Cookie dough pie Recipe

Name: Cookie dough pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Almond flour; 2 tbsp coconut flour; 1/4 tsp salt; 1/2 tsp xanthan gum; 4 tbsp melted butter; 1/2 cup etrythritol; pinch salt; 4 tbsp softened butter; 1/2 cup Almond flour; 1 tbsp coconut oil; 1/2 tsp vanilla extract; 3 tbsp etrythritol; 30 grams sugar free chocolate chips or Hershey chocolate bars cut up; 8 oz cream cheese; 4 oz heavy whipping cream (1 cup whipped ); 1 tsp vanilla extract; 1/2 cup etrythritol

Servings: persons

1 cup Almond flour
2 tbsp coconut flour
1/4 tsp salt
1/2 tsp xanthan gum
4 tbsp melted butter
1/2 cup etrythritol
pinch salt
4 tbsp softened butter
1/2 cup Almond flour
1 tbsp coconut oil
1/2 tsp vanilla extract
3 tbsp etrythritol
30 grams sugar free chocolate chips or Hershey chocolate bars cut up
8 oz cream cheese
4 oz heavy whipping cream (1 cup whipped )
1 tsp vanilla extract
1/2 cup etrythritol

1
For the crust.
2
Pre-heat oven to 350F.
3
Combine almond flour, coconut flour, xanthan gum, and salt and mix well with a whisk.
4
Melt butter and add in the sweetener.
5
Combine with the dry ingredients using a spatula.
6
Line an 8 inch casserole dish with parchment paper.
7
(9x6 (8x8)
8
Bake for 20-25 minutes until the crust has a light golden brown color.
9
Let cool in the dish for 10-20 minutes and remove by lifting up parchment paper.
10
Don't try to take it off the paper yet.
11
Move to the fridge to continue cooling for about one hour.
12
It will be ready to handle after that
13
For cookie dough.
14
Measure out almond flour and add in a pinch (1/16 of a tsp) of salt and whisk together.
15
Cream together softened butter, oil, vanilla, and sweetener (if using granulated mix this in with the dry ingredients).
16
Fold in chocolate chips and let chill for about 10 minutes in the fridge.
17
On wax paper spoon or pipe out approximately 20-22 dollops of cookie dough
18
Place in the freezer for 5 minutes and then place in a bowl or baggy to chill in the fridge until your no bake cheesecake filling is ready
19
For no bake cheesecake.
20
Whip 4 oz of heavy cream and 1/4 cup sugar equivalent with an electric mixer on high.
21
(you can add a pinch of xanthan gum to the cream and it will whip right up!)
22
Combine 1/4 cup sugar equivalent with softened cream cheese and vanilla extract until very smooth.
23
Fold the whipped cream and cream cheese together until full combined.
24
Fold in cookie dough pieces and spread on to the crust in a big mound.Let chill for at least an hour

1120

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Almond flour, 2 tbsp coconut flour, 1/4 tsp salt, 1/2 tsp xanthan gum, and more.

Yes, Cookie dough pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cookie dough pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions