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Chocolate Chip Cookie Dough Bites

CookieBitesWebWhat is it that is so enticing about raw cookie dough? There is such guilty pleasure in sneaking little bits of the dough in between shaping the cookies and setting them on the pan. You know you shouldn’t do it, not only because you’re intaking extra carbs, but because it’s totally and completely raw. It’s risky, but you can’t help yourself. It’s just too good, all sweet and soft and…raw. Sometimes it’s almost better than the cookies themselves. Maybe it’s the forbidden nature of it, the fact that you know you’re not supposed to do it.

Would it still be as good if you were given the green light, the go-ahead? If the raw cookie dough was itself the goal? And if it wasn’t so bad for you or so risky to consume? I am going to go ahead and answer that one for you with a resounding YES! Because these low carb, grain-free chocolate chip cookie dough bites are proof. Proof that there is such a thing as safe and guilt-free raw cookie dough.

And they are so delicious, you won’t miss conventional raw cookie dough one little bit. Although you may have a hard time keeping yourself from sneaking little bits of the dough between rolling the balls and dipping them in chocolate. Because, after all, the forbidden nature of it still has its appeal!


2 cups almond flour
½ cup confectioner’s Swerve Sweetener
¼ tsp salt
6 tbsp butter, melted
1 tsp vanilla extract
⅓ cup sugar-free chocolate chips

Chocolate Coating Drizzle (optional)

3 ounces very dark or sugar-free chocolate, chopped
2 tsp butter


  1. In a large bowl, whisk together the almond flour, confectioner’s Swerve, and salt. Stir in melted butter and vanilla extract, then stir in chocolate chips.
  2. Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it hold together, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough.
  3. You can stop there, if you like as these are good as is. But if you want to dip them or drizzle them in chocolate, place the cookie sheet in the freezer for 1 hour.
  4. Set a heatproof bowl over a pan of barely simmering water. Melt chocolate and butter together until smooth. Dip about half of the balls completely in the chocolate, lifting out with a fork and tapping the fork on the side of the bowl to remove excess chocolate. Place back on cookie sheet.
  5. Transfer the remaining chocolate to a ziploc bag with the very tip of the corner cut off. Drizzle melted chocolate over remaining cookie dough bites.
  6. Set in fridge for 20 minutes or so until chocolate is set. Keep cookie dough bites refrigerated.

Chocolate Chip Cookie Pudding Cups

What’s better than one of your favorite desserts? Two of your favorite desserts! And what’s better than two of your favorite desserts? You thought I was going to say three of your favorite desserts, didn’t you? And that might be tasty but it might also give you a tummy ache! Instead, how about two of your favorite in one low carb, sugar-free and guilt-free package? And how about if they come in mini form so you can eat two? Or three, if you want to. I promise I won’t tell.

This recipe is all about combining two classic, well-loved desserts in one. Cookie cups are all the rage these days and it’s no surprise. Making a cup out of cookie dough by baking it in muffin tins is pretty brilliant. And then you have this lovely, delicious vessel you can fill with any number of tasty fillings. Really, the possibilities are endless.

With that in mind, I set about creating a seriously kid-friendly dessert here. My kids love my almond flour chocolate chip cookies and my son has recently been asking me to make some pudding. It didn’t take much mental acrobatics to arrive at the conclusion that I should combine the two in cookie cup form. These were so fun and a hit with kids and adults alike.

Go on, eat on. Or three. They are guilt-free, after all.

Chocolate Chip Cookie Pudding Cups
by Carolyn Ketchum
category: Sweets
Two delicious desserts in one little package!



Cookie Cups:

  • 2 cups almond flour
  • ½ cup Swerve Sweetener
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, melted
  • 1 large egg
  • 2 tsp molasses (optional, for color and flavor)
  • ½ tsp vanilla extract
  • ⅓ cup sugar-free chocolate chips

Chocolate Pudding:

  • ¾ cup unsweetened almond milk
  • ¾ cup heavy whipping cream
  • ⅓ cup Swerve Sweetener
  • 4 large egg yolks
  • ½ tsp xanthan gum
  • ¼ cup cocoa powder
  • 1 ounce unsweetened chocolate, chopped
  • 2 tbsp butter
  • ½ tsp vanilla extract


Cookie Cups:

Preheat oven to 325F. Lightly grease a 24 cavity mini muffin tin.

In a large bowl, whisk together almond flour, Swerve, coconut flour, baking powder and salt. Stir in melted butter, egg, molasses if using, and vanilla extract until dough comes together. Stir in chocolate chips.

Roll dough into balls a little larger than 1 inch in diameter. Place balls into the cavities of mini muffin pan (you should get 24). Press into bottom and up sides of mini muffin cavities to create a cup.

Bake 12 minutes, until set and golden brown. Remove from oven and press cups back into shape with the handle of a wooden spoon (they will have puffed up). Let cool 15 minutes, then gently loosen from pan with a sharp knife. Let cool completely.

Chocolate Pudding:

In a medium saucepan over medium heat, combine almond milk, whipping cream and Swerve. Bring to a simmer, stirring until sweetener is dissolved.

In a medium bowl, whisk egg yolks until smooth. Slowly add about ½ cup of the hot cream mixture, whisking continuously. Then slowly whisk egg yolks back into cream mixture in saucepan.

Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until it begins to thicken, another 3 or 4 minutes.

Remove from heat and add chopped chocolate and butter. Let sit for a few minutes until melted, then whisk to combine. Stir in vanilla extract. Let cool 10 minutes.

Spoon pudding into cookie cups and refrigerate until set, about 1 hour. Top with lightly sweetened whipped cream, if desired.

Makes 24, 2-3 servings

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