Keto Chocolate Chip Cookie Dough Truffles
Published December 15, 2020 • Updated March 2, 2026
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This no-bake cookie dough gets rolled into balls, dipped in a rich chocolate coating, and chilled until set. I keep a batch in my freezer at all times, and each truffle has only 1.5 grams of net carbs.
I’ve been making these truffles since I first went keto, and they’re one of the few recipes I make every single month regardless of season. The idea is simple: mix up a quick no-bake dough, roll it into balls, freeze briefly, then dip in a chocolate coating. Each truffle has about 1.5 grams of net carbs, so I can grab two or three from the freezer without worrying about it.
The dough itself comes together in minutes. Almond flour and coconut flour give it structure, while melted coconut oil and a little sweetener bring that familiar richness. I use macadamia nut milk to thin it out slightly, but any unsweetened nut milk works. The key is getting the consistency right. You want it sticky enough to hold a ball shape but not so wet that it flattens out. If the dough crumbles when you try to roll it, add milk a half-teaspoon at a time until it cooperates.
The freezer step before dipping is non-negotiable. I tried skipping it once, rolling warm dough straight into melted chocolate. The balls fell apart on the fork and I ended up with a messy pile of half-coated dough. Ten minutes in the freezer firms them up enough to survive the dip, and the coating sets faster on cold dough too.
For the chocolate shell, I melt sugar free chocolate chips with coconut oil and stir in Cacao Bliss or plain cocoa powder. This is where the coating can seize up on you if you’re not careful. I always melt at 30-second intervals and stir between each round. If it thickens too much, more coconut oil is the fix. I’ve drizzled melted white chocolate on top for a fancier presentation, which looks great if you’re boxing these up as gifts.
My kids treat these like candy, which I count as a win. I keep a container in the freezer next to my chocolate brownie protein balls, and both disappear at about the same rate. The truffles hold up in the freezer for at least three months, and the chocolate shell develops this crisp snap that I actually prefer over room-temperature texture.
If you love that cookie dough flavor but want it in actual cookie form, try my best keto chocolate chip cookies. And if you’re looking for more low carb treats that don’t require an oven, my keto fudge and white chocolate fudge are two of my other go-to recipes. For a simpler cookie that uses the same almond flour base, check out my 3-ingredient almond flour cookies.
How to Make No-Bake Truffles
The whole process takes about 30 minutes, most of it hands-off freezer time. I mix the dough in two bowls (wet and dry, then combine), roll into balls, and freeze for 10 minutes before dipping. That quick freeze is the most important step. Without it, the dough falls apart in the melted chocolate. For the coating, melt chocolate chips and coconut oil at 30-second intervals, stirring between each one. If the coating thickens after you add cocoa powder, stir in more coconut oil until it flows smoothly off a fork.
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Truffles Ingredients
1 tablespoon unsweetened macadamia nut milk or nut milk of choice -
2 tablespoons coconut oil, melted
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2 tablespoons golden monk fruit, or erythritol
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1 teaspoon vanilla
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1/2 cup almond flour
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2 tablespoons coconut flour
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1/8 tablespoon salt
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1 1/2 tablespoons sugar-free chocolate chips
Chocolate Coating Ingredients
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1/3 cup sugar-free chocolate chips, melted
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2 tablespoons Cacao Bliss or 100% unsweetened cocoa powder
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1 tablespoon coconut oil
Step by Step Instructions
Step by Step Instructions
Get a small bowl
In a small bowl, mix together nut milk, coconut oil, sweetener and vanilla. Set aside.
Roll into balls
Roll cookie dough into 1/2 to 1 inch balls and place on a parchment-lined baking tray to freeze for 10 minutes.
Chocolate coating
To make the chocolate coating, melt 1/3 cup chocolate chips and 1 tablespoon coconut oil. Melt by microwaving at 30 second intervals, stirring in between until melted. Or melt in a small saucepan over very low heat, stirring frequently. Stir in Cacao Bliss or cocoa powder. If the mixture is too thick, microwave for an additional 20 seconds or add more melted coconut oil to thin it out.
