Low Carb Edible Cookie Dough

Hi friends!

Today I’m bringing you one of my latest recipes from my gluten-free and low carb baking binge! I’ve recently taken gluten out of my diet as well as added sugar, but I decided that it wouldn’t stop me from enjoying dessert! My non-low carb friends loved them, too!

Here’s my latest rendition of low carb edible cookie dough! Let me know what you think and if there’s anything you would do differently!



– 1 Stick of Butter
– 2 oz Cream Cheese (full fat)
– 1 Cup Almond Meal
– 1/3 Cup Swerve Confectioners*
– 75 grams Cacao Dark Chocolate Chips or Lily’s Stevia Sweetened Dark Chocolate Chips
– 2 TB Creamy Peanut Butter (make sure there isn’t added sugar)
– 1 t of Vanilla
– Pinch of salt



  1. Put Almond Meal, Swerve, vanilla and salt in mixing bowl. Lightly mix.
  2. Melt butter for 20-30 seconds.
  3. Add butter and cream cheese and mix well.
  4. Add peanut butter and mix until blended.
  5. Fold in the chocolate chips.
  6. Spoon cookie dough into bite sized chunks in a Tupperware container and refrigerate for about 30 minutes.
  7. Enjoy!

*It’s very important to use the confectioners sweetener and not the regular!


I’d love to hear your thoughts!



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