Keto Chocolate Chip Cookie Dough Bites – A Simple, No-Bake Treat
Skip the oven and keep your carbs in check with these Keto Chocolate Chip Cookie Dough Bites. They taste like classic cookie dough, but they’re made with low-carb ingredients that fit neatly into a keto lifestyle. Each bite is rich, buttery, and studded with chocolate.
You can whip them up in minutes and stash them in the fridge for a quick snack or dessert. They’re also great for sharing, even with friends who don’t follow keto.
Ingredients
Method
- Cream the fat and sweetener. In a mixing bowl, beat the softened butter (or coconut oil) with the powdered sweetener until light and smooth. This helps dissolve the sweetener and gives the bites a creamy finish.
- Add vanilla and salt. Mix in the vanilla extract and sea salt. Taste and adjust the sweetness or salt if needed.
- Incorporate the almond flour. Add the almond flour in two additions, stirring until a soft dough forms. The mixture should look like cookie dough—soft, not crumbly.
- Adjust the texture. If the dough is too thick or dry, add 1–3 tablespoons of heavy cream or almond milk, a little at a time, until it’s scoopable and smooth. If it’s too sticky, add a tablespoon more almond flour.
- Fold in chocolate chips. Stir in the sugar-free chocolate chips until evenly distributed. If adding nut butter or cinnamon, fold it in now.
- Chill briefly. Refrigerate the dough for 15–20 minutes to firm up. This makes rolling easier and helps the bites hold their shape.
- Form the bites. Use a small cookie scoop or spoon to portion the dough into 1–1.5-inch balls. Roll gently between your palms to smooth them out.
- Set and serve. Place the bites on a lined plate or tray and refrigerate for another 10–15 minutes until firm. Enjoy now or store for later.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhy This Recipe Works
These bites deliver the creamy, nostalgic taste of cookie dough without flour or sugar. Almond flour gives the dough a tender, cookie-like texture, while butter or coconut oil adds richness and helps the dough hold together.
A powdered or finely granulated keto sweetener blends smoothly, avoiding the gritty texture you might get from larger crystals. Sugar-free chocolate chips provide the classic cookie bite and just the right amount of sweetness. Best of all, it’s a no-bake recipe, so you can satisfy cravings fast.
What You’ll Need
- Almond flour (fine blanched): 1 1/2 cups
- Unsalted butter, softened (or coconut oil for dairy-free): 1/3 cup
- Powdered erythritol or allulose (or a blend): 1/3–1/2 cup, to taste
- Vanilla extract: 1 1/2 teaspoons
- Sea salt: 1/4 teaspoon (adjust to taste)
- Heavy cream or unsweetened almond milk: 1–3 tablespoons, as needed
- Sugar-free chocolate chips (dark or milk-style): 1/2 cup
- Optional add-ins: 1–2 tablespoons almond butter or peanut butter, 1/4 teaspoon cinnamon, or a few drops of liquid stevia for extra sweetness
Instructions
- Cream the fat and sweetener. In a mixing bowl, beat the softened butter (or coconut oil) with the powdered sweetener until light and smooth.
This helps dissolve the sweetener and gives the bites a creamy finish.
- Add vanilla and salt. Mix in the vanilla extract and sea salt. Taste and adjust the sweetness or salt if needed.
- Incorporate the almond flour. Add the almond flour in two additions, stirring until a soft dough forms. The mixture should look like cookie dough—soft, not crumbly.
- Adjust the texture. If the dough is too thick or dry, add 1–3 tablespoons of heavy cream or almond milk, a little at a time, until it’s scoopable and smooth.
If it’s too sticky, add a tablespoon more almond flour.
- Fold in chocolate chips. Stir in the sugar-free chocolate chips until evenly distributed. If adding nut butter or cinnamon, fold it in now.
- Chill briefly. Refrigerate the dough for 15–20 minutes to firm up. This makes rolling easier and helps the bites hold their shape.
- Form the bites. Use a small cookie scoop or spoon to portion the dough into 1–1.5-inch balls.
Roll gently between your palms to smooth them out.
- Set and serve. Place the bites on a lined plate or tray and refrigerate for another 10–15 minutes until firm. Enjoy now or store for later.
How to Store
- Refrigerator: Keep in an airtight container for up to 1 week. They taste best chilled.
- Freezer: Freeze in a single layer, then transfer to a freezer bag.
