This super quick-to-make, edible keto cookie dough recipe is the ultimate gluten-free sweet treat that you can make in under 20 minutes and serve to your friends and family.
Ingredients and substitutions
Almond flour - At first, I tried to make these chocolate chip cookie dough with a blend of coconut and almond flour. The texture was okay and I admit that, made with a blend of two flours, the dough balls will stay firm for a longer period of time at room temperature. However, I didn't like the texture; it lacked the creaminess and softness.
Sweetener - Use powdered sweetener of your choice, such as Swerve, Sukrin, Allulose, or Monk fruit.
Sugar-free chocolate - Sugar-free chocolate chips from Lily's are perfect for this recipe, but any keto-friendly chocolate bar will work. Just chop it into small squares and fold them into the dough.
Vanilla and salt - These are basics, but you can choose other flavorings that you like. You can add almond or orange extract instead of vanilla.
Butter - Use unsalted melted butter.
Heavy cream - You can substitute heavy cream with full-fat milk or almond milk, if you like.
This is the easiest keto dessert recipe you can imagine. All you need to do is combine the almond flour, sweetener, and salt in a large mixing bowl.
Then add the melted butter, heavy cream, and vanilla. Mix well with a hand mixer or a spatula. Add the chocolate chips and fold them into the dough.
Form 10 even balls (around 30g each) and freeze for 30 minutes. Serve and enjoy! These little sweet bites will stay firm for a long time, so don't worry about them quickly melting at room temperature and losing their shape .
Don't like chocolate (I hardly can imagine such a person!)? Then use crushed walnuts, pistachios, or pecans instead.
Too little chocolate? You can always make a chocolate glaze and cover our keto chocolate chip dough balls with it, then chill until solid.
Carbs in sugar-free cookie dough
If I tell you how many carbs are in these healthy keto snacks, you'll go ahead and eat the whole thing in one sitting. Okay, I’ll tell you! You'll get 10 low carb cookie dough balls with only around 2g net carbs per serving; one serving equals one ball.
Yes, you can! Freeze it in an air-tight container for up to 3 months. Thaw in the fridge overnight before serving.
Unfortunately, you can't. Coconut flour and almond flour are completely two different flours with different water absorption levels. It makes it impossible to swap one with another without changing the rest of the recipe.
The cookie dough that we use when we bake cookies and the one that we use to create our edible cookie dough fat bombs aren’t the same. This recipe has no eggs in it and the other ingredients are fine to consume straight from the package. It makes this recipe safe to consume in its raw state.
More low carb recipes
Edible keto cookie dough recipe
- 1 cup (100g) almond flour
- 3 tbsp powdered sweetener, such as Swerve, Sukrin, Monk fruit, or allulose
- ½ tsp kosher salt
- ¼ cup (55g) or ½ stick unsalted butter, melted
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- ⅓ cup (55g) keto-friendly chocolate chips or chopped chocolate bar, such as Lily’s
- In a large mixing bowl, combine the almond flour, sweetener, and salt.
- Then add the melted butter, heavy cream, and vanilla. Mix well with a hand mixer or a spatula. Add the chocolate chips and fold them into the dough.
- Form 10 even balls and freeze for 30 minutes.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com