Keto Low Carb Cookie Dough Bark
Craving cookie dough without the sugar? 🍪✨ This keto low carb cookie dough bark is rich, chewy, and coated in smooth chocolate for the perfect guilt-free treat. It’s a simple no bake dessert that supports weight loss, glucose control, and steady energy.
Ready with just a few pantry ingredients and perfect to keep in the freezer whenever a sweet craving hits.
Ingredients
Method
- Line a small tray, plate, or chopping board with baking paper.
- Mix the almond flour, melted coconut oil, and sugar-free maple syrup until a soft cookie dough forms.
- Fold in 40g of the sugar-free chocolate chips.
- Press the dough into the lined tray, about 0.5–1cm thick.
- Melt the remaining 130g of chocolate chips in the microwave in 20-second intervals, stirring between each, or melt over a double boiler.
- Pour the melted chocolate over the cookie dough and spread evenly.
- Freeze for at least 1 hour, or until completely firm.
- Break or cut into pieces and enjoy.
- Store in an airtight container in the freezer for up to 2 months. Let it sit at room temperature for 2–3 minutes before eating for the best chewy texture.
Notes
Pro tip: Press the cookie dough layer thin and even before adding the chocolate — it makes breaking the bark into clean pieces much easier once frozen.