Dip the balls
Using a fork, dip each cookie dough ball into the melted chocolate mixture, making sure to coat evenly. Transfer back to the parchment-lined tray. Option to drizzle additional chocolate mixture on top, or melted sugar-free white chocolate or coarse sea salt.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze these truffles, and for how long?
I freeze every batch I make. They hold up for at least three months in an airtight container, and honestly I think the texture is better frozen. The chocolate shell gets a crisp snap that you don't get at room temperature. Just pull them out and eat them straight from the freezer, no thawing needed.
Can I use a different milk instead of macadamia nut milk?
I use macadamia nut milk because it's what I always have in my fridge, but I've also made these with almond milk and coconut milk. Both work fine. The amount is small enough that it doesn't change the flavor. Just make sure whatever you use is unsweetened.
What sweetener works best for these truffles?
I use golden monk fruit for the dough because I like how it dissolves. Erythritol works as a 1:1 swap if that's what you have. I've also used allulose, which gives a slightly softer dough. If you go with stevia, start with about half the amount and taste as you go, because it's much more concentrated.
Can I make these nut-free?
I haven't tested a fully nut-free version myself, but I've had readers swap sunflower seed flour for the almond flour with good results. You'd still use coconut flour alongside it. The taste will be a little different (more earthy), but the texture holds up. If you try it, let me know how yours turn out.
Can I add protein powder to the dough?
I've added a scoop of collagen peptides to the dough and it worked well. It gives the truffles a slightly chewier texture, which I actually liked. Whey protein can work too, but start with half a scoop because it absorbs more moisture. You might need an extra splash of milk to get the right consistency.
How do I keep the chocolate coating from getting too thick?
This happens to me when I add the cacao powder too fast. My fix is simple: microwave the mixture for 20 seconds to loosen it up, or stir in more melted coconut oil a teaspoon at a time. I've had batches where I needed an extra tablespoon of oil, and the coating still set perfectly. The key is melting your chocolate chips at 30-second intervals and stirring between each one.
Do these actually taste like real cookie dough?
My kids think they do, and they're the toughest critics in my house. The almond flour and coconut flour combination with vanilla and sweetener gets really close to that raw dough flavor. They're not identical to wheat-flour dough (nothing keto is), but every time I make a batch, at least a few balls disappear before I even get to the dipping stage.
Cookie dough used to be this thing I'd sneak straight from the bowl when my mom wasn't looking, and I haven't let myself do that in years. Made these last Friday night on a cold one where I just needed something, and I was not prepared for what happened. The dough before I even rolled it into balls, just the smell of it, brought everything back. I stood at the counter eating little pinches of it like I was 10 years old again. Rolled them all up, dipped them in the chocolate coating, put them in the freezer, and then had two before they were even fully set because I have zero self-control apparently. The almond flour gives it a slightly different texture than I remember but it doesn't matter because the whole ritual of it, the rolling, the coating, standing at the kitchen counter just doing a thing with your hands, felt like something I'd lost. I keep the batch in my freezer now and at 1.5g net carbs per truffle I stop feeling like I'm doing anything wrong grabbing one at 10pm. So grateful for this one.
The dough before it gets rolled is half the reason I make these. Some batches come out way smaller than planned.
My daughter has a tree nut allergy so almond flour is off the table. Since the recipe already uses coconut flour, could I just use all coconut flour? Or would the dough be too dry to roll into balls? She's really been wanting these.
Coconut flour by itself is going to be way too dry to roll - it absorbs so much more liquid than almond flour. Sunflower seed flour is what I'd try instead. Use it 1:1 for the almond flour and keep the 2 tablespoons coconut flour the same. Taste is a little earthier but it holds together.