This KETO COOKIE DOUGH recipe is the perfect sweet treat to grab and go! We all know that cookie dough is the best part of making cookies, so let’s just skip baking and eat this edible cookie dough instead!
I absolutely love to bake cookies and I can even make traditional cookies for my kids and totally avoid eating one after it’s baked…it’s the dough that gets me.
I can not resist cookie dough! It’s impossible!
Enter this edible keto cookie dough!
Please don’t try to bake these – the dough will just melt all over the place. This dough is meant to be eaten cold from the fridge, almost like a little cookie dough fudge ball. I seriously can’t get enough!
Butter: The base of our cookie dough is butter. I use salted.
Powdered Sweetener: We use and recommend Lakanto Powdered Sweetener. It’s all natural, keto friendly, and has zero impact on blood glucose. It tastes the closest to real sugar as well. Use code THATLOWCARBLIFE at the above link for 20% off your order.
Almond Flour: Be sure to use a finely ground almond flour, not almond meal, for the best texture. I have not tested this recipe with other flours.
Molasses: This one is optional, because it’s not technically keto as it’s made from sugar. That said, we’re just using a tiny amount and it really does give these that brown sugar flavor that you need in a cookie dough. Highly recommend.
Sugar Free Chocolate Chips: My husband prefers his cookie dough to be without chunks of chocolate chips, so I usually only add them to half the batter. Lakanto makes a great sugar free chip and so does Lily’s.
Vanilla: It’s not a cookie without vanilla!
You’ll notice above that we get a lot of our keto supplies from Thrive Market. I’ve shopped around and they seem to have the best prices and I love that you can sort the whole store by dietary needs. Their keto section is impressive, but we also grab snacks for the kids and more at Thrive!
It is a membership site, much like Costco, but we’ve found the plan to be well worth it. They have monthly and annual plans. Check it out here!
Beat the butter, sweetener, molasses, and vanilla in a mixing bowl until light and fluffy.
Beat in the almond flour and salt until well combined.
Stir in the chocolate chips by hand.
You can use any variety you prefer. My family likes milk chocolate, but I prefer semi-sweet. There’s no wrong answer here. 😉
Use a small cookie scoop to drop balls of dough onto a baking sheet.
Place the baking sheet in the freezer for one hour to firm up and then transfer to an air-tight container.
Store in the fridge for up to 5 days or in the freezer for up to 3 months.
More recipes like this:
- Keto Apple Crisp
- Keto Peanut Butter Pie
- Keto Lemon Cookies
- Keto Chocolate Mousse
- Keto Blackberry Cobbler
- Keto Peanut Butter Balls
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- Add the butter, powdered sweetener, molasses, and vanilla to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the almond flour and salt and mix until combined.
- Stir in the chocolate chips.
- Use a small cookie scoop to scoop 24 balls of cookie dough on a baking sheet.
- Place in the freezer to firm up for 1 hour and then transfer to a bowl, bag, or covered dish.
- Store, tightly covered, in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Molasses is not technically keto - it's the byproduct from boiling sugarcane. You may leave it out entirely if you're following a strict keto diet with a focus on clean ingredients. Otherwise, please know that this is adding less than 1 carb to each cookie dough ball, but it does help to give these a bit of a brown sugar flavor like you'd find in a traditional cookie dough.
Do NOT bake these. They're meant to be eaten cold and will not bake into cookies.
Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie dough ball
Amount Per Serving: Calories: 59Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 52mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
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