You’ll love this keto cookie dough recipe! It’s an absolutely guilt-free edible dough that contains no eggs and is ready in one minute. A perfect low carb and sugar free treat.
What’s better than Keto chocolate chip cookies?
Keto cookie dough, of course!
Are you like me and get a warm fuzzy happy feeling when you’re thinking about healthy sweets… and healthy cookie dough? Well, if you’ve found this page, I’m guessing you KNOW what I’m talking about. NOW imagine how much better it will feel when you’re actually eating it 😉
I ALWAYS eat half the cookie dough when I make cookies – under the pretence that I’ve to to test if it’s just right. And gosh, it always tastes SO GOOD!
That’s why I thought it was time to make edible healthy cookie dough and took inspiration from Keto chocolate chip cookies. Obviously, as this recipe is a no bake dough, it does not contain egg.
Whether it’s miserable outside wherever you are or you just NEED A BREAK FROM IT ALL, a lil’ bit of cookie dough will seriously brighten your day.
Why is this sugar free cookie dough recipe the IDEAL QUICK DESSERT?
It is…
- ready in ONE MINUTE
- indulgent
- just the right side of soft and creamy
- kind of marzipan-ey, with delicious notes of vanilla
- stuffed with chocolate chips
- basically, instant pleasure.
HOW TO MAKE keto cookie dough:
★You don’t need any special kitchen equipment.★
- Get yourself a bowl and fork and mix almond flour, double/heavy cream, powdered sweetener, vanilla extract and sugar free chocolate chips.
- Now you can either roll the cookie dough into little balls like I did and decorate them with a chocolate ganache. Or…. eat it straight from the bowl 🙂
TOP TIP: In the US the stevia-sweetened dark chocolate chips by Lily’s are a good option. If you cannot get hold of sugar free chocolate chips, you can opt for dark chocolate with a minimum 85% cocoa content. I like the 90% chocolate by Lindt (Amazon aff links). Just break it into small pieces and you’re good to go!
You can also make your own sugar free chocolate chips! Homemade chocolate chips taste great and you will save $$$ or £££ over store-bought sugar free brands.
Can you FREEZE this cookie dough?
Absolutely! Desserts containing almond flour always freeze well. I froze the rest of my batch and gobbled a ball now and then when I felt I needed a treat 🙂
Try these RECIPE VARIATIONS!
Add a tablespoon of unsweetened chocolate powder to the dough and make choc choc chip cookie dough. Or use the dough as a no-bake crust for a decadent cheesecake! For a crumblier cookie dough simply add 1 tbsp of coconut flour.
Do you like no bake goodies as much as I do? Check out my almond butter chocolate pralines and these coconut tahini bliss balls!
Made this recipe? Give it a star rating below!
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Keto Cookie Dough (Chocolate Chip)
Ingredients
- 1 cup almond flour (100g) (to my UK readers - ground almonds work here, too, just add an extra couple of teaspoons as they're coarser)
- 1/4 cup double (heavy) cream (60g)
- 1/2 tsp vanilla extract
- 1 tbsp powdered sweetener or 2, depending how sweet you like it
- 1/4 cup dark sugar free chocolate chips (40g)
For the optional chocolate ganache:
- 20 g sugar free or dark chocolate
- 1 tbsp unsalted butter
Instructions
- Mix all ingredients in a bowl, adding the chocolate chips last.
- Don't forget to taste and adjust the sweetness to your taste!
- Roll into balls.
- If you're making the ganache, melt the chocolate and butter in the microwave (gentle heat!) or in a water bath. Mix. Fill into a plastic sandwich or freezer bag, pinch off a corner/poke a hole into it and get decorating. You can also fold baking paper into a triangular shape so it makes a funnel and pinch off the bottom. Alternatively, just dunk the balls in the melted chocolate mix.
Video
Notes
Nutrition
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Jen B says
This was just what I needed. Something to address my sweet tooth emergency in 1 minute flat! These are delicious! Made with coconut cream and swerve confectioners. Perfection straight from the bowl.
Katrin says
Glad to hear it! Sometimes you just need an emergency dessert
Pam says
Very good, sort of dry….. I used extra heavy cream because they were a little too crumbly and wouldn’t form balls.
Katrin says
Maybe your Almond flour was extra super fine, that’s why you ended up needing to use more liquid. I’m glad you made it work for you in the end though!
Barbara says
So delicious!!! We make these all the time
Katrin says
That’s so good to hear, thank you for taking the time to comment
Barb says
I used powdered stevia In the amount recommended and both my husband and myself felt it was way too sweet. I ended up making another batch without adding the sweetener and mixing the two batches together. It was still quite sweet so added other things to try to cut the sweetness down such as walnuts and pumpkinseeds along with a dash of cinnamon. If I make them again, i will cut the powdered sweetener down by 3 quarters as a starting point and gradually add in more if I feel it needs it.
