Sugar free low carb cookie dough – a no bake chocolate chip dough that’s gluten free and a delicious guilt-free treat. Ready in one minute!
FIND THE RECIPE CARD WITH INGREDIENTS AND INSTRUCTIONS AT THE BOTTOM OF THE PAGE. DON’T MISS THE EXTRA TIPS IN THE POST!
What’s better than cookies? Cookie dough, of course!
And what’s better than cookie dough?
Guilt free sugar free low carb cookie dough. With chocolate chips (gasp!)!
I know. That warm fuzzy happy feeing you’re getting thinking about healthy cookie dough? Imagine how much better it feels when you’re actually eating it.
Let me tell you why I needed cookie dough today.
Now that sensible January is long gone and we have schlepped ourselves through February, we’ve been rewarded with snow in London. In March.
In theory, I’m all up for snow. At Christmas, for example. Or even in January, to cheer ourselves up a bit.
But March? Gimme a break. I’ve got Easter eggs on my mind already. Bunnies and darling little flowers poking their heads out of the tired muddy soil. I’ve re-started the sit-ups in preparation for the next beach holiday!
Snow in March is a serious setback.
Whether it’s miserable outside wherever you are or you just NEED A BREAK FROM IT ALL, this sugar free low carb cookie dough will seriously brighten your day. It’s
- ready in ONE MINUTE
- indulgent
- just the right side of soft and creamy
- kind of marzipan-ey, with delicious notes of vanilla
- stuffed with chocolate chips
- basically, instant pleasure.
Whether you want to roll the cookie dough into little balls like I did and decorate them with a chocolate ganache is entirely up to you. Frankly, if I had not wanted to take a pretty picture of this cookie dough, I’d have eaten it straight from the bowl. After all, that’s half the fun of eating cookie dough, right?
BTW, I have adapted this cookie dough from my chocolate chip cookies – obviously, as this is a no bake dough, I’ve omitted the egg.
Do you like no bake goodies as much as I do? Check out these almond butter chocolate pralines and these coconut tahini bliss balls!
Having this rather delicious cookie dough sitting around the house has given me a marvellous idea of how to take it to the next level…. cookie dough cheesecake! Comin’ right atcha next week, so keep on checkin in 🙂
In a rush? Pin the image below to save for later:
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Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!
Sugar Free Low Carb Cookie Dough (Chocolate Chip)
Sugar free low carb cookie dough – a no bake chocolate chip dough that’s gluten free and a delicious guilt-free treat. Ready in one minute!
Ingredients
- 1 cup almond flour (100g) (to my UK readers - ground almonds work here, too, just add an extra couple of teaspoons as they're coarser)
- 1/4 cup double (heavy) cream (60g)
- 1/2 tsp vanilla extract
- 1 tbsp powdered sweetener or 2, depending how sweet you like it
- 1/4 cup dark sugar free chocolate chips (40g)
For the optional chocolate ganache:
- 20 g sugar free or dark chocolate
- 1 tbsp unsalted butter
Instructions
- Mix all ingredients in a bowl, adding the chocolate chips last.
- Don't forget to taste and adjust the sweetness to your taste!
- Roll into balls.
- If you're making the ganache, melt the chocolate and butter in the microwave (gentle heat!) or in a water bath. Mix. Fill into a plastic sandwich or freezer bag, pinch off a corner/poke a hole into it and get decorating. You can also fold baking paper into a triangular shape so it makes a funnel and pinch off the bottom. Alternatively, just dunk the balls in the melted chocolate mix.
Recipe Notes
My cookie dough balls weighed around 15 grams each. They were about 2 bites per ball.
I think 2 balls are a good portion for a dessert/snack.
To keep things simple, I have calculated the nutrition info for 1 cookie dough ball and not included the chocolate ganache.
If you cannot get hold of sugar free chocolate chips, you can use very dark chocolate (85%-90% cocoa solids) instead and just break it into small pieces.
