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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.
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Ingredients Method Notes

Ingredients
  

  • 100 g / 3.5 oz almond flour
  • 28 g / 1 oz melted coconut oil
  • 60 ml about 80g / 2.8 oz sugar-free maple syrup or allulose syrup
  • 170 g / 6 oz sugar-free chocolate chips divided
  • 40 g / 1.4 oz for the cookie dough
  • 130 g / 4.6 oz for the chocolate topping

Method
 

  1. Line a small tray, plate, or chopping board with baking paper.
  2. Mix the almond flour, melted coconut oil, and sugar-free maple syrup until a soft cookie dough forms.
  3. Fold in 40g of the sugar-free chocolate chips.
  4. Press the dough into the lined tray, about 0.5–1cm thick.
  5. Melt the remaining 130g of chocolate chips in the microwave in 20-second intervals, stirring between each, or melt over a double boiler.
  6. Pour the melted chocolate over the cookie dough and spread evenly.
  7. Freeze for at least 1 hour, or until completely firm.
  8. Break or cut into pieces and enjoy.
  9. 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

Macros (approx. per serving, based on 12 pieces): 145–165 kcal | 3–4 g protein | 13–15 g fat | 2–4 g net carbs.