Low Carb & Keto Cookie Dough | Low Carb, nut free, sugar free, gluten free

Low Carb & Keto Cookie Dough

Let me paint you word picture of why I needed to make this low carb, keto cookie dough. Back in the days of eating high carb meals, and lots of flour, I really loved eating cookie dough straight out of the bowl, or even the tube. Picture a younger me, cuddled up with a bowl of cookie dough, and a spoon, and a marathon of America’s Next Top Model. So, now that’s it’s been years since I’ve had any sort of gluten-filled cookie dough (or even one with actual sugar), I need a substitute.

This low carb, keto cookie dough substitute was created to fill a cookie dough void, and while this recipe doesn’t taste exactly the same as the high-carb variety…it certainly helps to scratch that itch, all while being low carb, nut free, sugar free, gluten free and keto-friendly. Certainly in the “splurge” category, but totally worth it!

Serve this chilled – it’s so good, words can’t even describe!

Notes on making this keto cookie dough substitute:

  • This isn’t real cookie dough, and will not bake into cookies if you stick it in the oven. I actually have no idea what it would do, but probably melt into a puddle, and potentially burn.
  • I love quark – it’s a fermented dairy item, like yogurt, but much lower in calories. I bought mine at Whole Foods (I like the Elli’s brand), but you can also sometimes find it at Trader Joe’s. If neither of those is an option, you could easily use Skyr (basically, the Icelandic version of quark, but now more readily available) or Greek yogurt
  • The protein powder used in this recipe is already sweetened with stevia, but if you only have unsweetened protein powder, adding about 10 drops of a liquid stevia should sweeten this up nicely!
  • I would not recommend using a granulated sweetener here, as it’s likely to stay gritty

Low Carb & Keto Cookie Dough | Low Carb, nut free, sugar free, gluten free

Low Carb/Keto Cookie Dough

Yield: about 3/4 cup

Serving Size: about 1/4 cup

Calories per serving: 180

Fat per serving: 12g

Carbs per serving: 2.2g net

Protein per serving: 11.7g

Fiber per serving: 2.5g

Low Carb/Keto Cookie Dough


  • 1/4 cup (2 oz) quark (or skyr, or Greek-style yogurt)
  • 1/4 cup coconut manna/butter
  • 1 tbsp crème fraîche/mascarpone cheese (you can also use cream cheese, but it'll be much tangier)
  • 1 scoop (~30g) vanilla whey protein
  • 1/2 tsp vanilla extract
  • pinch of cinnamon
  • 1 square (1/4 ounce) unsweetened baker's chocolate


  1. Mix together all ingredients, except baker's chocolate.
  2. Chop up baker's chocolate and mix in.
  3. Chill in the fridge for about 15 minutes, to reach desired consistency.
  4. Serve chilled.


I have found all of these ingredients at my local Whole Foods, and a lot of them (quark & crème fraîche) at Trader Joe's,

You can also totally omit the protein and double the crème fraîche/mascarpone for an equally creamy and delicious experience!



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