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.
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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.
Laura F. says
I love your recipes! Thank you so much for all your work in coming up with them, trying them out, and sharing with us!
Carolyn says
You’re welcome!
Jennifer says
What natural sweeteners can be used?
Carolyn says
Swerve. It is all-natural. I don’t use artificial sweeteners 🙂 But if you mean things like honey and such, those can be used too. It will make the dough more sticky so I’d consider adding a tbsp or two of coconut flour or some more almond flour.
Beth says
Where can we find the recipe? All we can link to is the video with no measurement
Marilyn says
If you check above where it says “please see my” followed by a highlighted cookie dough recipe, click on the highlighted part and it will take you to the recipe.
Jennifer says
I’ve tried clicking on that link several times and can’t access the recipe
Ami Pierson says
Did you ever get a reply? I have the same problem!?
Carolyn says
She did get a reply and there is a big link right under the last photo.
Liz says
Yes, I admit, I’d rather eat cookie dough than cookies. My will power is steallar in the morning, but if I make a batch in the afternoon or evening, I cave! I think it would be much safer if I made your tempting chocolate chip cookie dough bites!
Jenny says
I always love going to your site because it’s like you’ve read my mind each time. I needed a little sweet treat tonight and I whipped these up and they were perfect!
I do have a question- what almond flour did you use here? your dough looks much smoother than mine. (I use bob’s red mill since it’s widely available at grocery stores.)
Thanks as always!
Carolyn says
I used Honeyville. I love Bob’s but their almond flour is not as finely ground. That would make a difference in this recipe.
Susan says
Awesome, super easy, and another winning recipe! I just love when I can immediately go into my kitchen and knock out another of your genius creations. Keeping DH’s sweet tooth satisfied…priceless!
Time to make the Pumpkin Spice Sex in a Pan again…
Carolyn says
So glad you liked them!
Brianne @ Cupcakes & Kale Chips says
The first year that I ever took on major Christmas cookie baking, I ate wayyy too much dough. That experience has kept me from repeating the mistake, not that I haven’t wanted to. I have to make these so I can experience cookie dough goodness again!
Joan Hayes says
What a delicious, guilt-free treat — yum!
Alida says
These are absolutely glorious! Such perfect little bites!
Lori @ RecipeGirl says
Totally irresistible! I can’t wait to give these a try!
Jenni says
These look adorable and delicious! I was wondering, are those mini chocolate chips in the image? If so, where did you find sugar-free mini chips?
Carolyn says
Those are just Lily’s chocolate chips…they are sort of a medium size between minis and regular, which is one of the things I like about them. http://www.amazon.com/gp/product/B00H2AAXMQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00H2AAXMQ&linkCode=as2&tag=aldaidrabfo05-20&linkId=IGJJ3ZQSZ5XIZMSP
Miss @ Miss in the Kitchen says
Guilt free cookie dough, you are a genius!
Trish - Mom On Timeout says
These look absolutely scrumptious! Hard to believe they are so guilt free! The perfect little sweet treat!
Carol says
Would these be considered Fat Bombs? I’m not sure since they have a lot of almond flour.
Carolyn says
Depends on your definition of fat bombs, I suppose. But they usually don’t contain any sort of flour.
Tammie says
I’ve made these quite a few times now. Everyone loves them (even the neighbor kids). Lately I’ve been pushing the batter into a glass square container with a plastic lid. I spray the container well and put some wax or parchment paper in the bottom. Throw in the refrigerator and cut once chilled. Chocolate chip cookie dough fudge. ?
Carolyn says
Love that idea!
Niamh says
I’ve made these and they are sooooo delicious!
Minnick Michelle says
Can I use coconut flour instead of the almond flour?
Carolyn says
No, not in this recipe. Coconut flour is much to dry and powdery.
Pam Shultz says
I love your recipes very much! One thing that would make them even more awesome is if the nutrition information would be on the printout. I have a newly diagnosed T1 Diabetic daughter that LOVES to cook. We have to account for every carb that enters her mouth. So I find my self copying and pasting into a word document with the nutrition before printing. It is no problem at all if you can’t!
Thanks for all you do! We save the recipes we use in a big old “personal” recipe binder!
Carolyn says
I am working on that. I have to pay someone to go back and put the nutritional info into the proper form, now that I’ve switched recipe plug ins.
Tracey edwards says
My daughter is t1 too xxx
Sherry says
I can’t find the recipe
Karen Pierce says
These look delish. What are the basic measurements, please? Wondering how much almond flour to sweetener. I didn’t see an actual recipe. Maybe I missed something ? Thanks!
Carolyn says
There is a link to the recipe at the bottom of the post.
Donna Fairhurst says
Just curious if the calorie count is for only 2 truffles or for all 24 and then you divide for your 2 truffle serving?
thank you,
~Donna
Carolyn says
All nutritional counts are per serving.
Donna Fairhurst says
Thank you,
~Donna
Christina says
Where the heck is the amount of ingredients? I have looked I don’t know how many times
Carolyn says
There is a link that will take you right to the recipe.
Sherri says
Hi I clicked the link and it sent me to a wrong webpage that states it isn’t working… I wanted to make it now but don’t see your recipe ??
Sherri says
HI I don’t know if you realize that swerve sweetener had changed their website name which is why your above link didn’t work at all so you may want to recheck it. The original website is https://swervesweet.com/recipes/chocolate-chip-cookie-dough-bites
you wrote the website as swervesweetener.com so that is why it wasn’t working. Thanks!!
Carolyn says
The real problem is actually that they switched recently to a secure website (https) and that broke many of my links to them. I am waiting on them to re-direct all the links as it would be a great deal of work for me to go through and change them all.
Lenka says
I made them yesterday thinking that I would keep them in the fridge for my self when I need something sweet. My boys wanted to try…. they came for another one, then again, again…nothing left 🙂 I guess I need to make them again.
Josh says
I dipped mine in the chocolate and it was so bitter. Any suggestions for using a sweeter chocolate
Carolyn says
Did you use unsweetened chocolate, by chance? Sounds like you did.
Josh says
YEs did ! What kind of chocolate do you suggest I use to dip/drizzle them in? I tried to melt Lilly’s chips and it did not work well.
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/
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
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.
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.
Amanda says
I love your recipes! These are amazing! It was very difficult to stop at 2!! Thanks so much for sharing:-)