Keto Cookie Dough Bites with Peanut Butter & Chocolate

If you've been missing cookie dough on your keto diet, you're going to love this recipe. These Keto Peanut Butter Cookie Dough Bites are rich, satisfying, and completely safe to eat without baking! They're made with simple low-carb ingredients like almond flour, peanut butter, and a keto-friendly sweetener, then topped with a thin layer of melty chocolate and a sprinkle of flaky sea salt.

You can call them keto cookie dough, low-carb fat bombs, or just your new favorite no-bake treat. They're perfect for curbing sweet cravings without kicking you out of ketosis. Best of all, you can keep a batch in the freezer and grab one anytime the craving hits!

Why You'll Love This Recipe

• There's no baking required. These keto cookie dough bites come together fast! Just mix the ingredients, chill, and enjoy!
• They're keto-friendly and gluten-free. Made with almond and coconut flour, they're low in carbs but big on flavor.
• They're perfect for sweet cravings. They taste like real cookie dough but won't spike your blood sugar.
• They're great for meal prep. Keep a batch in the fridge or freezer and grab one anytime you want a sweet bite.
• That classic chocolate + peanut butter combo. It's a classic for a reason, and these keto cookie dough bites deliver the perfect balance of creamy, sweet, and salty.

Ingredients You'll Need

For the Keto Cookie Dough

• Almond flour: Gives the bites a soft, cookie dough-like texture while keeping them low in carbs.
• Coconut flour: Adds some structure and also helps balance the richness of the peanut butter.
• Swerve or other erythritol sweetener: A keto-friendly sugar substitute keeps the carbs super low.
• Coarse salt: Just a pinch to bring out the sweetness and deepen the flavor.
• Peanut butter: Use natural, no-sugar-added peanut butter for the best results. You can also use almond or cashew butter (although they won't be quite as flavorful).
• Coconut oil: Helps bind the dough and adds healthy fats.
• Vanilla extract: For classic cookie dough flavor.

For the Chocolate Topping

• Lily's chocolate chips: Sweetened with stevia, they melt smoothly and taste just like the real thing. Use their dark, semi-sweet or milk chocolate chips.
• Coconut oil: Helps the chocolate topping pour and set nicely.
• Flaky sea salt (optional but highly recommended): Adds a delicious salty crunch to contrast the sweet.

How to Make Keto Cookie Dough Bites

This recipe is quick, simple, and doesn't require any baking, just a little mixing and chill time.

1. Mix the dry ingredients. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, and salt.
2. Add the wet ingredients. Stir in the peanut butter, melted (but not hot) coconut oil, and vanilla extract until a thick dough forms.
3. Form into bites. Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to divide the dough into equal portions. Roll or press into round bites with a flat base.
4. Chill. Place the bites in the freezer for 10-15 minutes to firm up.
5. Make the chocolate topping. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. Top with chocolate. Spoon the melted chocolate over each chilled bite. Sprinkle with the flaky sea salt before the chocolate sets.
7. Let set and store. Once the chocolate firms up, transfer the bites to an airtight container and store in the fridge or freezer.

If you're into this keto cookie dough, there's a good chance you'll love a few more of my favorite low-carb treats. Start with these low-carb chocolate chip cookies - they're not to be missed and are my absolute favorite! Or check out my keto cookie roundup for even more sweet ideas. If you're looking for fat bombs, this keto fat bomb roundup has plenty of inspiration. And when only chocolate will do, this almond flour chocolate cake is rich, fudgy, and totally keto-friendly.

Tips & Variations

• Use your favorite nut butter: Peanut butter gives these bites that classic flavor, but almond butter, cashew butter, or even sunflower seed butter work just as well. Perfect for nut-free or peanut-free diets.
• Adjust the sweetness: Swerve is my go-to keto sweetener, but you can also use monk fruit, erythritol blends, or allulose. Start with less and taste it as you go to make sure it's as sweet as you like it.
• Make them into bars: Press the dough into a parchment-lined dish instead of scooping it into bites. Pour the melted chocolate over the top, chill, and slice into bars or squares.
• Add a protein boost: Stir in a tablespoon of unflavored collagen or keto-friendly protein powder. Just add a bit more coconut oil if the mixture gets too dry.
• Add crunch: Mix in chopped nuts, cacao nibs, or unsweetened shredded coconut.
• Skip the chocolate: If you're short on time or just not in the mood for chocolate, skip the topping entirely. This keto cookie dough is delicious on its own!
• Keep them cold: They'll soften at room temperature, so for best texture and structure, store in the fridge or freezer and enjoy them chilled.

Storage & Freezing Tips

These keto cookie dough bites are perfect for making ahead and keeping on hand for whenever cravings hit.

• Refrigerator Storage: Store in an airtight container in the fridge for up to 2 weeks. The texture stays soft and slightly firm, which is perfect for a quick grab-and-go snack.
• Freezer Storage: Freeze for up to 3 months in a freezer-safe container or zip-top bag. Let sit at room temperature for about 10-15 minutes before eating, or enjoy straight from the freezer if you like them extra firm.

Tip: If you find yourself eating too many at once (been there!), freezing them helps with portion control (you'll have to wait a few minutes before grabbing another).

Frequently Asked Questions

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Keto Peanut Butter Cookie Dough Bites

Yield: 8 servings

Prep Time: 10 minutes

Chill Time: 20 minutes

Total Time: 30 minutes

Searching for a good keto cookie dough recipe? We've got you covered with our Keto Peanut Butter Cookie Dough Bites!

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Ingredients

For the dough:

• 1 cup almond flour
• ½ cup coconut flour
• ½ cup Swerve, or other erythritol brand
• 1 pinch coarse salt
• ½ cup peanut butter, or almond butter
• ¼ cup coconut oil, melted but not hot
• 1 teaspoon pure vanilla extract

For the chocolate topping:

• ½ cup Lily's brand chocolate chips, or other chips sweetened with stevia
• 1 teaspoon coconut oil
• ½ teaspoon flaky sea salt, (optional)

Instructions

1. In a medium-sized mixing bowl, whisk together the flours, Swerve, and salt. Stir in peanut butter, coconut oil, and vanilla extract until a dough forms. 
2. Line a sheet pan with parchment paper. Using a cookie scoop, divide the dough into balls (I leave mine flat on the bottom). Place them in the freezer for 10-15 minutes.
3. Just before removing the cookie dough bites from the freezer, microwave the chocolate chips and coconut oil in 30-second increments until almost melted. Stir until melted and smooth. (Mine takes about 1 minute total, then I stir vigorously until completely melted).
4. Spoon the chocolate evenly over the cookie dough bites. Once they're almost set, sprinkle with sea salt.
5. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Notes

Adapted from The Real Food Dieticians

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 290mgCarbohydrates: 20gNet Carbohydrates: 3gFiber: 7gSugar: 10gSugar Alcohols: 10gProtein: 9g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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