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!
Ingredient Notes:
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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!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
- What is there to not to love about edible cookie dough? Okay, you can’t bake it I guess. But why would you want to when you can just eat it as is?
- No worries about food poisoning from raw egg!
- These are super quick to whip up and the whole family will enjoy the cookie dough!
It’s so easy to whip up dinner, dessert, or even snacks with this cute hand mixer. It’ll simplify just about any baking recipe by keeping all that mixing quick and easy. A good electric hand mixer like this one is a must for any kitchen, and they don’t take up much space. I’ve used this hand mixer for years and it’s my favorite! Get it on Amazon.
- Mix – 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. It’s a pretty simple, edible cookie dough recipe!
- Chocolate – 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. 😉
- Scoop – Use a small cookie scoop to drop balls of the keto cookie dough onto a baking sheet.
- Chill – Place the baking sheet in the freezer for one hour to firm up and then transfer to an air-tight container.
FAQs:
Nope! This edible cookie dough is made for eating as is, not baking into actual cookies. They’ll just melt if you try to bake them, so save yourself the trouble! If you want a homemade keto cookie, try my low carb snickerdoodles or these keto lemon blueberry cookies!
This keto cookie dough will last 5 days in the fridge if well covered, and up to 3 months in the freezer.
More Low Carb Dessert Recipes:
- Keto Apple Crisp
- Keto Peanut Butter Pie
- Keto Lemon Cookies
- Keto Chocolate Mousse
- Keto Blackberry Cobbler
- Keto Peanut Butter Balls
- Keto Maple Fudge Fat Bombs
Follow me on social for more recipe ideas & inspiration!
These cookie dough balls are the best of any cookie: the dough! Eat them cold right from the fridge or freezer anytime you need a sweet treat.
Ingredients
- 8 tablespoons butter, room temperature
- ¼ cup powdered sweetener
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon salt
- ¾ cup sugar free chocolate chips
Instructions
- 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.
Notes
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 ballAmount Per Serving: Calories: 59Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 52mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
Hi Karly, I really love your low carb recipes! I Have made several to date and have been very happy with the outcome, especially since my husband also has liked most of them.
On your Easy No Bake Keto Cookie Dough recipe you add a little molasses. I am interested in trying these but was thinking since I have Swerve Confectioner’s and Swerve Brown Sugar, I will try 1/8 cup of the Confectioner’s and 1/8 cup of the Brown Sugar. 🙂
Thanks, Noreen! Let us know how that goes! 🙂