Keto Cookie Dough

This keto cookie dough recipe is a super simple and delicious way to satisfy your sweet cravings! Ready in just 5 minutes and just 1.6g net carbs per portion.

Jump to:

• Ingredients
• Instructions
• Uses
• Substitutions
• Flavor Variations
• FAQs
• Storage
• More easy keto desserts
• Recipe

I love cookies! I love them so much that I have an absolute TON of cookie recipes on my website, from keto chocolate chip cookies to peanut butter cookies. And yes, I have even written this Keto Cookies Cookbook.

However, we all know what the best part of making cookies is:

Tasting the dough!

We're skipping the baking step - no egg required either - and get to enjoy an almost instant dessert. You can roll the dough into bite-size balls and enjoy as an energy ball or fat bomb or roll into smaller balls and fold into ice cream.

You can also save on the rolling and stir through low carb porridge or in a chia pudding.

By the way, I now have two cookie dough recipes on my website - my Sugar Free Cookie Dough is also gluten-free and uses just almond flour. If you test both, let me know which is your fave.

Ingredients

Here are the ingredients you need to make this dairy-free and sugar free cookie dough recipe:

• Almond flour - regular almond flour, ground blanched almonds and super fine almond flour all work.
• Coconut flour
• Pinch of sea salt
• Coconut oil - melted and cooled. Don't use it boiling hot or the chocolate chips could melt.
• Vanilla extract - optional, but really elevates the taste
• Allulose syrup - I used the Wholesome allulose syrup. Any sugar free syrup will work, or replace it with a powdered sweetener. The syrup gives the recipe a wonderfully smooth texture.
• Chocolate chips - I used sugar-free chocolate chips, but you could also use dark chocolate chips (85% cocoa content minimum) or a chopped up chocolate bar.

Instructions

(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutrition information at the bottom of the post.)

1. In a small mixing bowl, add the almond flour, coconut flour and salt. Stir to combine.
2. Add the allulose syrup, melted and cooled coconut oil and vanilla and mix well to combine. Taste and adjust sweetener, adding more if you prefer.
3. Last, fold in the sugar free chocolate chips.

Now, decide if you want to roll the cookie dough into 6 single serve dough balls (each is 1 tablespoon of dough) or into 60 small balls to use in yogurt, porridge or desserts.

Enjoy immediately or for firmer balls, place in the refrigerator for 30 minutes - 1 hour.

Uses

Quick sweet treat. Simply enjoy the dough with a spoon or roll it into keto cookie dough bites.

Cookie dough ice cream. Jazz up sugar free vanilla ice cream or this keto chocolate ice cream with mini cookie dough balls.

Cake or dessert topper. I recently topped my Keto Peanut Butter Cheesecake with keto cookie dough balls. I also imagine that they would be a lovely addition stirred into my Peanut Butter Mousse.

Substitutions

No Almond Flour: To make this recipe nut free, swap out the almond four for sunflower seed flour or sesame seed flour. I like to use a 50 / 50 blend of the two.

No coconut flour: Use 6 tablespoons of additional almond flour in place of the coconut flour.

Using dairy: This recipe is dairy-free. However, if dairy is not an issue for you, feel free to replace the coconut oil with butter.

Sweetener: Any liquid sugar free sweetener works in the recipe. You can also use powdered sweetener (1.5-2 tablespoons) such as powdered erythritol, allulose or monk fruit sweetener. In this case, also add 2 tablespoons of almond milk or heavy cream. Powdered sweetener will work better than granulated.

No chocolate chips: Use cacao nibs, coconut flakes or crushed nuts such as walnuts, pecans, hazelnuts or almonds for added texture. Or simply chop up 90% dark chocolate or a sugar free chocolate bar.

Add protein: Replace ¼ cup of the almond flour with collagen like in this protein cookie dough.

Flavor Variations

This recipe for keto edible cookie dough is just the beginning! Here are some ideas how you can change up the flavor depending on your mood and the time of year.

• Chocolate cookie dough - add 1 teaspoon of unsweetened cocoa powder to the batter.
• Peanut butter cookie dough - add 1 tablespoon of peanut butter.
• Lemon cookie dough - for a zesty variation, omit the chocolate chips and add 1 teaspoon of lemon juice plus 1 teaspoon of lemon zest
• Christmas cookie dough - leave out the chocolate chips and add 1 teaspoon of pumpkin spice or ½ teaspoon of cinnamon, ¼ teaspoon of ginger and ¼ teaspoon of nutmeg plus a pinch of cloves or mace.

FAQs

How do I make my cookie dough softer?

For a softer / stickier cookie dough add a splash of almond milk, coconut cream or heavy cream.

How do I make the dough firmer?

For a firmer cookie dough, either place in the fridge or add more coconut flour.

Can you bake cookies with this dough?

In theory, yes! I admit that I ate my dough before I could give this a try. But if you want to give it a go, heat the oven to 180C / 350F electric or 160C / 320F fan-assisted and bake 8-12 minutes depending on size and thickness.

Use a baking sheet lined with parchment paper and let cool fully before touching.

Storage

Fridge: Store this vanilla chocolate chips cookie dough in the fridge for up to 2 weeks.

Freezer: It's possible to freeze cookie dough for up to 3 months. I recommend that you first roll it into single serve balls or into mini balls, depending on how you intend to use the recipe.

To thaw: Defrost in the fridge overnight. Or, if you want a quick keto treat, take one ball out of the freezer and let it come to room temperature. It will defrost within one hour.

More easy keto desserts

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