I’m so excited to share my go-to keto cookie dough recipe with you today. Whether you’re looking for a quick snack, a satisfying dessert, or the filling for my Keto Cookie Dough Filled Cupcakes, this recipe has you covered. Plus, it’s gluten-free, sugar-free, and absolutely packed with flavor.
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Why You’ll Love This Keto Cookie Dough
If you’ve ever craved cookie dough but didn’t want the sugar or carbs, this recipe is a game-changer. It’s rich, buttery, and studded with sugar-free chocolate chips. It’s also completely safe to eat raw since we’re skipping the eggs and using keto-friendly ingredients.
Whether you call it keto edible cookie dough, keto cookie dough bites, or even keto cookie dough fat bombs, this treat is perfect for anyone following a low-carb or ketogenic lifestyle.
Ingredients for Keto Cookie Dough
Each ingredient in this recipe plays a crucial role in creating that classic cookie dough texture and flavor, minus the sugar and carbs. Let’s take a closer look at what you’ll need:
1. Coconut Flour or Almond Flour
This recipe can be made with either coconut flour or almond flour, depending on your preference.
- Coconut Flour: A fantastic low-carb flour that’s highly absorbent, giving this dough a dense, chewy texture. You’ll need far less coconut flour than almond flour since it absorbs more liquid. Start with the amount in the recipe and let it sit for a few minutes to thicken.
- Almond Flour: This is a milder, nuttier option that’s less absorbent than coconut flour. You’ll need to use more almond flour to achieve the right consistency. Add it slowly, stirring until the dough reaches your desired texture.
Both options are gluten-free and keto-friendly, so the choice comes down to your personal taste and pantry staples.
2. Sugar-Free Sweetener
To sweeten the dough without adding carbs, I use a powdered sugar-free sweetener. Options like erythritol, allulose, or an erythritol monk fruit blend works perfectly. The powdered version dissolves easily, creating a smooth and creamy texture. If you’re using a granulated sweetener, make sure it’s one that won’t leave a gritty texture.
3. Unsalted Butter
Butter is the star of this recipe. It adds richness, moisture, and that unmistakable cookie dough flavor. Make sure your butter is softened to room temperature so it blends seamlessly with the other ingredients.
4. Vanilla Extract
A good-quality vanilla extract brings warmth and depth to the dough, enhancing all the other flavors. Because what’s chocolate chip cookie dough without vanilla?
5. Salt
A pinch of salt balances the sweetness and brings out the flavors of the butter and vanilla. Don’t skip this step – it’s the secret to a perfectly balanced keto cookie dough.
6. Sugar-Free Chocolate Chips
What’s cookie dough without chocolate chips? I use sugar-free chocolate chips to keep this recipe low-carb, but feel free to use regular if you prefer. Mix most of the chocolate chips into the dough, and save a few to press into the sides for that picture-perfect look.
Step-by-Step Instructions for Keto Edible Cookie Dough
1. Combine the Dry Ingredients
In a mixing bowl, whisk together your chosen flour (either coconut or almond), the sugar-free sweetener, and salt. This ensures the ingredients are evenly distributed before adding the wet ingredients.
2. Add the Wet Ingredients
Next, add the softened butter and vanilla extract to the dry mixture. Stir until everything is well combined, and the dough begins to form. If you’re using almond flour, add it gradually until you reach the perfect dough consistency.
3. Mix in the Chocolate Chips
Fold in most of the sugar-free chocolate chips, reserving a few for the finishing touch. This step adds those delightful bursts of chocolate in every bite.
4. Let the Dough Rest
Allow the dough to sit for 5-10 minutes. This gives the flour time to absorb moisture and thicken. If the dough feels too soft after resting, you can add a little more flour to adjust the texture.
5. Shape the Dough
Using your hands, form the dough into balls of your desired size.
6. Add the Finishing Touches
Press the reserved chocolate chips into the sides of the dough balls for a polished, bakery-style appearance. Then, you’re ready to enjoy!
Tips for the Perfect Keto Edible Cookie Dough
1. Adjusting Texture
Err on the side of adding less flour, rather than more. The dough will thicken after sitting for a few minutes, and you don’t want dry cookie dough. If it’s too soft, add a bit more flour, one teaspoon at a time.
