Each keto chocolate chip cookie dough truffle is no-bake dough rolled into a ball, dipped in rich chocolate, and chilled until set — just 1.5g net carbs. I keep a batch in my freezer at all times.
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.
I started making these because I genuinely missed sneaking raw dough straight from the bowl. The base is almond flour, coconut flour, and a touch of sweetener, mixed with coconut oil until it hits that sticky, spoonable consistency that tastes like the real thing. Roll them into balls, dip in melted chocolate, and freeze until the shell sets. Each one has only 1.5 grams of net carbs.
I make them year-round. They’re dairy free and sugar free, and I always have a batch in the freezer for when a chocolate craving shows up around 3pm. If you love my keto no bake cookies, these are the same zero-oven energy but in truffle form.
What is Cacao Bliss?
Cacao Bliss is what I use for the chocolate coating in these truffles. It’s a blend of raw cacao with superfoods like turmeric and cinnamon, and I’ve found it works in anything that calls for cocoa powder. I even stir a scoop into my afternoon coffee when I want a mocha without the sugar.
I like Cacao Bliss because it’s not just cocoa powder in a fancy bag. The raw cacao helps with cravings (I notice a real difference on days I use it vs. plain cocoa), and the turmeric and black pepper are there for inflammation support. The MCT powder and cinnamon help keep my energy steady instead of the crash I used to get from sugar-loaded chocolate. I’ve tried a lot of cacao products over the years, and this one actually delivers on what it claims.
Is Cacao Bliss Keto Approved?
One scoop of Cacao Bliss has 1 gram of net carbs, all from the cacao itself. No added sugars. It’s sweetened with monk fruit extract and has MCT oils for energy and brain function. I’ve tested a lot of low carb chocolate powders, and this is the one I keep reordering.
What If I don't have Cacao Bliss?
If you don’t have Cacao Bliss, I’ve made these plenty of times with plain unsweetened cocoa powder. You’ll just need to add a bit more sweetener to the melted chocolate to get the right level of sweetness, since straight cocoa is bitter on its own. Start with a teaspoon of monk fruit or erythritol and taste as you go.
Help! My Chocolate Coating Is Too Thick!
This is the part where most people message me saying their chocolate seized up. I get it. Once you add the cacao or cocoa powder to the melted chocolate, the mixture can thicken fast. Here’s what I do.
First, microwave the mixture for 20 seconds. That usually loosens it right back up. If it’s still too thick, stir in a little more melted coconut oil until it’s thin enough to coat each truffle smoothly. I’ve had batches where I needed an extra tablespoon of oil, and that’s completely fine.
Truffle Storage
I keep mine in an airtight container in the freezer, and they hold up for a solid three months. Honestly, they might be even better frozen because the chocolate shell gets a satisfying snap when you bite into it. They’ll also last about a week in the fridge if you prefer them softer. I’ve packed them in small boxes for holiday gifts, and they travel well as long as you keep them cold. If you’re into making keto treats for gifting, my keto toffee and keto coconut joys also box up nicely.
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.
In a small bowl, mix together nut milk, coconut oil, sweetener and vanilla. Set aside.
2
Get a medium bowl
In a medium bowl, mix together almond flour, coconut flour and salt.
3
Mix the wet & dry
Pour wet ingredient mixture into the dry ingredients and mix until combined.
4
Stir in the chips
Stir in 1 1/2 tablespoons chocolate chips.
5
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.
6
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.
7
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.
8
Freeze it
Place back into the freezer for 20 minutes to set.
Nutrition
Per serving: 1 ball
Calories
98
Fat
9g
Protein
1.5g
Total carbs
5.3g
Net carbs
1.5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Question before I attempt these, does the dough need to chill before I roll it or can I go straight to shaping? Your recipes have never steered me wrong so I want to get this one right. Thanks!
98 calories each?! I ran the erythritol through the blender first since it never really dissolves in a no-bake dough, and the truffles came out smooth instead of sandy. SO worth the extra minute!
Something I didn’t expect: coconut oil in the coating hardens fast, so once you start dipping you really can’t stop. My partner found this out when he came to chat mid-batch and I handed him a spoon and pointed at the chocolate. He ended up finishing the dipping while I held the bowl. His came out neater than mine, which he will absolutely bring up every time we make these. Have everything set up before you melt anything.
