Keto Cookie Dough

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5 from 395 votes
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Satisfy your cookie dough craving with my keto cookie dough recipe. There are no raw eggs, no grains, and NO sugar!

Craving more no bake keto desserts? Try my keto chocolate mousse, keto no bake cookies, keto fat bombs, and no bake keto cheesecake next.

keto cookie dough.

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 (looking at you, vegan cookie dough!). Since dabbling in a keto diet, my family has been begging me to create a low-carb recipe, so I finally did it!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto cookie dough
  4. Arman’s recipe tips
  5. Storage instructions
  6. More keto cookie recipes you’ll enjoy
  7. Keto Cookie Dough (Recipe Card)

Why I love this 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 and turn it into just about any flavor you want.

★★★★★ REVIEW 

“So yummy and does not raise the blood sugar of my T1D daughter!”Maria

Ingredients needed

  • Almond flour. I prefer using blanched almond flour over almond meal or traditional almond flour, as the skins of the almonds are removed prior to becoming a flour state. It also has a lighter texture instead of gritty. 
  • Coconut flour. Adds a thicker, cakey bite that enhances the cookie dough texture. 
  • Granulated sweetener. I used my keto powdered sugar, but you can use any sugar-free sweetener, like allulose. 
  • 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. 
  • Sugar-free chocolate chips. A must for any good cookie dough recipe! You can also use a chopped-up sugar-free chocolate bar.

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Combine dry ingredients. In a large mixing bowl, combine the dry ingredients. 

Step 2- Add the rest of the ingredients. Add the rest of the ingredients (except the chocolate chips) and mix to combine. 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. 

low carb 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. 
  • Shape the cookie dough. If I’m making this to share with friends, I find using a cookie scoop to scoop out cookie dough balls is easier. 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.

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 store it in the refrigerator for up to two weeks. 

To freeze: Store leftovers in a freezer-safe container and freeze for up to six months. Let it thaw overnight in the fridge.

keto edible cookie dough.
edible keto cookie dough
5 from 395 votes
Satisfy your cookie dough craving with my keto cookie dough recipe. There are no raw eggs, no grains, and NO sugar!
Servings: 4 servings
Prep: 2 minutes
Cook: 3 minutes
Total: 5 minutes

Ingredients  

Instructions 

  • In a small mixing bowl, combine your blanched almond flour, coconut flour and granulated sweetener of choice. 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 through 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. 

Nutrition

Serving: 1ServingCalories: 143kcalCarbohydrates: 6gProtein: 3gFat: 13gSodium: 7mgFiber: 4gCalcium: 29mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published July 2020, updated and republished July 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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:-)

  3. Soo I found this recipe but I didn’t have the liquid sweetener so I used 1/2 tbsp extra of my swerve, a bit more oil, and a little water. I loved it but definitely want to try to make it how it is intended to be made! But thank you for the simple recipe!!!

  4. 5 stars
    Love these. So easy to make. I didn’t have keto liquid sweetener of any kind, so I just used whipping cream (38% cream) instead. Then to help with portion control, I rolled them into balls and refrigerated them til firm then transferred them to Tupperware in the fridge. A simple to make a treat for when the urge for something sweet hits. Thanks.

  5. Oh wow!
    Never have I been so excited to see such amazing recipes with minimum ingredients .
    yummy tasty and delicious.

    Where have you been ?
    God Bless for all these recipes especially the
    Sugar free

  6. I use peanut butter instead of “sticky sweetener” can’t go wrong with peanut butter and chocolate I can’t wait to get home when I know have some in the fridge waiting for me!! I’ve also portioned them out in cute silicone molds and when they are cool in the fridge they are easy to pop out and enjoy. Also wanna say that I’ve been “mixing” the ingredients in my vita mix (except the chocolate chips) and it’s makes it really smooth and more cookie dough like (less gritty). Thanks for sharing I’ve used this recipe several times!

  7. Yum! Even my pickiest eater son who can detect coconut oil or almond flour in anything liked it. We fooled him!

  8. I really love your recipes! Thank you for helping me on my Keto journey because as frustrating as it is to not lose weight like the other Keto champs, I am seeing much lower blood sugars and that’s the important thing! Again, thanks for so many yummy recipes! Cheers!

  9. I’m not on the paleo diet, could I substitute the almond flour with oat flour? Super excited to try this!

  10. I love your recipes for single-serving cookie dough! I just made one last night using leftover canned pumpkin puree and protein powder using a recipe from your site! 🙂

  11. What chocolate chips do you use that are sweetened with stevia? The ones you posted a link to are sweetened with evaporated cane juice.