2. Make It Nut-Free
For those with nut allergies, stick with coconut flour and ensure your other ingredients are nut-free. Coconut flour works beautifully on its own and adds a subtle sweetness to the dough.
3. Storage Tips
Store your keto cookie dough in an airtight container in the refrigerator for up to one week. You can also freeze the dough for longer storage. Simply thaw at room temperature before enjoying.
Variations and Add-Ins
1. Peanut Butter Keto Cookie Dough
Stir in a spoonful of natural, sugar-free peanut butter for a nutty twist.
2. Keto Chocolate Chip Cookie Dough Fat Bombs
Add a splash of MCT oil or melted coconut oil to the dough to increase the fat content, turning these bites into keto-friendly energy boosters.
3. Cinnamon Roll Cookie Dough
Sprinkle in a pinch of ground cinnamon for a cozy flavor reminiscent of cinnamon rolls.
4. Double Chocolate Cookie Dough
Add a dash of unsweetened cocoa powder to create a rich, chocolatey version. You may want to slightly decrease the amount of flour added if you go with this variation.
FAQs
Is this cookie dough safe to eat raw?
Yes! This keto edible cookie dough contains no eggs or wheat flour, so it’s completely safe to eat raw. Just make sure your ingredients, like the flours, are fresh and food-safe.
Can I bake this dough?
This recipe is specifically designed to be eaten raw, so it won’t bake into traditional cookies (though of course, feel free to experiment at your own risk). For baked cookies, check out some of the other cookie recipes on my blog!
What’s the net carb count per serving?
Each serving (one ball) has approximately 1g of net carbs, making this a perfect low-carb treat.
Let’s Make Keto Cookie Dough Together!
I hope this recipe inspires you to treat yourself to something sweet and satisfying while sticking to your low-carb lifestyle. If you give this keto cookie dough recipe a try, I’d love to hear what you think! Leave a comment below, rate the recipe, and don’t forget to post a photo and tag me on Instagram so I can see your creations.
XO,
Sarah
Keto Cookie Dough
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 6 tbsp coconut flour or about 1 1/2 cups almond flour
- 1/2 cup powdered sugar-free sweetener 96g
- 1/2 tsp salt 3g
- 1/2 cup unsalted butter softened (112g)
- 1 tsp vanilla extract 5ml
- 1/2 cup sugar-free chocolate chips 112g
Instructions
- Combine the Dry Ingredients: In a mixing bowl, whisk together your chosen flour (either coconut or almond), the sugar-free sweetener, and salt. This ensures the ingredients are evenly distributed before adding the wet ingredients.
- Add the Wet Ingredients: Next, add the softened butter and vanilla extract to the dry mixture. Stir until everything is well combined, and the dough begins to form. If you’re using almond flour, add it gradually until you reach the perfect dough consistency.
- Mix in the Chocolate Chips: Fold in most of the sugar-free chocolate chips, reserving a few for the finishing touch. This step adds those delightful bursts of chocolate in every bite.
- Let the Dough Rest: Allow the dough to sit for 5-10 minutes. This gives the flour time to absorb moisture and thicken. If the dough feels too soft after resting, you can add a little more flour to adjust the texture.
- Shape the Dough: Using your hands, form the dough into balls of your desired size.
- Add the Finishing Touches: Press the reserved chocolate chips into the sides of the dough balls for a polished, bakery-style appearance. Then, you’re ready to enjoy!
Notes
- Coconut Flour vs. Almond Flour:
- Coconut flour is highly absorbent, so you’ll need much less compared to almond flour. Let the dough rest for 5-10 minutes after mixing to allow it to thicken.
- Almond flour requires more to achieve the same consistency because it’s less absorbent. Add it gradually until the texture feels just right.
- Sugar-Free Sweetener Options:
- Powdered sweeteners like a powdered or confectioners erythritol/monk fruit blends dissolve best for a smooth dough. Allulose also works well, but you may need to use more to achieve the same sweetness.
- Chocolate Chips:
- Use sugar-free chocolate chips to keep the recipe keto-friendly. Reserve a few to press onto the finished cookie dough balls for a polished look.
- Storage Tips:
- Store in an airtight container in the fridge for up to 7 days. For longer storage, freeze and thaw at room temperature before enjoying.
Love this cookie dough!