If you’ve been on the keto diet for a while, you know that finding tasty desserts can be a challenge. That’s where these low carb chocolate chip cookie dough truffles come in.
They’re a game-changer for anyone who misses the simple pleasure of sneaking a spoonful of cookie dough from the mixing bowl.
This recipe takes the concept of edible cookie dough and makes it keto-friendly. By using almond and coconut flour instead of wheat flour, and monk fruit sweetener instead of sugar, we’ve created a treat that fits perfectly into a low-carb lifestyle.
The best part? You don’t have to feel guilty about indulging in these little bites of joy.
One of the things I love about this recipe is how versatile it is. You can enjoy these cookie dough balls as a quick snack, serve them at parties, or even use them as a topping for keto ice cream.
👍 Why You’ll Love This Recipe
Easy to make: These cookie dough balls are really simple to put together. You don’t need to be a master chef to make them.
Just mix the ingredients, roll them into balls, and you’re done. It’s the kind of recipe that’s perfect for when you want something sweet but don’t want to spend hours in the kitchen.
Satisfies sweet cravings: Sometimes, when you’re on a diet, you just want something sweet. These cookie dough balls hit the spot. They’re sweet enough to satisfy your cravings without being too sugary or unhealthy.
Customizable: While this recipe uses chocolate chips, you can easily change it up. Try adding nuts, using different flavored extracts, or even mixing in some sugar-free peanut butter.
✨ Recipe Ingredients
- 1/2 cup Almond Flour
- 1 tablespoon Macadamia Nut Milk (unsweetened)
- 1 1/2 tablespoons Golden Monk Fruit (use this one – amzon link)
- 1 1/2 tablespoons Coconut Oil
- 3/4 teaspoon Pure Vanilla Extract
- 2 tablespoons Coconut Flour
- 2 tablespoons Low Carb Chocolate Chips (use these chips – amazon link)
- 1/4 tablespoon Salt
For The Coating
- 2 tablespoons Unsweetened Cocoa Powder
- 1/3 cup Low Carb Chocolate Chips (melted)
- 1 tablespoon Coconut Oil
👨🍳 How To Make
Follow this easy recipe:
Step 1
Mix the macadamia milk, sweetener, coconut oil, and vanilla extract in a small bowl.
Step 2
In a medium bowl, combine the coconut flour, almond flour, and salt.
Step 3
Add the wet ingredients to the dry ingredients and mix well until they are combined. Then, fold in the chocolate chips.
Step 4
Roll the cookie dough into 1-inch balls and place them on a baking tray lined with parchment paper. Freeze for 15-20 minutes.
Step 5
Now let’s make the chocolate coating. Place the chocolate chips and coconut oil in a small bowl, and melt by microwaving in 20-second intervals, stirring between each interval.
Dip each cookie ball into this mixture and coat evenly. Then place them back on the lined tray and freeze for 30 minutes. Enjoy!
💡Tips
1. Let the Dough Chill Before Rolling
After mixing your dough, if you find it’s too soft to roll into balls, don’t worry. Just cover the bowl and put it in the fridge for about 30 minutes. This will firm up the coconut oil and make the dough easier to handle.
If the dough becomes too firm, let it sit at room temperature for a few minutes until it’s pliable again.
2. Experiment With The Chocolate Coating
While the recipe calls for melting low-carb chocolate chips with coconut oil for the coating, you can get creative here. Try using different types of keto-friendly chocolate, like dark chocolate with at least 85% cocoa content.
You could also add a little unsweetened cocoa powder to the melted chocolate for a more intense chocolate flavor. If you want to get fancy, try drizzling the balls with white and dark chocolate for a marbled effect.
You’ll Love These Recipes Too
- Keto White Chocolate Fudge
- Keto Chocolate Fudge Recipe
- Keto Maple Pecan Ice Cream
- Keto Chocolate Peanut Butter Cookies
- Keto Peanut Butter Protein Balls
Keto Chocolate Cookie Dough Truffles
Print RecipeIngredients
- 1/2 cup Almond Flour
- 1 tablespoon Macadamia Nut Milk (unsweetened)
- 1 1/2 tablespoons Golden Monk Fruit (use this one – amazon link)
- 1 1/2 tablespoons Coconut Oil
- 3/4 teaspoon Pure Vanilla Extract
- 2 tablespoons Coconut Flour
- 2 tablespoons Low Carb Chocolate Chips (use these chips – amazon link)
- 1/4 tablespoon Salt
For The Coating
- 2 tablespoons Unsweetened Cocoa Powder
- 1/3 cup Low Carb Chocolate Chips (melted)
- 1 tablespoon Coconut Oil
Instructions
- Mix the macadamia milk, sweetener, coconut oil, and vanilla extract in a small bowl.
- In a medium bowl, combine the coconut flour, almond flour, and salt.
- Add the wet ingredients to the dry ingredients and mix well until they are combined. Then, fold in the chocolate chips.
- Roll the cookie dough into 1-inch balls and place them on a baking tray lined with parchment paper. Freeze for 15-20 minutes.
- Now let’s make the chocolate coating. Place the chocolate chips and coconut oil in a small bowl, and melt by microwaving in 20-second intervals, stirring between each interval.Dip each cookie ball into this mixture and coat evenly. Then place them back on the lined tray and freeze for 30 minutes. Enjoy!