Troy, the coconut oil does not wait. I set up the sheet pan and dipping fork before I melt anything, or I’m chasing it. Your partner is going to bring up that neatness score every single batch.
The chocolate shell makes a little snap when you bite in and four people turned their heads at once at the cookout. That sound started a whole thing. Ended up explaining what almond flour was to three people who don’t care about keto at all, they just wanted to know why these tasted better than the Oreos on the table. Going to need to make two batches next time.
I have a silicone truffle mold I use for candy recipes and was thinking of using it here instead of rolling and dipping. Do I need to pour chocolate in first to make a shell, then press the dough in and seal the bottom? Or will the dough hold firm enough to just press it straight in? Asking because they’re traveling to a cookout this weekend.
Silicone molds need a shell. Spoon the melted chocolate in, swirl the mold until the chocolate coats all the way up the sides, then freeze for about 10 minutes to set. Press the dough in after that. Don’t fill it flush with the rim because you still need to pour a thin layer of chocolate on top to seal it. One more freeze, then pop them out. Since they’re traveling, keep them frozen until you leave and pack them in a cooler. They hold way better cold.
The shell layering finally clicked, I kept trying to just press the dough straight in. Made them the night before and packed them frozen for the drive.
Batch six and I started letting the dough rest in the freezer for about ten minutes before rolling. Balls hold their shape instead of spreading when you press them. Dipping goes so much faster.
Swapped Cacao Bliss for straight 100% cocoa and threw in a pinch of espresso powder with the melted Lily’s. Bitterness cuts the sweetness well. Tastes more like a chocolate shop than candy. Only note: needs a full hour in the fridge to set with this swap (mine were still soft at 30 min). Four stars until I try the Cacao Bliss version, betting it’s even better.
Espresso powder with 100% cocoa is a good call. The darker chocolate takes longer to firm up, so an hour tracks. Try it with the Cacao Bliss when you get a chance, the coating sets faster and has a different snap.
Made these half-expecting the almond and coconut flour to be gritty and now they’re hidden in the back of my freezer because they’re better than any cookie dough ball I used to make before keto.
Making these for a birthday this Saturday and want to prep Friday night. Once they’re coated and chilled, can I just leave them in the fridge or do they need the freezer to stay firm? Worried the chocolate goes soft overnight.
Fridge is fine for one night. Once the coating’s set it stays firm, won’t go soft on you. I still freeze mine because the shell gets a better snap, but that’s just my preference.
Been hunting for a keto cookie dough that actually tastes like cookie dough for months (not just sweetened almond flour shaped into a ball). These are the first ones that hit. The chocolate sets firm, the inside tastes like the real thing, and 1.5 net carbs per truffle is almost hard to believe.
My sister is staying with me next week and she’s allergic to tree nuts, so almond flour is out. I’ve used sunflower seed flour as a swap in other keto baking with mixed results. It absorbs moisture differently and sometimes turns a little greenish after a day or two (harmless, just looks weird). Since this recipe uses both almond and coconut flour, I’m not sure if swapping just the almond portion would throw off the texture or make the dough too wet to roll into balls. The coconut flour is doing some of the structural work, so I’m wondering if that buffers the swap enough or if you’d need to adjust the amounts. Would a 1:1 swap be worth trying, or is the almond flour pretty load-bearing here?
Sunflower seed flour 1:1 for the almond portion should be fine. The coconut flour holds enough structure that the dough still rolls into balls. I’ve had readers make that swap with good results.
Batch five or six at this point. I started rolling mine closer to the half inch side after the second time and the chocolate-to-dough ratio is so much better that way. Also switched to Lily’s dark chocolate chips for the coating and the whole thing ends up less sweet, which I actually prefer. Four stars only because I keep eating them before they’re done chilling, which is a personal failure I keep repeating.
Half inch is better for the ratio, good call. I’ve used Lily’s dark for the coating too and yeah, way less sweet. Eating them before they’re chilled is basically just the test batch.
Three batches in March and I’m not apologizing. Figured out if you chill the dough about 10 minutes before rolling, the chocolate coating goes on way cleaner and doesn’t pull apart when you dip.
Cold dough, warm chocolate – that contrast is the whole trick. I’ve skipped the chill step before and the shell looked rough. Three batches in and you’ve got it.
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.
