Keto Cookie Dough
This post may contain affiliate links. See my disclosure policy.
Satisfy your cookie dough craving with my keto cookie dough recipe. There are no raw eggs, no grains, and NO sugar!
Let’s be real; we all eat raw cookie dough even though we’re not supposed to. That’s why I’ve come up with quite a few edible cookie dough recipes. Since dabbling in a keto diet, my family has been begging me to create a low-carb recipe, so I finally did it!
I initially experimented with a no-bake version of my keto chocolate chip cookies, but found that it had too much nut butter flavor. Instead, I took inspiration from my cookie dough bites and just adapted them with keto ingredients. Using the right mix of low carb flours, along with softened coconut oil, yields an edible cookie dough that tastes like the real thing!
Table of Contents
Why make my keto cookie dough recipe
- No raw flour. Like my protein cookie dough, there’s no time spent heat-treating flour. Just mix everything together and dig in!
- Ready in minutes. I am all about desserts that offer instant gratification, and this recipe is precisely that.
- 2 grams of net carbs. That’s nothing compared to regular cookie dough!
- Easy to modify. I’m making keto chocolate chip cookie dough, but you can change it up to make just about any flavor you want.
★★★★★ REVIEW
“So yummy and does not raise the blood sugar of my T1D daughter!” – Maria
Key Ingredients
Here’s what goes into my low carb cookie dough, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Almond flour. I prefer using blanched almond flour over almond meal or traditional almond flour, as the almond skins are removed before the almonds are ground into flour. It also has a lighter texture, rather than being gritty.
- Coconut flour. Adds a thicker, cakey bite that enhances the cookie dough texture.
- Granulated sweetener. I used my keto powdered sugar, but allulose will work just as well. I don’t really like recommending monk fruit sweetener for this, as it can be a bit gritty and have a cooling effect.
- Sugar-free maple syrup. To bind the dry ingredients. I prefer to make my homemade keto maple syrup (it’s so easy!), but if you have some on hand, use that.
- Coconut oil. Adds a buttery texture. You want your coconut oil to be soft, not melted. Unsalted butter will also work.
- Sugar-free chocolate chips. A must for any good cookie dough recipe! You can also use a chopped-up sugar-free chocolate bar.
How to make keto cookie dough
Step 1- Combine dry ingredients. In a large mixing bowl, combine the dry ingredients.
Step 2- Add the rest of the ingredients. Add the remaining ingredients (except the chocolate chips) and mix until combined. Stir in the chocolate chips. If the mixture is too crumbly, add a spoonful of maple syrup or dairy-free milk.
Step 3- Serve. Enjoy immediately, or refrigerate for 30 minutes for a thicker, denser cookie dough.
Arman’s recipe tips
- Don’t melt the coconut oil completely. Otherwise, the cookie dough will be oily and melt the chocolate chips. The coconut oil should have the same texture as room-temperature butter. Of course, you can use butter.
- Make cookie dough balls. If I’m making this to share with friends, I find it easier to use a cookie scoop to scoop out cookie dough balls. If I really want to go the extra mile, I’ll even drizzle them with melted chocolate!
- Make keto cookie dough ice cream. Break the cookie dough into bite-sized chunks and fold it into keto ice cream.
Recipe variations
- Use different chocolate chips. Like sugar-free white chocolate, dark chocolate chips, butterscotch chips, or peanut butter chips.
- Or swap the mix-ins altogether. Try chopped nuts, raisins, almond butter, sugar-free candy, or coconut flakes.
- Enhance the flavor of the dough. Fold in one teaspoon of vanilla extract or coarse sea salt.
- Make peanut butter cookie dough. Omit the chocolate chips and add ½ cup of peanut butter.
Storage instructions
To store: Transfer leftover cookie dough to an airtight container and refrigerate for up to 2 weeks.
To freeze: Store leftovers in a freezer-safe container and freeze for up to six months. Let it thaw overnight in the fridge.
✅ Nutrition reviewed
“This keto edible cookie dough makes a fantastic low-carb dessert that sneaks in extra fiber and healthy fats. Because it’s refined sugar free, blood sugar levels are steady.” – Felicia Newell, MScAHN, RD, CPT.
Keto Cookie Dough
Video
Ingredients
- 1/2 cup blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons allulose
- 2 tablespoons keto maple syrup
- 1 1/2 tablespoon coconut oil softned, or butter
- 1-2 tablespoons sugar free chocolate chips
Instructions
- In a small mixing bowl, combine your blanched almond flour, coconut flour, and allulose. Mix well.
- Add your keto maple syrup and coconut oil and mix very well until fully combined. The mixture should resemble creamy cookie dough. Stir in the chocolate chips. If it is too crumbly, add some extra syrup or a few drops of liquid (milk works great).
- Either enjoy immediately or for a thicker, dense cookie dough, refrigerate for 30 minutes.
Notes
- Tips: See my recipe tips above for the best edible cookie dough.
- Leftovers: Keep in the fridge for two weeks or the freezer for up to 6 months.
Nutrition
More keto no bake desserts
- Keto chocolate mousse– Fluffy, airy, and with just 3 low-carb ingredients.
- Keto no-bake cookies– My 5-minute dessert fix that satisfies all the cravings.
- Keto fat bombs– Bite-sized balls that pack in tons of wholesome ingredients.
- No bake keto cheesecake– Rich, creamy, and melt-in-your-mouth delicious.
His recipes are the world‘s greatest!
Aw, thank you for the lovely comment and star rating, Barbara- I appreciate your kind words!
What flour would be a good substitute for your recipes that call for a tree nut flour? Asking because of a tree nut allergy. Thanks!
Hello Lisa! If you can’t tolerate almond flour, you can use sunflower seed flour. That’s the best and most accurate substitute for it.
Soooo good! What a treat
Thanks so much for your lovely review, Shir- cookie dough is just too good, especially this low carb one!
Delicious! Even the texture was like real cookie dough. I used stevia brown sugar and added a little vanilla too
Sounds perfect! Thanks so much for the feedback Nicole!
Just made some – easy to make AND delicious!
Thank you so much for your lovely review, Chet- glad you found my recipe easy and delicious!
Added a pinch of salt, used 3 tbs allulose sweetner, and just added a small splash of cream instead of syrup to bind it together. Love it!
Love those variations you did- thank you for sharing your feedback, Steph- I’m so glad you enjoyed the recipe 🙂
It must be so good. Why does it imcrease in size so much can you tell me?
Hi Mario- yes, of course. Let me know what measurements you want, and I can increase it for you.
Best keto cookie dough recipe EVER!
Looking for a sugar free/low carb recipe to curb sweettooth, this does it 1000%! So Happy you have found this. I used Swerve Brown Sugar, Monkfruit, Ghirardelli SF mini chips and Lily’s Peanut Butter chips. My heart is happy. Freezing pre- portion bites. I doubled the recipe and made my niece some woth regular sprinkles and white chocolate chips. Not low carb or sugar free for hers but a better choice than store bought. TY so much for sharing this!
Beth!! Thank you for your lovely comment- I love that you added peanut butter chips, too- I’ll have to get my hands on some of those sugar free ones (or make my own). Freezing pre-portioned bites is a great idea, as these do freeze really well!
It tasted great, I just wasn’t crazy about the fact that I could still feel the granulated sweetener when eating the dough. Next time I’ll use powdered:-)
Looks so yummy! But ran out of coconut oil! Any subs?thx!!
Butter!!