Edible Low Carb KETO Cookie Dough Recipe

Sharing is caring!

This Keto Cookie Dough is a great treat that you can just grab when you craving something sweet and chocolatey.

I love being about to grab a handful of low carb cookie dough out of the fridge without regrets. It is like I am being bad, but I’m not! LOL

It is a way to trick your head into thinking you are being bad and munching like you used to, but instead of the bad sugar cookie dough, it is Keto cookie dough. Love it!

This cookie dough has all edible ingredients – no eggs or unpasteurized foods that will make you worry about getting some random bug like Salmonella.

We love cookie dough and chocolate chip cookies too. You can turn this low carb cookie dough into chocolate chip cookies with the addition of a few ingredients.

All you need to add is 1/2 teaspoon xanthan gum and 2 teaspoons of baking powder to the recipe to turn them into cookies. It is super simple and the cookies are amazing dipped in almond milk or your favorite milk!

I felt like a little kid eating the cookie the other day! It was awesome!

We are a participant in the Amazon Services LLC Associates Program. This blog contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Keto Cookie Dough Recipe

Here are the ingredients we used to make this edible cookie dough.

Almond Flour – We love using almond flour on its own to make all kinds of Keto baked goods. It is gluten free and keto friendly flour that is great base for so many keto recipes.

Sugar Free Maple Syrup – I recently discovered this Maple Syrup on Amazon Whole Foods Market delivery. I alway search sugar free and Keto when I am shopping virtually to see what new stuff has come out. This sugar free really pops the flavor in this cookie dough. I LOVE IT!

Sweetener – For this raw cookie dough, we used powdered monk fruit sweetener. Since the chips are stevia sweetened, this was a nice balance of keto sweeteners.

Coconut Oil – The moisture in this recipe comes from the coconut oil, but somehow the coconut flavor is masked by the maple syrup flavor. It works out well and has a nice balance of moisture and texture.

Sugar Free Chocolate Chips – To make keto chocolate chip cookie dough, you will need to add sugar free chocolate chips. Our favorite choice are Lily’s Dark Chocolate Baking Chips. They are sweetened with Stevia. It is a zero calorie botanical sweetener derived from the plant Stevia Rebaudiana. The Stevia gives Lily’s natural a richness and less sugar than typical chocolates. Lily is Fair Trade, Gluten-Free and Non-GMO.

Alternative Ingredients

Peanut Butter – If you want to add some peanut butter to the cookie dough to make peanut butter cookie dough, you can just add a tablespoon or two to the mix to punch up the peanut flavor.

A little goes a long way with peanut butter because the flavor dominates and pairs well with the maple flavor.

Coconut Flour – I know that some people like using coconut flour for keto baking. I love coconut flavor, but I feel like it should not dominate all other flavors. If you add coconut flour to this recipe, it will work great, but it will add more coconut taste to the recipe.

Nuts – You can add nuts to the cookie dough to make a nutty more crunchy dough. Just minus out the amount of chips and replace them with the same amount of nuts.

Tools & Supplies

• Large Mixing Bowl or Stand Mixer with Paddle Attachment
• Spatula
• Mixing Spoon
• Measuring Cup & Spoons
• Ice Cream Scoop

Storing Cookie Dough

You can store this cookie dough in the fridge in a sealed container for up to 2 weeks. I like to make a big batch and eat it over the course of those two weeks.

Freezing Keto Cookie Dough

You can freeze this cookie dough in a sealed container for up to 6 months. Roll them into little balls and take them out so you can eat them for the week. This is great way to portion control while you are on the Keto diet.

How to Make Keto Cookie Dough?

Start by adding the dry ingredients (almond flour and sweetener) into a large mixing bowl.

Mix the dry ingredients until full combined and so that there are no chunks.

Then, add your sugar free maple syrup and room temperature coconut oil.

Combine the dry and wet ingredients until a cookie dough mixture is formed.

Pour the chocolate chips on top of the dough and using a spatula fold the chips into the dough.

Use an ice cream scoop to make balls from the cookie dough to control portions.

Serve promptly or put in fridge to harden.

Sharing is caring!