They keep well for 2–3 months. Thaw in the fridge for 20–30 minutes before eating, or enjoy slightly frozen for a firmer bite.
- Meal prep tip: Portion into snack-size containers so you don’t overdo it on busy days.
Health Benefits
- Low in net carbs: Using almond flour and keto sweeteners keeps carbs low, which can support ketosis and stable energy.
- Healthy fats: Butter, coconut oil, and nuts provide fats that help with satiety and reduce sugar cravings.
- No refined sugar: Keto sweeteners won’t spike blood glucose the way typical cookie dough would.
- Gluten-free: Almond flour is naturally gluten-free, making this a friendly option for those avoiding gluten.
- Portion control: Bite-size servings make it easier to manage calories while enjoying dessert.
Pitfalls to Watch Out For
- Gritty texture: Use powdered sweetener, not granulated, or pulse it in a blender until fine.
- Oily or crumbly dough: If the dough separates, it may need a splash of cream or almond milk. If crumbly, add a touch more fat or a teaspoon of nut butter.
- Too sweet or not sweet enough: Taste as you go.
Sweetness varies by brand; you can add a few drops of liquid stevia to boost without adding bulk.
- Melty bites: Coconut oil can soften quickly at room temp. Keep the bites chilled, especially in warm kitchens.
- Hidden carbs in chocolate chips: Choose chips sweetened with erythritol, allulose, or stevia. Avoid maltitol if you’re sensitive to it.
Variations You Can Try
- Peanut butter swirl: Add 2 tablespoons natural peanut butter and reduce butter by 1 tablespoon.
Use sugar-free peanut butter chips if you can find them.
- Cookie dough truffles: Dip chilled bites in melted sugar-free chocolate and refrigerate until set for a dessert-worthy finish.
- Mocha chip: Mix in 1 teaspoon instant espresso powder and use dark chocolate chips.
- Birthday cake: Stir in 1/4 teaspoon almond extract and a spoonful of sugar-free sprinkles.
- Coconut almond: Add 2 tablespoons unsweetened shredded coconut and a dash of coconut extract.
- Protein boost: Replace 2–3 tablespoons of almond flour with unflavored or vanilla whey or plant protein. Add extra liquid as needed.
FAQ
Can I use coconut flour instead of almond flour?
You can, but it’s not a 1:1 swap. Coconut flour is highly absorbent.
Start with 1/3 cup coconut flour and add liquid gradually. Expect a slightly drier texture, so increase the fat or cream to compensate.
What sweetener works best?
Powdered erythritol, allulose, or a blend gives the smoothest texture. Allulose is less cooling on the tongue, while erythritol is crisper.
If you like sweeter bites, add a few drops of liquid stevia to enhance without adding bulk.
Are these safe to eat raw?
Yes, there are no raw eggs or wheat flour in this recipe. Almond flour is made from ground almonds and is safe to eat unbaked. If you’re sensitive, choose a brand that blanches and processes almonds with care.
How many carbs are in each bite?
Exact numbers depend on your brands and size, but a typical 1–1.5-inch bite has about 1–2g net carbs.
Use a nutrition calculator and your specific ingredients for accuracy.
My dough is too soft to roll. What should I do?
Chill the dough for 15–20 minutes first. If it’s still too soft, add 1–2 tablespoons of almond flour and mix briefly.
If you used coconut oil, keep the bites cold to maintain structure.
Can I make them dairy-free?
Yes. Use coconut oil instead of butter and unsweetened almond milk or coconut milk. Choose dairy-free sugar-free chocolate chips or chop a stevia-sweetened dark chocolate bar.
How long do they last?
They keep up to a week in the fridge and up to three months in the freezer.
Store in an airtight container to prevent them from absorbing fridge odors.
Can I bake this dough into cookies?
This dough is designed for no-bake bites. For baked cookies, you’d need leavening and a different fat-to-flour ratio. If you want cookies, try adding 1/4 teaspoon baking powder, one egg, and adjusting almond flour until scoopable.
In Conclusion
Keto Chocolate Chip Cookie Dough Bites are the kind of treat that makes low-carb living feel easy.
The ingredients are simple, the method is quick, and the flavor is pure cookie dough comfort. Keep a batch in the fridge for snacks, desserts, or those moments when you need something sweet without the sugar crash. With a few smart swaps and fun variations, you’ll never get bored.
Enjoy every bite and stay on track with your goals.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
