Delicious low carb and keto cookie dough dip – NO sugar required!
Bring it to your next party, and watch it disappear!
Thick, rich, smooth, and perfect for dipping… it tastes like the lovechild of chocolate chip cookie dough and creamy cheesecake and can be made with just five or six ingredients.
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Hello, chocolate chip cookie dough dip!
Ever since I first posted the original Chickpea Cookie Dough recipe, I’ve gotten so many requests for a low carb version.
Readers are always asking, “What can I substitute for the beans???”
So here is a creamy and low carb cookie dough dip, with NO beans.
Just like the original recipe, this one also has no eggs or flour so that you can eat it unbaked.
How Do You Serve It?
With cookies – try any of these Healthy Cookies Recipes.
Or as frosting for Keto Muffins.
With 100% chocolate pieces or your favorite chocolate bars.
I served mine with fruit and gingersnaps, and if you aren’t worried about making the recipe keto, then those are great options too. Try sliced strawberries and bananas, apples, pretzels, or graham crackers.
Or you can mix it into Coconut Ice Cream or Keto Ice Cream to make keto cookie dough ice cream!!!
Of course, you can also just eat it with a spoon 😉
The recipe was adapted from these 3-ingredient Cream Cheese Bombs.
Keto Cookie Dough Dip
Ingredients
- 8 oz cream cheese or vegan cream cheese
- 1/2 cup butter OR nut butter of choice
- 1/2 cup sweetener of choice
- 1/2 tsp salt (some people like less, so start with 1/4 tsp if desired)
- 2 tsp pure vanilla extract
- 1/2 to 1 cup chocolate chips or sugar free chocolate chips
Instructions
- Blend all of the ingredients except chocolate chips until smooth. (I used a Cuisinart Food Processor.) Stir in the chocolate, then serve and enjoy. Refrigerate leftovers in a covered container 3-4 days.
Notes
Have you made this recipe?
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More Keto Desserts:
Paige Cassandra Flamm says
I totally need to make this asap!
Paige
Kathryn says
I made this today and it is incredible!
Nina says
I finally made this tonight. It is wonderful.
Jennifer says
What are some ideas for things to dip in it that is low carb??
Linda says
Jennifer, try some homemade keto pretzels…yum. Or berries would be delish also.
Theresa says
Do you recommend a powdered or a granulated sweetner? Wondering what would be better texture wise?
Jason Sanford says
Either will work, but you might want to add extra if using a powdered sweetener because I think the conversion is that 1/2 cup granulated measures the same weight as 1 full cup powdered. Powdered will probably give a smoother consistency which might be nice.
Jason
Cassie Thuvan Tran says
Oh wow, this is such an intriguing idea for cookie dough dip! Why not combine cream cheese and chocolate, eh? It’s totally clever and it would taste like chocolate chip cheesecake filling!
Gayle says
Very good. Can u give the nutritional numbers for using cashew butter
Suzanne says
I have never seen anything like this before! Thank you for sharing!
Mimi says
I have been wanting to try this for a long time and am so glad I finally did tonight. I used half the granulated sugar and it was still delicious!
Laura says
Do you recommend using butter or nut butter and if
So, which kind do you recommend?
Jason Sanford says
Regular butter or vegan butter (such as miyokos) give it the most authentic taste I think, but raw cashew butter or coconut butter also would be good.
Jason
twinkle kumawat says
Come in for a cake lift, its really awesome recipes for making good time with dessert, Come see what we can do! with dessert……..
Ramona says
Excited to try! Curious, the recipe doesn’t indicate softened butter or cream cheese… is straight from the fridge best for consistency for those two ingredients?
Jason Sanford says
Hi, if you’re using a food processor it shouldn’t matter. But if you let the cream cheese come to room temp, it will take shorter to blend until smooth 🙂
Jason
Naomi says
Do u know why this is only good for 3-4 days after making? Seems like it would be good until the use date of the cream cheese or butter (whichever is earliest)
Jason Sanford says
I think dairy products should be consumed within a few days after opening? Honestly we’ve only ever had this around a few days so can’t say if it would last longer, but maybe?
