If you have ever missed eating cookie dough on a low carb diet, this recipe is going to make you very happy. These low carb cookie dough truffles taste like the real thing, but without all the sugar and carbs.
They are coated in a thin shell of sugar-free dark chocolate, and that little sprinkle of flaky sea salt on top really takes them to the next level. Simple but really satisfying.
The recipe uses almond flour instead of regular flour, and erythritol instead of sugar, so they fit easily into a keto or low carb lifestyle. No weird aftertaste, no compromises on texture.
You only need about 45 minutes from start to finish, and most of that is just chilling time in the fridge or freezer. The actual hands-on work is pretty quick and straightforward.
Each batch makes around 16 to 18 truffles, so they are great to keep in the fridge for a few days when you want something sweet. Once you try one, it is hard to stop at just one.
Why You’ll Love This Recipe
Real Cookie Dough Flavor Without the Carbs – If you have been missing cookie dough since going keto, this recipe is exactly what you need. The combination of almond flour, butter, cream cheese, and vanilla gives you that classic cookie dough taste without kicking you out of ketosis.
The Cream Cheese Makes the Texture Incredibly Creamy – Cream cheese is a keto favorite for a reason, and in this recipe it makes the inside of each truffle smooth, rich, and almost fudgy. It balances out the almond flour perfectly and keeps the dough from feeling dry or crumbly.
No Baking Required – You never have to turn on your oven for this recipe, which makes it so much easier to put together on a warm day or when you just don’t feel like cooking. All you need is a mixing bowl, a microwave, and a little fridge time.
Ingredients
- 1 1/2 cups Almond Flour
- 4 oz Cream Cheese, softened
- 3 tbsp Unsalted Butter, softened
- 1/4 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1/3 cup Sugar-Free Mini Chocolate Chips
- 4 oz Sugar-Free Dark Chocolate, chopped
- 1 tsp Coconut Oil
- Flaky Sea Salt (for topping)
How to Make
Step 1
In a mixing bowl, beat the softened cream cheese, softened butter, powdered erythritol, vanilla extract, and sea salt together until smooth and creamy, about 2 minutes.
Step 2
Add the almond flour and mix on low speed until a thick cookie dough forms. Fold in the sugar-free mini chocolate chips with a spatula. Refrigerate the dough for 20 minutes to make it easier to roll.
Step 3
Scoop the dough by the tablespoon and roll into smooth balls between your palms. You should get about 16 to 18 truffles. Place them on a parchment-lined baking sheet and freeze for 15 minutes.
Step 4
Melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Step 5
Using a fork, dip each chilled truffle into the melted chocolate, tap off the excess, and return to the parchment-lined sheet. Immediately sprinkle a few flakes of sea salt on top before the chocolate sets.
Step 6
Let the truffles sit at room temperature for 10 minutes or refrigerate for 5 minutes until the chocolate shell is completely firm. Store in the refrigerator.
Helpful Tips
Use Softened Cream Cheese and Butter
Both the cream cheese and butter need to be fully softened before you start mixing. If either one is still cold, you’ll end up with lumps in the dough that won’t smooth out no matter how long you beat it.
Take them out of the fridge about 30 to 45 minutes before you start. You should be able to press your finger into the butter easily and the cream cheese should look soft and a little shiny.
Don’t try to rush it by microwaving them. Even 10 seconds too long can melt the butter, and melted butter will make the dough too soft and greasy to roll into balls properly.
Use Powdered Erythritol, Not Granular
This matters a lot in this recipe. Granular erythritol won’t fully dissolve into the dough because there’s no heat involved, so you’ll end up with a gritty texture in every bite.
Powdered erythritol blends in completely and gives the dough that smooth, creamy consistency that makes these truffles actually taste like cookie dough. If you only have granular, blend it in a blender or food processor for about 30 seconds until it’s fine like powdered sugar.
Don’t Skip the Refrigerating Step
After you mix the dough, it needs to chill for 20 minutes before you try to roll it. Fresh out of the bowl, the dough is too soft and sticky to form into clean, round balls.
After chilling, it firms up just enough to roll smoothly without sticking to your hands. If the dough still feels too soft after 20 minutes, give it another 10 minutes in the fridge.
Frequently Asked Questions
Can I use a different sweetener instead of powdered erythritol?
Yes, you can swap it for another powdered low carb sweetener like monk fruit sweetener or a blend of the two. The key word here is powdered – granular sweeteners will leave a gritty texture in the dough since there is no baking involved to dissolve them.
Avoid liquid sweeteners like stevia drops for this recipe because they can make the dough too soft and sticky to roll into balls.
Low Carb Cookie Dough Truffles
Ingredients
Method
- In a mixing bowl, beat the softened cream cheese, softened butter, powdered erythritol, vanilla extract, and sea salt together until smooth and creamy, about 2 minutes.
- Add the almond flour and mix on low speed until a thick cookie dough forms. Fold in the sugar-free mini chocolate chips with a spatula. Refrigerate the dough for 20 minutes to make it easier to roll.
- Scoop the dough by the tablespoon and roll into smooth balls between your palms. You should get about 16 to 18 truffles. Place them on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Using a fork, dip each chilled truffle into the melted chocolate, tap off the excess, and return to the parchment-lined sheet. Immediately sprinkle a few flakes of sea salt on top before the chocolate sets.
- Let the truffles sit at room temperature for 10 minutes or refrigerate for 5 minutes until the chocolate shell is completely firm. Store in the refrigerator.