Caroline Levens has had type 1 diabetes since 2007. She combined her passion for baking and cooking to launch Caroline’s Keto Kitchen in 2015. She enjoys creating low-carb, gluten-free recipes that are delicious and blood glucose friendly. You can follow Caroline on Facebook, Instagram, Pinterest and her website.
Cookie dough is one of my favorites. I love looking at pictures of giant scoops of cookie dough from all of those trendy edible cookie dough shops (even though I can’t eat those, of course). I decided to make a low carb version. SO good. I made this with the intent of using it for my homemade low carb chocolate chip cookie dough ice cream recipe, but it’s also fantastic on it’s own and is quite satisfying, so a little goes a long way. I rolled them into small balls that were roughly 1/2 inch. A serving size is 4 balls for the nutrition facts, and it made 180 balls total. They freeze super well if you want to save them for a sweet treat on hand, but I wanted ice cream absolutely loaded in cookie dough balls.
8 oz softened cream cheese
8 tbsp softened salted butter
2 tbsp peanut butter (sugar free and unsalted)
2 tsp monk fruit juice concentrate
1 tsp vanilla
1/2 cup almond flour
1/4 cup coconut flour
1 cup powdered Swerve
1 Lily’s milk chocolate bar
Beat together the cream cheese and butter until smooth.
Mix in the peanut butter, monk fruit, vanilla, almond flour, coconut flour and powdered Swerve. Stir well.
Chop up a Lily’s milk chocolate bar into tiny chunks.
Add the chocolate chunks to the dough and mix well.
Refrigerate cookie dough for 30 minutes.
Roll into small balls. (Your call on the size…mine were right around 1/2 inch or maybe slightly smaller).
Enjoy as is, freeze for later, or save them for your homemade low carb cookie dough ice cream.