This edible Keto Chocolate Chip Cookie Dough is rich and delicious, making it the perfect low carb dessert recipe. Best of all, it is egg free, sugar free, and gluten free and only takes 10 minutes to make.
Ingredients
- Almond flour - I recommend using a blanched or super fine almond flour for this keto chocolate chip cookie dough. It more closely resembles a traditional flour based cookie dough. (more keto cookie recipes)
- Monk fruit - This is my low carb sweetener of choice. In my opinion, it most closely resembles sugar. It doesn't have a weird aftertaste or cooling effect like many other sweeteners. This is my favorite brand (code PEACE for 20% off)
- Butter flavored coconut oil - If you can't have dairy or are vegan, this is an excellent plant based substitution for butter. It adds that rich, buttery flavor you would expect from regular butter (I use this brand)
- Almond milk - to make this edible keto cookie dough dairy free, I used almond milk. You can also use coconut milk, or any milk alternative you prefer. If you are not concerned with keeping it dairy free, heavy cream and half and half are also great choices.
Step-by-step Instructions
STEP 1: Add the almond flour, coconut flour, sweetener, and salt to a large bowl. Whisk until there are no visible clumps and the ingredients are well combined.
STEP 2: Add the wet ingredients (almond milk, melted butter, and vanilla) to the dry ingredients. Using a rubber spatula, mix until all ingredients are well incorporated. The texture should be thick like a traditional cookie dough - if necessary you can add a splash of almond milk if it is too dry, or additional coconut or almond flour to thicken it up.
STEP 3: Gently fold in the chocolate chips.
STEP 4: Scoop or roll the dough into 20 evenly sized cookie dough balls, about 1 ½ inches. Refrigerator for 30 minutes before serving.
Recipe Tips and Variations
- Storage: Store in an airtight container in the fridge for up to 5 days or in the freezer for 2 months.
- Make keto sugar cookies: Omitting the chocolate chips leaves you with a sugar cookie–type base. From there, try using different extracts to add different flavors—almond, caramel, and lemon, to name a few.
- Substitute brown sugar erythritol: In place of the monk fruit, use brown sugar erythritol to give this keto cookie dough that rice brown sugar flavor.
- Go nuts: Mix in some of your favorite nuts - peanuts, walnuts, and pecans are some of my favorites.
- Change up the chocolate: These are also delicious with are variety of low carb chocolate chips - milk chocolate, salted caramel or even white chocolate.
Frequently Asked Questions
Because this recipe does not contain eggs or leavening agents, they will not rise in the oven when baked.
Yes! In fact, these are delicious straight out of the freezer.
For this recipe, you can use any keto-friendly sweetener you prefer. My favorites are Lakanto Monk Fruit, King Arthur, and Swerve.
Other Recipes You Might Enjoy
Keto Chocolate Chip Cookie Dough
- Total Time: 10 minutes
- Yield: 20 Cookie Dough Bites 1x
Description
This edible Keto Chocolate Chip Cookie Dough is rich and delicious, making it the perfect low carb dessert recipe. Best of all, it is egg free, sugar free, and gluten free and only takes 10 minutes to make.
Ingredients
- 1 cup blanched almond flour (I use this brand)
- ⅓ cup coconut flour (I use this brand)
- ½ cup granular monk fruit (I use this brand) code PEACE for 20% off
- ¼ teaspoon sea salt
- ¼ cup unsweetened almond or coconut milk
- 3 tablespoons butter (coconut oil or butter flavored coconut oil for dairy free), melted
- 2 teaspoons pure vanilla extract (get it here)
- ½ cup sugar-free dark chocolate chips (I use this brand)
Instructions
- Add the almond flour, coconut flour, sweetener, and salt to a large bowl. Whisk until there are no visible clumps and the ingredients are well combined.
- Add the wet ingredients (almond milk, melted butter, and vanilla) to the dry ingredients. Using a rubber spatula, mix until all ingredients are well incorporated. The texture should be thick like a traditional cookie dough - if necessary you can add a splash of almond milk if it is too dry, or additional coconut or almond flour to thicken it up.
- Gently fold in the chocolate chips.
- Scoop or roll the dough into 20 evenly sized cookie dough balls, about 1 ½ inches. Refrigerator for 30 minutes before eating.
Notes
- net carbs per serving: 1.3g
- Store in an airtight container in the fridge for up to 5 days or in the freezer for 2 months. The cookie dough does not freeze firm in the freezer and can be eaten almost straight from the freezer.
- For a dairy free, vegan version, use butter flavored coconut oil in place of butter and almond milk or coconut milk in place of heavy cream and make sure you are using dairy free chocolate chips.
- If the dough is too thick/dry, you can add a splash of cream or almond milk to thin it out. If the dough is too thin, add a little coconut or almond flour to thicken it up a bit.
- Prep Time: 10 Minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 Cookie Dough Bites
- Calories: 114
- Fat: 10g
- Carbohydrates: 3.1g
- Fiber: 1.7g
- Protein: 3g
Sharon Sykes says
These are SO GOOD! They remind so much of toll house cookie dough, which is still my favorite to this day.
Sam M says
These are my go-to cold/sweet keto snack. They are JUST like cookie dough, texture and all.