For a drier/crumblier cookie dough add 1 tbsp of coconut flour
Sara says
Would you be able to substitute almond or coconut milk for the heavy cream so they are non-dairy?
Katrin says
Sure, that would work. I’d use coconut cream, to get a similar consistency.
Frankie says
So yummy! I already made a second batch. I doubled it and put them in the freezer!!
Katrin says
Awesome. I’m so glad you like it!!!
Dezirae says
Is there 3 carbs in one ball or the whole batch?
Katrin says
Hi! I’ve calculated the nutrition per ball. When I check my carbs, I go by net carbs. So it would be 3 total carbs minus the fibre content = 1.4 net carbs per ball. Hope this helps.
Cindy says
Do you think we can use all purpose flour instead of almond flour?
Katrin says
Yes, I think it can be substituted 1:1
AmyT says
Wondering about something good to use (lighter/less cholesterol) in place of the heavy cream?
Katrin says
Hi Amy, there has been plenty of research that proves cholesterol is nothing to worry about. It’s one of those old dietary recommendations we have been following blindly, such as “eat low fat”. In fact, without cholesterol our body would not be able to function. Here is an article you might find interesting – http://www.zoeharcombe.com/the-knowledge/we-have-got-cholesterol-completely-wrong/. If you don’t like the idea of heavy cream, you could try single cream or use half double cream and half milk? You might need a bit less of it as those options would be more liquid.
HTurner says
This was great but I added 1/4 tsp of butter flavoring, 1/8 tsp salt, and 1/8 tsp soda and it made it taste even better…more like real cookie dough!
Katrin says
Thanks for your comment and input! It’s always so interesting to see how recipes can be adapted. Have a great Easter weekend 🙂
Melissa says
Can I use liquid Stevia insyead of powdered sweetner?
Katrin says
You definitely can, but you may have to add a couple of spoonfuls of almond flour (or a tbsp of coconut flour) to achieve the same ratio of wet and dry ingredients.
Marleen says
Thanks for putting this out there!!!
Katrin says
Glad you like the idea!
Laural says
Tasty! I couldn’t find sugar free chocolate chips in my grocery store (so weird), so substituted with cacao nibs. Also used liquid stevia (about 6 drops). Tasted great! The bitterness of the nibs was cancelled out from the vanilla and stevia. Great for my keto diet. Have been wanting treats. Thank you!
Katrin says
Good to know you can use cacao nibs! I’m glad you enjoyed it. I’m actually making another batch today myself to have a goodie in the freezer 🙂
Linda says
Can you make these with another nut flour? I don’t like almond flour.
Katrin says
Of course, you could use coconut flour. Just make sure you use about half the amount as its much more absorbent.
Laurel says
Waaaaay less! I was super excited about making these the other day when I got a sudden sweet tooth and all I had on hand was coconut flour so I had been grateful for this question in the comments, but was disappointed in its execution — I used half a cup of coconut flour and did the rest of the recipe as dictated, but it did not blend well, I had to add much more cream and it still wasn’t right, so just a heads up for those who use a different flour, it will need some fine tuning! . . . However, the very next day I went out and got almond flour and tried again — delicious!! Finally satiated that craving!! Thank you 🙂
Katrin says
Hi Laurel, that’s good to know, so thank you for your comment! Coconut flour can be a bit tricky. Sounds like 1/3 would be enough then… I’ll have to try it out. I’m working on a chocolate chip mug cake recipe that uses coconut flour at the moment, so next time you have a chocolatey craving you should check back in!
Isa says
Wow, I’ve got to try these. We had your almond cream cheese pancakes on Sunday and they were fab. Cookie dough is next!
Vera says
Loving this idea. Thank you!
Jenny says
Nice one. Made them yesterday and they are so good. The hardest thing is keeping myself from going back again and again!!!
Katrin says
Oh yes, I know that feeling! I keep them in the freezer and like to take out a ball now and then 🙂