Edible Keto Cookie Dough

I was ten minutes into a desperate sugar craving when I remembered I could actually eat cookie dough without baking it first. The revelation felt like finding twenty bucks in a winter coat pocket.

My sister looked at me like I had lost my mind when I handed her a spoon and said just trust me. She texted me at midnight that same night asking for the recipe.

Ingredients

• Almond flour: Superfine blanched almond flour creates that unmistakable cookie dough texture without any gritty graininess
• Coconut flour: Just a quarter cup helps absorb moisture and gives the dough structure without overpowering the flavor
• Powdered erythritol: Powdered sweetener dissolves seamlessly into the dough so you do not get any gritty sugar crystals
• Sea salt: A tiny pinch balances the sweetness and makes those chocolate chips pop
• Unsalted butter: Softened butter creates that creamy rich texture that makes cookie dough so addictive in the first place
• Vanilla extract: Do not skimp here because good vanilla is what bridges the gap between ingredients and actual cookie flavor
• Heavy cream: This is your secret weapon for achieving the perfect scoopable consistency
• Sugar-free dark chocolate chips: Use the best quality you can find because they carry half the flavor experience

Instructions

Whisk the dry ingredients together:

Combine the almond flour coconut flour powdered erythritol and sea salt in a large bowl making sure to break up any clumps

Cream in the butter and vanilla:

Add the softened butter and vanilla extract then mix everything with a spatula or hand mixer until a soft dough starts coming together

Add cream gradually:

Pour in the heavy cream one tablespoon at a time watching how the dough transforms until it reaches that perfect edible consistency

Fold in the chocolate chips:

Gently stir the sugar-free chocolate chips throughout the dough making sure they are evenly distributed in every bite

Taste and adjust:

This is your chance to add more sweetener or a pinch of cinnamon if you want to customize the flavor

Chill or serve immediately:

Either dive in right away or refrigerate for fifteen minutes if you prefer a firmer more scoopable texture

Save

This became my go-to dessert for dinner parties because nobody believes it is actually keto until I show them the nutrition facts.

Making It Your Own

I have discovered that a tablespoon of peanut butter swirled into the dough creates this incredible chocolate peanut butter cup situation that my kids go absolutely crazy for.

Texture Secrets

The first time I made this I used regular almond flour instead of superfine and ended up with something that felt like wet sand. That mistake taught me that ingredient texture matters just as much as the ingredients themselves.

Storage And Serving

I keep a batch in the refrigerator at all times because sometimes life calls for emergency cookies that you do not have to bake.

• Roll the dough into balls and freeze them for grab and go snacking
• Let chilled dough sit on the counter for five minutes before serving for the best texture
• This dough keeps perfectly in the fridge for up to five days if it lasts that long

Save

Some of my favorite kitchen memories have started with a spoon and this exact recipe.

Recipe FAQs

→ What makes this dough keto-friendly?

It uses low-carb flours like almond and coconut flour and a sugar-free sweetener, keeping net carbs minimal.

→ Can I make it dairy-free?

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

→ How should I store leftovers?

Keep leftovers airtight in the refrigerator for up to 5 days to maintain freshness and texture.

→ What adds texture and flavor to this dough?

Sugar-free dark chocolate chips provide crunch, while vanilla extract enhances the creamy base flavor.

→ Can the dough be made firmer?

Chill the dough in the refrigerator for 15 minutes to achieve a firmer, scoopable consistency.