Nice quick treat though, thanks for sharing.
Katrin says
Hi Barb, thanks for your comment. I think the problem might be the strength of your sweetener. I have used powdered stevia sweetener in the past and it has always been twice the sweetness of sugar. Erythritol, on the other hand, can replace sugar 1:1. Do check your stevia sweetener and see if this is the case (and please drop me a quick line so I know :)!
Sara says
Would you be able to substitute almond or coconut milk for the heavy cream so they are non-dairy?
Katrin says
Sure, that would work. I’d use coconut cream, to get a similar consistency.
Frankie says
So yummy! I already made a second batch. I doubled it and put them in the freezer!!
Katrin says
Awesome. I’m so glad you like it!!!
Dezirae says
Is there 3 carbs in one ball or the whole batch?
Katrin says
Hi! I’ve calculated the nutrition per ball. When I check my carbs, I go by net carbs. So it would be 3 total carbs minus the fibre content = 1.4 net carbs per ball. Hope this helps.
Cindy says
Do you think we can use all purpose flour instead of almond flour?
Katrin says
Yes, I think it can be substituted 1:1
AmyT says
Wondering about something good to use (lighter/less cholesterol) in place of the heavy cream?
Katrin says
Hi Amy, there has been plenty of research that proves cholesterol is nothing to worry about. It’s one of those old dietary recommendations we have been following blindly, such as “eat low fat”. In fact, without cholesterol our body would not be able to function. Here is an article you might find interesting – http://www.zoeharcombe.com/the-knowledge/we-have-got-cholesterol-completely-wrong/. If you don’t like the idea of heavy cream, you could try single cream or use half double cream and half milk? You might need a bit less of it as those options would be more liquid.
HTurner says
This was great but I added 1/4 tsp of butter flavoring, 1/8 tsp salt, and 1/8 tsp soda and it made it taste even better…more like real cookie dough!
Katrin says
Thanks for your comment and input! It’s always so interesting to see how recipes can be adapted. Have a great Easter weekend 🙂
Laurel says
I had also added butter and thought it still needed something to taste like “real” cookie dough…turns out it was baking soda! Thank you!
Katrin says
That’s so funny!! Glad you figured out what you thought is needed 🙂
Melissa says
Can I use liquid Stevia insyead of powdered sweetner?
Katrin says
You definitely can, but you may have to add a couple of spoonfuls of almond flour (or a tbsp of coconut flour) to achieve the same ratio of wet and dry ingredients.
Marleen says
Thanks for putting this out there!!!
Katrin says
Glad you like the idea!
Laural says
Tasty! I couldn’t find sugar free chocolate chips in my grocery store (so weird), so substituted with cacao nibs. Also used liquid stevia (about 6 drops). Tasted great! The bitterness of the nibs was cancelled out from the vanilla and stevia. Great for my keto diet. Have been wanting treats. Thank you!
Katrin says
Good to know you can use cacao nibs! I’m glad you enjoyed it. I’m actually making another batch today myself to have a goodie in the freezer 🙂
Linda says
Can you make these with another nut flour? I don’t like almond flour.
Katrin says
Of course, you could use coconut flour. Just make sure you use about half the amount as its much more absorbent.
Laurel says
Waaaaay less! I was super excited about making these the other day when I got a sudden sweet tooth and all I had on hand was coconut flour so I had been grateful for this question in the comments, but was disappointed in its execution — I used half a cup of coconut flour and did the rest of the recipe as dictated, but it did not blend well, I had to add much more cream and it still wasn’t right, so just a heads up for those who use a different flour, it will need some fine tuning! . . . However, the very next day I went out and got almond flour and tried again — delicious!! Finally satiated that craving!! Thank you 🙂
Katrin says
Hi Laurel, that’s good to know, so thank you for your comment! Coconut flour can be a bit tricky. Sounds like 1/3 would be enough then… I’ll have to try it out. I’m working on a chocolate chip mug cake recipe that uses coconut flour at the moment, so next time you have a chocolatey craving you should check back in!
Isa says
Wow, I’ve got to try these. We had your almond cream cheese pancakes on Sunday and they were fab. Cookie dough is next!
Vera says
Loving this idea. Thank you!
Jenny says
Nice one. Made them yesterday and they are so good. The hardest thing is keeping myself from going back again and again!!!
Katrin says
Oh yes, I know that feeling! I keep them in the freezer and like to take out a ball now and then 🙂