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Low Carb Chocolate Chip Cookie Dough Bites - A Quick, No-Bake Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Blanched almond flour (fine grind)
  • Unsalted butter, softened
  • Cream cheese, softened
  • Granulated or powdered low-carb sweetener (erythritol, allulose, or a blend)
  • Vanilla extract
  • Salt (fine sea salt or kosher salt)
  • Sugar-free mini chocolate chips (or chopped sugar-free dark chocolate)
  • Optional add-ins: sugar-free sprinkles, chopped nuts, unsweetened shredded coconut

Method
 

  1. Soften your base. Set the butter and cream cheese out until they’re very soft. This helps the mixture turn fluffy and smooth.
  2. Cream the fats. In a mixing bowl, beat the butter and cream cheese with a hand mixer until light and creamy, about 1–2 minutes.
  3. Sweeten and flavor. Add the sweetener, vanilla, and a small pinch of salt. Mix again until fully combined and slightly fluffy. Taste and adjust sweetness if needed.
  4. Add the almond flour. Sprinkle in the almond flour and mix on low until a soft dough forms. It should be thick and scoopable, not sticky.
  5. Fold in the chips. Stir in the sugar-free mini chocolate chips. Save a few for topping if you like.
  6. Chill briefly. Cover and refrigerate the dough for 20–30 minutes to firm it up. This makes rolling easier.
  7. Roll into bites. Use a small cookie scoop or spoon to portion the dough into 1–1.5 inch balls. Roll gently between your palms. Press a few extra chips on top if you want a bakery look.
  8. Set and serve. Chill the bites for another 10–15 minutes to set. Enjoy straight from the fridge for the best texture.