Jason
Ash says
What is the nutrient count, calories and carbs…
Jason Sanford says
Liked right under the recipe ingredients/instructions 🙂
Alex says
So good! My 5 year old loves it with apples. We used dairy free cream cheese and mixed it all up in our vitamix. We also used the baking stevia ~ turned out perfect!
Emma says
Hi! This looks amazing! I am wondering though if I can use a brown sweetener, as in Sukrin Gold for example?
Jason Sanford says
Not sure what that sweetener is, but you can pretty much use any sweetener you like 🙂
Jennifer Joie says
I did. I combined the two sugars (I use Lankato monk fruit sweeteners)same as you would in a non-keto chocolate chip cookie recipe. It definitely tasted more cookie dough that way.
Suzanne Smith says
What are the macros?
Jason Sanford says
She lists full nutrition facts linked under the ingredients and instructions in the recipe box. Hope that helps!
Pamela says
Hi! does it needs refrigeration? or can I use it for a cake and leave it outside the fridge?
CCK Media Team says
Hmm, I think cream cheese needs to be refrigerated for freshness/safety. But it could probably stay out a few hours and be fine…:)
Josephine says
So this is so far the best cookie dough recipe I’ve found. (And I’ve tried a few). I used confectioners monkfruit sweetner and it came out soooo smooth. I also adjusted the salt slightly down. Make sure to use pure vanilla extract not imitation. It makes a difference. I don’t think this will last in my house. Thank you for this recipe.
Deb says
Delicious! I substituted neufchatel cheese for the cream cheese. I also used half butter and half smooth peanut butter and half granular and half brown Swerve. I tasted it with a vanilla wafer, a waffle pretzel, and with sugar free shortbread cookies (The kind with a hole in the middle. As kids we called them ring cookies.) Not sure if the tweaks I made still make it keto but it was great! I do not think anyone would think it was sugar-free by the taste. I plan to make it again, for sure!
Lauren says
Made this with stevia baking blend and half almond butter/ half butter. Added salt to taste. Very good!
Alysa says
What does everyone use to dip in this???
Melinda says
Tried your chocolate cake today!!!…..son is new type 1 DM….what are u serving/scooping with
Christy says
Hello, could I sub coconut cream for the cream cheese? Thanks!
CCK Media Team says
Sure!
Andrea says
This recipe is AMAZING!!!!! My husband and I both try to do healthy keto (veggies, fish, meat and olives) but like a treat on Friday nights. We have tried so many recipes and this is by far the BEST KETO TREAT we have ever had. We I have been using Katie’s recipes for years (here’s looking at you, cookie dough dip) and she always manages to create an elegant dish out of everyday items.
CCK Media Team says
Thank you so much for trying it!
Katie says
What is the nutritional information for this recipe? Thank you for the healthy recipes.
CCK Media Team says
Hi! Full nutrition facts are linked at the bottom of the recipe box under the ingredients/instructions 🙂
Morgan says
Made this with tahini.. o.. m… g! 🤩🤩🤩
Teri says
Not a rating because I won’t even consider any recipe that requires a food processor — do you have any that don’t, or perhaps alternative ways of blending that don’t require such major cleanup? Your recipes look delicious; would love to be able to try them.
CCK Media Team says
Hi Teri! We have a ton of recipes that don’t use a food processor 🙂 Are you looking for any type of recipe in particular? If not, here is a link to all of Katie’s recipes, many of which do not call for a blender or food processor: https://chocolatecoveredkatie.com/chocolate-covered-recipes/
Tracy says
What is the nutritional value breakdown?? I can’t find it anywhere.
CCK Media Team says
Hi, just click on the nutrition link in the recipe box and it will give you the full nutrition facts 🙂
Kristy says
Could this be frozen?
CCK Media Team says
Technically yes, but it will not be as creamy in texture.
jess says
the nutrition facts are not linked on this recipe, i have seen comments that they are linked below the ingredients and instructions but they don’t seem to be there on my screen. would definitely like to make this, just need to know how many carbs per serving and what the best sweetener to use is.
Jennifer says
Delish
Stacy Daniels says
Why are their no nutrition facts? How many carbs per serving?
Krista says
Unsalted butter?