perfect no-bake indulgence. Instructional video included.
This is such an easy and fun low carb treat, and so delicious, I thought it deserved a little update with a how-to video!
Raise your hand if you’ve ever gorged yourself on raw cookie dough. Alright, alright, I won’t ask you to identify yourself so visibly. I understand, I truly do. Oh, the shame, the shame of having made a whole batch of cookie dough, with every intention of having a full batch of cookies at the end. Telling yourself you will not indulge, you will NOT eat the raw dough, you WILL manage to get those cookies safely into the oven so that you can share them with friends and family. But somehow, a strange fog seems to take over your brain as you beat the ingredients together and shape the cookies. Bits of dough and chocolate manage to make their way to your mouth seemingly of their own accord. Time warps in some mysterious way and there you are on the other side of your cookie-making venture, with only a few baked cookies and an enormous tummy ache.
How To Make Low Carb Cookie Dough
Perhaps some of the shame would be lessened if you knew how many others had this same experience. I’d venture a guess that a good portion of the female population has had this experience at least once in their lives. I myself have had the experience a few times back in my flour and sugar-eating days. I even have friends who have confessed to making a batch of dough with the express purpose of eating it, no baking intended. You are not alone.
Well, darlings, now is your chance to indulge without shame, and without risk to your health. These little treats are meant to be eaten raw. And as they contain no sugar and no flour, there is nothing shameful about them. They are delicious little low carb gems to be enjoyed at will and you can share them with friends and family or keep them all to yourself.
Please see my Low Carb Chocolate Chip Cookie Dough Bites on Swerve Sweetener.
Makes 24 truffles. 2 truffles per serving.
Food energy: 217kcal
Total fat: 19.57g
Calories from fat: 176
Cholesterol: 17mg
Carbohydrate: 9.11g
Total dietary fiber: 5.19g
Protein: 4.86g
Also be sure to check out this Edible Eggless Chocolate Chip Cookie Dough.
Amanda says
I love your recipes! These are amazing! It was very difficult to stop at 2!! Thanks so much for sharing:-)
Linn Morales says
Carolyn, Your video used cocoa butter and suggested coconut oil.I was wondering how much of each if I wanted to use one of those choices over butter?
Carolyn says
Use 1/2 ounce cocoa butter or 1 tbsp coconut oil.
Zoe says
On this page is says 9.11 carbs for 2 bites, but on the Swerve page is says 7 carbs for 1 bite. What is the difference?
Carolyn says
I do my own calculations with my software, so I really can’t say how they do theirs.
Franny says
I used your link for the swerve sweetener two weeks ago but now when I try to go there it brings an error page is ther somewhere else I can get the low carb swerve sweetener recipe? I need it for a party tomorrow
Carolyn says
I clicked through no problem.
Instructions
Cookie Dough Bites
In a large bowl, whisk together the almond flour, confectioner’s Swerve, and salt. Stir in melted butter and vanilla extract, then stir in chocolate chips.
Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.
You can stop there, if you like, as these are good as is. But if you want to dip them or drizzle them in chocolate, place the cookie sheet in the freezer for 1 hour.
Chocolate Coating/Drizzle (Optional)
Set a heatproof bowl over a pan of barely simmering water. Melt chocolate and butter together until smooth. Dip about half of the balls completely in the chocolate, lifting out with a fork and tapping the fork on the side of the bowl to remove excess chocolate. Place back on cookie sheet.
Transfer the remaining chocolate to a ziploc bag with the very tip of the corner cut off. Drizzle melted chocolate over remaining cookie dough bites.
Set in fridge for 20 minutes or so until chocolate is set. Keep cookie dough bites refrigerated.
Makes about 24 cookie dough bites.
Carolyn says
2 cups almond flour
1/2 cup confectioner’s Swerve Sweetener
1/4 tsp salt
6 tbsp butter, melted
1 tsp vanilla extract
1/3 cup sugar-free chocolate chips
Nicki Hutchman says
Hey would really appreciate the measures for the ingredients please – I can’t even find the link mentioned above that the writer says doesn’t work?
Please help, many thanks for a great recipe.
Carolyn says
BIG highlighted link that is under the last photo and before the nutritional info. https://swervesweet.com/recipes/chocolate-chip-cookie-dough-bites/