Just because a dessert doesn’t gluten or sugar, doesn’t mean it can’t be good. This keto chocolate cookie dough cake is rich, decadent and fudgy. It’s the perfect low carb gluten-free sweet treat to satisfy your cravings!
Because a low carb lifestyle shouldn’t mean we can’t enjoy indulgence…right? I mean, we can’t live on salads and meat forever. We need cookies, and cakes, and cheesecakes.
Not every dessert that is labeled keto actually taste good, but I’m sure if you will give this one a try, it will quickly become a favorite. An easy low carb cake to whip up, and a hit with all who try it.
With a layer of raw chocolate chip cookie dough, almond flour crust, and a layer of rich chocolate ganache this Keto Chocolate Cookie Dough may be the best dessert ever.
Each layer is pretty simple to make. The big trick to this is using a springform pan to get pretty layers. But if you don’t care about pretty layers and just want to eat cookie dough cheesecake a deep dish pie plate works too!
Keto Chocolate Cookie Dough Cake Recipe:
- Make the crust. Combine together almond flour, cacao powder, swerve, and butter. Press into 7inch Springform pan. You can use a larger 9inch pan for “flatter” slices. Optional: Bake at 350 for 5-8 min.
- Make the dough. To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Mix all together, press onto cooled crust.
- To make the ganache heat the cream until bubbly in the microwave or a small saucepan. Pour over the chopped chocolate. Stir until the chocolate melts. Add the sweetener and stir until smooth. Transfer to a small blender or food processor. Process for a minute or two until thick and shiny. This step really ensures a smooth ganache topping. Pour onto the cake and spread gently.
- Can be refrigerated or served immediately!