Opening the recipe box…
Greatest plates · Dessert
Keto Cookie Dough
A quick, egg-free no-bake cookie dough you can eat with a spoon or roll into chocolate-dipped truffles. Sugar-free, grain-free, and ready in 5 minutes.
Serves 12Prep 5 minDessert
Containsdairy · nuts
Inspired by a recipe from All Day I Dream About Food ↗
Protein 11%Carbs 14%Fat 75%
About 220 kcal a serve — 6 g protein, 8 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 12
Method
Combine the dry ingredients
Mix allIn a large bowl, whisk together the almond flour, sweetener, collagen, and salt, making sure to break up any clumps in the almond flour and sweetener.
In the bowlWhisk dry →
Stir in the wet ingredients
CombineStir in the butter and vanilla extract until the dough comes together. If the dough is crumbly, add water a few teaspoons at a time. Then stir in the chocolate chips.
In the bowlStir in →
Serve or shape
RollServe the dough as is with a spoon, or roll it into 24 one-inch balls to make truffles.
Freeze the balls
FreezeFor truffles, place the balls on a waxed paper-lined baking sheet and freeze until solid, about 1 hour.
1 hr · freeze
Melt the chocolate
Double boilerIn a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and cocoa butter, stirring until smooth.
In the bowlMelt →
Dip half the truffles
DipDip half of the cookie dough balls into the melted chocolate and toss to coat. Lift out with a fork, tap off the excess, and place back on the waxed paper.
Drizzle the rest
DrizzlePlace the remaining melted chocolate in a ziploc bag, snip off a tiny corner, and drizzle over the remaining truffles.
Chill to set
SetRefrigerate all the truffles until the chocolate is set, about 20 minutes.
20 min · chill
Cook's noteUse a very fine almond flour (Bob's Red Mill or Blue Diamond) to avoid a grainy dough; for dairy-free swap the butter for coconut oil or vegan butter.
Want it lighter?
about 45 kcal less a serve, all swaps taken
This is already a low-sugar, keto dough, so the biggest lever is fat, which is why it's 19g per serve. The swaps below cut butter and the chocolate coating without wrecking the dough's structure. Expect a slightly less rich, less melt-in-mouth result — Greek yoghurt firms up cold and adds a faint tang, and less…
6 tbsp butter (softened) → 3 tbsp butter plus 45 g thick full-fat Greek yoghurt
Halving the butter and topping up moisture with yoghurt keeps the dough bindable and softens it, but it becomes less fudgy and slightly tangy, and it won't hold at room temp as long — keep chilled.
85 g sugar-free dark chocolate (chopped) → 55 g sugar-free dark chocolate
A thinner coating if dipping truffles. Cuts fat noticeably; shell is more delicate and cracks easier, but flavour is actually more intense per bite.
14 g cocoa butter → 7 g cocoa butter
Halve it — used only to thin the coating. The chocolate will be a touch thicker and less glossy but still workable.
Estimated per serve
220 kcal · 6 g protein · 8 g carbs · 19 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeAmerican · Dessert
American · Dessert
American · Dessert
American · Dessert