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Keto Cookie Dough Dip

Delicious low carb and keto cookie dough dip – NO sugar required!

Keto Chocolate Chip Cookie Dough Dip

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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Low Carb Chocolate Chip Cheesecake Dip

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.

Low Carb Keto Cookie Dough Dip

Creamy Chocolate Chip Cookie Dough Dip (Low Carb)

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 Flirt male

Low Carb Easy Keto Cream Cheese Cookie Dough Dip Recipe

Adapted from these 3-ingredient Cream Cheese Bombs

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Keto Cookie Dough Dip

4.65/5 (43)
Total Time 5 minutes
Yield 12 servings

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.
    View Nutrition Facts 

Have you made this recipe?

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More Keto Desserts:

Low Carb Keto Cheesecake Recipe

Keto Cheesecake Recipe

.

Fat Bombs

Fat Bombs

.

Sugar Free Chocolate Chip Keto Cookies

Keto Cookies

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Chocolate Avocado Mousse

Avocado Chocolate Mousse

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Keto Mug Cake

Keto Mug Cake Recipe

4.65/5 (43)

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Published on August 22, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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Reader Interactions

35 Comments

Leave a comment or reviewLeave a rating
  1. Heather says

    I couldn’t watch the video because an ad was playing over it. Even after I reloaded your page and watched 2 more ads!! I could not see the original video. Very frustrating!

    • Jason Sanford says

      Hi Heather, we are so sorry about that! The ads sometimes act up with our current player (or play way too long), and we are in the process of switching all videos to youtube because we find the ads intrusive as well. What video do you mean? There isn’t a video for this particular recipe so I don’t think you are missing anything in any case :).
      Jason (media relations)

    • 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

  2. 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!

  3. Jason Sanford says

    Hmm I’ve made it and have served it without anyone ever saying that. What brands did you use for your recipe? Without more specifics, it’s impossible to try and guess what might have happened (unless you accidentally switched the sugar for salt, which I’ve done before in a recipe lol).
    Jason

    • 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

  4. 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……..

  5. 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

  6. 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

  7. 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!

  8. Amy M. says

    I made this tonight and didn’t end up loving it nearly as much as I love the chickpea version of the cookie dough dip. Next time I’ll try it with butter instead of peanut butter though to see if I like that better! (Honestly this is the first Chocolate Covered Katie recipe I’ve ever made that I haven’t loved!)

    • 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.

    • Jason Sanford says

      She lists full nutrition facts linked under the ingredients and instructions in the recipe box. Hope that helps!

    • 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…:)

  9. 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.

  10. 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!

  11. Lauren says

    Made this with stevia baking blend and half almond butter/ half butter. Added salt to taste. Very good!

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