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.
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 ContentsWhy I love this recipeIngredients neededHow to make keto cookie doughArman’s recipe tipsStorage instructionsMore keto cookie recipes you’ll enjoyKeto 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.
How to make keto cookie dough
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.
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.
More keto cookie recipes you’ll enjoy
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.
Serving: 1ServingCalories: 143kcalCarbohydrates: 6gProtein: 3gFat: 13gSodium: 7mgFiber: 4gCalcium: 29mgIron: 1mgNET CARBS: 2g
Originally published July 2020, updated and republished July 2024
