Edible Keto Cookie Dough

Standing at my kitchen counter at 11pm with a spoon in hand, I finally cracked the code on keto cookie dough that actually satisfies that late-night craving without the guilt trip. The first time I made this, I ended up eating half the batch straight from the bowl while my husband pretended not to notice from the couch.

Last summer I brought a batch to a barbecue where half the guests were doing keto and the other half were skeptical of anything healthy. The bowl was empty within twenty minutes, and my friend Sarah actually asked if I was sure it was low-carb because she couldnt stop eating it.

Ingredients

• Almond flour: Blanced superfine creates the smoothest texture, regular almond flour can leave you with a gritty dough that reminds you youre eating healthy food
• Coconut flour: Just a quarter cup helps absorb moisture and gives structure without drying everything out
• Powdered erythritol: Granular sweeteners never dissolve completely in no-bake recipes, leaving that dreaded crunchy sweetness
• Sea salt: A quarter teaspoon might seem small but it cuts through the richness and makes chocolate chips pop
• Unsalted butter: Softened to room temperature makes all the difference between fluffy dough and a greasy mess
• Vanilla extract: Two teaspoons feels generous but artificial extracts need that extra quantity to shine through
• Heavy cream: Add this gradually because different brands of flour absorb moisture differently
• Sugar-free dark chocolate chips: These are non-negotiable for authentic cookie dough flavor, regular chips will spike you right out of ketosis

Instructions

Whisk the dry foundation:

In a large bowl combine the almond flour, coconut flour, powdered erythritol and sea salt until no lumps remain

Build the creamy base:

Add the softened butter and vanilla extract, mixing with a spatula or hand mixer until the dough comes together in soft clumps

Find your perfect texture:

Pour in the heavy cream one tablespoon at a time, letting the dough absorb each addition before adding more

Fold in the chocolate:

Gently stir in the sugar-free chocolate chips until evenly distributed throughout the dough

Taste and adjust:

Dip a spoon in and add more sweetener if needed, remembering the flavor intensifies after chilling

Choose your adventure:

Serve immediately for a softer texture or refrigerate for 15 minutes when you want it firm enough to scoop into perfect rounds

Save

My mom, whos been baking traditional cookies for forty years, tried this and actually said she might prefer it to the real thing. That sentence alone makes this recipe worth keeping in your back pocket for every gathering.

Making It Your Own

The beauty of this dough is how forgiving it is once you understand the base ratios. A tablespoon of peanut butter transforms it into something reminiscent of those famous cookie shop peanut butter chocolate chip combinations.

Storage Solutions

This dough keeps beautifully in the refrigerator for up to five days, though in my house it rarely sees day three. Portion it into small containers if you need built-in portion control because standing at the fridge with a spoon is dangerous territory.

Serving Ideas Beyond The Bowl

Roll the dough into tablespoon sized balls and freeze them for instant portion controlled treats. I also like pressing the dough into a lined baking pan and cutting it into squares for something that looks fancy but takes zero effort.

• Press into a tart shell and top with whipped cream for an instant keto dessert bar
• Crumble over keto ice cream for a cookie dough crunch situation
• Mix a spoonful into your morning coffee for a mocha cookie dough twist

Save

Life is too short to feel guilty about eating cookie dough straight from the bowl.

Recipe FAQs

→ Can I make this dough dairy-free?

Yes, substitute butter with coconut oil and heavy cream with coconut cream for a dairy-free version.

→ How can I adjust the sweetness?

Taste and add more powdered erythritol or preferred keto sweetener to reach your desired sweetness level.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.

→ Can this dough be made nut-free?

Yes, replace almond flour with sunflower seed flour to create a nut-free option.

→ Is baking required for this dough?

No baking needed. The dough is safe to eat as is and can be served immediately or chilled for firmness.